Chocolate Mint Sugar Cookie Drops
Indulge in the perfect blend of sweet and refreshing with these Chocolate Mint Sugar Cookie Drops—an irresistible treat that’s both festive and decadent! These soft, buttery sugar cookies are infused with a hint of peppermint extract and can be tinted with a touch of green food coloring for a playful pop of color. Each bite is taken to the next level with a velvety layer of melted semi-sweet chocolate topping, creating the ultimate holiday or anytime dessert. With just 20 minutes of prep time, these easy-to-make cookies are ideal for holiday gatherings, cookie swaps, or simply satisfying your sweet tooth. Serve them with a glass of milk or alongside a cup of hot cocoa for the perfect pairing. Tag your baking inspiration with keywords like "mint chocolate cookies," "holiday sugar cookies," or "easy dessert recipes" and share these delightful bites with family and friends!
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Recipe Information
Ingredients
- 2.5 cups all-purpose flour
- 1 teaspoon baking powder
- 0.5 teaspoon salt
- 0.75 cup unsalted butter, softened
- 1 cup granulated sugar
- 1 large egg
- 1 teaspoon pure vanilla extract
- 0.5 teaspoon peppermint extract
- 1 drop green food coloring (optional)
- 1 cup semi-sweet chocolate chips
- 1 tablespoon shortening or coconut oil
Instructions
Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.
In a medium-sized mixing bowl, whisk together the all-purpose flour, baking powder, and salt. Set aside.
In a large mixing bowl, use a hand mixer or stand mixer to cream together the softened butter and granulated sugar until the mixture is light and fluffy, about 2-3 minutes.
Add the egg, vanilla extract, and peppermint extract to the butter mixture, beating until well combined. If desired, mix in 1 drop of green food coloring for a minty hue.
Gradually add the dry ingredients to the wet ingredients, mixing on low speed until a soft dough forms.
Using a small cookie scoop or a tablespoon, roll the dough into 1-inch balls and place them on the prepared baking sheets about 2 inches apart.
Bake in the preheated oven for 8-10 minutes, or until the edges are set and the centers look slightly puffy. Do not overbake.
Allow the cookies to cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.
In a microwave-safe bowl, melt the semi-sweet chocolate chips and shortening (or coconut oil) in 30-second intervals, stirring after each interval, until smooth and glossy.
Dip the top of each cookie into the melted chocolate, allowing any excess to drip off, and place them back on the parchment-lined baking sheet.
Allow the chocolate to set completely at room temperature or in the refrigerator before serving.
Nutrition Facts
Calories |
175 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 8.7 g | 11% | |
| Saturated Fat | 5.1 g | 25% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 24 mg | 8% | |
| Sodium | 66 mg | 3% | |
| Total Carbohydrate | 23.1 g | 8% | |
| Dietary Fiber | 0.8 g | 3% | |
| Total Sugars | 12.2 g | ||
| Protein | 2.1 g | 4% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 4 mg | 0% | |
| Iron | 0.7 mg | 4% | |
| Potassium | 16 mg | 0% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
