Mint Cookies & Cream Cookies
“SRP” in dentistry means, “scaling & root planing” — a really deep-clean for people with periodontal disease. “SRP” in FoodSwing lingo means, “short recipe post” — a to-the-point recipe post for people with lives.
Many people only consider the world of cookie mix-ins to consist solely of chocolate chips, nuts, and maybe raisins, if they’re feeling crazy. Really, though, there are SOOOOOO many more options: chopped candy bars, pretzels, cereal, marshmallows, coconut, and, even other cookies!
Crushed Oreos in sugar cookie dough, Nutter Butters in peanut butter cookie dough, and speculoos cookies in brown butter cookie dough all make phenomenal cookieceptions, and, with the world of seasonal Oreo flavors at our fingertips, the possibilities really are endless!
The dough is a minty-version of my Tom’s Favorite Sugar Cookies recipe, with a couple of swaps and a little help from Nabisco 🙂
Mint Cookies & Cream Cookies
1 stick butter, room temp
1/2 cup powdered sugar
1/2 cup granulated sugar
1/2 cup canola oil
1 egg, room temp
1 teaspoon mint extract
2 1/4 cups flour
1/2 teaspoon baking soda
1/2 teaspoon cream of tartar
1/2 teaspoon sea salt
1 1/2 cups roughly crushed mint Oreos
1/2 cup mini chocolate chips
Topping: 2 tablespoons granulated sugar + pinch salt + green sprinkles (optional)
Cream together softened butter, both sugars, and oil, until pale and fluffy, ~2 minutes on medium speed. Add in egg and mint extract, and beat ~2 minutes more. In a separate bowl, use a fork to fluff together the flour, baking soda, cream of tartar, and salt. Turn mixer to low, and gradually add in dry ingredients, JUST until incorporated. With mixer on lowest setting, add in crushed Oreos and chocolate chips, ~ 10 seconds. Scrape down sides of bowl with a rubber spatula, and cover bowl tightly with plastic wrap. Chill 24-48 hours.
Preheat oven to 350 degrees farenheit. Let dough sit on counter, at room temp, for 30 minutes prior to rolling tablespoon-sized balls of dough with hands. Combine the sugar, salt, and sprinkles (if using), in a small plate. Place 8 dough balls on a parchment-lined baking sheet. Spray a paper towel with cooking spray, and use the towel to lightly grease the bottom of a flat-bottomed drinking glass. Dip the glass int the sugar/salt/sprinkle mixture, and use it to gently flatten one dough ball to about 1/4″ thickness. Re-dip the glass in the sugar mixture, and flatten remaining dough balls (re-sugaring between each ball). Bake 8-10 minutes, rotating sheets halfway through bake time. Cookies should still be pale, tops should no longer look wet, and edges should only JUST look like they’re starting to lightly brown. Let cookies sit on hot sheet for 3 minutes, before removing to wire racks to cool completely. Store cookies in an airtight container, at room temp for up to 5 days.