My delicious mint Oreo chocolate chip cookies are all ready for St. Patrick’s Day! With little pieces of crumbled mint Oreos, chocolate chips, and mini chocolate chips, you are going to LOVE how thick and gooey these cookies are. Needless to say, I definitely recommend having a glass of milk nearby while sharing these with your friends and family! 🙂

I’ve been sharing all kinds of rainbow sweets on my @bakingwithblondie Instagram page leading up to St Patrick’s Day, but another flavor I love to enjoy around this fun March holiday is mint.

Last week I also shared my Mint Brownie cake, inspired by BYU’s famous mint brownies, if you want to make even more fun minty treats!

LIVE bake-a-long

As many of you know who follow me on Instagram, I LOVE to do LIVE videos with you! This week, we actually made these cookies together. So if you’d like to pull out all the ingredients here and then bake along with me, that might be a fun St Patrick’s Day activity with the kids after school. I was recipe testing at that point, but they turned out so great, I quickly photographed these beauties and made sure to have them up for you asap!

Sometimes recipe testing goes pretty smoothly, and sometimes they totally flop. These ones, thankfully, came out perfectly. So I knew I needed get them to you guys right away for your holiday or weekend baking (or any-day baking, really!)

Gooey on the inside, golden on the outside

Would you just look at that gooey center?! This is the delicious signature texture of the massive cookies. They are golden and crisp on the outside, and because the oven temperature is high, they don’t bake through all the way – leaving you with a gooey center.

A great sub for the chocolate chips would be to add in those mint chips I’ve seen right in the baking aisle.

MINTY GOODNESS

I knew we probably wouldn’t have enough mint flavor from the mint oreos alone, so I added in about a teaspoon of mint extract. This was plenty, but not so much to overpower the cookie flavor. A little goes a long way, so be careful when you measure to keep it at or under 1 teaspoon.

TIPS FOR SUCCESS:

I have LOTS of cookies for you to bake from my COOKIE recipe section here on Baking with Blondie (I’m sure you’ll find a new favorite from the list!).

Here’s a few tips for making sure these cookies come out perfectly every time (which isn’t that hard because these are basically fool proof!)

  • Yes, 410 degrees on traditional (not convection bake) oven setting is perfect. Seems high, but trust me, it’s essential to nailing the toasted outside & gooey inside texture.
  • No need to mix together your dry ingredients beforehand. Just toss them right in and mix them together.
  • Eggs need to be cold, and same with your butter.
  • Make sure to completely cream together the butter and sugar before adding in the eggs and vanilla.
  • Press the add-ins below the cookie dough line. That way they don’t burn in the oven. I wouldn’t press on the cereal for this one, it gets too toasty and they will burn, haha.
  • Reserve a few off the add-ins (chocolate chips, oreos, etc). to press onto the outside of the cookie for a better cookie-look. Although, they will taste exactly the same either way.
  • I make mine the size of a baseball. They should flatten out slightly. If they flatten out all the way, your baking soda isn’t fresh enough. I’ve also noticed they flatten slightly as they cool, too. If you notice your first batch doesn’t flatten enough, then slightly press down on the next batch that’s headed into the oven.
  • If you decide to make these cookies smaller, just make sure to bake them a little less time and keep a close eye on them in the oven. They should still have the gooey center and golden outside texture.
  • No need to chill the cookies! That’s the best part!

That’s it! I can’t wait to see you bake up these tasty cookies! As always, make sure to tag me @bakingwithblondie on Instagram so I can join in on all the fun in the kitchen with you :).

Happy Baking!

xo,

Mandy

Get the Recipe: Mint Oreo Chocolate Chip Cookies

5 from 2 votes
Thick and gooey chocolate chip cookies filled with mint Oreos and a touch of mint extract to make them extra tasty!
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Ingredients
 

  • 1 cup unsalted butter, cold and cubed
  • 1 cup brown sugar, packed
  • 1/4 cup granulated sugar
  • 2 whole large eggs, cold
  • 1 teaspoon vanilla
  • 1 teaspoon mint extract
  • 3 1/2 cups all purpose flour
  • 1 teaspoon cornstarch
  • 1 teaspoon salt
  • 1 teaspoon baking soda
  • 1/2 cup mini chocolate chips
  • 1 cup semi sweet chocolate chips
  • 1 cup crushed mint oreos

Instructions
 

  • Prep two large aluminum cookie sheets with parchment paper and set aside. Preheat oven to 410 degrees (yep, that's right!)
  • In a stand mixer fitted with a paddle attachment, whip up the butter for 1 minute until it's light and fluffy, then add in the sugars to cream together with the butter for 3 minutes on high speed.
  • Scrape down the sides of the bowl and then add in the eggs, vanilla, and mint extract. Mix together until they're all fully incorporated.
  • Add in the flour, cornstarch, baking soda, and salt and slowly mix together by hand or on the very lowest mixer speed until just combined (don't overmix!)
  • Reserve 1/8 cup of the add-ins, then add in the chocolate chips, mini chocolate chips, and mint oreo crumbles on lowest-speed until just combined.
  • Split the dough into 8 balls (baseball-sized) and place 4 on each cookie sheet. Hand-press on the reserved add-ins.
  • Bake for 9-10 minutes. They should be slightly golden, slightly mounded in the middle, thick/tall, and gooey in the center. Let them cool on the pan for 5 minutes, then carefully transfer the cookies to a cooling rack to finish cooling. Enjoy!