Homemade Mint Oreos
Soft, chocolatey homemade Oreos sandwiched with a silky green mint cream cheese filling. A fun, easy cookie for Christmas trays and St. Patrick's Day parties.
Ingredients
For the cookies
- 1 ¼ cup all purpose flour
- ½ cup unsweetened cocoa powder
- 1 teaspoon baking soda
- ¼ teaspoon baking powder
- ¼ teaspoon salt
- 1 ½ cups granulated sugar
- 1 stick butter (½ cup), softened to room temperature
- 1 large egg
- ½ teaspoon vanilla extract
For the filling
- 8 ounces cream cheese full-fat brick style, softened
- ¼ cup butter softened
- 1 teaspoon mint extract
- 2 cups powdered sugar
- Green food coloring gel coloring, optional
Instructions
For the cookies
- In a medium bowl, whisk together the flour, cocoa powder, baking soda, baking powder and salt. Set aside.
- In a large bowl with a hand mixer, or in a stand mixer fitted with the paddle attachment, beat the softened butter and sugar on medium speed for 2 to 3 minutes until light and fluffy. Add the egg and vanilla extract and beat for 1 to 2 minutes more.
- With the mixer on low, add the dry ingredients in three additions, mixing just until a crumbly dough forms.
- Cover the bowl and chill the dough in the refrigerator for 30 minutes.
- Preheat the oven to 350°F (175°C). Line two large baking sheets with parchment paper or silicone baking mats.
- Squeeze the chilled dough together, then roll it into balls of about 2 teaspoons each. Place them 2 inches apart on the prepared baking sheets and press each ball down slightly to flatten.
- Bake for 6 to 8 minutes, until the edges are set. Let the cookies cool on the pan for 5 minutes, then move them to a wire rack to cool completely. Bake the remaining dough the same way.
For the filling and assembly
- In a large bowl with a hand mixer, or in a stand mixer fitted with the paddle attachment, beat the cream cheese and butter for about 2 minutes until smooth.
- Add the mint extract and powdered sugar and beat for 2 to 3 minutes more, until smooth and fluffy. Stir in green food coloring a drop at a time until you like the color.
- Spoon the filling into a piping bag fitted with a star tip. Pair up cookies of the same size, pipe filling onto the flat side of one cookie, and gently press a second cookie on top.
- Serve right away or refrigerate in an airtight container until serving.
Notes
Storage: Because the filling contains cream cheese, keep filled cookies in an airtight container in the refrigerator for up to 4 days. Let them sit out 10 to 15 minutes before serving if you like them a little crisper.
Freezing: Freeze filled cookies in a single layer until firm, then transfer to a freezer bag for up to 2 months. Thaw overnight in the refrigerator.
Peppermint extract: It's stronger than mint extract, so start with ½ teaspoon and add more to taste.
Yield: Makes about 24 sandwich cookies, depending on size.
Nutrition
Calories: 202kcalCarbohydrates: 29gProtein: 2gFat: 10gSaturated Fat: 6gMonounsaturated Fat: 2gCholesterol: 32mgSodium: 153mgPotassium: 52mgFiber: 1gSugar: 23gVitamin A: 314IUCalcium: 18mgIron: 1mg
Nutrition details are an estimate, per serving.
