Mint Oreo and Chocolate Chip Cookies

Merry Christmas lovelies! I hope Santa was very good to everyone of you.

I know I have been more than spoiled this Christmas! While dinner is cooking and the pups are all sleeping in front of the fireplace, I wanted to send out a little post I had the pleasure of working on this week.

Now, I’m not a huge fan of mint anything! I’m not a member of the thin mint fan club. I dislike candy canes. However, I had a to DIE for mint chocolate chip cookie (secretly snuk to me, I swear!) and ever since I had been craving mint chocolate chip cookies! Now, there are a few recipes out there but laborious in construction. Truthfully, I didn’t want to peel wrappers off Andes Mints (although they are delicious) and I’m not a fan of a green colored cookie! {Yikes!}

Then I ran across Mint Oreo Cookies at the grocery store and it hit me! Who doesn’t love Oreos?

I decided I needed to come up with my own version! Easy right? WRONG! I think I have consumed my body weight in cookies. I’ve probably made over 500 cookies trying to perfect this recipe.

However, I think I finally managed to construct the best best, chewy, gooey, and yummy cookie! These cookies are the perfect blend of sweet chocolaty goodness and minty greatness!

Mint Oreo And Chocolate Chip Recipe

SERVINGS: 24 cookies

PREP TIME: 15

TOTAL TIME: 40

These mint oreo and chocolate chip cookies are the perfect blend of sweet chocolaty goodness and minty greatness!

Ingredients:

1 1/2 c All Purpose Flour
1 teaspoon Baking Soda
1/4 teaspoon Salt
1/2 c Unsalted Butter (slightly softened)
1/2 c Light Brown Sugar (packed)
1/4 c Granulated Sugar
1 Large Egg
1/4 teaspoon Pure Peppermint Extract
1 1/2 – 2 c Milk Chocolate Chocolate Chips
10-14 Mint Oreos (chopped)

Directions:

Preheat oven to 350°F.
Line two baking sheets with parchment paper and set aside.
In a small bowl combine flour, baking soda and salt. Combine then set aside.
In a large bowl, beat butter and both brown sugar and granulated sugar together for approximatly 1-2 minutes. Make sure to scrape the sides of the bowl as needed. Then, add egg and peppermint extract and beat until combined.
Slowly combine both mixtures, beating until just combined.
Add 1 1/2 to 2 cups of chocolate chips {… who really measures chocolate chips? Add as much as you want!} and 12-14 chopped Oreos. Lightly beat till combined.
Scoop golf ball sized portions of dough (approximately 2 tablespoons) and place them a couple inches apart on the cookie sheets.
Bake the cookies for 5-7 minutes until the edges are a light golden brown but look slightly underdone.
Allow the cookies to cool 3-4 minutes before transferring onto wire racks to cool completely.