Tomorrow is St. Patrick’s Day! These homemade “Oreos” with peppermint frosting are the perfect treat to bring to work, school or a party to celebrate. (They’re also the perfect treat any time!) The cookies are like a dark chocolate version of Oreos. You can make them crunchy like real Oreos or leave them a bit softer; it’s up to you. The peppermint frosting is creamy, sweet and refreshing and brings that festive greenness. 🙂
I don’t usually get that excited about St. Patrick’s Day but this year it’s providing me with the perfect excuse to bake in my new kitchen. Speaking of which, if you’re looking for more a cupcake-y treat, I highly recommend these mint chocolate chip cupcakes with dark chocolate peppermint glaze. They’re easy to make and delectably mint chocolaty. I’ve made them twice in two weeks!
But back to mint Oreos. They’re seriously delicious! Keep in mind that the dough needs to chill for at least an hour. This allows you to cut it into thin slices so the cookies end up flat and crisp like an Oreo. You can also make the dough and frosting a day ahead of time and bake and assemble the next day.
Hope you like them!
Recipe credit for the cookies goes to Bakerella. The frosting was made through experimentation.
- 1 cup (2 sticks/228 grams) butter, melted and cooled to room temperature
- ¾ cup (150 grams) sugar
- 1 teaspoon vanilla extract
- 1 cup (200 grams) semisweet chocolate chips, melted and cooled to room temperature
- 1 egg at room temperature
- 1½ cups (210 grams) flour
- ¾ cup (90 grams) cocoa powder
- 1 teaspoon salt or ½ teaspoon if the butter is salted
- ½ teaspoon baking soda
- 280 grams confectioner's sugar (about 2½ cups)
- 2 Tablespoons butter at room temperature
- 3 to 5 Tablespoons milk
- ¼ to ½ teaspoon peppermint extract
- 3 drops green food dye
- First make the cookies. In a medium bowl, whisk the butter and sugar together for several minutes. Add in the vanilla and melted chocolate and continue whisking. Add the egg and whisk until combined.
- In a separate bowl, combine your dry ingredients: flour, cocoa, salt and baking soda. Stir the dry mixture in with your wet ingredients until combined.
- Place the dough on plastic wrap (or wax paper) and roll it into a log shape about 2½" in diameter. You may want to split the dough into two logs so it's not ridiculously long. Refrigerate for at least an hour and for up to two days.
- Once the dough has chilled, cut it into very thin slices, about ¼". Make them even thinner than that to get a nice thin, crunchy cookie. Preheat the oven to 325°. Place your sliced cookie dough on baking sheets covered with parchment paper. Bake for 17 minutes, or 18 to 19 to get them even crisper.
- Allow the cookies to cool completely, then prepare the frosting. (You can also prepare the frosting a day or two ahead of time and store it in an airtight bin in the refrigerator.)
- Whisk confectioner's sugar, butter, milk, extract and dye together until completely smooth. If it's too thick or dry, add a little more milk. Too thin, add more confectioner's sugar.
- Layer frosting between two cookies, creating a cookie sandwich. Serve them right away or store in the refrigerator to firm up the frosting more.