Mint Chocolate Drop Cookies
Prep
15 mins
Cook
30 mins
Servings
4
Difficulty
Easy
These mint chocolate drop cookies are my go to treat whenever I want something that tastes fancy but comes together in under an hour. The beauty of this recipe is its simplicity: you just mix, drop, and bake. I love using unsweetened cocoa powder here because it's packed with antioxidants that make these cookies feel a little less guilty to enjoy. The fresh mint extract gives them a sophisticated flavor that makes people think you spent all day baking, when really you only spent fifteen minutes prepping. Perfect for impressing guests or satisfying your own chocolate cravings without much fuss.
Ella x
Ingredients
- 200 gall-purpose flour
- 100 ggranulated sugar
- 100 gunsalted butter
- 2egg
- 5 mlmint extract
- 50 gunsweetened cocoa powder
- 100 gsemisweet chocolate chips
- 20 gconfectioners' sugar
- 1 gsalt
- 5 mlgreen food coloring
Detail level
Instructions
- 1
Preheat the oven to 180 °C (350 °F). Line a baking sheet with parchment paper.
Tip: Use a silicone mat for easier cleanup
- 2
Whisk together flour, granulated sugar, and unsalted butter in a large bowl.
Tip: Use a stand mixer with a paddle attachment for efficient mixing
- 3
Add egg, mint extract, and unsweetened cocoa powder to the dry ingredients. Mix until a dough forms.
Tip: Scrape down the sides of the bowl to ensure everything is well combined
- 4
Fold in semisweet chocolate chips and confectioners' sugar.
Tip: Don't overmix the dough to maintain the chocolate's chunky texture
- 5
Scoop the dough into balls, about 1 cm in diameter. Roll each ball between your hands to flatten slightly.
Tip: Make sure the balls are even in size for consistent baking
- 6
Color the balls with green food coloring by dipping the end of a lollipop stick in the coloring and touching it to the top of each ball.
Tip: Use a small amount of coloring to achieve a pale mint color
- 7
Place the cookies on the prepared baking sheet, leaving about 2 cm of space between each cookie.
Tip: Make sure the cookies don't touch each other to prevent spreading
- 8
Bake for 15-20 minutes, or until the edges are set and the centers are slightly soft.
Tip: Don't overbake, as the cookies will firm up as they cool
- 9
Remove from the oven and let cool on the baking sheet for 5 minutes.
Tip: Transfer the cookies to a wire rack to cool completely
- 10
Serve the cookies immediately, or store them in an airtight container at room temperature for up to 3 days.
Tip: These cookies are best enjoyed fresh, but they can be stored for a short period of time
Recipe Variations
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