Andes Mint White Chocolate Oreos
This recipe for homemade oreos has a twist: Mint and White Chocolate!
Prep Time 15 minutes
Cook Time 8 minutes
Total Time 23 minutes
For the cookies:
- 1 1/4 cup butter softened
- 1 3/4 cups sugar
- 1/4 cup brown sugar
- 2 large eggs
- 1 teaspoon vanilla
- 2 1/2 cup flour
- 3/4 cup unsweetened cocoa
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 1/2 cups andes mint chips plus more for garnish
For the white chocolate frosting:
- 1/2 cup plus 1 tablespoon heavy cream
- 6 ounces white chocolate for baking
- 1/2 cup butter unsalted, softened
- 4-5 cups powdered sugar depending on how thick you like the frosting
For the cookies, heat the oven to 350 degrees F.
In a large bowl, mix together the butter and sugar until smooth and lightened in color. Add the eggs and vanilla and mix until just combined.
In a separate bowl, sift together all of the dry ingredients. Slowly add the dry ingredients to the wet ingredients and mix only until the ingredients are well incorporated. You don’t want to over mix this cookie. Add the mint chips and fold in to combine. Spoon onto a parchment lined baking sheet and bake for 8 minutes. Remove to a cooling rack.
For the frosting, place the white chocolate and heavy cream in a microwave safe bowl, and heat for 30 second intervals, stirring between each one until smooth and melted. Add the butter and powdered sugar to the chocolate and using a hand mixer, mix until smooth. Frost the underside of one cookie and then place another on top. Devour!
Calories: 320kcal | Carbohydrates: 48g | Protein: 2g | Fat: 14g | Saturated Fat: 8g | Cholesterol: 49mg | Sodium: 219mg | Potassium: 65mg | Fiber: 1g | Sugar: 36g | Vitamin A: 435IU | Calcium: 13mg | Iron: 1.1mg