I was compelled to bake these cookies based on the simple thought process that my mom bought mint Oreos, and this recipe used mint Oreos. Yeah, it take a lot of persuasion for me to find an excuse to bake, or take something sweet and sugary and make it even more sweet and sugary.
A warning comes with these cookies: all possible self-control you may have will be completely thrown out the window (or defenestrated, for all of you studying for your GREs, MCATS, LSATs, or SATS like my sister). The first time I made these with my roommates, we did not realize the recipe made three and a half dozen cookies. At first, we were slightly worried about the sheer number of cookies that consumed our kitchen. Roughly four days later, we were more concerned that there were none left to be found.
Chocolate Mint M&M Oreo Cookies
(adapted from two peas & their pod)
Yield: 3 1/2 dozen cookies
Prep Time: 15 minutes
Cook Time: 10 minutes
2 1/2 cups all-purpose flour
1 teaspoon baking soda
1/4 teaspoon salt
3/4 cup Hershey’s Special Dark Cocoa
1 cup unsalted butter, at room temperature
1 cup granulated sugar
1 cup light brown sugar
2 large eggs
2 teaspoons vanilla extract
1 cup semi-sweet chocolate chips
1 1/2 cups crushed Mint M&Ms
1 cup chopped Cool Mint Oreo cookies
Preheat oven to 350 degrees F. Line a baking sheet with parchment paper or a Silpat. Set aside.
In a medium bowl, sift flour, baking soda, salt, and cocoa. Set aside.
With a mixer, cream butter and sugars together until smooth. Add in eggs, one at a time. Next, add in vanilla extract. Mix until blended.
Slowly add flour mixture to sugar mixture and mix until flour disappears. Stir in chocolate chips, crushed mint M&Ms, and chopped Cool Mint Oreos. Drop cookie dough by rounded tablespoons onto prepared baking sheet, about 2 inches apart.
Bake cookies for 10 minutes, or until the cookies are set around the edges, but still soft in the center. Don’t over bake. Remove from oven and let sit on baking sheet for 3-5 minutes. Move to a cooling rack and cool completely.