Mint Oreos Chocolate Chip Cookies

These Mint Oreo Cookies combine the best of traditional melty chocolate chip cookies with Mint Oreos for a flavor combo that might just turn you green with envy… and hunger.

Fans of mint and chocolate, meet your new favorite cookie.

When the Mrs. set about developing a cookie recipe inspired by her favorite cookies and cream ice cream, she nailed it and the result was these delicious Oreos Chocolate Chip Cookies.

But shocked and offended by the omission of Mint Oreos, I was insistent that she also include a version of the recipe for us, the mint-loving minority. 

(Seriously, NeighborFood narrowly avoided a 1-man work-stoppage over the inclusion of mint Oreos; I feel THAT strongly about this.)

But I am glad that I fought the power and stood up to the man (or, the woman) on this one, because as much as I love a good Oreo swirled treat, nothing gets me jazzed like the month of March, when all the restaurants start releasing their Mint/Shamrock/Saint Patrick’s Day versions of my favorites.

A Mint Oreo Chocolate Chip Cookie on a cooling rack.

That Arby’s Andes Mint Chocolate shake, the Mint Oreo Blizzard, Graeter’s Mint Cookies and Cream… yes, and AMEN to all of that!

Negotiations were short and thankfully the top brass caved to my demands pretty quickly. Or rather, agreed to set aside some of the blank cookie dough on the condition that I, quote:

“Add your disgusting toothpaste cookies to this dough yourself then, you stubborn ox!”

Courtney Rowland – Dec 2023

Ha! Don’t mind if I do!

A batch of a dozen Mint Oreo Chocolate Chip Cookies on a cooling rack.

Anyways, to the victors go the spoils and in this case, those spoils are these sweet chewy Mint Oreos Chocolate Chip Cookies.

Why You’ll Love These Mint Oreo Cookies

Firstly, and most importantly, these cookies combine Mint and Chocolate. This flavor combination transcends time and space and it’s one we employ to great effect here and in these Mint Chocolate Dipped Rice Krispie Treats.

A pile of freshly baked Mint Oreo Cookies.

Second, this cookie recipe is FAST. Unlike our Giant Chocolate Chip Cookies or Triple Chocolate Chip Cookies recipes, these Mint Oreo Cookies can be made in just 30 minutes with NO chilling time required for the cookie dough.

*We usually recommend scooping out and then chilling your cookie dough to prevent the cookies from spreading too much as they bake, but you don’t need to with this Mint Oreo Chocolate Chip Cookie recipe because…

This recipe uses Instant Pudding Mix! This ingredient is a sly shortcut to lofty, big ol soft and puffy cookies; the perfect dough texture to grab ahold of all those chunks of Mint Oreos and melty chips.

Key Ingredients for Mint Oreo Cookies

Ingredients on a table for making Mint Oreos Chocolate Chip Cookies.
  • Mint Oreos– Until there is a double stuffed version available in North America (*make it happen Nabisco), Mint Oreos are the best Oreo cookie (at least my favorite). And before you take out your pen and stationery to write me a strongly worded letter, let me clarify. I am NOT saying that mint Oreos can stand in for the original everywhere… I just mean that in cookie recipes, they are pitch perfect. Plain Oreos get to star in all the leading roles; Dirt Pudding, Oreo ice cream, Oreo Cheesecake Bars, various coffee concoctions… They even got their own breakfast cereal for crying out loud! Just let Mint Oreos have this ONE THING!
  • Plain Oreos– Ok, so we begrudgingly actually use both Mint Oreos AND original Oreos in this recipe to retain that signature cookies and cream flavor. But there’s no question, the original Oreos are playing second fiddle here!
  • Chocolate chips– Semi-sweet chocolate chips give this cookie recipe all the melty chocolatey goodness you can handle.
  • Vanilla instant pudding mix– This all-star shortcut ingredient adds a creamy vanilla flavor, sure, but mostly we use it for the texture that it brings to these cookies. We prefer most of our cookie recipes to be chewy, melty and skew toward underbaked, but the instant pudding here gives a puffy loft to this cookie dough. The added height is nicer to bite into, and gives each cookie more room to hold the Mint Oreo pieces. For other great desserts that feature instant pudding, check out our Pineapple Sunshine Cake, or this Triple Chocolate Punch Bowl Cake.
  • Butter– Unsalted butter that is softened or room temp but not melting.
  • Vanilla extract
  • Other baking essentials– Eggs, flour, baking soda, salt, and both brown AND granulated sugars.

How to Make Mint Oreos Chocolate Chip Cookies

  1. Prep. Preheat the oven to 350 degrees. Line two baking sheets with parchment paper or silicone baking mats.
Dry ingredients being whisked together in a bowl.
  1. Dry ingredients. In a medium mixing bowl, whisk together the flour, baking soda, and salt.
Butter and sugars combined in an electric mixing bowl.
  1. Sugar butter. In the bowl of an electric mixer, beat together the butter and sugars on medium high speed until light and fluffy, at least 3-4 minutes, scraping the bowl halfway through.
An electric mixing bowl with wet ingredients.
  1. Wet ingredients. Add the instant pudding mix, eggs, and vanilla extract and beat until well combined, another 2-3 minutes, scraping the bowl as needed.
Wet cookie dough in a mixing bowl.
  1. Combine dough. Add the flour mixture and mix on low speed until just moistened, then increase to medium speed and beat until dry ingredients are just combined.
Flour and dough in an electric mixing bowl.
  1. Mix-ins. Add the chocolate chips and Oreo pieces and beat on low speed until well distributed.
Mint oreo chocolate chip cookie dough in an electric mixing bowl.
  1. Scoop. Scoop generous 2 Tablespoon cookie dough balls (a rounded jumbo-size cookie scoop – We use this one) onto the prepared baking sheets, about 2 inches apart.
Mint Oreo Cookie dough balls on a parchment lined baking sheet.
  1. Bake. Bake for 10-12 minutes, or until edges are set but center is still puffed and soft looking. Top with additional Mint Oreo chunks and chocolate chips if desired. Allow to set up on the pan for 5-10 minutes before transferring to a wire rack to cool.
Baked Mint Oreos Chocolate Chip Cookies on a baking sheet.

Storing or Freezing Mint Oreo Cookies

These cookies can be enjoyed warm and fresh from the oven, or you can store baked cookies in an airtight container for up to a week.

Several Mint Oreo Cookies on a cooling rack.

The benefit of using that instant pudding mix, is that the airy texture it gives these cookies means that they stay chewy and soft long after most cookies would turn stale.

To Freeze Baked Mint Oreos Chocolate Chip Cookies

Stack baked mint Oreo chocolate chip cookies separated by sheets of parchment paper in a freezer safe airtight container (like a zip-lock disposable or Tupperware box). Freeze for up to 3 months. Thaw overnight at room temperature before serving.

Close up of the interior texture of a Mint Oreo Chocolate Chip Cookie.

Freeze Unbaked Mint Oreo Cookie Dough

Follow the directions up through step 7 (prepare and scoop the dough out onto the baking sheet). The dough balls can be close together, but not touching. 

Then flash freeze the whole sheet, and store the frozen cookie dough balls in a sealed freezer bag for up to 6 months.

Closeup on a single Mint Oreo Cookie.

When you’re ready for freshly baked cookies, spread out as many as you’d like on a lined cookie sheet and bake directly from frozen, adding a few extra minutes to the baking time.

We like this method because you can do most of the work ahead of time, and your freezer can store all of your favorite cookies. This way, you’ll be ready for any craving (of any size), plus you can quickly whip up a batch of fresh baked cookies for an impromptu playdate, party, or potluck.
Check out our Ultimate Guide to Freezing Cookies for more great tips on keeping your favorite cookies, dough, or ingredients on ice.

Ingredients

  • 2 ¼ cups all purpose flour, spooned and leveled
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 1 cup (2 sticks) unsalted butter, softened
  • ¾ cup packed brown sugar
  • ¼ cup granulated sugar
  • 3.4 ounces vanilla instant pudding mix
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1 cup semi sweet chocolate chips, plus more for topping
  • ½ cup crushed original Oreos
  • ½ cup crushed mint Oreos, plus more for topping

Instructions

  1. Prep. Preheat the oven to 350 degrees. Line two baking sheets with parchment paper or silicone baking mats.
  2. Dry ingredients. In a medium mixing bowl, whisk together the flour, baking soda, and salt.
  3. Sugar butter. In the bowl of an electric mixer, beat together the butter and sugars on medium high speed until lighter in color and fluffy, at least 3-4 minutes, scraping the bowl halfway through.
  4. Wet ingredients. Add the instant pudding mix (just the powder!), eggs, and vanilla extract and beat until well combined, another 2-3 minutes, scraping the bowl as needed.
  5. Combine dough. Add the flour mixture and mix on low speed until just moistened, then increase to medium speed and beat until dry ingredients are just combined.
  6. Mix-ins. Add the chocolate chips and Oreo pieces and beat on low speed until well distributed.
  7. Scoop. Scoop a generous 2 Tablespoons of dough (a rounded jumbo-size cookie scoop) onto the prepared pans, about 2 inches apart.
  8. Bake. Bake for 10-12 minutes, or until edges are set but center is still puffed and soft looking. Top with additional Mint Oreo chunks and chocolate chips if desired. Allow to set up on the pan for 5-10 minutes before transferring to a wire rack to cool.

Notes

Scooping flour with your measuring cup can pack it down too much, potentially making the recipe too dry or thick. Instead, measure your flour by spooning it into the measuring cup then leveling it.

These cookies will stay soft for about a week. Store in an airtight container at room temperature.

Baked cookies can be frozen stacked in airtight container with parchment paper between each layer. Thaw at room temperature overnight before serving.

This recipe can be doubled.

Recommended Products

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Nutrition Information:

Yield: 20
Serving Size: 1

Amount Per Serving:
Calories: 214Total Fat: 5gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 21mgSodium: 231mgCarbohydrates: 38gFiber: 1gSugar: 21gProtein: 3g

Please note nutritional information for my recipes is calculated by a third party service and provided as a courtesy to my readers. For the most accurate calculation, I always recommend running the numbers yourself with the specific products you use.

Did you make this recipe?

Leave a review, or head over to Instagram and share a photo! Tag your projects with #neighborfoodies!

Thirsty For More?

For more great Oreo-infused recipes try our festive Oreo Cookie Ball Santa Hats or these Frozen Mocha Oreo Bars.

Or if this recipe leaves you wanting more, our Peppermint Whoopie Pies are not that different from a Mint Oreo, only MUCH better in a homemade and more thick, rich and pepperminty sort of way.

If you’re sweet tooth still hasn’t had enough, our Reese’s Peanut Butter Cookies with chocolate chips or these Gluten Free Monster Cookies are full of peanut butter and candy pieces.

And if you can’t have Oreos, at least try one of these recipes where we sandwich things between other things!



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