Yo yo yo! (Or should I say, ho ho ho!) I’m back with some more Christmas treats to share! Today, I’m sharing one of my favorite Christmas treats, these homemade mint oreo cookies.
I’ve made homemade oreo cookies for years, as I’ve talked about in this post. They were always my favorite treat to make for friends and my family. Have I mentioned that they’re totally easy, too? We’ll get to that part in a minute.
This year, I wanted to put a cheery spin on these cookies and make them peppermint flavored. As to be expected, it was easy and the peppermint works so well!
I know that many of you are busy making cookie plates for neighbors, friends, and coworkers this year. When you’re making so many cookies, you want a few cookie recipes that are easy and fast. This recipe is the perfect one to add to your arsenal because everyone loves sandwich cookies. Secondly, have I mentioned that they’re incredibly easy? And third, you can decorate them however you’d like. Roll them in sprinkles, crushed candy canes, or you can even dye the frosting in the middle red or green to look extra festive.
These are so easy!
All you’ll need to make the chocolate cookie is a devil’s food cake mix, shortening, and eggs. Then for the filling, you’ll need cream cheese, butter, powdered sugar, peppermint extract, vanilla extract, and salt. That’s it! If you’ve got little hands that always want to help in the kitchen, get them involved with making these cookies. They will love it and will be so proud of themselves. All you have to do is scoop out the dough and roll it into little balls. See? Perfect for little hands. 
When it comes to baking, you don’t want to over-bake these cookies. The oreo cookies should be puffy and cracked, but still look a little wet in the middle when you take them out of the oven. Then, you just let them sit on the cookie sheet for a few minutes to set up before removing them to a cooling rack. Unlike regular Oreos that you buy at the store, these cookies are meant to be soft. You definitely don’t want to bake them to the point of being crispy!
These are how they should look when you pull them out of the oven. They will sink and set as they cool on the cookie sheet for a few minutes.
Can I make them in advance?
When it comes to making these cookies in advance, they are best made a couple of hours up to two days in advance. If you need to make them more in advance, you can make the cookies and freeze them without the filling. A day or so before you eat them, let them thaw then fill them. These cookies also don’t need to be stored in the fridge which is a nice bonus. I know we’re all short on fridge space during the holidays.
These cookies were rolled in a mixture of different sprinkles and crushed candy canes, but the sky is the limit here! I hope you love these as much as I do!
Homemade Mint Oreo Cookies
These soft and minty cookies are perfect for your Christmas cookie snacking. Your friends and neighbors will love them, too!
Ingredients
- 1 box devil's food cake mix
- 2 large eggs
- 1/2 cup shortening
For the filling:
- 4 ounces cream cheese, softened
- 2 tablespoons unsalted butter, softened
- 2 cups powdered sugar
- pinch of salt
- 1/2 teaspoon vanilla extract
- 1 teaspoon peppermint extract
Instructions
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Preheat oven to 350 F. Line two baking sheets with parchment paper and set aside.
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In a stand mixer with the paddle attachment, mix together the cake mix, eggs, and shortening. Combine until there is no dry cake mix remaining. Scoop out batter either in rounded half tablespoon or scant tablespoon measuring spoon (using the half tablespoon will make about 25 Oreo-sized sandwich cookies, scant tablespoon amount will make bigger 16 sandwich cookies). Roll the dough into a ball and place on the cookie sheet. Bake for about 8 minutes. The cookies won't look totally baked in the middle, but that's okay! You don't want to over-bake them.
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Right after you have removed the cookie sheet from the oven, give each cookie a gentle tap on top with a spatula to flatten them a bit. Let cool on the baking sheet for a few minutes, then transfer to a cooling rack.
For the filling:
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In a stand mixer using the whisk attachment (or using a handheld mixer), cream together all filling ingredients for several minutes, scraping down the sides as you go. Let the filling whip on medium high speed for 2-3 minutes until the frosting is light and fluffy.
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Pair two cookies together that are the same size, and spread the frosting in the middle. Decorate the sides with sprinkles or crushed candy cane if you'd like. These are best eaten after a couple of hours of setting and to two days afterward. Enjoy!
