These cookies are loaded with peppermint, chocolate chips and Oreos for an explosion of flavor. If you love mint and chocolate (think Thin Mints, but better), then these cookies are a must-make!
You need simple, plant-based ingredients for this recipe:
- All-purpose flour
- Baking soda
- Cornstarch (this is the secret to making them extra chewy)
- Vegan butter (our favorite brand)
- Brown sugar and granulated sugar
- Non-dairy milk
- Pure vanilla extract
- Pure peppermint extract
- Vegan green gel food coloring
- Vegan chocolate chips
- Oreos (or chocolate sandwich cookie of choice)
How to make these cookies
- Prepare. Preheat the oven to 350°F (180°C). Line two baking sheets with parchment paper and set aside.
- Whisk the dry ingredients. In a medium-sized mixing bowl, whisk the flour, salt, baking soda, and cornstarch.
- Beat the wet ingredients. In a large mixing bowl, beat the butter and sugars until light and fluffy. Add the milk, vanilla, peppermint extract and food coloring. Beat until smooth and creamy.
- Combine. Add the flour mixture to the wet mixture and mix until combined.
- Add chocolate chips and Oreos. Fold in the chocolate chips and Oreos.
- Bake. Place ~3 tbsp-sized (44 g) balls of dough on the prepared baking sheets. Bake in the preheated oven for 11-13 minutes, until they are slightly golden brown. They may look slightly underbaked, but will set while they cool – don’t overbake them.
Tips and tricks
Measure your flour correctly
This is the most important part of this recipe. If you incorrectly measure flour while baking, then your baked goods can turn out dry and crumbly. If you over-measure the flour in this recipe, your cookies won’t spread properly and they won’t be as soft and chewy as they should. If you under-measure flour, then your cookies will flatten too much and will be oily.
To measure flour correctly, you should spoon the flour into your dry measuring cup, then scrape off the excess flour with the back of a knife. You can read more about this method in this blog post.
Use vegan butter spread or vegan butter sticks, softened
In baked goods, we often call for vegan butter and will often specify whether it should be in stick form or from the tub. This is because they have different ratios of oil and water that will lead to different textures in your baked goods. For this recipe, however, you can use either butter spread out of the tub or butter sticks. The butter should be soft enough to mix well with other ingredients – if using butter sticks, let it sit out for 30 minutes to an hour prior to use. If using butter spread that is soft right out of the fridge, then no need to soften. For this recipe, we typically use Earth Balance buttery spread.
Check your oven temperature
These bake at 350°F. If you notice they are not baking properly, your oven temperature may be off. You can check it with an oven thermometer.
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Mint Chocolate Chip Oreo Cookies
- 2 1/4 cups (281 g) all-purpose flour measured correctly*
- 1 tsp salt
- 1 tsp baking soda
- 2 tsp (5 g) cornstarch
- 3/4 cup (169 g) vegan butter*, softened
- 1 cup (200 g) granulated sugar
- 1/4 cup (55 g) packed light brown sugar
- 1/4 cup (60 mL) non-dairy milk
- 1/2 tsp pure peppermint extract
- 1 tsp pure vanilla extract
- A few drops green gel food coloring
- 1 cup (168 g) vegan chocolate chips, plus more for topping
- 2 cups (200 g) Oreo chunks plus more for topping
- Preheat the oven to 350°F (180°C). Line two baking sheets with parchment paper and set aside.
- In a medium-sized mixing bowl, whisk the flour*, salt, baking soda, and cornstarch.
- In a large mixing bowl, add the butter, brown sugar, and granulated sugar. Beat until light and fluffy, 1-2 minutes. Add the milk, vanilla, peppermint extract and food coloring and beat until smooth and creamy.
- Add the flour mixture to the wet mixture and mix until just combined.
- Fold in the chocolate chips and Oreo chunks.
- Using a cookie scooper, place ~3 tbsp (44 g) balls of dough on the prepared baking sheets, leaving room in between for spreading. Top each with more chocolate chips and Oreo chunks.
- Bake in the preheated oven for 11-13 minutes. They may look slightly underbaked, but will set as they cool – you don’t want to overbake them.
- Allow to cool on the baking sheets then enjoy!
- Measure the flour correctly using this method (use a spoon to scoop flour into a dry measuring cup, then using the back of a knife to scrape off excess). This is extremely important or your cookies can turn out dry and hard.
- The butter should be soft enough to mix well with other ingredients – if using butter sticks, let it sit out for 30 minutes to an hour prior to use. If using butter spread that is soft right out of the fridge, then no need to soften.