Shamrocks are green. Aliens are green.
Spring Time = green!!!
St. Patrick’s Day = green!
And so are these cookies….
Everything about these chewy, cocoa-filled, minty, yummy cookies is just right to nosh on during a nice springy St. Patrick’s Day. There’s so much to love about these cookies.
Chocolate. Mint. A slight green tint.
Hey that rhymed!
Oh, did I mention they’re drizzled with green white chocolate, covered with sprinkles, and stuffed with MINTY OREO THINSs!? Yes sir. Step right up. They’re running out fast.
Search no more for the perfect let’s-go-overboard cookie. Here it is!
You will need:
A medium mixing bowl
A large mixing bowl
An electric mixer
A small microwavable bowl
A wooden spoon
A metal spoon
A wire cooling rack
A medium saucepan
- 1 and 1/2 cups flour
- 1/4 cup cocoa powder
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup unsalted butter at room temperature.
- 3/4 cup brown sugar
- 1/4 cup sugar
- 1 egg, at room temperature
- 1 Tablespoon almond milk
- 2 teaspoons vanilla extract
- 1 package Mint Oreo Thins
- Green food dye
- White chocolate almond bark
- Whisk together the flour, cocoa, soda, and salt in your medium bowl. Set aside.
- In your large mixing bowl, beat the butter with the electric mixer for one minute.
- Add in both types of sugar and beat until well creamed.
- Add the egg, milk, and vanilla until combined.
- Add one teaspoon of food coloring and mix in with your spoon. You will add more later.
Don’t fall in love with this color, because the cocoa is going to steal the thunder with its browny brown-ness.
Don’t forget to lick the beaters 😉
- Add in the flour mixture a little bit at a time and beat together with either you electric mixer on low, or by hand with a wooden spoon.
- The dough will darken considerably, and if you’re not in love with it, you can do one or more of the following: Add a lot more food coloring, or reduce the amount of cocoa used in the next batch. If you use red food coloring, it may work better as a nice compliment to the brown of the cocoa.
- Your dough will be sticky, but leave it in the bowl and cover with plastic wrap. Place in the fridge for 30 minutes to an hour. The chilling of the dough will help the shape of the cookies, although they still may spread in the oven. Be warned!
Preheat Oven to 350º F
- Line cookie sheet with parchment paper and take dough from fridge.
- Have excess flour on hand to dip your fingers in to allow the dough to roll properly. Roll dough into balls about 1 1/2″ in diameter.
- Flatted the balls with a glass or your hand, and place an Oreo in the center.
- Carefully wrap the dough around the Oreo until it is completely surrounded.
- Place dough on cookie sheet about 2 inches apart just in case they spread.
- Bake for 10 minutes and remove promptly to allow to cool. Place the cookie sheet on the wire cooling rack and give at least 30 minutes to cool off. Start on the next batch or your white chocolate drizzle!
- Place about half of the almond bark in the medium saucepan and turn on medium heat.
- Once the bark begins to melt, use wooden spoon to stir constantly and add a few drops of food coloring. It won’t take much to tint it. Reduce heat to low and continue stirring.
- Remove almond bark from heat and with your metal spoon, drizzle the cooled cookies with the melted bark.
- Cover with sprinkles immediately before the white chocolate bark has time to set. Allow the bark to cool another 10-15 minutes.
You can also pop these back in the fridge or freezer to speed up this process.
Take delight in sharing these cookies with a friend. Wash them down with a bottle of Guinness. Or, a tall glass of milk. Have them For St. Patrick’s Day. Or any day for that matter!
These cookies freeze well in a sealable zip-lock bag.
And as always, I hope you love these fantastic treats. Let me know if you have any questions!