Mimi's Organic Eats » Recipes » Cookies » Mint Oreos
Mint Oreos
Cookies • Chocolate Desserts • No Seed Oils • Eggless • Gluten Free • High Altitude • Christmas | Published December 13, 2019 by Mimi Council
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These homemade Mint Oreos are an understated holiday classic. Easy to make, and incredibly delicious. Chocolate shortbreads are filled with peppermint buttercream for a festive cookie that's even better than store bought!
If you're looking for more mint chocolate recipes, check out some of my other favorites like my Thin Mint Biscotti, Mint Meltaways, or my Easy Peppermint Hot Chocolate.

Table of Contents
Looking for a simple but festive cookie? Look no further because these homemade Mint Oreos are just what you need! During the holidays, all I want is a simple, but most importantly, delicious organic cookies that makes me feel like it's the holidays. And, if you're a fan of the store bought Mint Oreos then you'll love this homemade version!
This simple mint chocolate cookies are made using organic ingredients. These sandwich cookies are simple, easy, and incredibly festive. You can color the filling pastel green if you prefer, like Mint Oreos, or for a little more festive look. While I don't color mine, you can add in some natural green food color if the mood strikes you (try this one here)!
These organic cookies are perfect with a glass of milk, a hot cocoa, or a cup of tea. And, they're homemade Mint Oreos that you know Santa will absolutely love!
Why You'll Love This Recipe
Refreshing & Indulgent: These Mint Oreos offer a delightful blend of flavors that is both refreshing and indulgent. The cool, invigorating taste of mint perfectly complements the rich, deep flavor of chocolate, creating a harmonious balance that is incredibly satisfying and nostalgic.
Creamy Filling & Crunchy Cookies: One of the best things about these mint chocolate is their textural contrast. The cookies themselves are crisp and buttery shortbreads, providing a satisfying bite. Inside, the creamy mint filling adds a smooth and luscious layer that contrasts beautifully with the cookie's crunch.
Enjoy Anytime: These organic cookies are perfect for snacking on their own, pairing with a glass of milk, or even as a base for more elaborate desserts. Crush them up to make a mint chocolate cookies pie crust or cheesecake topping, just like you'd use Oreos! Use them as an ice cream topping, brownie topping, or even in an icebox cake.
Better Than Store Bought: These organic cookies are better than store bought. While traditional Mint Oreos have seed oils, soy, and artificial colors, these homemade Mint Oreos have just 6 organic ingredients!

Ingredients
- Butter: I use Organic Valley Salted Butter. You can use your favorite kind, just be sure it's really soft. I like to leave butter out on the counter to soften naturally, this will give you the best texture in these mint chocolate cookies.
- Powdered Sugar: I use organic powdered sugar in the cookies and filling.
- Vanilla Extract: Use a high quality vanilla extract, don't use imitation.
- All Purpose Flour: My favorite is Cairnspring Mills.
- Dutch Cocoa Powder: I use organic Dutch cocoa powder for a rich and sweet chocolate flavor.
- Peppermint Extract: Organic peppermint extract is how I get the creamy mint filling in these Mint Oreos!
Tools Needed
- Scale: Always use a digital food scale for the best results.
- Stand Mixer: I use my stand mixer for ease, but you can also use a hand mixer if you prefer.
- Baking Sheets: You'll need two half sheet pans to bake these mint chocolate cookies.
- Parchment Paper: I always use nontoxic parchment paper for ease, cleanup, and I think it bakes the best cookies. My favorite is Kana.
- Piping Bag: You'll need a large piping bag to pipe the filling.
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Step by Step Instructions
Step 1
Preheat oven to 350°F. Line 2 cookie sheets with parchment paper.
Step 2
To make the dough: In the bowl of a stand mixer fitted with the paddle attachment, add the butter, powdered sugar and vanilla extract. Mix on low until you no longer see powdered sugar, there may still be chunks of butter but that’s okay as it’s soft.
Add the flour and cocoa and mix on low until combined into a smooth dough, it should feel like play dough in your hands.
Step 3
Using your hands, form the dough into 36 balls and place on the prepared cookie sheets. Flatten slightly so they are about 1 ¾-inches in diameter.
Step 4
Bake for 13 minutes or until the edges look set and dry. Allow to cool completely on the cookie sheets. (If you're baking at high altitude, be sure to check the Notes at the bottom of the recipe for high altitude baking instructions).
Step 5
To make the filling: In the bowl of a stand mixer fitted with the paddle attachment add the butter, powdered sugar, peppermint extract, and water. Mix on low until combined, then speed mixer up to high for 1 minute or until light and fluffy. Transfer to a piping bag with no tip.
Step 6
Turn over every other cookie so they’re all paired and pipe a dollop of frosting onto each of the turned over cookies. Sandwich with the second cookie on top.

FAQ's
Yes, just add ½ teaspoon fine sea salt to the recipe.
Yes, just double the amount as flavors are usually not as strong as extracts.
These sandwich cookies are crisp and buttery because they have a shortbread base. So they need to be stored in a cool dry place.

Craving More?
- Peppermint Mocha Coffee Cake
- Organic Thin Mint Cookies
- Chocolate Peppermint Crunch Cookies
- Thin Mint Biscotti
- 12 Easy Festive Christmas Cookie Recipes

Mint Oreos
Mimi CouncilIngredients
Dough
- 226 grams salted butter (softened)
- 142 grams powdered sugar (sifted)
- 1 tablespoon vanilla extract
- 212 grams all purpose flour
- 43 grams Dutch cocoa powder (sifted)
Filling
- 85 grams salted butter (softened)
- 170 grams powdered sugar (sifted)
- ½ teaspoon peppermint extract
- ½ teaspoon water
Instructions
- Preheat oven to 350°F. Line 2 cookie sheets with parchment paper.
- To make the dough: In the bowl of a stand mixer fitted with the paddle attachment, add the butter, powdered sugar and vanilla extract. Mix on low until you no longer see powdered sugar, there may still be chunks of butter but that’s okay as it’s soft.
- Add the flour and cocoa and mix on low until combined into a smooth dough, it should feel like play dough in your hands.
- Using your hands, form the dough into 36 balls and place on the prepared cookie sheets. Flatten slightly so they are about 1 ¾-inches in diameter.
- Bake for 13 minutes or until the edges look set and dry. Allow to cool completely on the cookie sheets.
- To make the filling: In the bowl of a stand mixer fitted with the paddle attachment add the butter, powdered sugar, peppermint extract, and water. Mix on low until combined, then speed mixer up to high for 1 minute or until light and fluffy. Transfer to a piping bag with no tip.
- Turn over every other cookie so they’re all paired and pipe a dollop of frosting onto each of the turned over cookies. Sandwich with the second cookie on top.
- Store in a cool dry place for up to 7 days.
Notes
Nutrition
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