crowd pleaser, mint dark chocolate cookies with a oreo mint buttercream frosting. Covered in Oreo crumbs, and chocolate swirls. it's perfect for this time of year!
Course Dessert
Cuisine American
Keyword Cookies, grasshopper, mint, st patrick day
Servings 8Cookies
Author Molly Murphy
Ingredients
½cupbutter softened
¾cupgranulated sugar
1large egg cold or room temperature
1egg yolk cold or room temperature
1teaspoonpure vanilla extract
1teaspoonspeppermint extract
1& ½ cups all-purpose flour spooned and leveled
½cupDutch-processed cocoa powder King Arthur recommended
½teaspoonbaking soda
½teaspoonsalt
For The Cream Cheese Frosting
2Regular oreo's pulverized into a fine crumb
3ouncescream cheese softened
¾cupunsalted butter softened
1tablespoonheavy whipping cream
3cupspowder sugar
Pinchof salt
Optional: green food coloring
Optional: ¼ cup melted chocolate for the top
Instructions
For the cookies
Preheat the oven to 350°F. Line two baking sheets with parchment paper and set aside.
In a bowl of a stand mixer fitted with the paddle attachment or using an electric hand mixer, cream together the butter and granulated sugar until light and creamy (about 2-3 minutes).
Scrape the bottom and sides of the bowl. Add the cold egg, mix on medium speed for 20 seconds, then add the egg yolk. Scrape down the sides, add vanilla extract, and peppermint extract. Mix on low until combined.
Sift in the flour, Dutch-processed cocoa powder, baking soda, and salt. Mix just until the dry mixture disappears. Scrape the bottom and the sides to make sure the butter is evenly combined.
Use a 4-tablespoon cookie scoop to form 8 equally sized cookie dough balls. Place them on the prepared baking sheets and gently flatten to about a little over ½ inch in thickness.
Bake in the preheated oven for 10-12 minutes. Let the cookies cool on the baking sheets for 10 minutes before transferring them to a cooling rack. While the cookies are cooling, make the Oreo frosting.
For the Cream Cheese Frosting:
Place the Oreo cookies in a food processor or blender and pulse until the Oreos are finely ground. You can also do this in a plastic bag and use a rolling pin.
In a medium-sized bowl using a hand electric mixer, combine the butter and cream cheese. Cream on medium speed for about two minutes. Scrape down the sides and bottom of the bowl. Beat again for 2 more minutes.
With the mixer on low speed, add the powdered sugar, followed by the heavy whipping cream, and salt. Beat on low just until mixed. Then turn the mixer to medium-high speed and beat the mixture for 2-3 minutes until smooth and creamy. If adding the food coloring, add it now.
With a rubber spatula, gently stir in the cookie crumbs until you start seeing gray streaks.
Assembly:
Once the cookies are completely cooled, spread or pipe the cream cheese frosting onto the cookies.
If adding the swirl of melted chocolate on top, use the tip of a small offset rubber spatula and gently swirl it on the top.
Sprinkle extra crumbs on top and serve at room temperature or cold.
These cookies can be served at room temperature for up to 3-4 days, or refrigerated for up to 7 days in an airtight container to maintain freshness.