I can’t believe the weekend is already over. Losing one hour seemed to make such a huge difference for me today. While I’m not happy with the loss of time, I was happy to see so much extra daylight. It gave me enough time to make and photo these cookies this afternoon.
I’m normally not a huge mint fan, but I make an exception for St. Patrick’s Day themed foods. I had purchased some mint Oreo cookies and wasn’t sure what to do with them and then I realized I could make a mint version of my cookies and cream cookies.
I really like these. They taste chewy and sweet with just a small hint of mint. I like that the green color from the Oreos can be seen in the finished cookie as well.
Mint Cookies and Cream Cookies
2 3/4 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon baking powder
1 cup butter, softened
1 1/2 cups white sugar
1 teaspoon vanilla extract
14 mint oreo cookies
1. Preheat oven to 350F. Line baking sheets with silpat mats. In a small bowl, stir together flour, baking soda, and baking powder. Set aside.
2. In a large bowl, cream together the butter and sugar until smooth. Beat in egg and vanilla. Add in flour mixture at low speed until dough is formed. Add oreos directly into batter and beat on medium high speed until oreos are crushed and blended into dough. Roll dough into balls about 1 1/2 inch in diameter and place onto ungreased cookie sheets lined with parchment paper about 2 inches apart. Press down gently on each cookie, so that they form round discs.
3. Bake about 11 minutes in the preheated oven, or until golden around the edges. Cookies will be initially puffy when taken out from oven and will flatten after they cool.