These Oreo Shamrock Shake Cookies taste like a mint milkshake in cookie form. They are easy to make and fun for St. Patrick’s Day or anytime you want a minty treat. For another simple cookie idea, see rose and pistachio shortbread cookies.
why make this recipe
These cookies mix crushed mint Oreos with a soft cookie dough. They are quick to make. Kids like the mint flavor and the cookie bits. You can change the color with food coloring. If you like simple sandwich-style treats, check this vanilla sandwich cookies recipe for more ideas.
how to make Oreo Shamrock Shake Cookies
This recipe is simple. You cream butter and sugars, mix in an egg and vanilla, then fold in dry ingredients and crushed Oreos. It makes soft, minty cookies with cookie pieces in each bite. For tips on getting soft, chewy results, you can read about chewy cookie techniques.
Ingredients :
- 1 cup crushed mint Oreos
- 1 cup all-purpose flour
- 1/2 cup unsalted butter, softened
- 1/2 cup granulated sugar
- 1/4 cup brown sugar, packed
- 1 large egg
- 1 teaspoon vanilla extract
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- Green food coloring (optional)
- Powdered sugar for dusting (optional)
Directions :
- Preheat your oven to 350°F (175°C).
- In a large bowl, cream together the softened butter, granulated sugar, and brown sugar until smooth.
- Beat in the egg and vanilla extract. Mix until well combined.
- In another bowl, whisk together the flour, baking soda, and salt. Gradually add the dry ingredients to the wet mixture, mixing until just combined.
- Fold in the crushed mint Oreos and add green food coloring if desired.
- Drop spoonfuls of dough onto a baking sheet lined with parchment paper.
- Bake for 10-12 minutes or until edges are lightly golden.
- Let cookies cool on the baking sheet for a few minutes before transferring to a wire rack.
- Dust with powdered sugar before serving, if desired.
how to serve Oreo Shamrock Shake Cookies
Serve warm or at room temperature. Add a scoop of vanilla ice cream for a minty dessert. You can also serve with a cold glass of milk. For plating ideas and simple sides, see this page about cookie textures and service suggestions: what makes cookies chewy and how to serve them.
how to store Oreo Shamrock Shake Cookies
Store in an airtight container at room temperature for up to 3 days. For longer storage, freeze the baked cookies in a single layer on a tray, then transfer to a freezer bag for up to 2 months. Thaw at room temperature before serving.
tips to make Oreo Shamrock Shake Cookies
- Use room temperature butter so it creams well.
- Do not overmix after adding flour. Mix until just combined.
- Press some extra crushed Oreos on top before baking for more cookie pieces.
- For softer cookies, try the methods used in chewy molasses cookie tips and adapt them here.
- If you add food coloring, add a few drops at a time until you get the color you want.
variation (if any)
- Make them smaller for bite-size cookies.
- Skip the green food coloring for a natural look.
- Add a few drops of mint extract for a stronger mint taste.
- Mix in white chocolate chips for a sweeter twist.
FAQs
Q: Can I use regular Oreos instead of mint Oreos?
A: Yes. The cookies will taste less minty but still be good.
Q: Do I need to chill the dough before baking?
A: No. This dough bakes well without chilling. Chilling can make a thicker cookie.
Q: Can I make the dough ahead and freeze it?
A: Yes. Scoop dough onto a tray and freeze. Move to a bag when firm. Bake from frozen, adding a minute or two to the bake time.
Q: Will the green food coloring affect the taste?
A: No. Food coloring only changes color, not taste.
Q: How do I keep cookies soft for longer?
A: Store with a slice of bread in the container to help keep moisture in.
Oreo Shamrock Shake Cookies
Ingredients
Method
- Preheat your oven to 350°F (175°C).
- In a large bowl, cream together the softened butter, granulated sugar, and brown sugar until smooth.
- Beat in the egg and vanilla extract. Mix until well combined.
- In another bowl, whisk together the flour, baking soda, and salt. Gradually add the dry ingredients to the wet mixture, mixing until just combined.
- Fold in the crushed mint Oreos and add green food coloring if desired.
- Drop spoonfuls of dough onto a baking sheet lined with parchment paper.
- Bake for 10-12 minutes or until edges are lightly golden.
- Let cookies cool on the baking sheet for a few minutes before transferring to a wire rack.
- Dust with powdered sugar before serving, if desired.