St. Patrick's Day Cookies Archives - Family Cookie Recipes

SHAMROCK LINZER COOKIES

Jessica — Tue, 24 Feb 2026 19:29:47 +0000

Shamrock Chocolate Linzer Cookies made with buttery crisp chocolate cookies sandwiched with a silky white chocolate ganache tinted green for St. Patrick’s Day!

A simple way to celebrate holidays like St. Patrick’s Day is to make festive cookies at home! These are delightful treats with fantastic chocolate flavor and creamy ganache filling. You’ll need a

Recipe Highlights

Festive Shamrock Surprise: A cute shamrock cutout reveals vibrant green ganache, creating a stunning contrast against the dark chocolate cookies—perfect for St. Patrick’s Day.
Rich Chocolate + Creamy Irish Cream Filling: Buttery cocoa cookies sandwich a silky white chocolate ganache infused with Irish cream or mint for a smooth, indulgent bite.
Impressive Yet Doable: These bakery-style sandwich cookies look elegant and gift-worthy, but are simple to make with basic ingredients and a little chill time.

Ingredients for Shamrock Linzer Cookies

All-purpose flour (1 ⅛ cups / 140 g) provides structure and stability so the cookies hold their shape when cut and sandwiched.

Unsweetened cocoa powder (½ cup / 50 g) adds rich chocolate flavor and gives the cookies their deep, dark color.

Powdered sugar (¾ cup / 75 g) sweetens the dough while keeping the texture tender and delicate.

Cold unsalted butter (¾ cup / 90 g, cubed) creates a buttery flavor and crisp, melt-in-your-mouth texture.

Large egg (1) binds the dough together and adds richness.

Heavy cream (2 ½ TBSP / 35 ml) adds moisture for a smooth, workable dough.

Irish cream liqueur (1 ½ tsp, optional) enhances the cookies with a subtle, complementary flavor note.

White Chocolate Irish Cream Ganache (Filling)

White chocolate (5.3 oz / 150 g, chopped) forms the sweet, creamy base of the ganache filling.

Heavy cream (3 TBSP / 50 g) melts the white chocolate into a smooth, silky consistency.

Irish cream liqueur (1 tsp, optional) or mint chip flavor (½ tsp) adds a festive flavor accent to the filling.

Green food coloring (as needed) tints the ganache a vibrant shamrock green for a festive finish.

Tips for making the cutest St. Patrick’s Day Cookies

Full instructions in the recipe card below, but here are a few tips for the baking process!

Keep the Butter Cold
Using cold butter is key to creating that tender, shortbread-like texture classic to linzer cookies, giving these chocolate rounds a delicate, crisp bite.
Balance the Sweetness with Cocoa
The unsweetened cocoa powder isn’t just for color—it deepens the chocolate flavor and balances the sweetness of the white chocolate ganache filling.
Heat Cream + Irish Cream Together
Warm the heavy cream and Irish cream in the same saucepan before pouring over the chocolate to ensure even flavor distribution and a smooth ganache that won’t separate.
Chill Cut Cookies Before Baking
After cutting the shamrock centers, chill the trays briefly to help the cookies hold their sharp shapes and prevent spreading in the oven.

Storing Green Linzer Cookies

Store the assembled cookies in a single layer in an airtight container to prevent cracking or sticking. If stacking, place parchment paper between layers to protect the shamrock cutouts and ganache. Keep at room temperature for up to 2 days in a cool, dry place, or refrigerate for up to 5 days. Let chilled cookies sit at room temperature for 20–30 minutes before serving to soften the ganache and restore their tender texture.

Shamrock Linzer Cookies

Shamrock Chocolate Linzer Cookies made with buttery crisp chocolate cookies sandwiched with a silky white chocolate ganache tinted green for St. Patrick's Day!

Course Cookies, Dessert

Cuisine American

Keyword Shamrock Linzer Cookies

Prep Time 30

Cook Time 8

Chill Time 1

Total Time 1 38

Servings cookies

Calories 196kcal

Author Jessica & Nellie

Ingredients

Chocolate Linzer Cookies

1 ⅛ cups all-purpose flour 140 g
½ cup unsweetened cocoa powder 50 g
¾ cup powdered sugar 75 g
¾ cup cold unsalted butter (90 g) cubed
1 large egg
2 ½ TBSP heavy cream 35 ml
1 ½ tsp Irish cream liqueur optional

White Chocolate Ganache (Filling)

5.3 oz white chocolate 150 g, chopped
3 TBSP heavy cream 50 g
1 tsp Irish cream liqueur OR ½ tsp mint chip flavor optional
Green food coloring

Instructions

Cream together the egg, butter, heavy cream, and Irish cream. Sift flour, cocoa powder, and powdered sugar and incorporate until a soft dough forms. Divide the dough into two disks, wrap tightly in plastic wrap, and refrigerate for at least 1 hour.
Preheat oven to 350°F (175°C). Line baking sheets with parchment paper. Set aside.
Roll the chilled dough on a lightly floured surface to about ⅛ inch (3 mm) thickness.
Cut half of the cookies as solid rounds. From the remaining half, cut out the centers using a tiny shamrock-shaped cookie cutter. Place cookies on prepared trays, spacing slightly apart.
Bake for 8–10 minutes, until set but not overbaked. The cookies should feel firm around the edges. Cool completely on a wire rack before filling.
Make the Green White Chocolate Ganache Filling: Place the chopped white chocolate in a heatproof bowl. In a small saucepan, heat the heavy cream and Irish cream together until just steaming (do not boil). Pour the hot cream mixture over the chocolate. Let sit for 1 minute, then stir gently until smooth. Add green food coloring until the ganache reaches a vibrant shamrock green.
Let the ganache rest at room temperature for about 20 minutes, until it thickens and becomes spreadable but not fully set. Spread or pipe a small amount of ganache onto the solid cookies. Top with the shamrock-cut cookies, gently pressing to sandwich. Let the cookies set at room temperature or refrigerate briefly before serving. Enjoy!

Notes

Store assembled cookies in an airtight container at room temperature for 2 days or refrigerate for up to 5 days. Bring to room temperature before serving for best texture.

Nutrition

Can I freeze these Shamrock Linzer Cookies?

Yes, these cookies can be frozen and hold up well with proper storage. For best results, freeze the baked and cooled cookies unassembled, layered between parchment in an airtight container, for up to 2 months, then thaw and fill with fresh ganache.

Assembled cookies can be frozen in a single layer until solid, then stored with parchment between layers for up to 1 month; thaw overnight in the fridge and bring to room temperature before serving. Avoid opening the container while thawing to keep the shamrock cutouts and ganache intact.

Can I make the dough ahead of time?

Yes. The dough can be refrigerated for up to 2 days or frozen for up to 1 month.

Can I skip the Irish cream?

Yes, you can replace it with mint extract or my favorite, Mint Chocolate Chip Flavoring!

Why did my cookies spread too much?

Most likely causes of cookies spreading are if your butter was too warm or the dough wasn’t chilled long enough. Cookies can also spread if you overmix the ingredients.

Can I skip the cocoa powder?

You can, but you’ll need to replace it with additional flour. The chocolate base provides contrast that makes the green shamrock stand out visually.

How do I get clean shamrock shapes?

Dip the cutter in flour between cuts and press straight down without twisting.

Can I use gel or liquid food coloring?

Gel coloring is strongly recommended, liquid coloring can loosen the ganache and dull the color.

Enjoy more festive St. Patrick’s Day recipes here:

These Mint Chocolate Cake Mix Cookies are made with just 4 ingredients—easy, minty, chocolatey, and totally irresistible!
Celebrate with this soft, chewy St. Patrick’s Day Cookie Cake loaded with chocolate chips, green M&M’s, and a playful ring of green buttercream frosting—perfect for little leprechauns (and big ones too)!
Mint Chocolate Cookies are buttery shortbread treats dipped in rich chocolate and sprinkled with chocolate chips—festive green minty goodness perfect for St. Patrick’s Day!
Get festive with these St. Patrick’s Day Sprinkle Cookies—vanilla pudding cookies rolled in colorful green sprinkles, perfect for parties and sweet celebrations!
These Lucky Charms Sugar Cookies are soft, sweet, and totally festive for St. Patrick’s Day—cream cheese sugar cookies topped with buttery frosting and a crunchy sprinkle of Lucky Charms!
Our recipe for Mint Chocolate Chip Cookie Bars pack all the classic mint-and-chocolate flavor into one easy, chewy bar—perfect for a festive St. Patrick’s Day treat.

Celebrate St. Patrick’s Day with these Shamrock Chocolate Linzer Cookies—buttery, crisp chocolate cookies sandwiched with silky, green-tinted white chocolate ganache!

The post SHAMROCK LINZER COOKIES appeared first on Family Cookie Recipes.

MINT OREO STUFFED COOKIES

Nellie — Wed, 18 Feb 2026 16:20:37 +0000

Mint Oreo Stuffed Cookies are soft, thick mint cookies made with a butter-based dough, brown sugar, vanilla extract, and a touch of peppermint, with a whole Mint Oreo baked into the center of each cookie. This stuffed cookie recipe uses simple pantry ingredients and produces bakery-style mint chocolate cookies with a rich texture and balanced flavor, making them an easy homemade dessert when you want something more interesting than a basic cookie.

Recipe Highlights

A hidden Oreo surprise: Each cookie is wrapped around a full Mint Oreo, which softens slightly while baking and creates a layered cookie-within-a-cookie situation that feels very extra (in a good way).
Thick and soft texture: These cookies bake up tall with lightly set edges and a tender center that stays soft for days when stored properly.
Balanced mint flavor: The peppermint extract adds a cool, clean note that complements the Oreo rather than overpowering it.
Perfect for holidays and parties: With or without the green tint, these cookies feel festive and fun and always stand out on a dessert table.

Ingredients You’ll Need

Butter: Softened butter creams smoothly with the sugars, creating a rich base and helping the cookies bake up thick and tender.
Granulated sugar: Adds sweetness and contributes to slightly crisp edges.
Brown sugar: Brings moisture, chewiness, and depth of flavor that balances the mint.
Eggs: Bind the dough and give the cookies structure without making them cakey.
Vanilla extract: Enhances the overall flavor and rounds out the sweetness.
Peppermint extract: Provides the mint flavor—use a light hand, because a little goes a long way.
All-purpose flour: The foundation of the dough, giving the cookies structure while staying soft.
Baking soda: Helps the cookies rise and prevents them from spreading too much.
Salt: Essential for balancing sweetness and bringing out all the flavors.
Green food coloring (optional): Completely optional, but fun if you’re making these for holidays or themed events.
Mint Oreo cookies: The star of the recipe, baked whole inside each cookie for a surprise center.

Helpful Tips

Full instructions for making the recipe can be found on the recipe card below, but here are a few helpful tips.

Seal the Oreo completely: Make sure the dough fully covers the Mint Oreo with no cracks or thin spots. This keeps the cookie looking clean after baking and prevents the Oreo from baking directly on the pan.
Don’t overmix the dough: Once the flour is added, mix just until combined. Overmixing can lead to denser cookies and less of that soft, bakery-style texture.
Slightly underbake for soft centers: The cookies should look just a bit underdone in the middle when you take them out. They’ll continue setting as they cool, which helps them stay soft instead of dry.
Chill if the dough feels too warm: If the dough is very soft or sticky, a short chill can make stuffing and sealing the cookies much easier without affecting the final texture.

Storage Instructions

Room temperature: Store cookies in an airtight container at room temperature for several days.
Freezing baked cookies: Fully cooled cookies can be frozen and thawed at room temperature before serving.
Freezing cookie dough: Stuffed dough balls freeze well and can be baked from frozen with a slightly longer bake time.

Mint Oreo Stuffed Cookies Recipe

Soft, thick Mint Oreo Stuffed Cookies made with buttery dough, brown sugar, vanilla, and peppermint, with a whole Mint Oreo inside.

Course Cookies

Cuisine American

Keyword Mint Oreo Stuffed Cookies

Prep Time 10

Cook Time 10

Servings cookies

Calories 307kcal

Author Jessica & Nellie

Ingredients

1½ cups butter softened
1 cup granulated sugar
1 cup brown sugar packed
2 large eggs room temperature
2 teaspoons vanilla extract
½ teaspoon peppermint extract
4 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
12-16 drops green food coloring optional
24-28 Mint Oreo cookies

Instructions

Preheat oven to 350°F and line baking sheets with parchment paper.
In a large mixing bowl, cream together the butter, granulated sugar, and brown sugar until light and fluffy, about 3 minutes.
Add the eggs, vanilla extract, peppermint extract, and food coloring (if using), mixing until fully combined.
Add the flour, baking soda, and salt, and mix just until a soft dough forms. Do not overmix.
Scoop about 2 tablespoons of dough, flatten slightly, place one Mint Oreo in the center, and wrap the dough completely around the cookie, sealing all edges. Roll gently into a ball.
Place dough balls on the prepared baking sheets, spacing them about 2½ inches apart.
Bake for 10–12 minutes, until the edges are set and the tops look slightly underbaked.
Allow cookies to cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.

Nutrition

FAQs

Can I use regular Oreos instead of Mint Oreos?
Yes, but the mint flavor won’t be as pronounced. If you use regular Oreos, you may want to keep the peppermint extract for that minty kick.

Do these cookies spread a lot?
No, they’re designed to stay thick. As long as the dough isn’t overly warm and you don’t over-cream the butter, they’ll hold their shape nicely.

Can I make the dough ahead of time?
Yes. The dough can be prepared and refrigerated for up to 24 hours before baking. Let it sit at room temperature briefly if it’s too firm to scoop.

Can these be frozen?
Absolutely. You can freeze the stuffed dough balls and bake them straight from the freezer—just add an extra minute or two to the bake time.

How should I store baked cookies?
Store them in an airtight container at room temperature. They’ll stay soft for several days, though they rarely last that long.

More delicious mint cookie recipes to try:

Made with classic ingredients plus chocolate chips and crushed mint Oreos, Mint Oreo Cookies deliver a rich chocolate mint flavor in every bite.
Light, slightly crunchy, and packed with mint flavor, Mint Chocolate Chip Meringue Cookies get an extra boost from added chocolate chips and look just as good as they taste.
Soft cookies topped with mint frosting, Frosted Mint Chocolate Cookies taste similar to classic Thin Mints and are an easy recipe you can make any time of year.
Using a chocolate cake mix, this simple recipe for Easy Homemade Mint Oreo Cookies creates soft, perfectly sweet mint chocolate sandwich cookies everyone loves.
Chewy and chocolatey with a melted Andes mint on top, Andes Mint Chocolate Cookies combine rich chocolate and smooth mint flavor using simple pantry ingredients.
Made with pudding mix, mint extract, and chocolate chips, Mint Chocolate Chip Cookies are a fun dessert option for anyone who loves mint chip ice cream.

These Mint Oreo Stuffed Cookies are a solid choice when you want a soft, bakery-style cookie with a clear mint chocolate flavor and simple ingredients.

The post MINT OREO STUFFED COOKIES appeared first on Family Cookie Recipes.

CHOCOLATE CHIP MINT OREO COOKIES

Jessica — Mon, 22 Sep 2025 21:20:10 +0000

Mint Oreo Cookies made with classic ingredients plus chocolate chips & crushed mint Oreos for a delicious chocolate mint cookie!

If you love the chocolate- mint combination, these are for you! These cookies are the perfect blend of classic chocolate chip and Mint Oreos. I love the bit of green peeking through and the fantastic mint flavor.

Ingredients for Mint Chip Oreo Cookies

Butter: Use ¾ cup butter, softened, to add moisture and richness, helping create a tender cookie.

Sugars: The combination of ½ cup each brown sugar and granulated sugar offers sweetness and color.

Extracts: Adding 1 tsp vanilla extract and ½ tsp mint extract enhance the overall flavor, with mint delivering a cool contrast to the chocolate.

Flour: 1 ½ cups all purpose flour forms the structure by providing necessary gluten.

Leavening agents: You need 1 TBSP cornstarch, 1 tsp baking powder, and ½ tsp baking soda ensure the cookies rise properly without becoming too dense.

Chocolate: Using ½ cup semi-sweet chocolate chips add smooth, melted pockets of chocolate.

Cookies: 10 Mint Oreos, chopped & divided, lends crunch and an additional mint-chocolate layer.

Tips for Perfect Cookie Texture and Flavor

Cream the butter and sugars well to incorporate air. This process influences how soft and fluffy your cookies will be.
Avoid overmixing once you add flour mixture; mixing just until combined keeps the cookies tender.
Adding extra Oreo crumbs on top before baking not only looks amazing, but it also intensifies the mint flavor in each bite.

How long are these Oreo Chocolate Chip Cookies good for?

Store your Mint Oreo Cookies in an airtight container at room temperature. They will stay fresh and soft for up to 4-5 days. If you want to keep them longer, place a slice of bread in the container to help retain moisture. This simple trick prevents the cookies from becoming too hard.

To freeze your cookies, arrange them in a single layer on a baking sheet and freeze until firm. Then transfer them to a freezer-safe airtight container or resealable plastic bag. Separate layers with parchment paper to avoid sticking. Mint Oreo Cookies can be frozen for up to 2 months without significant flavor or texture loss.

Chocolate Chip Mint Oreo Cookies Recipe

Mint Oreo Cookies made with classic ingredients plus chocolate chips & crushed mint Oreos for a delicious chocolate mint cookie!

Course Cookies, Dessert, treat

Cuisine American

Keyword Chocolate Chip Mint Oreo Cookies

Prep Time 15

Cook Time 12

Total Time 27

Servings cookies

Calories 160kcal

Author Jessica & Nellie

Ingredients

¾ cup butter softened
½ cup brown sugar
½ cup granulated sugar
1 tsp vanilla extract
½ tsp mint extract
1 ½ cups all purpose flour
1 TBSP cornstarch
1 tsp baking powder
½ tsp baking soda
½ cup semi-sweet chocolate chips
10 Mint Oreos chopped & divided

Instructions

Preheat your oven to 350℉ and line your baking sheet with parchment paper; set aside.
In a large bowl cream the butter, sugars, and extracts.
Add the flour, cornstarch, baking powder, and baking soda to the wet ingredients and stir until all of the dry streaks disappear and the dough looks uniform.
Then fold in the chocolate chips and all but ¼ cup of the chopped Oreos.
Use a medium cookie scoop, scoop out cookie dough balls and place them evenly spaced on your prepared baking sheet. Add extra oreo crumbs to the top of each cookie.
Bake for about 12 minutes, or until they start to golden on the bottom. Serve & enjoy!

Notes

Store in an airtight container at room temperature for 4-5 days.

Chocolate chip Oreo cookies can be frozen for up to 2 months without significant flavor or texture loss.

Nutrition

Do I need to chill the cookie dough?

No, this cookie dough does not need to be chilled before baking. However, if you’d like, keep the cookie dough that’s not in the oven, in the fridge, if you live in a warm climate, to prevent the cookie dough from getting too warm.

How small should I chop the Oreos?

You should chop the Oreos quite small, you should be able to cut each one into 4 strips, then turn 90 degrees and cut 3 more times.

Should I remove the Oreo filling before chopping, or before adding to the cookie dough?

No need to remove the filling. The filling actually adds its texture to the cookie, making them even more irresistible.

Do I have to add the extra chopped Oreos on top of the cookies before baking?

No, this is simply to make the cookies look prettier. You can add all of the chopped oreo to the cookie dough if you prefer.

Love Oreo’s as much as we do? Try more fun Oreo recipes here:

Chocolate Oreo Cheesecake Cookies are soft, chewy, and loaded with rich cookies-and-cream flavor. Made with cocoa, cream cheese, and crushed Oreos, they’re a decadent treat with a creamy, chocolatey twist. Decadent like our Chocolate Cookies and Cream Cookies!
These Oreo Cookie Bars are rich, chewy dessert bars loaded with crushed Oreos for the ultimate cookies-and-cream flavor. Perfect for Oreo lovers, these bars are easy to make and completely irresistible!
Our Red, White & Blue Chocolate Covered Oreos are a fun and festive no-bake treat, perfect for celebrating the 4th of July. Dipped in chocolate and decorated with patriotic sprinkles, these cookies are easy, colorful, and always a crowd favorite!
Soft, zesty Cake Mix Lemon Oreo Cookies made with simple ingredients and filled with a tangy lemon cream cheese frosting. Bright, sweet, and refreshing, they’re the perfect citrusy twist on classic sandwich cookies!
For a fun twist on a classic campfire treat, try these Oreo S’mores! With layers of Oreos, marshmallows, and melted chocolate, they’re the perfect easy summertime dessert!

Mint Oreo Cookies are soft, chewy, and packed with rich chocolate flavor, chocolate chips, and crushed mint Oreos. These oreo cookie chocolate chip cookies are a refreshing twist on a classic, perfect for chocolate mint lovers!

The post CHOCOLATE CHIP MINT OREO COOKIES appeared first on Family Cookie Recipes.

HOMEMADE MINT OREO COOKIES

Jessica — Tue, 25 Jul 2023 10:45:00 +0000

Easy Homemade Mint Oreo Cookies made with a box of chocolate cake mix! Filled with a creamy mix of butter, cream cheese, powdered sugar, vanilla, and mint extract for the perfect minty sweetness.

These homemade Oreo Cookies start with a simple chocolate cake mix, eggs, and oil to create soft, rich chocolate cookies that are perfectly snackable. The creamy filling is made with butter, cream cheese, powdered sugar, vanilla, and mint extract, giving each bite a smooth, sweet mint flavor.

Oreo cookies have always been a favorite in my family—something we always have in the house—my grandpa has loved them for as long as I can remember, enjoying them as his go-to after-dinner treat. These homemade mint Oreos are especially fun to make during spring or around St. Patrick’s Day, and they’re always a hit with kids and adults alike.

Recipe Highlights

Cake Mix Shortcut: Using a chocolate cake mix keeps this recipe incredibly simple while still creating soft, rich chocolate cookies that taste homemade.
Creamy Mint Filling: The smooth filling made with cream cheese, butter, powdered sugar, and mint extract gives these cookies a perfectly sweet, minty center that pairs beautifully with the chocolate cookies.
Homemade. Mint. Oreos. I mean really, what more needs to be said? These small bites of deliciousness speak for themselves.

Mint Oreo Ingredients

Chocolate cake mix (1 box, 15.25 oz): The chocolate cake mix creates the base of the cookies, giving them rich chocolate flavor while keeping the recipe quick and simple.

Eggs (2): The eggs help bind the dough together and give the cookies structure while baking.

Vegetable oil (½ cup): Oil adds moisture to the dough, helping the cookies stay soft and tender.

Cream Cheese Filling

Butter (¼ cup, softened): Butter adds richness and helps create a smooth, creamy frosting texture.

Cream cheese (4 oz, softened): Cream cheese makes the filling thick, creamy, and slightly tangy for a balanced flavor.

Vanilla extract (1 tsp): Vanilla enhances the sweetness and deepens the flavor of the filling.

Mint extract (½ tsp): Mint extract gives the frosting its refreshing mint flavor that pairs perfectly with the chocolate cookies.

Powdered sugar (2 cups): Powdered sugar sweetens the filling and helps thicken it into a fluffy frosting.

Green food coloring (2–3 drops): A few drops of green food coloring give the filling a fun minty color, perfect for a festive look.

Tips & Tricks for making Chocolate Sandwich Cookies

Chill the dough for thicker cookies: Even though it’s optional, chilling the dough for about 30 minutes helps prevent the cake mix dough from spreading too much so the cookies stay thicker and better for sandwiching.
Keep the cookies small and even: Use a small cookie scoop or measure about 1 TBSP of dough for each cookie so they bake evenly and pair nicely when assembling the sandwich cookies.
Let cookies cool completely before filling: If the cookies are even slightly warm, the cream cheese frosting will soften and slide, so allow them to cool fully on a wire rack first.
Go light on the mint extract: Mint extract is strong, so sticking with ½ teaspoon keeps the flavor balanced and prevents the filling from tasting overpowering.

Easy Homemade Mint Oreo Cookies

Easy Homemade Mint Oreo Cookies made with a box of chocolate cake mix! Filled with a creamy mix of butter, cream cheese, powdered sugar, vanilla, and mint extract for the perfect minty sweetness.

Course Cookies, Dessert

Cuisine American

Keyword Homemade Mint Oreo Cookies

Prep Time 15

Cook Time 8

Chill Time 30

Total Time 53

Servings cookies

Calories 472kcal

Author Jessica & Nellie

Ingredients

15.25 oz chocolate cake mix
2 eggs room temperature
½ cup oil

Mint Cream Cheese Frosting

¼ cup butter softened to room temperature
4 oz cream cheese softened to room temperature
1 tsp vanilla extract
½ tsp mint extract
2 cups powdered sugar
2-3 drops green food coloring

Instructions

Begin by preheating the oven to 350℉ and line two baking sheets with parchment paper or silicone mats and set aside.
In a large mixing bowl, combine the cake mix, oil and eggs thoroughly. Cover and chill in the fridge for 30 minutes.
Once chilled, use a small cookie scoop or a spoon to drop 1 tablespoon sized balls onto the baking sheets. Space them a few inches apart to leave room for the cookies to spread. Bake for 8-9 minutes. Allow the cookies to cool in the pan for about 5 minutes before transferring to a wire cooling rack to cool completely.
While the cookies bake, you can prepare the frosting. In a medium mixing bowl using a hand mixer, beat the butter and cream cheese until smooth and creamy. Add the vanilla and mint extracts and mix until well combined. Add in the green food color. Add the powdered sugar a little at a time and mix again until all the sugar has been added and the frosting is smooth.
Once the cookies have cooled, you can use a piping bag or an icing spatula and put the icing on the bottom of a cookie. Then grab another cookie to place on top and you have a cookie sandwich! Repeat with the rest of the cookies. Serve & enjoy!

Notes

These sandwich cookies stay fresh for 3–5 days in an airtight container or bag.

To freeze, store the baked cookies unassembled in a freezer-safe container for up to 2 months, then thaw and add the mint cream cheese filling before serving.

Nutrition

How long are these Homemade Oreo’s good for?

These cookies will stay fresh for 3–5 days if stored properly in an airtight container or zip-top bag. A great trick to keep them extra soft and fresh is to place a slice of bread in the container with the cookies—the cookies absorb the moisture from the bread and stay soft and chewy for a couple of extra days.

If you’d like to freeze them, it’s best to freeze the cookies unassembled. Store the baked cookies in a freezer-safe container or bag for up to 2 months, then thaw and add the mint cream cheese filling when you’re ready to serve.

Can I use a different flavor of cake mix?

Yes! While chocolate cake mix gives these cookies their classic Oreo-style flavor, you can experiment with devil’s food or even a dark chocolate cake mix for a richer taste.

Do I have to chill the dough?

Chilling the dough is optional, but it’s recommended because it helps keep the cookies from spreading too much and makes them easier to shape.

Can I make the filling without food coloring?

Absolutely. The green food coloring is only for appearance, so you can skip it and the mint cream cheese filling will still taste just as delicious.

How do I get evenly sized sandwich cookies?

Using a small cookie scoop (about 1 tablespoon of dough) helps keep the cookies uniform in size, which makes pairing them together for the sandwich cookies much easier.

What is the best way to soften butter?

I like to soften butter using the defrost function on my microwave. If you need the full ½ cup cube, you can leave it in the paper wrapper; otherwise, place the amount you need in a glass or porcelain bowl. Use the lowest defrost setting and heat for about 20 seconds, then check by pressing with a rubber scraper. If it doesn’t indent easily, heat in additional 5–10 second intervals, watching closely—butter softens very quickly!

Try more amazing Homemade cookie recipes here:

Homemade Cookies and Cream Oreo Cookies are soft, fudgy, and made extra easy with a cake mix shortcut. Basically an Oreo lover’s dream that disappears way too fast!
We think our Homemade Nutter Butters will outdo the store-bought version in every way! Sweet and seriously addictive—they’re the kind you “just try one” and somehow finish half the batch.
Light, buttery, and dangerously snackable—these Homemade Golden Oreo Cookies are the kind of treat that never makes it to tomorrow!
The chewy sandwich cookies filled with fluffy marshmallow buttercream you remember—just upgraded. Warmly spiced and perfectly sweet, these Homemade Oatmeal Cream Pies are “just one more” kind of dessert.
These Easy Homemade Oreo Cookies are soft chocolate sandwich cookies with a rich cookies-and-cream style filling that tastes way more bakery than shortcut.

These Easy Homemade Mint Oreo Cookies use a chocolate cake mix for soft, chocolatey cookies, sandwiched with a creamy, minty filling of butter, cream cheese, powdered sugar, vanilla, and mint extract. Perfect for mint lovers and family-friendly treats!

The post HOMEMADE MINT OREO COOKIES appeared first on Family Cookie Recipes.

ST. PATRICK’S DAY COOKIE CAKE

Jessica — Wed, 01 Mar 2023 20:10:56 +0000

Festive St. Patrick’s Day Cookie Cake that’s soft, chewy, and loaded with chocolate chips and green M&M’s! A ring of green buttercream frosting around the edges makes this cookie cake extra special—perfect for all your little leprechauns.

The vibrant frosting turns this dessert into a standout treat for St. Patrick’s Day. Make it for a fun and delicious way to celebrate with friends and family!

Cookie Cake for St. Patrick’s Day

This tasty treat is the perfect combination of cookie and cake, bringing together two delicious favorites that everyone will love! The base is a soft, buttery cookie dough, topped with rich, fluffy buttercream and sprinkled with festive colors for a fun, flavorful touch. Both the cookie and frosting are made from scratch using simple ingredients you likely already have in your kitchen. The result is an incredibly soft, chewy, and buttery cookie cake with sweet, creamy frosting—truly a heavenly treat!

Recipe Highlights

One slice is all you need. While it’s often hard to stop at “just one” cookie, this cookie cake is rich and heavenly—one slice is enough to satisfy your sweet tooth.
No rolling pin, no hassle. This dough comes together quickly and requires minimal equipment. No need to roll out or cut shapes—just press it into a cake pan and bake. So simple!
Made with everyday ingredients. Aside from green food coloring or St. Patrick’s Day sprinkles, you probably have everything you need in your kitchen. It’s an easy, fun, and festive treat you can whip up with what you already have.

St. Patrick’s Day Cookie Cake Ingredients

Butter (12 TBSP) adds rich flavor and helps create a soft, chewy texture in the cookie cake.

Brown sugar (1 cup) contributes depth of flavor and moisture, making the cookie tender and slightly caramelized.

Sugar (¼ cup) balances sweetness and helps achieve the perfect chewiness.

Egg (1 whole) binds the dough together and provides structure.

Egg yolk (1) adds extra richness and helps create a soft, tender crumb.

Vanilla extract (2 tsp) enhances all the flavors in the cookie and frosting.

Flour (1 ¾ cups) forms the base of the dough, giving the cookie cake its structure.

Cornstarch (1 tsp) makes the cookie cake thick and soft by tenderizing the flour.

Baking soda (1 tsp) helps the cookie rise slightly while keeping it soft and chewy.

Chocolate chips (¾ cup) add bursts of sweet, melty chocolate in every bite.

Green M&M candies (½ cup) provide festive color, crunch, and extra chocolate flavor.

Icing Ingredients

Butter (½ cup) creates a rich, creamy base for the green buttercream frosting.

Powdered sugar (2 cups) sweetens and thickens the frosting for piping.

Vanilla extract (1 tsp) adds flavor depth to the frosting.

Green food coloring (2–4 drops) makes the frosting vibrant and festive for St. Patrick’s Day.

St. Patrick’s Day sprinkles add fun decoration and a playful crunch on top of the frosting.

Tips for making this Festive Cookie Cake

Full instructions in the recipe card below, but here are a few tips for the baking process!

Don’t overmix after adding flour and mix-ins. Once you fold in the flour, chocolate chips, and M&M’s, stop mixing—overworking the dough can make the cookie cake dense instead of soft and chewy.
Use a springform pan for even baking. Pressing the dough into an 8-inch springform pan ensures the cookie cake bakes evenly and is easy to remove without breaking.
Distribute mix-ins carefully. Spread chocolate chips and M&M’s evenly through the dough and lightly press a few on top—this makes every slice festive and ensures no bites are mix-in-free.
Let it cool slightly before frosting. Waiting 20 minutes before adding the buttercream prevents the frosting from melting and sliding off, keeping your green frosting crisp and vibrant.

How long is this Chocolate Chip Cookie Cake good for?

This cookie cake will stay fresh for 3–5 days when stored in an airtight container. Once frosted, it’s best kept in the fridge, though it will also be fine at room temperature for a day or two.

It freezes well for later, but wait to frost it until after it’s thawed. Frosting before freezing can make storage tricky, as layers of parchment are needed to prevent sticking, and the icing may melt or sweat as it thaws, affecting its appearance.

St. Patrick’s Day Cookie Cake

Course Cookies, Dessert

Cuisine American

Keyword St. Patrick’s Day cookie cake

Prep Time 20

Cook Time 20

Total Time 40

Servings servings

Calories 370kcal

Author Jessica & Nellie

Ingredients

12 TBSP butter softened
1 cup brown sugar
¼ cup sugar
1 egg
1 egg yolk
2 tsp vanilla extract
1 ¾ cup flour
1 tsp cornstarch
1 tsp baking soda
½ cup chocolate chips
½ cup green M&M candies

Frosting

½ cup butter softened
2 cups powdered sugar
1 tsp vanilla extract
green food coloring
St. Patrick’s day sprinkles

Instructions

Start by getting the oven preheating to 350°F. Then, spray an 8-inch springform pan with nonstick spray and set aside.
In a large mixing bowl, beat the butter, brown sugar, and sugar until light and creamy. I find this easiest to do with an electric mixer or Kitchen Aid mixer. After that, add in the egg, egg yolk, and vanilla extract; continue to mix for 1 minute.
Stir in the flour, cornstarch, and baking soda and mix again until combined. Then stir in the chocolate chips and M&M candies until just combined, be careful not to overmix.
Spread the cookie dough into the prepared springform cake pan and place in the preheated oven to bake for 20-25 minutes, until golden brown. Let the cookie cool for about 20 minutes, then run a knife around the edge and release the springform pan.
Prepare the icing by combining the butter, vanilla extract, and powdered sugar, mixing until the mixture is light and fluffy. Again, using an electric mixer helps greatly with this step. Add in 2-4 drops green food coloring and stir well until no white streaks are seen.
Then pipe the frosting around the edges of the cake and top with sprinkles. Slice into wedges, serve, and enjoy!

Notes

This cookie cake stays fresh 3–5 days in an airtight container. Once frosted, refrigerate for best results, though it’s fine at room temperature for a day or two.

It freezes well unfrosted—add the frosting after thawing to avoid melting or sticking.

Nutrition

Can I make this cookie cake ahead of time?

Yes! You can prepare the cookie cake a day in advance and store it in an airtight container. Frost it just before serving for the freshest look and flavor.

Can I use regular M&M’s instead of green ones?

Absolutely! You can swap in any color or type of chocolate candy you like—just be aware it will change the festive look.

Do I have to use a springform pan?

A springform pan makes it easiest to remove the cookie cake without breaking, but an 8-inch round cake pan lined with parchment paper will also work.

Piping Frosting Tips & Tricks

If you have a piping bag and tips, transfer the frosting into the bag and pipe a swirl around the top of the cookie. Use any tip to create the pattern you like.
Don’t have a piping bag? No problem! A Ziploc bag with the corner snipped off works perfectly—you can still achieve a beautiful look without a specialized tip.
Piping adds a clean, decorative finish, but spreading the frosting works just as well. Use a butter knife, small rubber scraper, or even the back of a spoon to create a smooth, even layer of frosting on your cookie.

Try even more great St. Patrick’s Day recipes here:

Chocolate + mint + Oreos = cookie perfection! These Mint Oreo Cookies are loaded with crushed mint Oreos and chocolate chips for a soft, chewy, irresistible treat.
These St. Patrick’s Day Sprinkle Cookies get an extra boost of flavor and chew from vanilla pudding mix and are rolled in green sprinkles for the perfect holiday treat.
Buttery chocolate cookies meet silky green white chocolate ganache! These Shamrock Linzer Cookies are crisp, decadent, and perfect for St. Patrick’s Day.
Mint Chocolate Chip Cookie Bars are easy to make and perfect for any mint chocolate lover. Soft, chewy, and packed with chocolatey minty goodness!
Our Lucky Charms Sugar Cookies are loaded with creamy buttercream and topped with colorful cereal for the ultimate St. Patrick’s Day treat.
Light, minty, and just a little crunchy! These Mint Chocolate Chip Meringue Cookies are airy, chocolatey, and totally irresistible.

Chewy, soft, and full of chocolatey fun! This St. Patrick’s Day Cookie Cake is loaded with chocolate chips, green candies, and topped with thick buttercream and festive sprinkles!

The post ST. PATRICK’S DAY COOKIE CAKE appeared first on Family Cookie Recipes.

PISTACHIO PUDDING COOKIES

Jessica — Wed, 01 Mar 2023 05:18:00 +0000

Pistachio Pudding Cookies are soft, chewy, and bursting with flavor, making them a favorite among both kids and adults. Whether you are looking for a fun and festive dessert to serve at a party or simply want to indulge in a sweet treat, pistachio cookies are a great choice.

To make this pistachio cookie recipe, all you need is a few simple ingredients, including flour, sugar, butter, an egg, and instant pistachio pudding mix. The pudding mix not only adds a delicious pistachio flavor to the cookies but also helps to keep them soft and moist. Pudding cookies are a fun and delicious dessert that are sure to impress.

Taste and Texture of Pistachio Cookies

Pistachio pudding cookies are known for their unique taste and texture. These cookies are tender, chewy, and have a pleasant nutty flavor that comes from the pistachio pudding mix. The texture of these cookies is similar to that of a classic chocolate chip cookie, but with a slightly softer and more cake-like consistency. The pistachio pudding mix also gives the cookies a vibrant green color, making them an eye-catching addition to any dessert table.

When it comes to taste, pistachio pudding cookies have a mild nutty flavor that is not overpowering. The sweetness of the cookie dough balances out the nuttiness, creating a delicious and well-rounded flavor profile. Whether you’re a fan of pistachios or just looking for something different to try, these cookies are a must-try for any dessert lover.

Why you’ll love this Easy Pistachio Cookie Recipe

Simple ingredients. This recipe uses very simple and easy to find ingredients. You may even find that most of the ingredients for these cookies are already in your home and pantry.
Easy to follow steps. None of the steps in this recipe are too complicated or difficult so even novice cookie bakers should have a pretty easy time whipping the dough together. Just grab a mixing bowl and electric mixer and you’re good to go!
No chilling is required. Within minutes you can be enjoying a batch of warm cookies. No dough chilling means no added wait times so the faster you start measuring your ingredients, the faster you can get a delicious treat!

Pistachio Pudding Cookies Ingredients

Sugar: You will need 1 cup of granulated white sugar to make these cookies nice and sweet.

Butter: Adding in ½ cup (one stick) of softened butter will create wonderfully rich cookies.

Egg: Use 1 egg to help bind the dough together well.

Sour cream: By adding in ½ cup of sour cream to the cookie dough you will make them soft in texture.

Milk: Using ¼ cup of milk to will moisten the dough to the right consistency.

Pudding mix: You will need one small 3.4-ounce sized box of pistachio flavored instant pudding mix to give these cookies great flavor and color too.

Salt: Add in ½ teaspoon of salt to help balance all the flavors in the cookies.

Baking soda: ½ teaspoon of baking soda will make the cookies puff up nicely as they bake.

Flour: Use 2 cups all-purpose flour for the base of this cookie recipe.

White chocolate chips: Adding in 2 cups of white chocolate chips will add a creamy richness that pairs well with the pistachios.

Pistachios: For added crunch and flavor add in ½ cup of chopped, shelled pistachios.

How to Make Pistachio Pudding Cookies

Prep

To start, preheat the oven to 375 degrees F. Then, line two baking sheets with parchment paper or silicon mats and set them aside.

Cookie dough

In a large bowl, cream the sugar and butter. Next, add in the egg, sour cream, milk, and dry pudding mix.

After that, in a separate bowl, combine the flour, salt, and baking soda.

Proceed to incorporate the flour mixture into the wet mixture and stir until well.

Then add in the white chocolate chips and chopped pistachios. Mix again until combined.

Bake

Drop the dough by the rounded tablespoonfuls onto the prepared baking sheets.

Place in the preheated oven and bake for 10 minutes.

Let the cookies cool on the baking sheet for 5 minutes, then transfer them to a cooling rack to cool completely.

Serve and enjoy!

Tips to get the PERFECT Pistachio Pudding Cookies:

Three kitchen items make these cookies come together really fast. I actually use these items in nearly every cookie recipe I make, so they’re quite versatile.

First, I line my cookie sheets with a piece of parchment paper. They’re sold in sizes that fit a 12×16 cookie sheet perfectly and enable to cookies to bake well without sticking- and no mess from spraying oil on the cookie sheets!
The second item is a KitchenAid mixer. I love mine! I have a Bosch as well but I find I use my KitchenAid for cookies. There is a cookie paddle that comes with every mixer that you attach to the top of the mixer. They’re easy to use and help you mix the ingredients uniformly. I also use the metal whisk attachment in this recipe to make the frosting. It whips it up super fast! Add this to your wish list because it’s one of my all-time used small appliances ever!
The third item is a cookie scoop! Years and years ago I used to use 2 spoons to measure and scrape cookie dough onto the pans. It wasn’t a perfect process and I often ended up with oblong cookies in various sizes. A friend of mine brought cookies to a party and I noticed each and every one of her cookies looked PERFECT. Her secret? A cookie scoop! They come in three sizes- 1/2 tablespoon, 1.5 tablespoon and 3 tablespoon scoops. I used the middle size- 1.5 tablespoon for these, and most other cookies. (Although when I’m serving a large crowd, I use the small cookie scoop. People love having a smaller cookie, especially at an event with several other desserts.)

Pistachio Pudding Cookies

Course Cookies, Dessert, treat

Cuisine American

Keyword Pistachio Pudding Cookies

Prep Time 10

Cook Time 10

Total Time 20

Servings cookies

Calories 21kcal

Author Jessica & Nellie

Ingredients

1 cup sugar
½ cup butter softened (1 stick)
1 egg
½ cup sour cream
¼ cup milk
3.4 oz box of instant pistachio pudding mix
2 cups all-purpose flour
½ tsp salt
½ tsp baking soda
2 cups white chocolate chips
½ cup shelled pistachios chopped

Instructions

Prep: Preheat the oven to 375 degrees F. Line two baking sheets with parchment paper or silicon mats and set them aside.
Cookie dough: In a large bowl cream the sugar and butter. Add the egg, sour cream, milk and pudding mix.
In a separate bowl, combine the flour, salt & baking soda.
Incorporate the flour mixture into the wet mixture and stir well.
Add in white chocolate chips and chopped pistachios. Mix until combined.
Bake: Drop by rounded tablespoonfuls onto the prepared baking sheets.
Bake for 10 minutes. Let cool on the cookie sheet for 5 minutes, then transfer to a cooling rack. Serve and enjoy!

Video

Notes

These pudding cookies will stay fresh for up to 5 days if stored in an airtight container at room temperature.

Place them in an airtight container or freezer bag and freeze for up to 3 months. Thaw at room temperature before serving.

Nutrition

Potential Variations for Pistachio Cookies

Gluten-Free Version: For those who are gluten intolerant or have Celiac disease, there are a few simple substitutions that can be made to make these cookies gluten-free. Instead of using regular flour, substitute with a gluten-free flour blend. This can be found at most grocery stores or health food stores. Another option is to use almond flour or coconut flour, which will give the cookies a slightly different texture and flavor.

Vegan Version: To make these cookies vegan, it’s important to replace the butter and eggs. Instead of butter, use a vegan butter or margarine. For the eggs, there are a few different options. One option is to use a flax egg, which is made by mixing 1 tablespoon of ground flaxseed with 3 tablespoons of water. Let it sit for a few minutes until it thickens up, then use it as you would a regular egg. Another option is to use applesauce or mashed bananas, which will add moisture to the cookies and act as a binding agent.

It’s important to note that making these substitutions may alter the texture and flavor of the cookies slightly, but they will still be delicious and satisfying. Also, be sure to check all packages and ingredients to ensure they are gluten and dairy free.

How long are pistachio pudding cookies good for?

These cookies can be stored in an airtight container at room temperature for up to a week. I recommend storing them only after they have set and cooled completely so that they don’t get stuck to one another in the container. For best tasting results eat within 2 or 3 days.

Can you Freeze Cookies?

I love freezing cookies! There are 2 ways I prefer to freeze them. The first is by freezing the unbaked cookie dough balls. I scoop & shape the balls round with my hands, then freeze them in 1 layer on a cookie sheet. You can position them as close together as possible without touching. Freeze, then once solid, transfer them to a ziplock freezer bag. Then you can pull them out and bake them whenever you want! You’ll want to either let them thaw on a cookie sheet while preheating the oven, or add a couple minutes to the bake time to compensate for frozen cookie dough.

The second way is to just freeze the baked cookies. My mother in law does this ALL the time. They turn out pretty well, albeit a tiny bit drier and more crumbly once thawed. Oh and you’ve got to make sure you thaw them. Frozen cookies are pretty hard to eat. Thankfully, they only take about 20 minutes or so to thaw out.

How to Get a Perfectly Round Cookie Shape

Want to know a neat little trick? After your cookies have been baked, while they are still hot and cooling on the pan, take a medium-sized round cookie cutter or a round glass/drinking mug and place it over the top of the cookie. The round shape should be slightly bigger than the cookie for this trick to work.

Swirl the round cutter/object around the cookie, knocking it into the sides a bit as you go. The more you swirl, the smaller and thicker the cookie will become. Then let the cookies cool. This is how you can get homemade cookies to look perfectly rounded. This trick won’t work with cutout cookies, but it works fine with drop cookies and rolled cookies.

It often snows where we live well into the Spring months, so when it happens, you have to improvise with outdoor play. A is perfectly happy mowing more snow that grass. Too bad it doesn’t really work that way though, dang it!

Try some of our other favorite pudding cookie recipes:

Pistachio Pudding Cookies are a delightful and tender cookie that is sure to become a new favorite! These pistachio cookies call for simple ingredients and have a short prep time, making them a great choice for parties or events.

The post PISTACHIO PUDDING COOKIES appeared first on Family Cookie Recipes.

ST. PATRICK’S DAY SPRINKLE COOKIES

Jessica — Tue, 28 Feb 2023 23:10:18 +0000

St. Patrick’s Day Sprinkle Cookies made with butter, sugar, and a box of vanilla pudding mix for extra softness and flavor. Rolled in festive green sprinkles, they’re a fun and colorful treat perfect for celebrating the holiday!

These St. Patrick’s Day Sprinkle Cookies are one of those simple treats my family loves to make together. With fewer than 10 ingredients—most of them already in the pantry—the dough comes together quickly using butter, sugar, flour, and a box of vanilla pudding mix that makes the cookies extra soft and fluffy.

Once the dough is ready, we roll each cookie in bright green sprinkles to give them that fun and festive St. Patrick’s Day look. They’re perfect for family gatherings, school parties, or just surprising your family with a cheerful homemade treat that’s sure to make everyone smile.

Recipe Highlights

Ultra Soft & Chewy Texture – The vanilla pudding mix in the dough makes these cookies incredibly soft and tender, giving them a bakery-style texture that stays chewy even after they cool.
Festive St. Patrick’s Day Treat – Rolling the cookie dough in bright green sprinkles makes these cookies instantly fun and perfect for St. Patrick’s Day parties, school events, or holiday dessert trays.
Simple Pantry Ingredients – This recipe uses fewer than 10 basic ingredients like butter, sugar, flour, and milk, so you can quickly whip up a festive batch without needing anything complicated.

Ingredients for Sprinkle Cookies

Sugar: Sweetens the cookies and helps create their soft, chewy texture.

Butter: Adds rich flavor and helps give the cookies a tender, soft crumb.

Egg: Binds the ingredients together and helps the cookies hold their shape while baking.

Milk: Adds moisture to the dough and helps create the perfect soft cookie consistency.

Salt: Balances the sweetness and enhances the overall flavor of the cookies.

Vanilla Pudding Mix: The dry mix adds flavor and keeps the cookies extra soft and fluffy.

Baking Soda: Helps the cookies rise slightly and creates a light, tender texture.

Flour: Provides the structure of the cookie dough and holds all the ingredients together.

Sprinkles: Add a festive St. Patrick’s Day look and a fun bit of crunch to the outside of the cookies.

Tips for making Perfect Festive Pudding Cookies

Full instructions in the recipe card below, but here are a few tips for making the process easier.

Don’t Prepare the Pudding Mix – Be sure to add the vanilla pudding mix as a dry powder directly into the dough. Preparing it first will add too much liquid and completely change the cookie texture.
Roll the Dough While It’s Freshly Mixed – The dough is easiest to roll in the sprinkles right after mixing. If it sits too long it can become stickier, making it harder for the sprinkles to coat evenly.
Choose the Right Scoop Size for the Occasion – Medium scoops make great everyday cookies, while smaller scoops are perfect if you’re serving a crowd and want bite-sized treats for parties or dessert tables.

How long are these St. Patty’s Day Cookies good for?

These St. Patrick’s Day Sprinkle Cookies will stay soft and fresh for about 3–5 days when stored in an airtight container at room temperature. Because of the pudding mix in the dough, they tend to stay softer longer than many other cookies.

These cookies also freeze very well. Store the cooled cookies in a freezer-safe container or bag for up to 2–3 months. Let them thaw at room temperature for about 30 minutes before serving.

St. Patrick’s Day Sprinkle Cookies

Course Cookies, Dessert

Cuisine American

Keyword St. Patrick’s Day Cookies

Prep Time 15

Cook Time 10

Total Time 25

Servings cookies

Calories 99kcal

Author Jessica & Nellie

Ingredients

1 cup sugar
½ cup butter softened
1 egg
⅓ cup milk
½ tsp salt
½ tsp baking soda
2 cups flour
3.4 oz vanilla pudding mix 1 small box
St. Patrick’s Day Sprinkles

Instructions

Preheat the oven to 375°F. Line two baking sheets with parchment and set aside. Also, pour the sprinkles into a small bowl and set aside for future use.
In a large bowl, cream together the sugar and softened butter. Add in the egg and milk, stir to combine well.
Add in the salt, dry pudding mix, and baking soda. Mix ingredients until smooth and fully combined. Next, add the flour and mix until all the ingredients are well incorporated.
Scoop about 1 TBSP dough and roll into a ball. Roll in sprinkles and set onto the prepared cookie sheet. Repeat with remaining cookie dough.
Bake for 8-10 minutes. Once baked, transfer to a cooling rack and let cool for 10 minutes. Serve & enjoy!

Notes

These cookies stay fresh for 3–4 days in an airtight container at room temperature.

They also freeze well for up to 2–3 months, either baked or as unbaked dough balls. For best results, thaw the cookies at room temperature before serving.

Nutrition

Can I use any pudding flavor for this cookie recipe?

Vanilla is best for this recipe because it keeps the cookies soft without overpowering the flavor, but you could experiment with other flavors for a fun twist!

Can I make the dough ahead of time?

Yes! You can refrigerate the dough for up to 24 hours or freeze the dough balls for up to 3 months. Just roll in sprinkles before baking.

Can I use different colored sprinkles?

Absolutely! Any festive sprinkles work, so feel free to customize for St. Patrick’s Day, birthdays, or other celebrations.

How do you soften butter?

I like to soften butter using the defrost function on my microwave. For a full ½ cup, you can leave the butter in its paper wrapper; for smaller amounts, place it in a glass or porcelain bowl. Use the lowest defrost setting and microwave for about 20 seconds, then check by pressing with a rubber scraper. If it doesn’t indent easily, continue microwaving in 5–10 second intervals, watching closely, as butter softens very quickly.

My cookies spread too much—what did I do wrong?

Make sure your butter is softened, not melted, and don’t overmix the dough. Also, chilling the dough slightly can help the cookies hold their shape.

Enjoy more festive St. Patrick’s day cookie recipes here:

Mint Chocolate Chip Cookie Bars are soft, chewy, and loaded with chocolate chips, thanks to buttery dough and a touch of vanilla pudding mix.
Get ready for a St. Patrick’s Day treat that’s soft, chewy, and packed with chocolate chips & green M&M’s! A Festive St. Patrick’s Day Cookie Cake your little leprechauns won’t be able to resist!
Celebrate St. Patrick’s Day with Shamrock Chocolate Linzer Cookies—crispy, buttery chocolate cookies filled with silky, green-tinted white chocolate ganache for a festive, irresistible treat!
These Mint Chocolate Cookies start with rich, buttery shortbread, then get dipped in chocolate and sprinkled with chocolate bits for the ultimate festive treat—perfectly green for St. Patrick’s Day!
Frosted Mint Chocolate Cookies are topped with creamy mint frosting—just like the classic Thin Mints we all love. Perfect for St. Patrick’s Day or anytime you want a minty chocolate treat!
Topped with buttery frosting and colorful cereal, Lucky Charms Sugar Cookies are a fun twist on a classic cream cheese sugar cookie everyone will love.

St. Patrick’s Day Sprinkle Cookies are soft, chewy, and bursting with festive green sprinkles! Made with vanilla pudding for extra fluffiness, they’re the perfect treat for parties, school events, or just a fun family bake day!

The post ST. PATRICK’S DAY SPRINKLE COOKIES appeared first on Family Cookie Recipes.

MINT CHOCOLATE BROWNIE COOKIES

Jessica — Mon, 27 Feb 2023 13:21:00 +0000

Mint Brownie Cookies are made with cocoa powder, melted butter, and plenty of chocolate chips for a soft, fudgy bite! Mint chocolate pieces add a refreshing twist to the deep chocolate flavor.

Chocolate chip and mint cookies are one of our favorite brownie cookie variations, made with cocoa powder, melted butter, and both semi-sweet and mint chocolate chips for a rich chocolate flavor with a cool minty twist. The dough comes together easily in one bowl and bakes into cookies with chewy edges and a soft, fudgy center.

These cookies are especially perfect during the holidays or cooler months when chocolate and mint just feel right. Around here they disappear fast—my family can never stop at just one, especially when they’re still warm from the oven.

Recipe Highlights

Chocolate & Mint Combo: Cocoa powder, semi-sweet chocolate chips, and mint chocolate chips create the perfect rich chocolate flavor with a cool minty twist.
Fudgy Brownie Texture: These cookies bake up with chewy edges and soft, fudgy centers—just like a brownie in cookie form.
Loaded with Chocolate: I love that there are chocolate chips both in the dough and on top, so every bite is full of melty chocolate goodness.

Chocolate Brownie Cookie Ingredients

½ cup Cocoa Powder: Gives these cookies their rich, deep chocolate brownie flavor.

1 cup Granulated Sugar: Sweetens the cookies and helps create their soft, chewy texture.

½ cup Melted Butter: Adds richness and moisture while helping create that fudgy brownie-like consistency.

3 TBSP Vegetable Oil: A little vegetable oil keeps the cookies extra soft and tender.

1 Egg: Binds the ingredients together and helps give the cookies structure.

1 tsp Vanilla Extract: Enhances the chocolate flavor and adds warmth to the cookies.

1 ⅓ cups All-Purpose Flour: Forms the base of the dough and provides structure for the cookies.

½ tsp Baking Powder: Helps the cookies rise slightly so they aren’t too dense.

½ tsp Salt: Sweetness and brings out the chocolate and mint flavors.

1 cup Semi-Sweet Chocolate Chips: Adds melty pockets of chocolate throughout the cookies.

1 cup Mint Chocolate Chips: Creates cool, refreshing mint flavor that makes these cookies special.

Tips for making Mint Brownie Cookies

Don’t Overmix the Dough: Once you add the flour, mix just until combined to keep the cookies soft and fudgy instead of tough.
Press the Dough Balls Slightly: Lightly pressing the dough before baking helps the cookies spread evenly and creates that classic brownie cookie look.
Add Extra Chips on Top: Sprinkle a few chocolate and mint chips on top of each dough ball before baking so the cookies look bakery-style and have extra chocolate in every bite.
Let Them Rest on the Pan: Allow the cookies to sit on the baking sheet for about 5 minutes after baking so they finish setting up while staying soft and fudgy in the center.

How long do brownie cookies last?

These brownie cookies will keep for about 5–7 days when stored in an airtight container at room temperature. For the best texture and flavor, they’re really best enjoyed within the first 2–3 days, when the centers are still soft and fudgy.

CAN YOU FREEZE COOKIES?

Chocolate Mint Brownie Cookies

Mint Brownie Cookies are made with cocoa powder, melted butter, and plenty of chocolate chips for a soft, fudgy bite! Mint chocolate pieces add a refreshing twist to the deep chocolate flavor.

Course Cookies, Dessert

Cuisine American

Keyword Mint Chocolate Brownie Cookies

Prep Time 15

Cook Time 12

Total Time 27

Servings cookies

Calories 292kcal

Author Jessica & Nellie

Ingredients

½ cup unsweetened cocoa powder
1 cup sugar
½ cup butter melted
3 TBSP vegetable oil
1 egg
1 tsp vanilla extract
1 ⅓ cups flour
½ tsp baking powder
½ tsp salt
1 cup semi sweet chocolate chips
1 cup mint chocolate baking pieces

Instructions

Preheat oven to 350 degrees.
In a mixing bowl, combine the cocoa powder, white sugar, melted butter, and vegetable oil. Whisk in the egg and vanilla extract until everything is combined.
Using a wooden spoon stir in the flour, baking powder, and salt until just combined.
Stir in ¼ cup of chocolate chips and ¼ cup of the mint chips to the dough.
Use a cookie scoop that is about 2 TBSP to scoop the cookies. Roll the cookies into a ball and place on the baking sheet. Press the cookies down slightly, then press more chocolate chips and mint chocolate pieces to the top of the cookies.
Bake for 12 minutes. Let rest on cookie sheet for 5 minutes before transferring to a cookie rack to cool (though I like to eat them warm from the oven). Enjoy!

Notes

These brownie cookies stay fresh 5–7 days in an airtight container at room temperature, but are best within 2–3 days for soft, fudgy centers.

You can also freeze them up to 2 months—just thaw before enjoying.

Nutrition

Can I use regular chocolate chips instead of mint chocolate chips?

Yes! You can substitute with all semi-sweet chocolate chips, but you’ll lose the minty flavor that makes these cookies special.

Can I make these cookies gluten-free?

Absolutely! Swap the all-purpose flour for a 1-to-1 gluten-free flour blend. The texture may be slightly different, but they’ll still be fudgy and delicious.

Can I make the dough ahead of time?

Yes! You can refrigerate the dough for up to 24 hours before baking, which can actually help intensify the flavor.

Why are my cookies spreading too much or too little?

Make sure your butter is fully melted but not hot, and don’t overmix the dough after adding the flour. Pressing the dough lightly before baking also helps control spreading.

Can I make these vegan?

You can! Replace the egg with a flax egg and use vegan butter or coconut oil. Use dairy-free chocolate and mint chips for a fully vegan treat.

How long should I let these cookies cool?

Cookies are best left to cool on the baking sheet they’re cooked on for 3-4 minutes, then you can transfer them to a cooling rack to cool further. This way, they don’t fall apart as cookies are pretty soft still when they’re pulled out of the oven. After a couple minutes on a cooling rack, cooking are usually cool enough to eat! Warm cookies are the best!

Enjoy more of our favorite mint cookie recipes here:

These Mint Chocolate Cake Mix Cookies are soft, chewy, and packed with chocolate-mint flavor—all made with just 4 simple ingredients! Quick, easy, and irresistibly delicious.
Mint Oreo Stuffed Cookies are soft, thick, and packed with minty goodness, featuring a whole Mint Oreo baked right into the center of each buttery, brown sugar cookie!
Light, airy, and just a little crunchy, these Mint Chocolate Chip Meringue Cookies are bursting with refreshing mint flavor. Add chocolate chips for a fun twist that’s as pretty as it is delicious!
Big, Fat Mint Chocolate Chip Cookies are loaded with butter, brown sugar, chocolate chips, mint chips, and a hidden peppermint patty in the center. Mint chocolate heaven in every bite!
These Mint Oreo Cookies take classic chocolate chip cookies up a notch with crushed Mint Oreos for the ultimate chocolate-mint treat! Packed with flavor, they’re a fun twist on a favorite cookie.
Frosted Mint Chocolate Cookies are topped with creamy mint frosting—just like your favorite Thin Mints! Perfect for St. Patrick’s Day or any time you’re craving a mint-chocolate treat.

Mint Brownie Cookies are fudgy, chocolate-packed, and loaded with melty mint chips—so good, you’ll want to eat them straight from the oven! Perfect for cozy nights or holiday treats, one bite and they’ll disappear fast.

The post MINT CHOCOLATE BROWNIE COOKIES appeared first on Family Cookie Recipes.

GREEN MINT CHOCOLATE COOKIES

Jessica — Tue, 21 Feb 2023 23:51:37 +0000

Mint Chocolate Cookies made from a buttery shortbread cookie dipped in chocolate & topped with chocolate sprinkles. Green Mint Cookies perfect for St. Patrick’s Day!

HOW TO MAKE MINT CHOCOLATE COOKIES

One of my favorite things about this shortbread cookie recipe is that you can make them in advance! Use a hand mixer or stand mixer to mix the cookie dough and then shape the dough into logs and wrap in plastic wrap or wax paper. Store the cookie dough logs in the fridge for at least 2 hours. You can even make this cookie dough and put it in the fridge days in advance! Slice the cookies while chilled, then bake, cool and dip in chocolate. Sprinkle with chocolate Jimmy sprinkles and let cool to set.

BAKING TIPS FOR MAKING GREEN SHORTBREAD COOKIES

Here are 2 of my favorite kitchen items I use to make these shortbread cookies. I actually use these items in nearly every cookie recipe I make, as well as several other types of recipes, so they’re quite versatile.

1. First, I line my cookie sheets with a piece of parchment paper. They’re sold in sizes that fit a 12×16 cookie sheet perfectly and enable to cookies to bake well without sticking- and no mess from spraying oil on the cookie sheets!

2. The second item is a KitchenAid mixer. I love mine! I have a Bosch as well but I find I use my KitchenAid for cookies. There is a cookie paddle that comes with every mixer that you attach to the mixer. They’re easy to use and help you mix the ingredients uniformly. Add this to your wish list because it’s one of my all-time used small appliances ever.

MINT CHOCOLATE COOKIE INGREDIENTS

— BUTTER: You’ll need 1 cup butter, softened. This is equal to 2 sticks here in the US.

— SUGAR: We use 1/2 cup sugar for these Christmas cookies.

— MINT FLAVOR: I recommend using 2 tsp mint extract to flavor these cookies.

— DRY INGREDIENTS: You’ll use 2 cups flour, 1 tsp baking powder & 1/4 tsp salt

— GREEN COLOR: I added 10-15 drops green food coloring to my cookie dough. Start with 5-6 drops, mix the dough and see how it looks. It’s better to start with less coloring and add more! Natural colors are much less vibrant, so if you opt to use those, you’ll need more.

— CHOCOLATE: I melt 2 cups melting chocolate wafers to dip the cookies in.

— SPRINKLES: I used some of my favorite chocolate sprinkles (also called Jimmies) to top the cookies with.

HOW TO MAKE GREEN SHORTBREAD COOKIES

With an electric mixer, cream the butter with the sugar until the mixture is light and fluffy. Add in mint extract and coloring.

Add flour, baking powder and salt. Mix until it forms a dough.

Divide the dough in half. On a sheet of wax paper, form each half into an 8-inch log. Chill the logs, wrapped in the wax paper, for at least 2 hours or overnight. (If you’re pressed for time, 30 minutes in the freezer works well too!) I always aim for round logs and end up with more oval shape. It works!

Heat the oven to 300°F. Line baking sheets with parchment paper.

Cut the logs into ¼-inch-thick slices with a sharp knife. Arrange the slices 2 inches apart on baking sheets.

Bake the cookies on the top rack of the oven for 22-26 minutes.

Transfer to wire racks to cool. Heat chocolate in microwave for 1 minute. Stir gently and continue heating in 15 second increments until smooth.

Dip 3/4 of the cookie into chocolate into chocolate. Set on wax paper and add holiday sprinkles. Do not remove until cool and set.

*You can use chocolate chips + 1 tsp coconut oil or shortening mixed in in place of melting chocolate.

Mint Chocolate Cookies

Mint Chocolate Cookies made from a buttery shortbread cookie dipped in chocolate & topped with sprinkles. Mint flavored butter cookies perfect for St. Patrick’s Day!

Course Cookies, Dessert

Cuisine American

Keyword green chocolate mint cookies

Prep Time 15

Cook Time 24

Chill Time 2

Total Time 2 39

Servings

Calories 99kcal

Author Jessica & Nellie

Ingredients

1 cup butter 2 sticks, softened
½ cup sugar
2 tsp mint extract
2 cups flour
1 tsp baking powder
¼ tsp salt
5-10 drops green food coloring
2 cups melting chocolate*
Chocolate Jimmies sprinkles

Instructions

With an electric mixer, cream the butter with the sugar until the mixture is light and fluffy. Add in mint extract and coloring. (Start with 5 drops of color and increase from there.)
Add flour, baking powder and salt. Mix until it forms a dough.
Divide the dough in half. On a sheet of wax paper, form each half into an 8-inch log. Chill the logs, wrapped in the wax paper, for at least 2 hours or overnight. (If you’re pressed for time, 30 minutes in the freezer works well too!) I always aim for round logs and end up with more oval shape. It works!
Heat the oven to 300°F. Line baking sheets with parchment paper.
Cut the logs into ¼-inch-thick slices with a sharp knife. Arrange the slices 2 inches apart on baking sheets.
Bake the cookies on the top rack of the oven for 22-26 minutes.
Transfer to wire racks to cool. Heat chocolate in microwave for 1 minute. Stir gently and continue heating in 15 second increments until smooth.
Dip 3/4 of the cookie into chocolate into chocolate. Set on wax paper and add sprinkles. Let cool until set.

Nutrition

MY COOKIES ARE COOKED UNEVENLY. WHAT AM I DOING WRONG?

If your cookies are darker on the bottom than you’d like, it’s probably an issue with your cookie sheet. I do not like thin cookie sheets or dark cookie sheets as these both tend to burn the bottoms of cookies. If you use a lot of cooking spray, the same result can happen. I prefer to use lighter colored cookie sheets with parchment paper or silicon baking mats. My favorite cookie sheets are Nordicware– I have 3 half sheets and 2 quarter sheets and love them all!

Mint Chocolate Cookies made from a buttery shortbread cookie dipped in chocolate & topped with chocolate sprinkles. Green Mint Cookies perfect for St. Patrick’s Day!

HOW CAN I TELL IF MY COOKIES ARE DONE?

Bake the cookies until the bottom edges are barely beginning to brown, then remove the cookie sheet from the oven and let the cookies sit for an additional 2-5 minutes. After that, you can transfer them to a cooling rack to cool completely. As the cookies cool, they’ll firm up in the middle so you’ll have perfectly cooked cookies that are slightly crispy on the outside and soft and chewy inside. Note the time suggested in the recipe but know that everyone’s ovens cook a bit differently. You’ll have to pay close attention to how your oven cooks so you learn if you need to bake cookies a minute or two longer for instance, than what the recipe states.

How to Melt Chocolate Correctly

It’s important to melt chocolate correctly so that it doesn’t seize. Start with a glass or porcelain bowl. The bowl needs to retain heat, so avoid plastic.

The trick to melting chocolate in the microwave is to go slowly and stir gently- and just before you feel like it is completely melted, take it out of the microwave and let it finish melting in the warm bowl.

Start with melting the chocolate for 1 minute per cup of chocolate chips or melting wafers. After the microwave stops, let the bowl sit with the door closed for an additional 2 minutes. Stir gently. Add time in 20-30 second increments, letting the chocolate sit after each interval.

Drizzle, or if you’re dipping, use a fork or a handy Winton Dipping tool like I did, which makes the process so much easier! Shake gently to remove any excess. Transfer the chocolate coated treat back to the parchment or wax paper covered baking sheet to cool.

It feels like just yesterday this little one was running around like a tiny crazy person, looking too young to be walking! And now she’s driving! Being a mom is hard. They grow up even when you tell them not to!

More Green Cookies perfect for St. Patrick’s Day:

Fantastic buttery mint cookies that have been dyed green and dipped in chocolate! Perfect tender cookies for a festive St. Patrick’s Day!

Mint Cookies made from a buttery shortbread cookie dipped in chocolate & topped with chocolate sprinkles. Green Mint Cookies perfect for St. Patrick’s Day!

The post GREEN MINT CHOCOLATE COOKIES appeared first on Family Cookie Recipes.

MINT OREO PUDDING COOKIES

Nellie — Thu, 07 Apr 2022 07:31:00 +0000

Mint Oreo Pudding Cookies are soft, chewy and full of mint flavor, Oreo pudding mix and crumbled Oreo cookies! The mint and chocolate flavor combination is a winner in these amazing cookies!

Mint Oreo Pudding Cookies are absolutely amazing! Several years ago, I began making these Cookies and Cream Cookies that have Oreo Pudding in the recipe and they have been one of my favorite cookies ever since. I was ready to make them a few days ago and decided to make a mint version since I had some Mint Oreos in the cupboard. I just added a little bit of mint and food coloring to my original recipe and the results did not disappoint at all.

These cookies are absolutely delicious and I love how the pudding adds extra Oreo flavor while making the cookies extremely soft. Most of my favorite cookies have pudding in the dough, but here are some other tips to make sure your cookies end up being soft, chewy and perfect every time!

Tips for making the best cookies

Do not over mix the dough or use too much flour.
Make sure that the butter is softened, but NOT melted. If you melt the butter, it will completely change the consistency of the cookies and they will be flat and crispy.
Bake cookies the minimum amount of time, even though the center may look slightly underbaked. I have made these cookies so many times and ten minutes seems to be the perfect amount of time for this particular recipe. Let cookies stand on baking sheet for one to three minutes to continue to bake, then remove to cooling rack.
Store soft cookies in an airtight container.
Do not store soft chewy cookies with crisp type cookies.
Use shiny aluminum cookie sheets, not dark colored ones. I have recently begun using silicone baking mats for all of my cookie baking and they are incredible! The cookies come off of the mats so easily and as an added bonus, your cookie sheets stay perfect too!

INGREDIENTS IN MINT OREO PUDDING COOKIES

Butter – Make sure the butter is completely softened to room temperature before adding to the cookies.

Brown sugar– I always use light brown sugar in these cookies. Just make sure your brown sugar is soft and fresh because if it is dried out, it will affect your cookies!

Sugar – Regular granulated sugar adds some extra sweetness to the cookie recipe.

Oreo Cookies & Cream instant pudding mix – This is what makes these cookies so soft and delicious! Sometimes certain stores don’t carry this, but I’ve always had good luck finding it at Walmart. If you absolutely can’t find the Oreo pudding mix, you can use vanilla instead.

Eggs – You’ll need 2 eggs – I always use large eggs in recipes for best results.

Vanilla – I suggest using a good quality vanilla extract or a Vanilla Bean Paste.

Mint extract – A teaspoon of mint extract will give these cookies tons of flavor. Extracts are very strong, so be careful not to add too much! And make sure to use mint, not peppermint. Unless you want peppermint cookies!

Flour – I usually use all purpose flour, but you can use bread flour, or even pastry flour in this recipe.

Baking soda – Leavening agent in the cookies. Make sure your baking soda isn’t old or expired for best results.

Food coloring: This is entirely optional, but if you want the cookies to be green, add some food coloring. I use about 3 drops blue food coloring and 10-12 drops green food coloring. Feel free to adjust if necessary. Or use green paste food coloring to intensify the color.

Mint Oreo cookies – Key ingredient in this particular cookie recipe! Feel free to add a few more than what the recipe calls for! Just make sure not to crush them into fine crumbs- you’ll want larger chunks of Oreos in your cookies!

How to make Mint Oreo Pudding Cookies

Preheat oven to 350°.

Using a hand mixer, cream the butter and sugars. Add the pudding mix and mix until well blended.

Add the eggs, vanilla and mint extract and mix well.

Add the flour and baking soda and continue mixing.

Add the food coloring and mix until the desired color is reached throughout the dough.

Stir in the Oreo cookie chunks.

Drop cookies by rounded teaspoonfuls (I use a cookie scoop) onto a greased cookie sheet. Bake for 10 minutes. Don’t overbake! Let them cool on the cookie sheet for a few minutes before transferring to wire racks to cool completely.

MINT OREO PUDDING COOKIES

Mint Oreo Pudding Cookies are soft, chewy and full of mint flavor, Oreo pudding mix and crumbled Oreo cookies! The mint and chocolate flavor combination is a winner in these amazing cookies!

Course Cookies

Cuisine American

Keyword Mint Oreo Pudding Cookies

Prep Time 10

Cook Time 10

Servings cookies

Calories 136kcal

Author Jessica & Nellie

Ingredients

1 cup butter softened
½ cup brown sugar
½ cup sugar
1 4.2 oz pkg Oreo Cookies & Creme pudding mix
2 eggs
1 tsp vanilla extract
1 tsp mint extract
2 ¼ cups flour
1 tsp baking soda
3 drops blue food coloring 10-12 drops green food coloring
15 Mint Oreo cookies or regular Oreos – they work great too!, coarsely crushed (you want big chunks!)

Instructions

Preheat oven to 350°.
Using a hand mixer, cream the butter and sugars. Add the pudding mix and mix until well blended.
Add the eggs, vanilla and mint extract and mix well.
Add the flour and baking soda and continue mixing.
Add the food coloring and mix until the desired color is reached throughout the dough.
Stir in the Oreo cookie chunks.
Drop cookies by rounded teaspoonfuls (I use a cookie scoop) onto a greased cookie sheet. Bake for 10 minutes. Don't overbake! Let them cool on the cookie sheet for a few minutes before transferring to wire racks to cool completely.

Nutrition

HOW DO YOU CRUSH OREO COOKIES?

The Oreo cookies should not be crushed too much because you want to make sure to have large chunks of Oreos in the cookies. My favorite way to crush the Oreos is by placing them in a Ziplock bag and then smashing them with a meat mallet or a rolling pin. This method gives you more control over how finely the Oreos are crushed.

You can also use a blender or food processor to crush Oreos but make sure to pulse the Oreos for only a quick second at a time to make sure that you don’t over blend. This method is wonderful if you want to make fine crumbs for an Oreo crust, but is a little trickier when you want larger pieces of cookie.

WHY ARE MY COOKIES FLAT?

If your cookies are flat and spread out too much while baking, you may need to add a little bit more flour. Start by just adding a few tablespoons of flour to the batter and see if that is enough to help the shape of your cookies. If you are using a recipe with butter, make sure you aren’t melting the butter. There are a few cookie recipes that actually call for melted butter, but most of them just require the butter to be softened to room temperature. Which leads to the next question…

HOW DO YOU SOFTEN BUTTER TO ROOM TEMPERATURE?

The best way to soften butter is to set it out for a few hours before you make your cookies. Since most of us (or maybe just me!) aren’t that prepared or don’t think that far in advance, there are a few tricks to softening butter perfectly in just a matter of minutes. My favorite way to soften butter is in the microwave. It’s definitely fast, but you do have to be very careful not to melt it. Just put the whole stick of butter in the microwave (as long as it isn’t wrapped in foil!) and microwave for about 6-7 seconds. If the butter is still really cold, try another 5-7 seconds and check it again. You may need a few intervals, and if the butter is starting to feel soft, you can shorten the final interval to just a few seconds to make sure it doesn’t start melting.

I actually prefer to use the defrost setting on my microwave – I don’t know exactly what that mode does differently, and it takes a little bit longer (closer to 30 seconds), but it seems to be easier to get the butter to soften without melting.

WHY ARE MY COOKIES CRISPY AND HARD?

If your cookies are hard, crunchy or crispy, you probably baked them too long. Cookies will continue to bake for a couple of minutes on the hot cookie sheet even after you remove them from the oven, so you don’t want to wait until they are golden brown before taking them out! My husband really likes a few cookies to be a little more well-done so that he can dip them in milk, so I usually make half a tray of cookies for him that get cooked a couple minutes longer.

Most of my cookies are baked until barely done. I don’t even wait for the tops to start turning golden brown, but look at the edges on the bottom of the cookies. If the edges look like they are turning a little bit golden brown, they’re done! You don’t want the centers of the cookies to look doughy, but they shouldn’t be even slightly brown on top either.

LOVE COOKIES? SO DO WE! HERE ARE SOME OF OUR OTHER FAVORITE COOKIE RECIPES:

This year we decided to try to dye our Easter eggs with marbled shaving cream since I kept seeing it all over Pinterest. Except we decided we didn’t want to eat eggs that had been dipped in shaving cream so we used Cool Whip instead. Not sure the eggs were the most beautiful ones we’ve ever made, but the kids have never had so much fun dying eggs before and they enjoyed eating some of the Cool Whip when they were done!

The post MINT OREO PUDDING COOKIES appeared first on Family Cookie Recipes.