Chewy Chocolate Mint Oreo Cookies (Better Than Bakery Style)

If you are a fan of the classic mint-chocolate combo, these Chocolate Mint Oreo Cookies are about to become your new obsession. Visually, they are a stunner: deep, dark chocolate dough studded with vibrant green mint chips and chunks of crunchy Oreo cookies. As seen in the photos, every bite is a mix of textures, from the chewy, fudgy center to the crisp cookie bits and the melting pockets of chocolate. They are the ultimate holiday cookie that tastes just as good year-round.

This recipe takes the concept of a “cookies and cream” dessert and gives it a refreshing twist. The dough is enriched with cocoa powder and brown sugar for a fudgy, brownie-like texture that stays soft for days. The addition of flaky sea salt on top elevates the flavor, cutting through the sweetness of the mint chips and white chocolate filling. It’s a sophisticated, decadent treat that is surprisingly easy to whip up.

Secrets to the Perfect Chocolate Mint Oreo Cookies

Why It Works

This recipe works because it balances richness with refreshment. The deep bitterness of the unsweetened cocoa powder provides a robust base that prevents the sweet mix-ins from becoming cloying. The mint chips add a cool, refreshing zing that lightens the heavy chocolate flavor. Visually, the contrast between the dark cocoa dough and the “neon green pops” of the mint chips makes them impossible to ignore on a cookie platter.

A specific technique visible in the photo is the “topping press.” Before baking (or immediately after pulling them from the oven), extra chunks of Oreo and mint chips are pressed into the tops of the dough balls. This ensures the mix-ins are visible and don’t get lost inside the dark dough, creating that professional bakery look.

Chef’s Tips

• Chill the Dough: Because this dough relies on melted butter and cocoa, it can be sticky. Chilling it for at least 30 minutes solidifies the fats, preventing the cookies from spreading too thin and ensuring a thick, chewy center.
• Don’t Overmix: When adding the flour and cocoa, mix just until streaks of flour disappear. Overworking the dough develops gluten, which will make your cookies tough instead of tender and fudgy.
• The Salt Finish: Don’t skip the flaky sea salt! As shown in the image, a light sprinkle on top enhances the chocolate flavor and adds a satisfying crunch that contrasts with the soft cookie.

Serve these warm with a tall glass of cold milk or crumble them over a bowl of homemade vanilla ice cream for an indulgent sundae.