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!
Servings: 12 Servings
Calories: 343kcal
Equipment
- mixing bowls
- Electric Mixer, or Stand Mixer
- Baking Sheets
- Parchment Paper
- Cookie Scoop
- Wire Cooling Rack
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
- Prepare for baking: Preheat the oven to 350°F (175°C) and line two baking sheets with parchment paper to prevent sticking. If you haven’t already, set out your butter and egg to bring them to room temperature for better mixing.
- Mix the dry ingredients: In a medium-sized mixing bowl, whisk together the all-purpose flour, baking soda, baking powder, and salt.
- Cream the butter and sugar: In a large mixing bowl or stand mixer fitted with the paddle attachment, beat the softened butter and granulated sugar on medium-high speed for 2-3 minutes, until the mixture is light and fluffy. This step is crucial for achieving a soft and chewy cookie texture.
- Add the wet ingredients: Mix in the egg, vanilla extract, and peppermint extract, beating until fully incorporated. If using, add the green food coloring and continue mixing until the dough reaches a uniform green shade.
- Combine the wet and dry ingredients: Gradually add the dry ingredient mixture to the wet ingredients, mixing on low speed just until combined. Avoid overmixing, as this can make the cookies dense instead of soft and chewy.
- Fold in the Mint Oreos: Gently stir in the crushed Mint Oreos, distributing them evenly throughout the dough. For best results, leave some larger chunks to add texture and crunch to the cookies.
- Scoop and chill the dough: Use a cookie scoop or ice cream scoop to form dough balls, about 3 tablespoons each, and place them onto a parchment-lined baking sheet. Cover and chill the dough for at least 1 hour (or up to 48 hours). Chilling helps prevent the cookies from spreading too much while baking.
- Bake the cookies: Arrange the chilled cookie dough balls on the prepared baking sheets, spacing them 2 inches apart. Bake in the preheated oven for 11-12 minutes, or until the edges are lightly golden and the centers are set but still slightly soft.
- Cool before serving: Remove the cookies from the oven and let them cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely. Enjoy!
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.
Nutrition
Calories: 343kcal | Carbohydrates: 47g | Protein: 4g | Fat: 16g | Saturated Fat: 10g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 54mg | Sodium: 214mg | Potassium: 42mg | Fiber: 1g | Sugar: 25g | Vitamin A: 493IU | Calcium: 21mg | Iron: 1mg