Jingle, jingle, jingle.

Hear that? It’s the sound of the start of Christmas cookie season!

This is quite possibly my very favorite time of year. Since I’m the Smart Cookie Cook, you can probably guess that I love cookie-making. Christmastime gives me an excuse to make mass quantities of a dozen cookie varieties and then eat garbage truck-loads of them.

That, my friends, is the magic of Christmas.

We’re kicking off the xmas cookie season here at Smart Cookie with these exceptionally festive Christmas Oreo Mint Chocolate Cookies. Not only are they adorned with pretty red and green colors, but they’ve got a kiss of holiday minty sweetness.

Between crunchy, beloved Oreos, creamy mint and dark chocolate chips, and a wonderfully chewy, chocolatey cookie, there ain’t a thing here you won’t love. It’s a beautiful combination that’s exactly what a Christmas cookie should taste like. They bake up big and puffy with crisp edges and a super soft center.

If you’re looking for a new cookie to add to the collection this year, these festive chocolate-mint cuties are certainly a delectable choice.

A Few Tips Before You Get Cooking:

1. Over-baking is the most common cause of undesirably crunchy cookies. Take ‘em out of the oven just before you think they’re actually done.
2. You can use all mint chips instead of the chocolate/mint mix.
3. Prepare the dough or cookies up to 3 weeks before Christmas then freeze until the big day.
4. The bigger the cookie, the softer the center.

Christmas Oreo Mint Chocolate Cookies
Adapted from Thick & Chewy Chocolate Chip Cookies

Ingredients:

• 2 cups + 2 tbsp. all-purpose flour
• 1/2 tsp. baking soda
• 1/2 tsp. salt
• 12 tbsp. (1 1/2 sticks) unsalted butter, softened
• 3/4 cup packed dark brown sugar
• 3/4 cup granulated sugar
• 4 oz. unsweetened chocolate, melted & cooled to room temperature
• 1 large eggs + 1 egg yolk
• 2 tsp. vanilla extract
• 1 cup chopped red Oreos
• 1 cup mint & dark chocolate chip mix (like Nestle)

Directions:

1. Either by hand or with an electric mixer, mix the butter and sugars until thoroughly blended. Beat in the chocolate, egg, yolk, and vanilla until combined. Add the dry ingredients while beating at low speed just until combined. Stir in the Oreo chunks and chips. Chill the dough in the fridge for at least 2 hours before continuing. Do not skip the full chilling time or you will not have thick cookies.
2. Adjust the oven rack to the middle position and heat the oven to 325 degrees. Line 2 large baking sheets with parchment paper.
3. Form dough into balls, about 1 tablespoon’s worth. Place on trays and bake for 10-12 minutes, or until puffed and set. Transfer to wire racks to cool.