Homemade Mint Oreo Cookies Recipe for Perfectly Minty Treats

Cookies:

• 1 1/4 cups (150 g) all-purpose flour (stir, spoon & level)
• 1/2 cup (40 g) Hershey’s Special Dark Cocoa
• 1 tsp baking soda
• 1/4 tsp baking powder
• 1/4 tsp salt
• 1 1/4 cups (250 g) granulated sugar
• 1/2 cup (113 g) plus 2 Tbsp unsalted butter, room temperature
• 1 large egg

Mint Buttercream:

• 1/3 cup (75 g) unsalted butter, room temperature
• 1/3 cup (75 g) shortening
• 1 tsp peppermint extract
• 6 to 8 drops green food coloring
• 2 cups (240 g) powdered sugar
• 2 to 3 tsp water or milk, to thin frosting if needed

• Preheat oven to 375°F (190°C).
• In a stand mixer with the paddle attachment, combine the flour, cocoa, baking soda, baking powder, salt, and sugar. Add the butter 1 tablespoon at a time until the mixture resembles coarse crumbs, then add the egg and mix until the dough comes together.
• Scoop tablespoon-sized portions of dough and place them 2 inches apart on parchment- or silicone-lined baking sheets. Slightly flatten each dough ball with moistened hands or the bottom of a wet measuring cup.
• Bake for 9 minutes. Transfer cookies to a wire rack to cool completely.
• For the buttercream, beat the butter and shortening until light and fluffy. Mix in the peppermint extract and food coloring, then gradually beat in the powdered sugar. If the frosting is too stiff to pipe, add water 1 teaspoon at a time until you reach the desired consistency.
• Place the mint buttercream in a plastic sandwich bag and snip one corner, or use a piping bag. Pipe a swirl of frosting onto the bottom of one cookie, then sandwich with another cookie. Repeat for remaining cookies. Store in an airtight container for up to 5 days.