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I just discovered mint Oreos.  Spoiler alert… they’re like classic Oreos and Thin Mints had a baby AND they’re available all year-long.  This is trouble.  After downing most of a package (shhh), I had to figure out how to make them.

I started with the base recipe of Homemade Oreo Cookies and modified the filling.  Although I used crème de menthe, you could substitute green food coloring and slightly more peppermint extract.

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Homemade Oreos

Makes 36 sandwich cookies



  • 1 2/3 C flour
  • 3/4 C unsweetened dark cocoa powder (double-dutch dark cocoa blend if you can find it)
  • 1/2 t salt
  • 1/2 t baking soda
  • 3/4 C sugar
  • 1 egg yolk
  • 1 t vanilla extract


  • 1 C (2 sticks) butter, softened
  • 6 C powdered sugar
  • 1 T heavy cream
  • 1 t vanilla extract
  • 1/4 C green crème de menthe
  • 1/2 t peppermint extract
  • Pinch salt


Mix together flour, cocoa powder, salt and baking soda.  Set aside.

Use a stand mixer with paddle attachment to blend butter and sugar until fluffy, about 3 minutes.  Add egg yolk and vanilla.  Scrape sides if needed.

Add dry ingredients to mixer on low-speed.  Mix until just combined.

Divide dough into 2 equal pieces and form into discs.  Wrap tightly in plastic wrap and refrigerate for at least an hour, overnight preferred.

To make cookies, heat oven to 350.  Line baking sheets with parchment paper.

Remove dough from refrigerator.  Place between 2 pieces of wax paper and dust lightly with flour.  Use a rolling-pin to flatten out dough until 1/8 inch thick.  Cut out cookies with a fluted round cookie cutter (or use your favorite shape).  My cutter is about 3 inches across.

Bake cookies 15-19 minutes until no longer shiny.  Cool and carefully remove from cookie sheets.

To make filling, use a hand mixer to cream butter until fluffy and light yellow.  Add crème de menthe, vanilla and mint extract.  Add powdered sugar, pinch salt and heavy cream.  Adjust texture if needed.  Mixture should be thick but spreadable.  Transfer filling into a plastic freezer bag and snip the corner.

Select a cookie and pipe frosting into the middle.  I tried to estimate a generous tablespoon but probably over did it… it’s Oreo filling!  Add a second cookie and press down gently until you can see filling on sides.  Continue until all cookies are sandwiched.  You may have extra filling.

Refrigerate until sharing.

Recipe modified from “Chocolate Sandwich Cookies” from “Classic Cookies with Modern Twists” by Ellen Jackson, p 77.

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Anna Lookingbill

Anna Lookingbill

I'm a self-taught Betty Crocker. Food should be pretty, delicious and have sprinkles. Professionally I'm a clinical social worker. Follow me on Facebook and Pinterest- Sugar and Spice Baking Blog- for great recipes, amazing restaurants and culinary adventures.

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