Chive Biscuits
Ingredients: 1 tablespoon baking powder,1/4 pound (1 stick) cold unsalted butter, diced,1 egg mixed with 1 tablespoon water, for egg wash,2 cups all-purpose flour,1/2 cup chopped fresh chives or fresh parsley leaves,3/4 cup half-and-half,1 teaspoon kosher salt,1 teaspoon sugar


Roasted Cauliflower Salad with Lemon Tahini Dressing

Ingredients: 1 head cauliflower $2.99,⅛ tsp cayenne $0.02,¼ tsp cayenne $0.03,15oz. can chickpeas $0.79,½ tsp cumin $0.05,2 cloves garlic, minced $0.16,¼ tsp garlic powder $0.03,¼ cup lemon juice $0.18,1 Tbsp olive oil $0.16,2 Tbsp olive oil $0.32,½ red onion $0.55,½ tsp smoked paprika $0.05,½ bunch parsley $0.45,¼ tsp salt $0.02,Salt and Pepper to taste $0.05,1/3 cup tahini $1.13,1/3 cup water $0.00

Course: salad

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Lemon Cookies


Last updated on: August 25, 2020

These Lemon Cookies are super soft and bursting with lemon flavor. These cookies are incredibly easy to make and the perfect treat for anyone who loves lemon desserts!

Even though I absolutely love chocolate, I’ve always been a huge lemon lover too. There’s just something that’s so refreshing when lemon is added to just about anything. 

I originally published and shared this delicious lemon cookie recipe back in 2016, but I’ve updated it to make it even better! Not only are these lemon cookies incredibly soft and delicious, but they’re also:

  • Easy to make
  • Packed with lemon flavor
  • Perfect topped with a lemon glaze!

In today’s post, I’m breaking down everything you need to know about how to make these incredible lemon cookies. I guarantee that if you love lemon desserts, you will adore this recipe!

Recipe Ingredients

To make these soft lemon cookies, you’ll need just a few simple ingredients. Here’s what you will be using to make them:

  • All-Purpose Flour: This provides the structure for your cookies so they don’t fall apart when you pick them up. To ensure that they turn out right, make sure to use the spoon and level method when measuring your flour. Too much flour = cakey, crumbly cookies.
  • Baking Soda & Salt: The baking soda helps to lift the cookies and the salt brings out the flavors.
  • Unsalted Butter: I always recommend unsalted butter when it comes to baking. If using salted butter, reduce the salt in this recipe to a tiny pinch.
  • Granulated Sugar: I love to use brown sugar in cookie recipes whenever possible, but for these cookies you will only be using granulated sugar. The granulated sugar allows the lemon flavor to really shine through, sweetens the cookies, and helps them spread as they bake in the oven.
  • Egg: To help bind the cookie dough together. A room temperature egg is best to ensure that it mixes together properly in your dough.
  • Lemon Juice & Zest: Fresh lemon juice is always best, but bottled should be fine here too. One medium lemon will yield about 1 tablespoon of lemon zest and 2 tablespoons of fresh lemon juice.
  • Lemon Extract: This helps to enhance the lemon flavor in these cookies even more! Don’t have any on hand? See my FAQ section for how to adjust the recipe. 

How To Make Lemon Cookies

To make these lemon sugar cookies, you’ll start out by whisking together the flour, baking soda, and salt. Set the mixture aside and then mix up the wet ingredients.

For the wet ingredients, start by beating the softened butter and the granulated sugar together for 1 to 2 minutes or until they’re well combined. Next, mix in a room temperature egg until it’s fully incorporated into the creamed butter and sugar. I always stop and scrape down the sides of my bowl and mix again to ensure that the egg is thoroughly combined.

Then, mix in the lemon juice, lemon zest, and lemon extract until fully combined. The mixture may look a little curdled at this point because of the acidity of the lemons, but this is okay. Mix in the dry ingredients until they’re just combined into the dough.

Finally, cover the cookie dough and let it chill for at least 30 minutes. This will help ensure that the cookies stay nice and thick and don’t spread too much in the oven. I also recommend preheating your oven to 350°F (177°C) while the cookie dough is chilling.

For these cookies, I like to use a 1.5 tablespoon cookie scoop (#40 scoop) because it creates the perfect size cookie. Just scoop the dough onto a couple of baking sheets lined with parchment paper and bake the cookies for 10 to 13 minutes. I recommend letting them cool on the baking sheet for 5 to 10 minutes, then transferring them to a wire rack to cool completely. 


Can you replace the lemon extract in these cookies?

If you can’t find any lemon extract, I suggest adding an additional 1/2 to 1 tablespoon of lemon zest to enhance the lemon flavor.

Can you freeze lemon cookies?

Yes, you may freeze these cookies! Once the cookies have cooled, freeze them in a freezer bag or container for up to 3 months. When you’re ready to enjoy the cookies, place them on the counter and let them come to room temperature.

You may also scoop the cookie dough onto a baking sheet lined with parchment paper and freeze the balls of cookie dough. Once frozen, store the cookie dough in a freezer bag in the freezer for up to 3 months. You can either thaw the cookie dough overnight in the refrigerator and bake as directed in the recipe or bake from frozen for an additional 1 to 2 minutes.

Can I add a glaze on top of these cookies?

These cookies are fantastic with a lemon glaze! To make it, simply whisk together 1 cup (120 g) of powdered sugar and 1 to 2 tablespoons (15 to 30 ml) of fresh lemon juice. I recommend starting with 1 tablespoon of lemon juice, then adding 1/2 teaspoon at a time to thin out the glaze. You want the glaze thin enough to drizzle on top of the cookies, but thick enough to stay in place.

Quick Tip: Make sure the cookies have cooled completely before you add the glaze!

Baking Tips

  • I recommend zesting your lemon first, then juicing it.
  • To get the most lemon juice out of your lemon, roll it on the counter firmly with your hand, then cut it in half, and squeeze out the juice.
  • It’s best to use a room temperature egg in this recipe. If you forget to set it out ahead of time, simply place your egg in a bowl of warm water for 5 to 10 minutes.

More Lemon Recipes To Enjoy!

  • Mini Lemon Blueberry Cheesecakes
  • Classic Lemon Bars
  • Lemon Blueberry Bundt Cake
  • Lemon Snowball Cookies
  • Lemon Pie

Lemon Cookies

These Lemon Cookies are super soft and bursting with lemon flavor. These cookies are incredibly easy to make and the perfect treat for anyone who loves lemon desserts!

Course Dessert

Cuisine American

Keyword cookies, lemon cookies

Prep Time 25 minutes

Cook Time 12 minutes

Chilling Time 30 minutes

Total Time 1 hour 7 minutes

Servings 18 cookies

Author Danielle


  • 1 and 3/4 cup (220 grams) all-purpose flour (spooned & leveled)
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/2 cup (115 grams) unsalted butter softened
  • 3/4 cup (150 grams) granulated sugar
  • 1 large egg at room temperature
  • Zest of one medium lemon
  • 1 tablespoon (15 ml) fresh lemon juice
  • 1 and 1/2 teaspoons lemon extract
  • Optional: 2-3 drops of yellow food coloring


  • In a large mixing bowl, whisk together the flour, baking soda, and salt. Set aside.

  • In the bowl of a stand mixer fitted with the paddle attachment, or in a large mixing bowl using a handheld mixer, beat the butter and granulated sugar together for 1 to 2 minutes or until well combined. Add the egg and mix until fully combined.

  • Mix in the lemon zest, lemon juice, lemon extract, and yellow food coloring until fully combined, making sure to stop and scrape down the sides of the bowl as needed.

  • Add the dry ingredients and mix until just combined.

  • Cover tightly and transfer to the refrigerator to chill for at least 30 minutes.

  • Preheat the oven to 350°F (177°C). Line two large baking sheets with parchment paper or silicone baking mats.

  • Remove the cookie dough from the refrigerator. Using a 1.5 tablespoon cookie scoop, scoop balls of the cookie dough onto the prepared baking sheets, making sure to leave a little room between each one.

  • Bake for 10 to 12 minutes, or until the tops of the cookie are set. Remove from the oven and cool on the baking sheets for 5 to 10 minutes, then transfer the cookies to a wire rack to cool completely.


Cookies may be stored in an airtight container at room temperature for up to one week.

To freeze the baked cookies: Once the cookies have cooled completely, store in a freezer bag or container in the freezer for up to 3 months. Thaw to room temperature before serving.

To freeze the cookie dough: Scoop the cookie dough onto a baking sheet lined with parchment paper and freeze the balls of cookie dough. Once frozen, store the cookie dough in a freezer bag in the freezer for up to 3 months. Thaw the cookie dough overnight in the refrigerator and bake as directed or bake from frozen for an additional 1 to 2 minutes.

Egg: It’s best to use a room temperature egg in this recipe. If you forget to set it out ahead of time, place your egg in a bowl of warm water for 5 to 10 minutes.

Lemon Juice: 1 medium lemon will yield about 1 tablespoon of lemon zest and 2 tablespoons of lemon juice.

Lemon Extract: If you don’t have any lemon extract, you may replace it with an additional 1/2 to 1 tablespoon of lemon zest.

Roasted Red Pepper Butternut Squash Noodles with Chicken

Ingredients: 1 large butternut squash, peeled, Blade C,1 cup chopped cooked chicken,2 garlic cloves, minced,1/2 tsp garlic powder,1/3 cup chicken broth, low-sodium,1 tbsp olive oil,1 tbsp freshly chopped parsley,2 whole red bell peppers,1/4 tsp red pepper flakes,salt and pepper, to taste,3/4 cup diced white onion

Course: lunch,main course,main dish,dinner

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Banana Chocolate Chip Cookies

With just 174 calories per decadent, chocolatey serving, banana chocolate chip cookies are the perfect treat for indulging your sweet tooth, and using up those leftover bananas! 

Want more banana baked goods? Make my recipes for Cinnamon Swirl Banana Muffins, Banana Filling for Crepes, and Greek Yogurt Banana Bread

There should be a song I sing when I see old bananas. Something sang to the tune of “if you’re happy and you know it.” Like: “If you have old bananas, make some cookies” (or bread or muffins or, or…) come on now, sing along with me! 

Sorry for the earworm. But seriously, when I see old bananas I know no one in our house will eat, I can’t just pitch them! I have to make something with them. This week it was these delicious banana chocolate chip cookies, with some sour cream (or Greek yogurt) in them for a little bit of tartness and a whole lot of soft tenderness. 

Why This Recipe Works

Let me count the reasons why these cookies are a dream come true! 

Kid-friendly — I’ve yet to meet a child of mine (or any other for that matter) who hasn’t gobbled these up and asked for more. Even those who swear they hate bananas! 

Fast — Turn those overripe bananas into a delicious chocolate chip cookie in less than 45 minutes, including baking time! 

Healthy — With just 174 calories per serving, plus fiber, potassium, protein, and calcium, this is one cookie you don’t have to feel guilty about! 

Stores easily — You can keep these banana chocolate chip cookies in an airtight container on the counter for up to 5 days…if they last that long! 

Great for on-the-go — Some mornings these count as breakfast, and they can be eaten in the car with very little mess!

Here’s How You’ll Make It

  1. Preheat the oven to 350 degrees. 
  2. Grease a baking sheet or line it with parchment paper or a baking mat.
  3. Use a medium-size bowl to whisk together flour, baking soda, cornstarch, and salt. 
  4. In a large bowl, whip together the butter and sugars for three minutes. Use a stand or hand mixer. 
  5. To the sugar mixture, add the egg, vanilla, mashed bananas, and sour cream (or Greek yogurt). 
  6. Now add dry ingredients to the wet ingredients bowl and mix until all are combined. 
  7. Gently mix in the chocolate chips. 
  8. Add the dough to the pan by the spoonful. Make sure they are at least 2 inches apart to account for spreading as they bake.  
  9. They should bake in the oven for 10-11 minutes. Take them out and let the cookies cool on a wire rack. 
  10. Eat right away or store in an airtight container for up to 5 days. 

How Many Mashed Bananas Make a Cup?

If you are measuring your mashed bananas, you’ll need about 3 of them to equal one cup. Of course, that’s an estimate given that some bananas are smaller than others. 

Will Mashed Bananas Keep in the Fridge?

We’ve all been there — you’re mid-recipe and something else needs your attention and you have to pack up the ingredients and put your mixing and baking on hold for a bit. But can you just put those already mashed bananas back into the fridge till you can get to them? 

The answer is yes! You can keep mashed bananas in an airtight container for up to three days or you can freeze them for up to three months. Keep in mind after a couple days in the fridge or freezer they will brown. But you won’t be able to tell once you mix them into a batter and bake them. 

Expert Tips

  • I like to use semi sweet chocolate chips, but you can use milk chocolate, semisweet, or a combination of both. 
  • Want photo-worthy cookies? Then I recommend reserving about ½ a cup of the chocolate chips and pressing a few in by hand right into the raw cookie mounds on the baking sheet right before you get ready to bake them. 
  • To kick the flavor of these banana chocolate chip cookies up a notch, you can add in ½ teaspoon of ground cinnamon to the dry ingredients. 
  • I recommend using full-fat sour cream in this recipe, but you can also substitute Greek yogurt if you prefer. 
  • To mash the bananas, I use the back of a fork and press them into a bowl until they are good and mashed up. You can also use the back of a spoon, a potato masher, or a food processor (though be careful with this one as you don’t want to get too liquidy). 

Best Cookie Recipes You’ll Ever Make

  • White Chocolate Lemon Cookies
  • Cherry Garcia Cookies
  • Peanut Butter Chocolate Chunk Cookies
  • Best Super-Soft Peanut Butter Cookies
  • White Chocolate Chip Cashew Cookies

Did you make these cookies? Please rate the recipe below! 

Prep Time: 15 minutes

Cook Time: 15 minutes

Servings: 24 cookies

  • 1/2 cup butter
  • 1/2 cup sugar
  • 1/3 cup brown sugar
  • 1 egg
  • 2 teaspoons vanilla extract
  • 2 medium bananas mashed
  • 1/4 cup sour cream or plain Greek yogurt
  • 2 cups flour
  • 1 teaspoon baking soda
  • 1 tablespoon corn starch
  • 1 teaspoon salt
  • 2 cups semisweet chocolate chips
  • Preheat oven to 350 degrees. Lightly grease a baking sheet or line with parchment paper or baking mat.

  • In a medium bowl whisk together flour, baking soda, corn starch, and salt.

  • In a large bowl cream together butter and sugars for 3 minutes until light and fluffy.

  • Mix in egg, vanilla, mashed bananas and sour cream.

  • Add dry ingredients to wet ingredients and mix until combined.

  • Stir in chocolate chips.

  • Drop spoonfuls of cookie dough onto prepared baking sheet at least 2 inches apart.

  • Bake for 10-11 minutes. Cool on wire racks. Serve, or store in airtight container up to 5 days.

Chocolate chips: I like to use semisweet, but you can also use milk chocolate, or a combination of both. 

Pro Tip: For the prettiest cookies, I like to reserve about 1/2 cup of the chocolate chips and gently press them into the tops of the cookie dough mounds before baking. 

Add cinnamon: Add 1/2 teaspoon ground cinnamon to the dry ingredients for a fun and festive flavor. 

For the sour cream: For best results, use full-fat sour cream or Greek yogurt. 

Calories: 174kcal | Carbohydrates: 26g | Protein: 3g | Fat: 7g | Saturated Fat: 4g | Cholesterol: 10mg | Sodium: 155mg | Potassium: 148mg | Fiber: 2g | Sugar: 14g | Vitamin A: 47IU | Vitamin C: 1mg | Calcium: 23mg | Iron: 2mg

No Bake Cookie Dough S’mores

These No Bake Cookie Dough S’mores are a fun way enjoy a s’mores dessert without the mess of a campfire. Layers of marshmallow, edible cookie dough, chocolate, and sprinkles will make kids and adults smile.

 Last week my husband and I started doing a new workout program.  Four mornings a week we head out to our gym together.  My muscles were so sore after the first week. I’m pretty sure I worked muscles that have never worked before.

But all the cookie eating has started to show, and I am determined to get back in all those cute clothes sitting in our closet before fall gets here! So, give me all the painful workouts…as long as I see some results.

Maybe if I gave up my crazy baking habit, this would all be much easier.  I take that back.  Nothing makes working out in the humidity any easier. 

I’m sure the week of trying to work out and eat healthy is what inspired this crazy s’mores treat.  Removing excess sugar from my diet seems to make me think even more about fun dessert ideas.

Last month I bought a bag of s’more mallows because I was anticipating campfires, but it has just been way to hot to burn anything.  

The next time I looked in the pantry, I saw graham crackers and chocolate, and the urge for s’mores started to grow. One of my favorite ways to use big marshmallows are on these Oreo Brownie S’mores Cups. The toasted marshmallow works just like frosting for these little brownie treats.

For the past few weeks, I have been thinking of how I could make a different no bake s’mores dessert. These Peanut Butter S’mores Bars or these No Bake S’mores Tarts are usually what I make when I want easy s’mores for dessert.

One of my new favorite no bake dessert is this Edible Cookie Dough. It’s such an easy and fun treat to serve friends and family after dinner.

I had this crazy idea to add a layer of cookie dough and marshmallows inside chocolate covered graham crackers. And it was seriously the best idea ever!!!

Ingredients for No Bake S’mores:

Graham Crackers:  I find it easier to buy graham crackers that are sold as squares instead of trying to break bigger ones in half. You will need a total of 20 squares for this recipe.

Marshmallows: Buy the flat s’more mallows. Use a knife to cut 5 of them in half horizontally, so it fits the cracker. Trust me, a whole one is way too big.

Cookie Dough: Mix together all the ingredients until a soft dough forms, then add mini chocolate chips and stir gently. Scoop into 10 even balls and flatten each one to fit the size of the marshmallow.

Chocolate Melts: Feel free to use either a milk chocolate or dark chocolate candy melt. I prefer to use the Ghirardelli melts because they melt easily and taste great. These are rather large s’mores, so you will need 2 bags of melts.

Sprinkles: They are totally optional. But sprinkles make everything more fun, so why not?!?!?!


How to make No Bake Cookie Dough S’mores:

  1. Place 10 graham crackers on a wax paper lined tray.
  2. Press the cut side of the marshmallow onto the cracker, so it sticks.
  3. Add a flattened cookie dough ball on top of the marshmallow and press another graham cracker on top gently.
  4. Drop the whole s’mores treat into a bowl of melted chocolate. Use a spoon to cover the top and sides.
  5. Lift s’mores out with a large fork and tap very gently on the side of the bowl to remove the excess chocolate. 
  6. Place it back on the tray and add sprinkles. Let the chocolate set before picking up or eating.

Is raw cookie dough safe to eat?

As long as cookie dough is made without eggs and with heat treated flour, it is safe to eat. 

How to heat treat flour:

  • Buy – You can buy bags of heat treated flour to use in no bake desserts.
  • Oven – Spread the flour on a baking sheet. Heat at 350 degrees for 5 minutes. Cool before using.
  • Microwave – Place raw flour in a bowl in the microwave and heat for 1 minute 15 seconds, stirring after 15 second intervals.

 How long do these cookie dough s’mores last?

These s’mores will last 1-2 days if you leave them on the counter. If you want to keep them longer, refrigerate them in a sealed container.

More s’mores desserts you need this summer:

  • S’mores Swirled Blondies
  • S’mores Popcorn
  • Chocolate S’mores Pudding Cake
  • S’mores Latte
  • Oatmeal S’mores Bars

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Be sure to follow me on Instagram and tag #brucrewlifebaking, so I can see the Inside BruCrew Life recipes you are making. 

These No Bake Cookie Dough S’mores are a fun indoor treat to enjoy without the mess of a campfire. Layers of marshmallow, cookie dough, chocolate, and sprinkles will make kids and adults smile.

Prep Time 1 hour

Total Time 1 hour


  • 1/2 cup unsalted butter, softened
  • 2/3 cup brown sugar
  • 1 teaspoon vanilla extract
  • 1 cup all purpose heat treated flour
  • 1/4 teaspoon salt
  • 2 teaspoons milk
  • 1/2 cup miniature chocolate chips
  • 5 S’more Mallows (large flat marshmallows from Jet Puffed)
  • 20 graham cracker squares
  • 2 (10 ounce) bags dark chocolate melts
  • sprinkles


  1. Beat together the butter, sugar, and vanilla. Add the flour, salt, and milk and mix well.
  2. Stir in the chips by hand. Roll into 10 balls.
  3. Cut the marshmallows in half horizontally. Place the cut side down on a graham cracker square. Take a ball of cookie dough and mold it into the shape and size of the marshmallow.
  4. Place on top of the marshmallow and top with another graham cracker square. Press down lightly.
  5. Place one bag of chocolate melts in microwave safe bowl and heat according to the package directions. Stir until melted and creamy.
  6. Drop one s’mores cracker into the melted chocolate. Use a spoon to spread the chocolate all over the sides and top of the s’mores.
  7. Gently remove the s’mores using a large fork. Hold over the bowl and tap the bowl gently to remove excess chocolate. Do this very carefully so the cracker does not fall off into the chocolate again.
  8. When all the excess chocolate has dripped off, place on a piece of wax paper and top with sprinkles. Let set.
  9. Melt extra bag of chocolate when needed. Store on counter 1-2 days, or refrigerator for longer.


How to heat treat flour:

  • Buy – You can buy bags of heat treated flour to use in no bake desserts.
  • Oven – Spread the flour on a baking sheet. Heat at 350 degrees for 5 minutes. Cool before using.
  • Microwave – Place raw flour in a bowl in the microwave and heat for 1 minute 15 seconds, stirring after 15 second intervals.

Nutrition Information:



Serving Size:


Amount Per Serving: Calories: 413Total Fat: 19gSaturated Fat: 11gTrans Fat: 0gUnsaturated Fat: 7gCholesterol: 28mgSodium: 131mgCarbohydrates: 57gFiber: 2gSugar: 33gProtein: 5g

Nutrition facts are an estimate and are not guaranteed to be accurate. If you need special diet advice, please see a registered dietician.

Did you make this recipe?

Please leave a comment on the blog or share a photo on Instagram

*The post for No Bake Cookie Dough S’mores was first published July 14, 2013. The photos and post were updated and republished August 17, 2020.

Creamy Butternut Squash Pasta Skillet

Ingredients: 4 ounces baby bella mushrooms, sliced,1 ½ cups butternut squash puree (homemade or store-bought),1 large carrot, peeled and chopped,1 tablespoon minced fresh rosemary,1 tablespoon minced fresh sage leaves,2 cloves garlic, minced,3 cups bite-sized pieces of kale (stems removed before chopping!),1 cup 2% milk,1 tablespoon olive oil,1 medium onion, chopped,¼ cup freshly grated parmesan cheese,1 ½ cups freshly shredded provolone cheese, divided,salt and pepper, to taste,½ cup low-sodium vegetable broth,16 ounces whole wheat pasta shells

Course: lunch,main course,main dish,dinner

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Mint Oreo Chip Cookies
Oreo Chunk Cookies meet Mint Chocolate Chip Cookies in this irresistible, out of this world new Cookie Recipe. Your holiday cookie platter will never be the same!


Mint and chocolate is such a classic, delicious flavor combination for Dessert Recipes. From cookies and cakes to brownies and ice cream, mint chocolate makes everything taste good, especially during the holidays. This over-the-top Mint Chocolate Oreo Chip Cookie recipe is so good (and easy!), you’ll be finding any excuse to bake them.

Mint Oreo Chip Cookies are just as easy as to make as your favorite Chocolate Chip Cookies, with a few fun mix-ins you probably have on hand. The best part is you can adjust them to exactly how you like them. Not a fan of so much minty flavor? Cut back on the mint extract. Can’t get enough mint? Swap in mint Oreos and mint chocolate chips!

This Mint Oreo Chip Pudding Cookie uses vanilla pudding mix and food coloring for bright, festive green cookies perfect for Christmas or St. Patrick’s Day. If you don’t use food coloring, the cookies will be light golden brown. Leave out the mint for a cookies and cream pudding cookie or use chocolate pudding mix to make fudgy, chocolate mint oreo cookies. 

If you’ve never used instant pudding mix to make cookies, prepare to have your mind blown! Pudding mix makes your cookies incredibly soft, light, and chewy even after days at room temperature. You may never go back to making cookies any other way! Use this Mint Oreo Chip Cookie recipe as the base for other pudding mix cookie flavor combinations. The variations in this post will inspire your new pudding cookie creations!


Tips for Mint Oreo Chip Cookies

  • Line a light metal baking sheet with parchment paper and spray with baking spray to make sure that the cookies don’t stick. If you have one, use a muffin top pan for picture-perfect round cookies.
  • Don’t over-mix the cookie dough. Heat is generated as you stir so stirring too much will melt the butter and give you flat, dense cookies.
  • To keep from over-mixing, bring all your ingredients to room temperature. The butter should be softened but not melted, soft to the touch without any liquid.
  • For the ultimate chocolate chip cookie sundae, serve one or two warm Mint Oreo Chip Cookies with Vanilla Ice Cream. Drizzle with Chocolate Ganache (add mint flavor to the ganache!), top with Whipped Cream, and sprinkle with chopped Andes mints.


  • Cookies: Use other Oreo cookie flavors like Mint Oreos, Peppermint Oreos, or Golden Oreos. Other hard sandwich cookies would also work in this cookie dough, or try Thin Mints for an extra special mint cookie!
  • Mix-Ins: Reduce the Oreos to 1/2 cup (or swap the chocolate chips) and add another mix-in like M&Ms, chopped nuts, peppermint candies, or toffee bits to the cookie dough.
  • Chocolate Chips: Swap out the semi-sweet chocolate chips for dark chocolate chips, white chocolate chips, or chocolate chunks. For more mint chocolate flavor, use Andes mints, roughy chopped, mint baking chips, or peppermint crunch chips.
  • Pudding Mix: Try other instant pudding mix flavors like chocolate fudge, Oreo pudding, white chocolate, or cheesecake. You can use sugar-free pudding mix, just make sure you use instant pudding mix.
  • Sour Cream: Instead of sour cream, use plain yogurt or greek yogurt. You can also use 4 ounces cream cheese, softened to room temperature.
  • Cake Mix: Substitute a box of white cake mix or fudge brownie mix for the dry ingredients in this Mint Oreo Chip Cookie recipe. No other adjustments are needed to use cake mix or brownie mix.



  • Serve: Mint Oreo Chip Cookies can be kept at room temperature for up to 4 days. Keep in an airtight container in a cool, dry area.
  • Store: Refrigerate Mint Oreo Chip Cookies in a paper towel lined airtight container with parchment paper between layers so they don’t stick. Serve at room temperature to bring back chewy, softness.
  • Freeze: Bring Mint Oreo Chip Cookies to room temperature, place on a baking sheet, and freeze for 1 hour. Transfer cookies to a sealed container or freezer-safe bag and freeze for up to 6 months. Enjoy frozen or thawed!

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Mint Oreo Chip Cookies

  • Yield: 36
  • Prep Time: 10 minutes
  • Cook Time: 10 minutes
  • Total Time: 20 minutes
  • Course: Dessert
  • Cuisine: American
  • Author: Sabrina Snyder

Mint Oreo Chip Cookies are the ultimate Christmas cookie! Melt-in-your-mouth soft mint chocolate chip cookies with chunks of Oreos in just 20 minutes!


  • 1 cup butter , softened
  • 1 1/2 cups sugar
  • 2 large eggs
  • 2 teaspoons mint extract
  • 1/2 teaspoons salt
  • 1/2 teaspoons baking soda
  • 2 cups flour
  • 3 drops blue food coloring
  • 10 drops green food coloring , more if needed
  • 16 Oreo cookies , crushed into chunks
  • 1/2 cup chocolate chips


Note: click on times in the instructions to start a kitchen timer while cooking.

  1. Preheat oven to 375 degrees and line baking sheet with parchment paper.

  2. To your stand mixer add butter and sugar and cream on medium speed until light and fluffy, about 1-2 minutes.

  3. Add in eggs and mint extract until well combined.

  4. Sift flour, salt & baking soda into a medium bowl then add to the stand mixer on the lowest speed setting.

  5. Add in food coloring and mix until evenly colored.

  6. Using a spatula fold in Oreos and chocolate chips.

  7. Add 2 tablespoon sized balls of cookie dough to baking sheet.

  8. Bake for 10-12minutes, do not let cookie brown.

Nutrition Information

Yield: 36 , Amount per serving: 126 calories, Calories: 126g, Carbohydrates: 19g, Protein: 1g, Fat: 5g, Saturated Fat: 3g, Cholesterol: 13mg, Sodium: 118mg, Potassium: 25mg, Fiber: 1g, Sugar: 12g, Vitamin A: 111g, Vitamin C: 1g, Calcium: 10g, Iron: 1g

All images and text © for Dinner, then Dessert.

Keyword: Mint Oreo Chip Cookies