Cool Mint Oreo Cookies

Chocolate Mint Oreo Cookies Two Peas & Their Pod

WEBMar 11, 2022 · Preheat oven to 350 degrees F. Line a baking sheet with parchment paper or a Silpat. Set aside. In a medium bowl, whisk …

Rating: 4.6/5(29)
1. Preheat oven to 350 degrees F. Line a baking sheet with parchment paper or a Silpat. Set aside.
2. In a medium bowl, sift flour, baking soda, salt, and cocoa. Set aside.
3. With a mixer, cream butter and sugars together until smooth. Add in eggs, one at a time. Next, add in vanilla extract. Mix until blended.
4. Slowly add flour mixture to sugar mixture and mix until flour disappears. Stir in chocolate chips, mint green chips, and chopped Cool Mint Oreos. Drop cookie dough by rounded tablespoons onto prepared baking sheet, about 2 inches apart.

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Homemade Mint Chocolate Oreos (Sandwich Cookies)

WEBDec 4, 2016 · FrostingIn a medium bowl, beat butter until smooth. Add powdered sugar and 4 tablespoons milk and beat until smooth, adding …

Rating: 5/5(4)
1. CookiesPreheat oven to 350 degrees F and line 4 baking sheets with parchment paper (optional but recommended!).
2. With an electric mixer, cream together butter and sugar until smooth. Add vanilla and eggs and beat until combined.
3. Add flour, baking soda, cocoa, and salt and beat until a dough forms (it will be a bit sticky but you should still be able to roll it into balls with your hands).
4. Roll dough into 1.5" balls (I used a 2 tablespoon cookie scoop) and place 6 on each baking sheet. Press down gently so that they're about 1cm or ½" thick. Bake for 8-9 minutes until centers are just set or only a tiny bit glossy in the center -- they will set as they cool.

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Homemade Mint Oreo Cookies Easy Mint Oreo …

WEBApr 8, 2019 · Instructions. In a stand mixer with a cookie paddle attached, cream the butter and sugar together on medium speed, until the mixture …

1. In a stand mixer with a cookie paddle attached, cream the butter and sugar together on medium speed, until the mixture is light and fluffy, about 2 minutes.
2. Add the cocoa powder, salt, and vanilla, and mix until incorporated. Add half of the flour and mix.
3. Add the remaining flour, 1/4 cup at a time, until you get a pretty dry dough. You don’t want the dough to be sticky at all, and it might even crumble just a little. Don’t be worried about a dry dough; we want a crispy cookie that doesn’t spread when baked.
4. Divide the dough into 3 balls, and pat them together to form a disk. Cover the disks in plastic wrap, and refrigerate for about 15 minutes.

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