The Story:
In a rush to make something or St. Pattie’s Day? Well this recipe is for you! I love my homemade Oreos. They are dense and filling and so soft. Mmmm… But anyway, they are incredibly easy! Add a little peppermint extract and some food coloring and they are the perfect Green treat!
Make them the day before you serve them and let them chill in the fridge. They are much better cold 🙂
And yes. I did pick out the green and white sprinkles from the multicolored jar in the photo. What can I say, I was too cheap to spend money on plain green sprinkles.
Homemade Mint Oreos
Servings 32 cookies, 16 sandwiches
Ingredients
Cookies:
- 1 box Devils Food Cake Mix
- 2 eggs
- 1/3 cup oil
- 1 1/2 teaspoons vanilla extract
Mint Filling:
- 6 ounces cream cheese softened
- 1/4 cup butter softened
- 2-3 cups powdered sugar
- 1 1/2 teaspoons peppermint extract
- green food dye
Instructions
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1. Preheat oven to 350 degrees and line cookie sheets with parchment paper.
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2. In a large bowl, sift in cake mix.
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3. Add eggs, oil and vanilla extract to cake mix and stir until combined. The dough will be very stiff.
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4. Place tablespoon sized dough balls on cookie sheets (3 inches between each dough ball). Gently press your dough balls down to flatten them a little.
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5. Bake for 7-9 minutes depending on how soft you want them.
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6. Place on cooling racks.
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7. Filling: Beat cream cheese, butter, powdered sugar and peppermint extract until smooth. Adjust consistency using more or less powdered sugar. Add food dye and stir well.
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8. Pipe filling onto the bottom of half your cookies, and use the other non-frosted cookies to sandwich the others! Roll in colored sprinkles if desired.
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9. Place your cookies in tupperware and let chill for a few hours or ever overnight. Seriously, they are taste fabulous after a good night's rest 🙂
I’m a new reader and I must say…. I adore this!
I’ve got to say that my favorite part of this recipe is instruction #4. I’m not sure that the cookies will find flattening very flattering 🙂
But seriously these look amazing! Can’t wait to try them next week. Thanks for the continual dose of the most unique and amazing recipes that I’ve ever come across. I’m making your almond joy cookie bars tonight.
Rachel! Thanks for catching that, I mean…these cookies are quiet self conscious and like to be a little leaner 🙂 Good luck with the Almond Joy Bars!
Lovely recipe and presentation. I will be making this for my kids someday. Thanks!
But where’s the vanilla extract go?
Whoops! Fixed that!
These are the bomb!!! I hid a few in the back of the frig ( for my selfish self) and, as you suggested, they do get better after a few days…if you can keep them around that long!!!! What are we making next??? Looking forward to your next creation!!
When I make your Andes Mint cupcakes I always have left over frosting. Lately I’ve been using the left over frosting on your homemade oreos! A great combination. Glad this was shared with the world wide web! For this whole household adores them, so I’m sure everyone else out there will too.
These cookies look amazing! Wow – so delicious! Love the mint filling, bet that is so tasty. 🙂
YUM!!! these look soooo good. that’s funny with the sprinkles! some times i do that too. 😉
I made these tonight. Delicious! My frosting never got very stiff, even though I added a lot of powdered sugar. I did use neufchatel cheese, could that be why? Thanks, can’t wait to make these again but want to give some away next time so I don’t eat them all myself. 🙂
The cheese you used must have been why you couldn’t get it to thicken. Even low fat cream cheese doesn’t work as well as normal cream cheese. Good luck!
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need nutrition facts before i make these i got diabetes