These delicous cookies feature crushed crunchy mint Oreos wrapped in a soft cookie for a unique twist on the popular McDonald’s shake! Enjoy these Oreo Shamrock Shake Cookies for St. Patricks Day, an Easter or Spring brunch, or any time of the year!

Back in the day I would really look forward to the day that the shamrock shake came out at McDonalds. When it comes to using the flavor of mint in desserts, you’re either in our out and I am totally in!

The Shamrock shake is essentially a vanilla milkshake with mint flavoring and a green color. It’s even better when Oreo cookies are mixed in. To be honest though, I haven’t had one in over 10 years because I really try to keep things balanced around here. This year I was craving the taste of one and decided to turn the iconic taste into soft and chewy cookies with a hint of crunchy texture and a refreshing mint flavor.

🍪Cookies With Mint Oreos

Here are some important things you need to know when making this recipe:

Oreo cookies: I used mint Oreos in this recipe but if they are out of season, you can use regular Oreos. If using plain, add a few extra drops of peppermint extract to the dough.
Two flavor extracts: This recipe uses both vanilla and peppermint extract to create the refreshing taste of mint along with the taste of vanilla ice cream like you would get at McDonalds.
Dry dough: Because you are adding dry crunchy cookies to the cookie dough, it will be a bit more crumbly than regular dough. Just make sure everything is mixed well and pack the dough into the cookie scoop to prevent pockets of air.
Mix just until combined: When adding the dry flour and Oreos, mix JUST until combined to keep the mixture from overworking and becoming tough.
Food coloring: I used 6 drops of green food coloring for this recipe to keep with the green theme but you do not need to use any at all!
Chill the dough: Once you make the dough, scoop it onto parchment lined baking sheets and let it chill in the fridge for AT LEAST one hour. If you bake them without chilling, they could spread too much and lose their soft and chewy flavor.
Cookie size: I used a standard ice cream scoop to make the shape as I wanted a large cookie. You can make them smaller, just use a little less baking time.
Perfect baking: For the best texture, slightly underbake the cookies. You’ll know they are done when the edges are lightly browned and the centers are a bit soft but set. They will finish cooking and setting out of the oven. This recipe made about 12 cookies. I actually only had 11 but I fully admit to eating too much of the dough!

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Oreo Shamrock Shake Cookies

These delicious cookies feature crushed crunchy mint Oreos wrapped in a soft cookie for a unique twist on the popular McDonald's shake! Enjoy these Oreo Shamrock Shake Cookies for St. Patrick's Day, an Easter or Spring brunch, or any time of the year!

5 from 1 vote

Print Pin

Prep Time: 15

Cook Time: 12

Servings: 12 Servings

Calories: 343kcal

Author: Valerie Skinner

Equipment

baking sheet
Parchment Paper
Stand Mixer with Paddle Attachment
Ice Cream Scoop (or cookie scoop)
Measuring Cups
Measuring Spoons

Ingredients

2 ¾ cup All Purpose Flour
1 tsp Baking Soda
½ tsp Baking Powder
½ tsp Salt
1 cup Unsalted Butter 2 sticks softened
1 ½ cup Granulated Sugar
1 Egg room temperature
1 tsp Vanilla Extract
1 tsp Peppermint Extract
6 drops Green Food Coloring
14 Mint Oreos crushed

Instructions

In a small bowl, stir together flour, baking soda, and baking powder. Set aside.
In a large bowl, cream together the butter and sugar until smooth. Beat in egg, mint extract, green food coloring, and vanilla.
Gradually add in the dry ingredients on low speed until dough is formed. This should only take about 30 seconds to 1 minute. Do not overmix the dough.
Add crushed mint oreos directly into batter and mix on medium high speed until the Oreos areblended into dough. This should only take a few seconds.
Use an ice cream scoop to place balls of cookie dough (about 3 tablespoons per cookie) onto the parchment paper 2 inches apart from each other.
Place the sheet pan into the fridge for at least one hour so it firms up to prevent spreading while baking. You can chill for up to 48 hours.
When ready to bake, preheat oven to 350°F. Line 2 baking sheets with parchment paper.
Bake in batches about 11-12 minutes in the preheated oven, or until golden around the edges and slightly soft but set in the middle.
Cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.

Notes

Storage Instructions: Once the cookies are completely cooled, store them in an airtight container at room temperature for up to 5 days.

Freezing Baked Cookies: To freeze baked cookies, allow them to cool completely, then place them in a single layer on a baking sheet lined with parchment paper. Once frozen solid, transfer the cookies to a freezer-safe bag or container, separating layers with parchment paper to prevent sticking. They can be stored in the freezer for up to 3 months. When ready to enjoy, thaw them at room temperature or reheat briefly in the oven for a freshly baked taste.

Freezing Unbaked Cookies: Portion the dough into individual balls and place on a baking sheet lined with parchment paper and freeze until solid. Once frozen, transfer the dough balls to a freezer-safe bag or container. The frozen dough can be stored for up to 3 months. When ready to bake, there’s no need to thaw the dough. Place the frozen dough balls on a parchment-lined baking sheet and bake according to the original recipe instructions, adding a few extra minutes to the baking time if needed.