This is the first recipe that Ellie helped me with. She helped me by crushing the Oreos in a ziplock bag and it was just about the cutest thing I’ve ever seen. I can’t wait until she’s old enough to do more! Mix the dough, scoop out balls, taste more… 
I haven’t posted cookies in a while. Actually, I haven’t baked cookies in a while. With a kid, I have to focus more on making real food rather than simply dessert. It’s not a bad thing, I’m learning so much! I’m learning that I’m actually capable of putting together a meal. I can actually make food to feed a family. There’s a big learning curve, but I’m up for it!
Mint Oreo cookies have to be my favorite kind of Oreos. There may be a ton of seasonal ones, but nothing beats mint chocolate. These cookies are simple– crunchy on the ends and chewy on the inside. 
This recipe comes from SugarSpunRun.
Ingredients
- 1/2 cup unsalted butter cut into 8 pieces
- 6 ounces semisweet chocolate chopped
- 1 cup light brown sugar tightly packed
- 2 eggs + 2 egg yolks
- 3/4 teaspoon vanilla extract
- 1/4 teaspoon mint extract
- 1 1/4 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1/4 teaspoon baking soda
- 15 mint oreos -- broken into pieces
Directions
- Combine butter and chopped semisweet chocolate in a large microwave-safe bowl and microwave for 30 seconds. Stir well, return to microwave and heat again for 15 seconds. Repeat until completely melted. Set aside to cool for at least ten minutes.
- Once chocolate is no longer very hot, stir in brown sugar.
- Add eggs and egg yolks, stirring very well after each addition.
- Stir in both extracts.
- Gradually stir in the flour, baking powder, salt, and baking soda.
- Gently fold in Oreo pieces. Chill dough for at least two hours.
- Once dough has finished chilling, preheat oven to 350 degrees.
- Scoop dough into 1 1/2 Tablespoon-sized balls and drop on lined baking sheet.
- Bake for 12 minutes.
SaveSave
Leave a Reply