Mint Oreo Thumbprint Cookies
These Mint Oreo Thumbprint Cookies are soft, buttery, and lightly minty, with a rich chocolate ganache center and crunchy Oreo topping. They’re elegant enough for holidays but easy enough for everyday baking—perfect for mint lovers who want something classic with a cookies-and-cream twist.
Servings 24 cookies
Calories 165kcal
Cost $7 for entire recipe
Equipment
- Mixing bowls
- electric mixer or hand mixer
- measuring cups
- Measuring spoons
- Baking Sheets
- Parchment paper or silicone baking mat
- wire cooling rack
- small saucepan or microwave-safe bowl
- spoon or piping bag for filling
Ingredients
Cookies
- 1 cup unsalted butter softened
- ¾ cup granulated sugar
- 1 large egg yolk
- 1 teaspoon vanilla extract
- ½ teaspoon peppermint extract
- 2¼ cups all-purpose flour
- ¼ teaspoon salt
- 1 –2 drops green food coloring optional
Chocolate Ganache Filling
- ½ cup semi-sweet chocolate chips
- ¼ cup heavy cream
Topping
- 6 Oreo cookies finely crushed
Instructions
- Preheat oven to 350°F (175°C). Line two baking sheets with parchment paper.
- In a large bowl, cream butter and sugar until light and fluffy.
- Mix in egg yolk, vanilla extract, peppermint extract, and food coloring if using.
- Add flour and salt and mix just until a soft dough forms.
- Roll dough into 1-tablespoon balls and place 2 inches apart on baking sheets.
- Use your thumb or the back of a teaspoon to gently press an indentation into each cookie.
- Bake for 11–13 minutes, until edges are set but centers remain pale.
- Cool cookies on the baking sheet for 5 minutes, then transfer to a wire rack.
- Heat heavy cream until just steaming, then pour over chocolate chips. Let sit 1 minute, then stir until smooth.
- Spoon ganache into each cookie center and immediately sprinkle with crushed Oreos.
- Let ganache set before serving.
Notes
- Use peppermint extract sparingly—mint flavor intensifies as the cookies cool; ½ teaspoon is usually perfect.
- If the dough feels too soft to roll, chill for 20–30 minutes to prevent spreading.
- Re-press the thumbprints gently right after baking if they puff up in the oven.
- Finely crushed Oreos work best so they stick to the ganache without sinking.
- Let the ganache cool slightly before filling so it sets neatly instead of spreading.
- For a stronger cookies & cream flavor, mix a little Oreo crumb directly into the dough.
- White chocolate ganache can be used for a lighter look, but semi-sweet balances the mint best.
- Store cookies in an airtight container at room temperature for up to 4 days, or refrigerate for 7 days.
- These cookies freeze well unfilled for up to 2 months; add ganache after thawing.