Creamy St. Patrick’s Mint Cream Cookie Swirl Squares
These creamy mint cream cookie swirl squares combine a luscious mint cream filling with a crunchy chocolate cookie base, perfect for St. Patrick’s Day or any festive occasion. Easy to make and irresistibly delicious, they are a crowd-pleaser for kids and adults alike.
- Prep Time: 30 minutes
- Cook Time: 0 minutes
- Total Time: 2 hours 30 minutes
- Yield: 12 servings 1x
- Category: Dessert
- Cuisine: American
Ingredients
Scale
- 1 ½ cups crushed chocolate sandwich cookies (like Oreos), finely crushed
- 2 tablespoons unsalted butter, melted
- 8 oz cream cheese, softened
- ½ cup powdered sugar, sifted
- ¼ cup unsalted butter, softened
- 1 teaspoon peppermint extract
- 2 tablespoons heavy cream (or whole milk for lighter version)
- Green food coloring, a few drops (optional)
- Mini chocolate chips or crushed mint candies (optional, for garnish)
- Fresh mint leaves for decoration (optional)
Instructions
- Line an 8×8-inch baking pan with parchment paper, leaving some overhang for easy removal.
- Crush the chocolate sandwich cookies finely using a food processor or place them in a sealed plastic bag and crush with a rolling pin.
- Mix the crushed cookies with melted butter until well combined and slightly crumbly but holds when pressed.
- Press about half of the cookie mixture evenly into the bottom of the prepared pan, compacting firmly to form the base layer.
- In a large mixing bowl, beat the softened cream cheese and softened butter together until smooth and fluffy using an electric mixer.
- Gradually add the sifted powdered sugar and continue beating until combined.
- Add peppermint extract, heavy cream, and green food coloring (if using), and beat again until creamy and well combined. Taste and adjust peppermint extract if needed.
- Gently fold the remaining crushed cookie crumbs into the mint cream mixture, reserving a small handful for topping.
- Spread the creamy mixture evenly over the cookie base in the pan.
- Sprinkle the reserved cookie crumbs on top for texture and a pretty finish.
- Cover the pan with plastic wrap and refrigerate for at least 2 hours or overnight to chill and set.
- Once chilled, lift the entire block out using parchment overhang and cut into 12 even squares with a sharp knife.
- Garnish with mini chocolate chips or crushed mint candies and fresh mint leaves if desired.
Notes
Make sure cream cheese and butter are softened to room temperature for smooth mixing. Be gentle when folding cookie crumbs into the cream to maintain texture. Chill for at least 2 hours for best results. Use a sharp knife warmed under hot water for clean slices. Peppermint extract is potent; start with less and adjust to taste.
Nutrition
- Serving Size: 1 square (1/12th of
- Calories: 220
- Sugar: 16
- Fat: 14
- Carbohydrates: 22
- Protein: 2
Keywords: mint cream squares, St. Patrick’s Day dessert, cookie swirl squares, creamy mint dessert, easy mint cookies, no-bake dessert