If you are a fan of that iconic, minty-green seasonal milkshake that makes its debut every March, you are in for a serious treat. These Oreo Shamrock Shake Cookies take all those nostalgic flavors—cool peppermint, creamy vanilla, and rich chocolate—and pack them into a soft, chewy, melt-in-your-mouth cookie.
Forget waiting in a drive-thru line; these cookies bring the magic of the Shamrock Shake to your kitchen year-round. Featuring a vibrant green dough infused with mint and loaded with crushed Oreo pieces, they are the ultimate dessert for St. Patrick’s Day or any time you crave that classic mint-chocolate combination.
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Why You’ll Love This Oreo Shamrock Shake Cookies Recipe
There is something inherently joyful about a bright green cookie, but these offer more than just looks. Here is why they will become a staple in your baking rotation:
- The Perfect Texture: Thanks to a secret ingredient (cornstarch), these cookies have a “bakery-style” thickness. They are soft and pillowy in the center with slightly crisp, golden edges.
- Double the Chocolate: You get the deep cocoa flavor from the crushed Oreos and, if you choose, extra chocolate chips folded in.
- The “Shake” Flavor Profile: By using a combination of vanilla extract and peppermint extract, we replicate the specific “cream-meets-mint” flavor that defines a Shamrock Shake.
- Eye-Catching Aesthetics: They are stunning on a dessert platter. The contrast between the mint-green dough and the dark Oreo chunks is a photographer’s dream.
- Easy to Make: No fancy equipment is needed—just a standard hand mixer or stand mixer and a little bit of patience while the dough chills.
Ingredients
To achieve that signature flavor and color, we use a blend of pantry staples and specific mix-ins.
For the Cookie Base
- Unsalted Butter: 1 cup (2 sticks), softened to room temperature.
- Granulated Sugar: 3/4 cup for sweetness and crisp edges.
- Light Brown Sugar: 3/4 cup, packed, to ensure a chewy texture.
- Large Egg: 1, plus 1 egg yolk for extra richness.
- Peppermint Extract: 1 to 1.5 teaspoons (adjust based on how “minty” you like it).
- Pure Vanilla Extract: 1 teaspoon to give it that milkshake creamy finish.
- Green Food Coloring: Gel coloring works best for a vibrant “Shamrock” hue without thinning the dough.
- All-Purpose Flour: 2 ¾ cups, leveled.
- Cornstarch: 2 teaspoons—this is the secret to a soft, non-spreading cookie.
- Baking Soda: 1 teaspoon.
- Salt: ½ teaspoon to balance the sweetness.
The Mix-Ins
- Oreo Cookies: 1 ½ cups, coarsely chopped (about 12–15 cookies). You want some big chunks and some fine crumbs.
- Semi-Sweet Chocolate Chips: ½ cup (optional, for extra decadence).
Instructions
1. Cream the Butter and Sugars
In a large bowl or the bowl of a stand mixer fitted with the paddle attachment, beat the softened butter, granulated sugar, and brown sugar together on medium-high speed. Continue for about 2–3 minutes until the mixture is light, fluffy, and pale in color.
2. Add Wet Ingredients and Color
Add the egg and the extra egg yolk, followed by the peppermint extract and vanilla extract. At this stage, add your green food coloring. Start with a few drops and mix, adding more until you reach your desired “Shamrock” green. Scrape down the sides of the bowl to ensure the color is even.
3. Whisk Dry Ingredients
In a separate medium bowl, whisk together the all-purpose flour, cornstarch, baking soda, and salt. It is important to incorporate the cornstarch thoroughly so the cookies rise evenly.
4. Combine and Fold
Turn the mixer to low speed and gradually add the dry ingredients to the wet ingredients. Mix just until no streaks of flour remain—do not overmix, or the cookies will become tough. Using a rubber spatula, gently fold in the crushed Oreo pieces and optional chocolate chips.
5. Scoop and Chill
Using a large cookie scoop (about 3 tablespoons), portion the dough onto a tray lined with parchment paper. This recipe benefits greatly from a 30-minute chill in the refrigerator. Chilling prevents the cookies from spreading too thin and helps the mint flavor develop.
6. Bake and Serve
Preheat your oven to 350°F (175°C). Place the chilled dough balls on a baking sheet, spaced 2 inches apart. Bake for 10–12 minutes. The edges should be set, but the centers should still look slightly soft. Allow them to cool on the baking sheet for 5 minutes before transferring to a wire rack. Serve with a cold glass of milk!
Expert Tips for Success
- Use Gel Food Coloring: Liquid grocery store coloring can change the consistency of the dough if you use too much. Gel (like Americolor or Wilton) provides a deep color with just a drop.
- Don’t Over-Crush the Oreos: You want “chunks,” not “dust.” Having visible pieces of the Oreo cream and cookie adds great texture and visual appeal.
- The “Swoosh” Technique: If your cookies come out of the oven slightly misshapen, place a circular glass or cookie cutter over the hot cookie and gently scoot it in a circular motion to “round” the edges.
- Room Temperature Eggs: Ensure your eggs are at room temperature so they emulsify properly with the creamed butter.
Variations
- White Chocolate Version: Swap the dark chocolate chips for white chocolate chips to lean into the “cream” aspect of the milkshake.
- Double Mint: Use Mint-flavored Oreos instead of regular ones for an extra punch of refreshment.
- Shamrock Sandwich Cookies: Frost the bottom of one cookie with vanilla buttercream and sandwich it with another for a decadent treat.
Frequently Asked Questions
Can I freeze the cookie dough? Yes! You can scoop the dough into balls and freeze them for up to 3 months. Bake them directly from frozen, adding 1–2 minutes to the bake time.
Why did my cookies turn out brown? If the edges are very brown, they may have stayed in the oven too long. Also, the brown sugar provides a slight golden hue; if you want a “purer” green, you can use more granulated sugar and less brown sugar, though the texture will be crispier.
What is the best way to store these? Keep them in an airtight container at room temperature for up to 4 days. They actually stay soft for a long time thanks to the cornstarch!
Oreo Shamrock Shake Cookies
Ingredients
Method
- Cream together the softened butter, granulated sugar, and brown sugar until light and fluffy.
- Mix in the egg, egg yolk, vanilla, peppermint extract, and green food coloring until a vibrant green color is achieved.
- In a separate bowl, whisk the flour, cornstarch, baking soda, and salt.
- Gradually add dry ingredients to wet, mixing until just combined, then fold in the Oreo chunks.
- Scoop dough into 3-tablespoon balls and chill in the refrigerator for 30 minutes.
- Bake at 350°F for 10-12 minutes. Let cool on the pan for 5 minutes before transferring to a wire rack.
Notes
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