As previously discussed, I have some issues. They involve me covering everything edible in chocolate. Actually, I’m lying. Sometimes I cover my fingers in chocolate, too, just so I can lick them off.
Take these homemade mint oreos for example. They were perfectly good as is. Two thin chocolate cookies sandwiched between a creamy (very oreo-like) mint filling. I should have stopped there.
But I couldn’t.
I JUST COULDN’T STOP.
When I was little, I had a thing for oreos.
I know what you’re thinking. You’re thinking YOU?! YOU had a thing for OREOS? I thought you had a thing for broccoli! Or chicken breasts! Or even iced tea. But oreos?
Yes, oreos. But only the mint ones. They were my favorite after dinner snack and I would hoard little snacks of them in my bedroom then slowly separate the cookies and lick the frosting until my tongue became like sand paper. That’s attractive, right?
Only the other day did I discover though that you could actually make your own oreos easily at home. This whole project only took me about an hour, start to finish, and I’m pleased to announce that these homemade mint oreos very much rival the packaged ones of my youth.
I think these would be the perfect addition to any holiday cookie plate and my taste-tester slave gave it two chocolate covered thumbs up.
I especially loved the thin, crispy chocolate cookies. They really do taste just like oreos—I promise! They would also be great made larger and sandwiched between a small scoop of ice cream, covered in sprinkles (obviously), and then frozen again.
Just a thought.
After baking these, I hid them from myself but we all know how well that works.
I think I’ve eaten about 39 this weekend and still going strong. Help. I have no feeling in my tongue anymore and my jeans mysteriously shrunk again in the wash.
I hate it when that happens!
Homemade Chocolate Dipped Mint Oreos
makes about 40 sandwich cookies
1 1/4 cup all purpose flour
1/2 cup cocoa
1 tsp baking soda
1/4 tsp baking powder
1/4 tsp salt
1 cup sugar
1/2 cup butter, softened
1/4 cup shortening
1/4 cup butter, softened
2 cups powdered sugar
1 tsp vanilla
1 tsp peppermint extract
2 drops red food coloring (or enough to produce a bright shade of red)
2 cups chocolate chips
1/4 cup butter, cut into pieces
Preheat the oven to 375.
To make the cookies, cream together the butter and sugar. Add the egg and beat well.
Mix together the dry ingredients thoroughly (getting rid of all big lumps of cocoa powder). Add dry ingredients to butter and sugar mixture and beat until just smooth.
Roll dough into a large ball and set to chill in the fridge for half an hour.
After the dough has chilled, scoop out very small balls of dough (about a teaspoon’s worth) and flatten gently on a lined baking sheet. Bake for 7-9 minutes and then let cool completely on baking sheet. The cookies will harden as they cool.
To make the filling, beat together the shortening and butter. Add the confectioner’s sugar and extracts and continue to beat for about six more minutes until light. Scoop filling into a plastic bag or pastry bag (with a very small tip) and pipe a small amount between cookies. Sandwich cookies together.
Make the chocolate covering by melting together the butter and chocolate over very, very low heat. Drop cookies into chocolate and use spoon to coat thoroughly. Gently pick cookies out of chocolate and freeze on wax paper for half an hour until chocolate is set.Pin It