All right. It’s time. Time to set about the business of baking holiday cookies. Time to put the six-pack of dark cocoa I purchased from Amazon awhile back to good use. Time for Mint Creme Oreo Stuffed Fudge Cookies. Yup…that’s right…Mint Creme Oreo Stuffed Fudge Cookies.
That Oreo Stuffed Chocolate Chip Cookie you all know and love. It has met its match. I’d like to introduce you to the holiday version. They are so good! I’m telling you, you will LOVE these! They are ultra minty and very deep dark chocolaty. You will have a hard time sharing. But you should. Making a double batch would probably help.
Mint Cream Oreo Stuffed Fudge Cookies
- 2 1/4 cups flour
- 3/4 cup dark cocoa*
- 1 tsp. baking soda
- 1/2 tsp. salt
- 1 cup (2 sticks) butter, softened
- 2/3 cup granulated sugar
- 2/3 cup brown sugar
- 1 tsp. vanilla extract
- 2 eggs
- 12-15 mint creme oreos
- In a medium bowl, whisk together flour, cocoa, baking soda, and salt. With a hand or stand mixer beat together butter and sugars until light and fluffy. Add eggs and vanilla extract. Mix well. Add flour mixture to mixer and mix until combined. Chill dough for about an hour.
- Using a cookie scoop, scoop cookie dough into balls. I like to do this all at once so it is easier to assemble. Take a dough balls and place it in your hand. Place an oreo on top and top with another scoop of dough. Seal the edges together by pressing and cupping in your hands until the oreo is enclosed with dough.
- Bake at 350 degrees for 9-11 minutes. Cookie will be slightly “springy” to the touch. Don’t over bake…these are fantastic a little on the fudgey side and they will stay softer once they are cool. If you are really looking for an over the top experience, eat these warm! This recipe makes about 12-15 very large cookies.
Tip: This dough handles best if it is just a bit chilled. If you find the dough is getting sticky just throw it back in the fridge for a few minutes, then try again.
*Find dark cocoa if you can. It really makes this cookie extra rich and yummy. Otherwise regular cocoa will work just fine.
Adapted from Nestle