Homemade Mint Oreos

This was a fun one, guys.

If you know Aric at all, his favorite combination is mint chocolate. Rowan is not far behind him in loving this flavor combo.

So, on one of our million of days stuck in the house, I set out to make these little guys. And boy are they good!

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Homemade mint oreos

Preheat oven to 375ºF.

In a mixer bowl, add in some flour, cocoa powder, baking soda, baking powder, salt, and sugar. Whisk to combine.

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With a paddle attachment and the mixer on low, add softened butter 1 tablespoon at a time to the mixture.

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The mixture should look very crumbly.

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Next, add an egg.

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Continue to mix until the dough comes together.

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Scoop dough into tablespoon-sized balls and roll them between your hands.

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Place them on a lined baking sheet, 2-inches apart.

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Slightly flatten dough balls with the bottom of a wet measuring cup.

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Bake for 9 minutes.

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 Remove from oven and let cool.

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Now this step is totally optional, but I used a circular cookie cutter to make the cookies more “pretty”.

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Then remove the cookies to a wire rack to cool completely.

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Meanwhile, make the buttercream.

In the mixer bowl, whip some butter and shortening until light and fluffy.

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Add in the powdered sugar and scrape the bowl if necessary.

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Add in some peppermint extract.

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Then add in some food coloring. I used a couple drops of green and one drop of blue.

Continue mixing until light and fluffy.

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Add the buttercream to a piping bag.

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I just used a round piping tip, but you could certainly use a Ziploc bag with the corner snipped off.

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Create an assembly line of the cookies.

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Swirl some of the mint buttercream onto the bottom of a cookie.

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Top with another cookie to create a sandwich.

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And then you have a homemade mint Oreo!

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Ingredients

Cookie

  • 1-1/4 cups all-purpose flour
  • 1/2 cup dark cocoa powder
  • 1 teaspoon baking soda
  • 1/4 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1-1/4 cups granulated sugar
  • 1/2 cup + 2 tablespoons butter (10 tablespoons) butter, room temperature
  • 1 egg, room temperature

Buttercream

  • 1/3 cup butter, room temperature
  • 1/3 cup vegetable shortening
  • 1 teaspoon peppermint extract
  • 6-8 drops green food coloring ~ I used 4 green and 2 blue drops
  • 2 cups powdered sugar, sifted
  • 2-3 teaspoons milk, as needed for thinning

Instructions

  1. Preheat oven to 375ºF.
  2. In a mixer with a paddle attachment, thoroughly mix the flour, cocoa powder, baking soda, baking powder, salt, and sugar. Add the butter 1 tablespoon at a time until the mixture crumbles, then add the egg. Continue mixing until the dough comes together.
  3. Scoop dough into tablespoon-sized balls and place them on a lined baking sheet, 2-inches apart. Slightly flatten dough balls with moistened hands or the bottom of a wet measuring cup.
  4. Bake for 9 minutes in preheated oven. Move baked cookies to a wire rack to cool.
  5. To make the buttercream, whip butter and shortening in a large bowl with a mixer until light and fluffy. Mix in the peppermint extract. Gradually beat in the powdered sugar. If the frosting becomes too thick, add 1 teaspoon milk at a time until it has reached the desired consistency.
  6. Fill a piping bag with the mint buttercream and swirl some on the bottom of one cookie. Top with another cookie to create a sandwich. Repeat with all cookies.
  7. Homemade Oreos can be store in an airtight container for up to 5 days.

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