St Patrick’s Day Mint Oreo cookies

I decided to make some cool homemade Mint Oreo cookies for St Patty’s day that my hubby could bring to work. I decided to involve my son and a little girl I take care of!

Here is the whole recipe (at the bottom is a easy print version of this!) I got this from this website who pinned it on pinterest!

I always try to involve my son if I can with cooking and baking and never really figured out the best way so that he can put in the ingredients himself.  Today I had an epiphany put all the ingredients in bowls all measured out so he can just dump them in as I tell him!

They LOVE that idea!

Here are the instructions:

In a bowl, whisk together the flour, cocoa powder, baking soda, and salt.

In the bowl of your electric mixer (or with a hand mixer), beat the butter and margarine until well blended.

Add the sugars and vanilla extract and beat on high speed for about one minute. Scrape down the sides of the bowl. Beat in the egg white. 

Add the flour mixture and beat just until incorporated:

Place the dough on your work surface and, using your hands, form the dough into a log shape that is about 9 inches (23 cm) long. Carefully wrap the dough in aluminum foil, parchment paper or wax paper and fold or twist the ends. Try not to flatten the log (easier said than done, some of my oreos were square). Refrigerate for at least one hour or overnight.

Bake for approximately 10-12 minutes or until the the cookies puff and the tops of the cookies have crackles (ripples). Mine for some reason did not puff but they are supposed to puff. Remove from oven and let cookies cool on baking sheet for about 5 minutes before removing to a wire rack to cool completely. Can be stored in an airtight container, at room temperature, for about 10 days.

Filling:

This is REALLY easy!!

Cream butter and add cream cheese, add food coloring (and mint if you want it)  and mix well.

Add powdered sugar slowly until you reach your desired consistency.

Put filling on one cookie put another on top an DONE!!

4.7 from 3 reviews

St Patrick’s Day Mint Oreo cookies

 

Save Print

Prep time

1 hour 30 mins

Cook time

12 mins

Total time

1 hour 42 mins

 

Cookie part

Recipe type: Dessert

Serves: About 20

Ingredients

• 1 cup all purpose flour
• ½ cup unsweetened cocoa powder (sifted)
• ¼ teaspoon baking soda
• ¼ teaspoon salt
• 3 tablespoons unsalted butter, room temperature
• 3 tablespoons margarine
• ⅔ cup packed light brown sugar
• ½ cup white granulated sugar
• 1 teaspoon pure vanilla extract
• 1 large egg white
• FILLING:
• Cream Cheese Filling
• ½ cup butter (1 stick)
• 1 block of cream cheese, room temp (8 oz)
• 3-4 cups – powdered sugar (depending on desired consistency)
• 1 – tsp mint extract
• A few drops green food coloring

Instructions

1. ) In a bowl, whisk together the flour, cocoa powder, baking soda, and salt.
2. ) In the bowl of your electric mixer (or with a hand mixer), beat the butter and margarine until well blended.
3. ) Add the sugars and vanilla extract and beat on high speed for about one minute. Scrape down the sides of the bowl.
4. ) Beat in the egg white.
5. ) Add the flour mixture and beat just until incorporated.
6. ) Place the dough on your work surface and, using your hands, form the dough into a log shape that is about 9 inches (23 cm) long.
7. ) Carefully wrap the dough in aluminum foil,or wax paper and fold or twist the ends. Try not to flatten the log (SOOO not that east mine had one flat side).
8. ) Refrigerate for at least one hour or overnight.
9. ) Preheat the oven to 350 degrees and place the oven rack in the center of the oven. Line two baking sheets with parchment paper.
10. ) Using a sharp knife, slice into ¼ inch thick wafers. Place on the baking sheet spacing about 1 inch apart.
11. ) Bake for approximately 10-12 minutes or until the the cookies puff and the tops of the cookies have crackles.
12. ) Remove from oven and let cookies cool on baking sheet for about 5 minutes before removing to a wire rack to cool completely. Can be stored in an airtight container, at room temperature, for about 10 days.
13. FILLING:
14. ) Cream butter and add cream cheese, add food coloring and mix well.
15. ) Add powdered sugar slowly until you reach your desired consistency.
16. ) Put on one cookie and put another cookie on top!

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