I love Oreos… but only in other desserts like ice cream, cakes, cake pops, or these delicious cookies. Once I saw the mint flavored Oreos on the shelf, I had to make something with them. I mean, it’s the holidays, right? I managed to get through all of December without baking anything with peppermint in it so I figured these would be a great compromise.


I knew they were going to turn out good, but I had no idea they would be so yummy! I made sure not to crush the Oreos too much so that the cookie itself would remain a light color. I used a gallon zip lock bag with half a package of Oreos and went to town with a sauce pot. I guess I could’ve used a food processor or a blender, but, like I said, I wanted them to be pretty large.


They turned out PERFECT! You must try this recipe with any flavored Oreos and tell me how it goes for you. 



Oreo Mint Chip Cookies
Yields 36
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Prep Time
5 min
Cook Time
10 min
Total Time
15 min
Prep Time
5 min
Cook Time
10 min
Total Time
15 min
  1. 2 1/2 cup all purpose flour
  2. 1 tsp baking soda
  3. 1/2 tsp baking powder
  4. 1/2 tsp salt
  5. 3/4 cup unsalted butter
  6. 2/3 cup sugar
  7. 2/3 cup brown sugar
  8. 2 eggs
  9. 1 tsp vanilla extract
  10. 15 mint Oreos (coarsely crushed)
  11. 2 cups white chocolate chips
  1. Preheat oven to 350 degrees and line a cookie sheet with parchment paper.
  2. In a medium bowl, whisk together flour, baking soda, baking powder, and salt. Set aside.
  3. In a large mixing bowl, cream together softened butter and both sugars until light and fluffy. Add eggs and vanilla and mix well.
  4. Mix dry ingredients into butter mixture in thirds until just incorporated. Stir in Oreos and chocolate chips.
  5. With a medium 1-2 inch cookie scoop, scoop out cookie mounds. Once desired amount of cookie mounds are scooped, roll each mound into a ball. Place cookie balls onto cookie sheet about 2-3 inches apart. Using 2 fingers, slightly press down each ball and place in oven. Bake for 8-10 minutes.
  6. Once cookies are complete, remove from oven and allow to cool on the cookie sheet for 10 minutes. Transfer cookies to cooling racks to finish cooling.
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