Chocolate Mint Sugar Cookie Drops Recipe -
Chocolate Mint Sugar Cookie Drops Recipe
  • READY IN 30 mins

Chocolate Mint Sugar Cookie Drops

Recipe by  

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

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Ingredients Edit and Save

Original recipe makes 3 dozen Change Servings
  • PREP

    10 mins
  • COOK

    8 mins

    30 mins


  1. Preheat oven to 350 degrees F (175 degrees C).
  2. 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.
  3. 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 More Reviews

Most Helpful Positive Review
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!

Most Helpful Critical Review
Feb 07, 2008

This recipe sounded great because we really wanted cookies and didn't have enough butter left. The dough tasted a little boring, but I figured that was just me being used to butter taste. I ended up having to bake these for almost twenty minutes to get them to a "done" apppearance and taste. They didn't make a cookie shape at all, just stayed how I baked them. Even with a sugar coating, these cookies tasted like boring bread with random chocolate chips. As another review said, it was like the dough was a holder for the chips. I will not be making this recipe again.


42 Ratings

Jul 08, 2005

These are so good--and healthier without the butter! Instead of mint chocolate chips (which I couldn't find), I used regular choc. chips with a few drops of McCormick's Mint Extract. mmmmmmmmm! My coworkers love these!

Dec 01, 2008

I've made this recipe for cookie exchanges for years. I prefer making the recipe with butter instead of oil, and I roll the dough into balls and coat them lightly with sugar before baking. The resulting cookie is delicious, and goes really well with a cup of coffee.

Oct 07, 2005

Really good!

Nov 29, 2006

These are soo delicious! They smell great when they are baking, the whole house had a chocolaty minty smell. I had never made cookies with oil before and was a bit skeptical, especially because the batter seemed kind of liquid when it was all together. I chilled it for a little while and then baked for 10 minutes. I agree with the previous reviewer who felt these were very light. Mine were perfectly done and they were very light. I did not dust them with sugar before baking, it's the only thing I changed about the recipe. I absolutely loved these and they will be added to my recipe box permanently. Thanks for an awesome recipe, Clare!

Sep 26, 2005

Not a big hit. The oil made the dough really greasy and I found it hard to keep the chips in the dough. Not bad, just not great.

May 11, 2004

I made this recipe because I bought mint chocolate chips and wanted to try them. I did not like how sweet the cookies were. I will not make these again.


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  • Calories
  • 149 kcal
  • 7%
  • Carbohydrates
  • 19.6 g
  • 6%
  • Cholesterol
  • 10 mg
  • 3%
  • Fat
  • 7.5 g
  • 12%
  • Fiber
  • 0.7 g
  • 3%
  • Protein
  • 1.9 g
  • 4%
  • Sodium
  • 68 mg
  • 3%

* Percent Daily Values are based on a 2,000 calorie diet.

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