Mint Oreo Cookies

Votes: 1

Time: 2 hours 15 minutes
Complexity: easily
Servings: 25

Nutritional value per serving:

Calories 174, total fat 8 G., saturated fats 5 G., proteins 2 G., carbohydrates 23 G., fiber 0 G., cholesterol 35 mg, sodium 95 mg, sugar 12 G.

These bright cookies are perfect for the winter holidays. They're filled with Oreo cookie pieces, M&M's instead of the usual chocolate, and red-and-white striped mint candy pieces. Be sure to chill the dough before baking to ensure the cookies turn out beautiful and plump.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

1 cup (220 g) unsalted butter, room temperature
1 cup light brown sugar
1/3 cup granulated sugar
1.5 tsp vanilla extract
3/4 tsp peppermint extract
2 large eggs
2 and 3/4 cups premium flour
2 tablespoons cornstarch
1 teaspoon baking powder
1 teaspoon coarse salt
1/4 teaspoon of baking soda
20 soft mint red and white candies, chopped (about 3/4 cup chopped)
15 crushed chocolate sandwich cookies, such as Oreos (about 1 cup chopped)
1/3 cup red chocolate mini-candies, such as M&M's Minis

Ingredient Substitution Suggestions

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Recipes with similar ingredients: premium flour, eggs, mint extract, brown sugar, starch

Cooking the dish according to the recipe:

In a large bowl, beat the butter, brown sugar, and granulated sugar with a mixer on medium-high speed until light and fluffy, about 4 minutes. Add the vanilla, peppermint extract, and eggs, then continue beating until smooth, scraping down the sides of the bowl as needed.
In a medium bowl, combine the flour, cornstarch, baking powder, salt, and baking soda. Gradually add the flour mixture to the butter-sugar mixture and mix on low speed until smooth. Fold in the mints, cookie pieces, and chocolate chips, distributing them evenly throughout the dough.

Divide the dough into 3-tbsp portions and roll into balls (you should have about 25 balls). Transfer to a large plate or baking sheet and refrigerate to set for at least 1 hour or overnight.
Meanwhile, position a rack in the center of the oven and preheat the oven to 190°C. Line 2 rimmed baking sheets with parchment paper.

When measuring flour, spoon it into a dry measuring cup and remove any excess. Scooping directly from the bag will compact the flour, resulting in dry baked goods.
Place the chilled dough balls on the prepared baking sheets, spacing them about 2 inches (5 cm) apart. Bake one baking sheet at a time on the center rack until the cookies are puffed, the centers are set, and the edges are golden brown, 15 to 18 minutes. Let the cookies cool on the baking sheets for 5 minutes, then transfer them to a wire rack to cool completely. Store in a tightly sealed container at room temperature for up to 5 days..