Mint Chocolate Chip Cookies Stuffed with Mint Oreos

This weekend, is one of my favorite things all year – our annual get together with college friends and their families. We started doing this right after graduation at Geneseo and have kept it up all these years, which is pretty amazing. The group started with 7 of us, and there are now 20 of us, including spouses and kids. It is amazing how well everyone gets along. I am so fortunate to have all of them,in my life. Here is how we plan – early each spring an email goes out, asking for the best month and dates. Then we narrow it,down and pick a weekend. We alternate between Western NY and Connecticut for our destinations. Of course, eiter place gives me a great excuse to bake. This year, i wanted to bring something for the kids. One boy wanted Hershey bars, the other andes candies (somewhere in heaven, my gramma Lisi is smiling., she always had those at her house). My goddaughter Lyndsey wanted the pb bars with an oreo crust (recipe in a previous post). I learned recently my other goddaughter Sara loves mint chocolate chip ice cream, so she will have mint chocolate chip cookies stuffed with mint Oreos. I could not find mint chips, so I opted to use mini ones. You can use regular chocolate chips or even milk chocolate chips

Oh and I use m&m’s to identify the cookies because I ran out of mint Oreos., the green m&m’s indicate a mint Oreo inside, brown indicates a regular Oreo. Yes, I am well aware I am wpund waaaaaay too tight. But I have a system!


  • 1 cup butter, softened
  • 1 1/2 cups sugar
  • 1 tsp peppermint extract
  • 3 eggs
  • 12 drops green food color
  • 3 1/4 cups flour
  • 2 tsp baking powder
  • 1 tsp,baking soda
  • 1/2 tsp cream of tartar
  • 1 tsp salt
  • 1 bag of mini chips
  • 1 bag of Oreos

Directions – cream butter and sugar. Add extract and eggs. Blend in green food color (you don’t have to use this if you don’t want to). Fold in dry ingredients. Blend in chips. Chill dough 2 hours. Preheat oven to 350 degrees. Take 2 tbs of dough and flatten. Wrap each around an Oreo, and seal. Stagger on cookie sheet lined with nonstick baking liners. Bake 12 to 15 min. Let cool on sheet.

Store in covered container.


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