Description
Chewy Oreo Shamrock Shake Cookies are soft, minty green cookies loaded with Oreo chunks and white chocolate—an easy March treat inspired by the classic seasonal shake.
Ingredients
3 1/4 cups all-purpose flour
3/4 tsp baking powder
1 tsp baking soda
1 tsp cornstarch
1/2 tsp salt
1 cup granulated sugar
3/4 cup light brown sugar, packed
2 large eggs
1 large egg yolk
1 1/2 tsp pure vanilla extract
1/2 tsp pure peppermint extract
Green gel food coloring (to desired shade)
15 Oreo cookies, roughly chopped
1 1/2 cups white chocolate chips or chunks
Instructions
1. Preheat oven to 350°F (175°C). Line 2 baking sheets with parchment paper.
2. Whisk flour, baking powder, baking soda, cornstarch, and salt in a medium bowl.
3. In a large bowl, beat granulated sugar and brown sugar with the 2 eggs and egg yolk until smooth and creamy.
4. Mix in vanilla extract, peppermint extract, and green gel food coloring until evenly combined.
5. Add dry ingredients to wet ingredients and mix just until a thick dough forms (avoid overmixing).
6. Fold in chopped Oreos and white chocolate chips/chunks until evenly distributed.
7. Scoop dough into 2-tablespoon portions and place on baking sheets, spacing 2 inches apart.
8. Bake 10–12 minutes, until edges are set and centers look slightly soft.
9. Cool on the baking sheet 5 minutes, then transfer to a wire rack to cool completely.
Notes
Mint extract strength varies—start with 1/4 tsp peppermint extract for a milder mint flavor.
For thicker, chewier cookies, chill the dough 20–30 minutes before baking.
No gel coloring? Skip it—cookies will still taste minty and delicious.
Storage: keep airtight at room temp up to 4 days. Freeze dough balls up to 2 months.
- Prep Time: 15 minutes
- Cook Time: 10–12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 240
- Sugar: 20 g
- Sodium: 170 mg
- Fat: 11 g
- Saturated Fat: 6 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 34 g
- Fiber: 1 g
- Protein: 3 g
- Cholesterol: 35 mg