Chocolate Mint Sugar Cookie Drops
Submitted by tumba00
Soft, sugar-coated cookie drops studded with mint chocolate chips. Made with oil instead of butter for a tender crumb that stays chewy for days.
YIELD
12 servingsPREP
10 minCOOK
15 minREADY
25 minThese drop cookies skip the butter entirely and use vegetable oil instead, which gives them an incredibly soft, almost cake-like texture that holds up beautifully in a cookie jar.
The dough comes together in one bowl with no creaming, no chilling, no fuss. Just mix, roll into balls, coat in sugar, and bake.
Mint chocolate chips scattered throughout deliver little pockets of cool, melty chocolate in every bite. That sugar coating on the outside adds a slight crunch that plays against the tender center.
Chef Tips
- Use a rounded teaspoon (not tablespoon) for the dough balls; these spread more than butter-based cookies since oil keeps the dough looser
- Roll in sugar right before baking so it sticks properly and creates a light sparkly crust
- Pull them at 8 minutes if you want them soft and chewy; 10 minutes gives a slightly crisper edge
Variations
- Replace mint chips with white chocolate chips and add ½ tsp peppermint extract for a candy cane vibe
- Toss in ½ cup crushed candy canes during the holidays for extra crunch and color
Ingredients
Directions
In medium bowl, combine flour, baking powder and salt; set aside.
In a large bowl, combine 1 cup sugar and vegetable oil; mix well.
Beat in eggs and vanilla extract.
Gradually beat in the flour mixture. Stir in Mint-Chocolate chips.
Shape into balls using rounded teaspoonfuls of dough; roll in remaining ¼ cup of sugar.
Place on ungreased cookie sheets.
Bake at 350℉ (180℃). for 8 to 10 minutes. Cool completely on wire racks.
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