Chocolate Mint Sugar Cookie Drops

Rating: 4.09 stars
43 Ratings
  • 5 star values: 20
  • 4 star values: 12
  • 3 star values: 7
  • 2 star values: 3
  • 1 star values: 1

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

By Clare
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Ingredients

36
Original recipe yields 36 servings
The ingredient list now reflects the servings specified

Directions

  • Preheat oven to 350 degrees F (175 degrees C).

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  • 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.

Nutrition Facts

Per Serving:
149.1 calories; protein 1.9g 4% DV; carbohydrates 19.6g 6% DV; fat 7.5g 12% DV; cholesterol 10.3mg 3% DV; sodium 67.5mg 3% DV. Full Nutrition

Reviews (38)

Read More Reviews

Most helpful positive review

DREGINEK
Rating: 5 stars
12/30/2004
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! Read More
Helpful
(31)

Most helpful critical review

Rachel McCoy
Rating: 2 stars
02/07/2008
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. Read More
Helpful
(5)
43 Ratings
  • 5 star values: 20
  • 4 star values: 12
  • 3 star values: 7
  • 2 star values: 3
  • 1 star values: 1
Reviews:
Most Helpful Most Positive Least Positive Newest
DREGINEK
Rating: 5 stars
12/30/2004
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! Read More
Helpful
(31)
DEBUBUBIRD
Rating: 5 stars
07/08/2005
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! Read More
Helpful
(10)
Courtney Rose
Rating: 5 stars
12/01/2008
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. Read More
Helpful
(7)
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BeatlesFan1964
Rating: 5 stars
10/07/2005
Really good! Read More
Helpful
(6)
JULIA271
Rating: 4 stars
12/07/2003
Great cookie. My favorite ice cream has always been mint chocolate chip and these cookies taste just like it! Read More
Helpful
(6)
Mariluh
Rating: 5 stars
11/29/2006
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! Read More
Helpful
(6)
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Rachel McCoy
Rating: 2 stars
02/07/2008
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. Read More
Helpful
(5)
LUCICH1
Rating: 1 stars
05/11/2004
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. Read More
Helpful
(5)
Dawn Adams
Rating: 3 stars
09/26/2005
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. Read More
Helpful
(5)
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