Oreo Shamrock Shake Cookies
Delicious soft and chewy cookies filled with crunchy Oreo bits and creamy white chocolate, inspired by the classic Shamrock Shake.
Ingredients
Cookie Base
- 1 cup unsalted butter, softened Room temperature for smooth dough
- 1 cup granulated sugar
- 0.5 cup light brown sugar, packed Helps keep cookies chewy
- 2 large eggs, room temperature For uniform dough
- 1 tsp vanilla extract
- 1 tsp peppermint extract For mint flavor
- 2-3 drops green food coloring Optional, for color
- 2.75 cups all-purpose flour Measure correctly
- 1 tsp baking soda For leavening
- 0.5 tsp salt
Mix-ins
- 12 cookies Oreo cookies, crushed Crushed by hand
- 0.5 cup white chocolate chips, optional For extra creaminess
Instructions
Preparation
- Preheat the oven to 350°F (175°C). Line baking sheets with parchment paper or silicone mats.
- In a large bowl, beat the softened butter with granulated and brown sugar until pale and fluffy, about 2–3 minutes.
- Add the eggs one at a time, mixing until just combined. Stir in the vanilla and peppermint extract.
- Add 2 drops of green food coloring and stir; add a third drop for a stronger color if desired.
- In another bowl, whisk together the flour, baking soda, and salt.
- Gradually add the dry ingredients to the wet mixture in two additions, stirring gently until just combined.
- Fold in the crushed Oreos and white chocolate chips (if using).
- Chill the dough for 30 minutes in the refrigerator.
Baking
- Using a scoop, place dough balls 2 inches apart on the prepared baking sheet.
- Bake at 350°F (175°C) for 9–11 minutes until edges are set and lightly golden.
- Let the cookies rest on the baking sheet for 4–5 minutes before transferring to a wire rack to cool.
Notes
Store cooled cookies in an airtight container for up to 4 days. They can be refrigerated for up to 1 week and frozen for up to 3 months.