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A stack of green mint-flavored Oreo Shamrock Shake Cookies with creamy frosting and festive sprinkles on a white plate.

Ultimate Oreo Shamrock Shake Cookies

These soft, chewy cookies perfectly capture the iconic minty-cream flavor of a McDonald's Shamrock Shake, packed with chunks of Oreo cookies and white chocolate chips. They feature a vibrant green color and a delightful texture that's crisp at the edges and tender in the center. An inventive and nostalgic treat that transforms a beloved seasonal drink into a handheld dessert.
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Prep Time 20 minutes
Cook Time 12 minutes
Total Time 32 minutes
Servings: 24
Course: Dessert, Snack
Cuisine: American
Calories: 280
Ingredients Equipment Method Notes

Ingredients
  

  • 1 cup granulated sugar
  • 3/4 cup light brown sugar, packed
  • 2 large eggs
  • 1 large egg yolk
  • 1 1/2 teaspoons pure vanilla extract
  • 1/2 teaspoon pure peppermint extract
  • Green gel food coloring
  • 3 1/4 cups all-purpose flour
  • 1 teaspoon cornstarch
  • 1 teaspoon baking soda
  • 3/4 teaspoon baking powder
  • 1/2 teaspoon salt
  • 15 Oreo cookies, coarsely chopped
  • 1 1/2 cups white chocolate chips or chunks

Equipment

  • Large mixing bowl
  • Stand mixer or hand mixer
  • Paddle attachment (for stand mixer)
  • Medium cookie scoop (about 2 tablespoons)
  • Baking sheets
  • Parchment paper or silicone baking mats
  • Wire cooling rack
  • Measuring cups and spoons
  • Spatula

Method
 

  1. Preheat oven to 350°F (175°C). Line baking sheets with parchment paper or silicone mats.
  2. In a large bowl using a hand mixer or stand mixer fitted with the paddle attachment, beat the softened butter, granulated sugar, and brown sugar together on medium-high speed for 2-3 minutes until light, fluffy, and pale.
  3. Add the eggs, egg yolk, vanilla extract, and peppermint extract. Mix on medium speed until fully combined, scraping down the sides of the bowl as needed.
  4. Add green gel food coloring a few drops at a time, mixing until you achieve your desired shade of green.
  5. In a separate bowl, whisk together the flour, cornstarch, baking soda, baking powder, and salt.
  6. With the mixer on low speed, gradually add the dry ingredients to the wet ingredients. Mix just until no dry streaks of flour remain.
  7. Using a sturdy spatula, fold in the chopped Oreo pieces and white chocolate chips until evenly distributed.
  8. Cover the bowl and chill the dough for at least 30 minutes.
  9. Using a medium cookie scoop (about 2 tablespoons), portion the dough onto the prepared baking sheets, leaving at least 2 inches between each for spreading.
  10. Bake for 10-12 minutes, until the edges are just set and lightly golden but the centers still look soft.
  11. Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.

Notes

For best results, use gel food coloring for vibrant color without thinning the dough. Taste the dough after adding the initial 1/2 tsp of peppermint extract and add more carefully if desired, as potency varies. Do not over-bake; cookies will continue to set on the hot baking sheet. Store cooled cookies in an airtight container at room temperature for up to 5 days. Dough balls can be frozen for up to 3 months; bake from frozen, adding 1-2 minutes to the bake time. For decoration, drizzle with melted white chocolate and sprinkle with extra Oreo crumbs.