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Mint Chocolate Chip Oreo Cookies

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!
5 from 5 votes
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Prep Time 20 minutes
Cook Time 12 minutes
Total Time 32 minutes
Course Dessert
Servings 2 dozen

Ingredients
  

  • 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

Instructions
 

  • 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!

Notes

  1. 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.
  2. 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.