These Mint Oreo Cookies are perfectly fudgy, soft, and filled with the best mint buttercream! This recipe is also crazy easy to make, requiring only 5 ingredients for the cookies!
Happy National Oreo Cookie Day!! Did you know that was a thing? I already have a recipe for classic Homemade Oreo Cookies that I posted 2 years ago on my site. Funny coincidence: When I posted that recipe on March 6, 2018, I didn't even know it was National Oreo day! I found out later that day on Instagram after I had posted the recipe. Still can't believe that coincidence!! I had NO idea!
This recipe is not posted on National Oreo Day as a coincidence though. I was needing a mint recipe for St. Patrick's day this year and wanted to post another Oreo recipe. Now I have a cookie recipe perfect for Oreo day and St. Pattie's! Just crushed two occasions with one recipe or something like that!! Ah, the things food bloggers get excited about... haha!
For my cookie-loving readers; here are some must-bake cookie recipes from my archives:
- Best Ever Ginger Cookies -- ginger cookies are not just for Fall, I truly believe they are delicious anytime!
- Chewy Coconut Oatmeal Cookies -- perfect oatmeal cookies with coconut! Even coconut-haters have loved these simple but yummy cookies!!
- Peanut Butter Chocolate Chip Cookies -- everyone who tries these cookies loves them!! Chewy peanut butter cookies with chocolate chips!
If you make this recipe, I invite you to please share an honest review in the comments below, or share on social media using my hashtag: #kneadsomesweets!
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Mint Oreo Cookies Recipe
Equipment
- baking sheet(s)
- parchment paper or non-stick spray
- mixing bowl
- electric handheld mixer
- silicone spatula
- measuring cups & spoons
- piping bag with your desired tip
Ingredients
For the Cookies:
- ½ cup salted butter, melted
- 2 whole eggs
- 1 teaspoon vanilla extract
- 1 box chocolate fudge cake mix
- ¼ cup cocoa powder
For the Icing:
- ¼ cup salted butter, softened
- 1 ½ cups powdered sugar
- ¼ teaspoon peppermint extract
- ½ teaspoon vanilla extract
- 1 tablespoon milk
- 1 drop green liquid food colouring
- 1 drop blue liquid food colouring
Instructions
To make the Cookies:
- In a large-size bowl using an electric handheld mixer on medium speed, beat together the melted butter, eggs, and vanilla until combined.
- Sift the cocoa powder and cake mix together using a sieve. Add to the wet ingredients and mix on low speed until the dry ingredients are well combined - the dough will be very soft. Cover the dough and refrigerate for 1 hour.
- Preheat the oven to 350℉. Line 2 baking sheets with parchment paper. When done chilling, roll the dough into balls, using about 1 ½ tablespoons of dough per cookie. Place on the prepared pans, 12 cookies per pan.
- Bake the cookies one pan at a time in the preheated oven for 10-12 minutes or until the tops start to crack. Let cool on the pan for 5 minutes before transferring to a wire rack to finish cooling completely before sandwiching with the frosting. Bake the remaining cookies.
To make the Frosting:
- In a medium bowl using an electric handheld mixer on medium speed, whip the softened butter until fluffy. Add the powdered sugar, peppermint extract and vanilla and beat on low speed until well combined. Add milk if the texture is too thick. Add food colouring, 1 drop at a time, until your desired colour is achieved. Pipe or spread with a knife, about 1 tablespoon of frosting per cookie, onto the cooled cookies. Enjoy!
Notes
Love and Cookies,
Naomi
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Debra Soares
Thanks for sharing the recipe they look delicious and easy to make. I will be making for Christmas Eve
Naomi Andres
That's wonderful! Please let me know how it goes!
Naomi
Taryn
Ahhh, these were so fun to make (and eat! 😂). I love feeling like I've made some really impressive recipe without hardly any work. 😜 Definitely a tasty (and gorgeous) treat.
Naomi
Thank you so much, Taryn!! I'm happy to hear you like this recipe as much as I do, haha!
Naomi
Isabel Olivetti
Ohhhmygoodness, now I'm craving these xD Gonna have to go make some!
Naomi
They are SO yummy!! Thanks Isabel!
Naomi