Description
These Oreo Shamrock Shake Cookies combine the creamy mint flavor of a classic shamrock shake with the crunchy texture of Mint Oreos in a soft, chewy cookie. Perfectly green and packed with festive flavor, these cookies are easy to bake and sure to be a hit for St. Patrick’s Day or any mint lover’s craving.
Ingredients
Dry Ingredients
- 2 3/4 cups All Purpose Flour
- 1 tsp Baking Soda
- 1/2 tsp Baking Powder
- 1/2 tsp Salt
Wet Ingredients
- 1 cup Unsalted Butter (2 sticks), softened
- 1 1/2 cups Granulated Sugar
- 1 Egg, room temperature
- 1 tsp Vanilla Extract
- 1 tsp Peppermint Extract
- 6 drops Green Food Coloring
Add-ins
- 14 Mint Oreos, crushed
Instructions
- Prepare for baking: Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper to prevent sticking. Ensure your butter and egg are at room temperature for easier mixing.
- Mix the dry ingredients: In a medium bowl, whisk together the all-purpose flour, baking soda, baking powder, and salt until well combined.
- Cream the butter and sugar: Using a large mixing bowl or a stand mixer fitted with the paddle attachment, beat the softened butter and granulated sugar on medium-high speed for 2-3 minutes until the mixture is light and fluffy, ensuring a soft, chewy cookie texture.
- Add the wet ingredients: Beat in the egg, vanilla extract, and peppermint extract until fully incorporated. Add green food coloring and mix until the dough turns a uniform green color.
- Combine wet and dry ingredients: Gradually add the dry ingredient mixture to the wet ingredients, mixing on low speed just until combined. Avoid overmixing to keep the dough soft and tender.
- Fold in the Mint Oreos: Gently stir in the crushed Mint Oreos, keeping some chunks larger for added texture and crunch.
- Scoop and chill the dough: Using a cookie or ice cream scoop, form dough balls of about 3 tablespoons each and place them on a parchment-lined baking sheet. Cover and chill for at least 1 hour or up to 48 hours to prevent spreading during baking.
- Bake the cookies: Arrange the chilled cookie dough balls on baking sheets spaced 2 inches apart. Bake for 11-12 minutes until the edges are lightly golden and the centers are set but still soft.
- Cool before serving: Let the cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely before enjoying.
Notes
- Chilling the dough is important to prevent excessive spreading and create thicker cookies.
- Using room temperature ingredients helps with even mixing and a better cookie texture.
- Adjust the green food coloring quantity to achieve your preferred shade of green.
- Do not overmix the dough once the dry ingredients are added to keep cookies tender.
- Store baked cookies in an airtight container at room temperature up to 5 days or freeze for longer storage.
