Mint Oreo Pudding Cookies are made with Oreo pudding mix and crumbled Mint Oreo cookies. These chocolate mint cookies turn out perfectly soft and chewy every time!
Mint Oreo Pudding Cookies are absolutely amazing! Several years ago, I began making these Cookies and Cream Cookies that have Oreo Pudding in the recipe and they have been one of my favorite cookies ever since. I was ready to make them a few days ago and decided to make a mint version since I had some Mint Oreos in the cupboard. I just added a little bit of mint and food coloring to my original recipe and the results did not disappoint at all. Plus they are perfect for Christmas and/or St. Patrick’s Day!
These cookies are absolutely delicious and I love how the pudding adds extra Oreo flavor while making the cookies extremely soft. Many of my favorite cookies have pudding in the dough – it is so yummy in cookie recipes!
HOW TO MAKE THE BEST MINT OREO PUDDING COOKIES:
After trying out multiple cookie recipes over many years, I have picked up several important tips for making the absolute BEST cookies!
- Make sure that you have enough flour in the dough. If the dough is too sticky, you may need to add a little bit of flour.
- Spend a little extra time when you mix the butter and sugars. Creaming them together for 2-3 minutes will improve the consistency of your cookies.
- Preheat the oven. This will help your cookies turn out right every time!
- Use a cookie scoop! If you want all your cookies to be perfectly shaped and have them all be the same size, a cookie scoop is the way to go.
- Use parchment paper or a silicone baking mat. Doing this will make it really easy to remove the cookies from your cookie sheet so that you don’t have to scrape them off the pan – they will just slide right off in perfect shape!
- Don’t over bake the cookies – when I take mine out of the oven, they still look slightly under baked but they will continue to bake on the cookie sheet for a couple more minutes so that’s ok!
INGREDIENTS IN MINT OREO PUDDING COOKIES
Butter – Make sure the butter is completely softened to room temperature before adding to the cookies.
Brown sugar– I always use light brown sugar in these cookies. Just make sure your brown sugar is soft and fresh because if it is dried out, it will affect your cookies!
Sugar – Regular granulated sugar adds some extra sweetness to the cookie recipe.
Oreo Cookies & Cream instant pudding mix – This is what makes these cookies so soft and delicious! Sometimes certain stores don’t carry this, but I’ve always had good luck finding it at Walmart. If you absolutely can’t find the Oreo pudding mix, you can use vanilla instead.
Eggs – You’ll need 2 eggs – I always use large eggs in recipes for best results.
Vanilla – I suggest using a good quality vanilla extract or a Vanilla Bean Paste.
Mint extract – A teaspoon of mint extract will give these cookies tons of flavor. Extracts are very strong, so be careful not to add too much! And make sure to use mint, not peppermint. Unless you want peppermint cookies!
Flour – I usually use all purpose flour, but you can use bread flour, or even pastry flour in this recipe.
Baking soda – Leavening agent in the cookies. Make sure your baking soda isn’t old or expired for best results.
Food coloring: This is entirely optional, but if you want the cookies to be green, add some food coloring. I use about 3 drops blue food coloring and 10-12 drops green food coloring. Feel free to adjust if necessary. Or use green paste food coloring to intensify the color.
Mint Oreo cookies – Key ingredient in this particular cookie recipe! Feel free to add a few more than what the recipe calls for! Just make sure not to crush them into fine crumbs- you’ll want larger chunks of Oreos in your cookies. I usually crush them in a Ziplock bag with a meat mallet or rolling pin.
HOW TO MAKE MINT OREO PUDDING COOKIES
Preheat oven to 350°.
Using a hand mixer, cream the butter and sugars for at least 2-3 minutes. Add the pudding mix and mix until well blended.
Add the eggs, vanilla and mint extract and mix for another 2-3 minutes.
Add the flour and baking soda and continue mixing just until well combined.
Add the food coloring and mix until the desired color is reached throughout the dough.
Stir in the crushed Oreo cookies.
Drop cookies by rounded teaspoonfuls (I use a cookie scoop) onto a greased cookie sheet. Bake for 10 minutes. Don’t overbake! Let them cool on the cookie sheet for a few minutes before transferring to wire racks to cool completely.
MINT OREO PUDDING COOKIES
Ingredients
- 1 cup butter softened
- ½ cup brown sugar
- ½ cup sugar
- 1 4.2 oz pkg Oreo Cookies & Cream pudding mix
- 2 eggs
- 1 tsp vanilla extract
- 1 tsp mint extract
- 2 ¼ cups flour
- 1 tsp baking soda
- 3 drops blue food coloring 10-12 drops green food coloring
- 15 Mint Oreo cookies or regular Oreos – they work great too!, coarsely crushed (you want big chunks!)
Instructions
- Preheat oven to 350°.
- Using a hand mixer, cream the butter and sugars for at least 2-3 minutes. Add the pudding mix and mix until well blended.
- Add the eggs, vanilla and mint extract and mix for another 2-3 minutes.
- Add the flour and baking soda and continue mixing just until well combined.
- Add the food coloring and mix until the desired color is reached throughout the dough.
- Stir in the crushed Oreo cookies.
- Drop cookies by rounded teaspoonfuls (I use a cookie scoop) onto a greased cookie sheet. Bake for 10 minutes. Don’t overbake! Let them cool on the cookie sheet for a few minutes before transferring to wire racks to cool completely.
Video
Nutrition
HOW DO YOU CRUSH OREO COOKIES?
The Oreo cookies should not be crushed too much because you want to make sure to have large chunks of Oreos in the cookies. My favorite way to crush the Oreos is by placing them in a Ziplock bag and then smashing them with a meat mallet or a rolling pin. This method gives you more control over how finely the Oreos are crushed.
You can also use a blender or food processor to crush Oreos but make sure to pulse the Oreos for only a quick second at a time to make sure that you don’t over blend. This method is wonderful if you want to make fine crumbs for an Oreo crust, but is a little trickier when you want larger pieces of cookie.
WHY ARE MY COOKIES FLAT?
If your cookies are flat and spread out too much while baking, you may need to add a little bit more flour. Start by just adding a few tablespoons of flour to the batter and see if that is enough to help the shape of your cookies. If you are using a recipe with butter, make sure you aren’t melting the butter. There are a few cookie recipes that actually call for melted butter, but most of them just require the butter to be softened to room temperature. Which leads to the next question…
HOW DO YOU SOFTEN BUTTER TO ROOM TEMPERATURE?
The best way to soften butter is to set it out for a few hours before you make your cookies. Since most of us (or maybe just me!) aren’t that prepared or don’t think that far in advance, there are a few tricks to softening butter perfectly in just a matter of minutes. My favorite way to soften butter is in the microwave. It’s definitely fast, but you do have to be very careful not to melt it. Just put the whole stick of butter in the microwave (as long as it isn’t wrapped in foil!) and microwave for about 6-7 seconds. If the butter is still really cold, try another 5-7 seconds and check it again. You may need a few intervals, and if the butter is starting to feel soft, you can shorten the final interval to just a few seconds to make sure it doesn’t start melting.
I actually prefer to use the defrost setting on my microwave – I don’t know exactly what that mode does differently, and it takes a little bit longer (closer to 30 seconds), but it seems to be easier to get the butter to soften without melting.
LOVE COOKIES? SO DO WE! HERE ARE SOME OF OUR OTHER FAVORITE COOKIE RECIPES:
- Banana Cream Cookies
- The BEST Peanut Butter Chocolate Chip Cookies EVER
- Blueberry Cream Cookies
- Raspberry Chocolate Chip Cookies
- Peanut Butter Oatmeal Chocolate Chip Cookies
- Potato Chip Cookies
- Mint Chocolate Pudding Cookies
- Raspberry Meltaway Cookies
- Mrs. Fields White Chocolate Chip Cookies
- Snickerdoodle Apple Pie Cookie Cups
- The Best Snickerdoodle Cookies
- Lemon Cake Mix Cookies
- Copycat Swig Sugar Cookies
- Best Monster Cookies
- 5 Chip Peanut Butter Oatmeal Cookies
Mint Oreo Pudding Cookies are made with Oreo pudding mix and crumbled Mint Oreo cookies. These chocolate mint cookies turn out perfectly soft and chewy every time!
Sera says
I have 2 packages of mint Oreo cookies that I need them use (preferably not by eating them all :P) before their best by date. Sorry if I missed this, but I don’t see anywhere on here: approximately how many cookies does this recipe make?
Nellie says
This recipe should make about 3 dozen cookies, depending on how big you scoop them. I’m LOVING the concept of making more cookies with the cookies that you are trying to avoid eating!!!
Sera says
Thanks! Haha :). My logic is that if I turn the Oreos into something fancy, I can bring them into work to share :P.
Hadley says
These were SO good! I loved the original cookies and creme cookies with regular oreos, so I had to try these! I also added white chocolate chips to the recipe, which made these even better! Definitely recommend this recipe with the white chocolate chips :).
Katrina says
It tastes just like grasshopper pie ice cream! Also the color is exactly the same out of the oven as before i put them in.
Annalee says
Very good! The 10 minutes is good but if you want a more gooey cookie I’d go around 8 minutes!
Jessica says
Thanks Annalee!
Rebecca says
Delicious cookies, I added a bit more food coloring for a darker green but I did find a variance with my ovens cooking time. I liked trays with parchment and at 350 8 minutes the cookies all had caramel edges (maybe the dough got too warm before going in and the butter flattened out) so I took them out and baked the next batch for 10 minutes at 325 and that seemed like a more even bake. I do need to try this again as my cookies are thinner and flatter than those pictured but perhaps chilling the dough would help. Overall a family favorite ! So good
Nora Cagle says
Can you freeze the dough or cookies!
Nellie says
Either way works great! I prefer to freeze the cookie dough after I form the balls. This makes it really easy to pull them out and bake them whenever I need a cookie and I can always enjoy them warm and fresh!