Ingredients
- 1 cup All-purpose flour
- 1/2 tsp Baking soda
- 1/4 tsp Salt
- 8 tbsp Butter melted
- 1/2 cup Granulated sugar
- 1 tsp Mint extract
- 1 Egg
- 5 drops Green food coloring optional
- 1/4 cup Semisweet chocolate chips or more if desired
- 4 Oreo cookies chopped
Instructions
- Preheat oven to 375ºF. Line a baking sheet with parchment paper.
- In a medium bowl combine the flour, baking soda, and salt.
- In a seperate bowl, whisk the butter and granulated sugar until creamy. Whisk in the mint extract and egg until fully incorporated. Gradually stir in the flour mixture and food coloring (if using) until evenly combined (over mixing will result in a harder cookie). Stir in the chocolate chips and oreos.
- Equally drop the dough onto prepared baking sheet spacing each one apart using a teaspoon.
- Bake for 10 to 12 minutes. Cool for 5 minutes before serving. For chewier cookies bake for 8 to 10 minutes for crispier cookies bake for 15 minutes.
Notes
If time permits, wrap the cookie dough in plastic wrap and refrigerate for 24 hours. This allows the dough to “marinate” and makes the cookies thicker, chewier, and more flavorful. Let dough sit at room temperature just until it is soft enough to scoop before baking.
Nutrition
Calories: 240kcal | Carbohydrates: 27g | Protein: 3g | Fat: 14g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 35mg | Sodium: 170mg | Potassium: 116mg | Fiber: 1g | Sugar: 16g | Vitamin A: 261IU | Calcium: 23mg | Iron: 2mg
Mint Oreo Cookies
Ingredients
- 1 cup All-purpose flour
- 1/2 tsp Baking soda
- 1/4 tsp Salt
- 8 tbsp Butter melted
- 1/2 cup Granulated sugar
- 1 tsp Mint extract
- 1 Egg
- 5 drops Green food coloring optional
- 1/4 cup Semisweet chocolate chips or more if desired
- 4 Oreo cookies chopped
Instructions
- Preheat oven to 375ºF. Line a baking sheet with parchment paper.
- In a medium bowl combine the flour, baking soda, and salt.
- In a seperate bowl, whisk the butter and granulated sugar until creamy. Whisk in the mint extract and egg until fully incorporated. Gradually stir in the flour mixture and food coloring (if using) until evenly combined (over mixing will result in a harder cookie). Stir in the chocolate chips and oreos.
- Equally drop the dough onto prepared baking sheet spacing each one apart using a teaspoon.
- Bake for 10 to 12 minutes. Cool for 5 minutes before serving. For chewier cookies bake for 8 to 10 minutes for crispier cookies bake for 15 minutes.
Notes
If time permits, wrap the cookie dough in plastic wrap and refrigerate for 24 hours. This allows the dough to “marinate” and makes the cookies thicker, chewier, and more flavorful. Let dough sit at room temperature just until it is soft enough to scoop before baking.
Nutrition
Calories: 240kcalCarbohydrates: 27gProtein: 3gFat: 14gSaturated Fat: 8gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gTrans Fat: 1gCholesterol: 35mgSodium: 170mgPotassium: 116mgFiber: 1gSugar: 16gVitamin A: 261IUCalcium: 23mgIron: 2mg
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