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Chocolate Mint Sugar Cookie Drops

SUBMITTED BY: Clare

"This recipe is a great choice for anyone who loves the light taste of chocolate chip mint."

RECIPE RATING:

Read Reviews (22)

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PREP TIME	10 Min
COOK TIME	8 Min
READY IN	30 Min
Original recipe yield 3 dozen

SERVINGS

(Help)

Servings
USMETRIC

INGREDIENTS (Nutrition)

1 cup white sugar
3/4 cup vegetable oil
2 eggs
1 teaspoon vanilla extract
2 1/2 cups all-purpose flour
1 1/2 teaspoons baking powder
3/4 teaspoon salt
2 cups mint chocolate chips
1/4 cup white sugar for decoration

DIRECTIONS

Preheat oven to 350 degrees F (175 degrees C).
In a medium bowl, mix together 1 cup sugar and vegetable oil. Stir in the egg and vanilla until smooth. Combine the flour, baking powder and salt; gradually stir into the sugar mixture. Mix in mint chocolate chips. Roll the dough into walnut sized balls. Roll each ball in the remaining 1/4 cup of sugar to coat. Place the cookies 2 inches apart onto the cookie sheet.
Bake for 8 to 10 minutes in the preheated oven. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely.

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REVIEWS

Reviewed on Dec. 30, 2004 by DREGINEK

Full Review

The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.

DREGINEK
Dec. 30, 2004

If you like Andes Mints or Mint Choc. Chip Ice Cream ~ You'll love these! In fact, Andes Mints makes their own mint baking chips - which I used and highly recommend (found next to the toffee bits and M&M's in your grocery store). I don't think you need 2c of them though - somewhere between 1 to 1 1/2 cup should be fine (start w/ one cup and add more to taste and texture). However, I did use the full two cups and found these cookies extremely minty *which doesn't make them bad...I'll just cut back next time. However, when I pulled them out of the oven, these cookies had a uncooked (whitish/green tint) look to them. I was worried...who would eat these? They don't even look cooked. Then I got an idea I used on another cookie - I melted some chocolate almond bark (just a couple sqaures of it) and with my spoon, lightly drizzled chocolate criss-crossing over the top. Not only did they look fabulous but tasted great. Any true choc. mint lover can appreciate these cookies. Even my boyfriend who isn't so fond of chocolate mint had his share over the holidays. I'll make these again and again...using my changes or additions. Thanks a ton Clare!

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20 users found this review helpful

If you like Andes Mints or Mint Choc. Chip Ice Cream ~ You'll love these! In fact, Andes... MORE

Reviewed on Oct. 7, 2005 by BeatlesFan1964

Really good! MORE

Reviewed on Sep. 26, 2005 by Dawn Adams

Not a big hit. The oil made the dough really greasy and I found it hard to keep the chips in... MORE

Reviewed on Jul. 8, 2005 by DEBUBUBIRD

These are so good--and healthier without the butter! Instead of mint chocolate chips (which I... MORE

Reviewed on Dec. 7, 2003 by JULIA271

Great cookie. My favorite ice cream has always been mint chocolate chip and these cookies... MORE

Reviewed on May 11, 2004 by LUCICH1

I made this recipe because I bought mint chocolate chips and wanted to try them. I did not... MORE

Reviewed on Jul. 14, 2003 by KITTY_SAYS_HELLO

wonderful MORE

Reviewed on Nov. 29, 2006 by mari

These are soo delicious! They smell great when they are baking, the whole house had a... MORE

Reviewed on Oct. 3, 2006 by number1love

I used butter instead of oil because that's what I normally use and they came out extremely... MORE

Reviewed on Apr. 3, 2006 by KIRSTENFINNIGAN

Oh, yum! Easy recipe with lots of mint flavor. I couldn't find mint chocolate chips so used... MORE

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