Drop Cookie Recipes
October 16, 2022November 12, 2022 yourbakingbestie Comments Off on Your New Favorite Chocolate Mint Cookie Recipe
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Hey Besties! I know I recently confessed that I’m a sucker for anything chocolate mint! Which prompted me to share my chocolate mint cut out sugar cookie recipe HERE! But hear me out, I couldn’t get enough of these flavors. So today I’m sharing this amazing chocolate mint cookie recipe in drop cookie form! When I tell you these are delicious, it feels like such an understatement. Every time I take a bite of these, I say “OMG, these are incredible!” Also, gourmet drop cookies have made a huge comeback, combined with the holiday season upon us, you need these in your life. They are easy, flavor is on point and your family and customers will be begging for more. Let’s do this!
Incredible Flavors
Chocolate and mint are such an amazing flavor combination, especially during the holiday season or chilly months of the year. But I know there are always questions about which cocoa powder is best to use, so let’s get to the bottom of it with a simple rule of thumb. If a recipe calls for baking powder, it’s best to use Dutch-processed cocoa powder. If a recipe calls for baking soda, go ahead and use regular unsweetened cocoa powder. Following this general rule, I use regular unsweetened cocoa powder (Hershey brand) for this recipe and have incredible chcolate flavor.
The next question people commonly ask is: “Is an emulsion the same as an extract?” And the answer is no, they are not the same. Extracts are alcohol-based whereas emulsions are water-based. Many professional bakers use emulsions since the flavor does not “bake out” when subjected to high heat, like extracts do. So, it results in a much fuller flavor. I’m a HUGE fan of emulsions for this reason and use them often in a wide variety of flavors. That said, emulsions and extracts can be substituted 1:1 in a recipe, so if a recipe calls for an extract, you can sub with the same amount of an emulsion. For this recipe, I use THIS peppermint emulsion which gives the AMAZING flavor in these cookies!
Without Further aDO
If I could deliver a sample cookie to all of you to taste, I would, they are THAT good! These may easily become a staple in your Christmas cookie platters as well! I hope you love them as much as we do!
Your New Favorite Chocolate Mint Cookie Recipe
At the risk of sounding dramatic, these cookies are unbelievable! They are easy, soft, perfect chocolate mint flavor and pretty! I surprise myself at how good they are every time I make them! Everyone needs these in their life!
Print Recipe Pin Recipe
Prep Time 20 minutes mins
Cook Time 9 minutes mins
Course Dessert
Cuisine American
Servings 24 cookies
Ingredients
- 1 3/4 cups All-Purpose Flour
- 1/2 tsp Baking Soda
- 1/4 tsp Salt
- 1/4 cup Unsweetened Cocoa Powder
- 1/2 cup Unsalted Butter Room Temperature
- 1/2 cup Granulated Sugar
- 1/2 cup Light Brown Sugar
- 1 Egg Room Temperature
- 1 tsp Vanilla Extract
- 1 tsp Peppermint Emulsion (I use LorAnn's)
Drizzle
- 2 Tbsp Salted Butter Melted
- 1 cup Powdered Sugar
- 1/4 tsp Peppermint Emulsion
- 4 tsp Milk
- 1/4 cup Semi-Sweet Mini Chocolate Chips
Instructions
If I know I’ll be baking, I pull my butter out of the fridge the night before to get to room temp. But if you’re baking spontaneously, no worries, just zap your butter in the microwave on half-power for about 12 seconds.
Preheat oven to 350 degrees F.
I use parchment paper sheets on my cookie sheets and reuse them for all my batches that day.
In your mixer bowl (or large bowl with hand-mixer) cream butter and both sugars until light and smooth, about 2-3 minutes.
Beat in the egg, vanilla extract and peppermint emulsion, until smooth.
In a separate small bowl, combine flour, baking soda, salt and cocoa. Add to wet ingredient mixing bowl a little at a time.
Mix until thoroughly blended.
Form dough into balls slightly larger than an inch in size and place a few inches apart on parchment lined cookie sheet.
Bake at 350 for 9-10 minutes. They will be puffy, and edges will be set.
Cool cookies on cookie sheet for a few minutes before transferring to cooking rack to cool completely.
These cookies are insanely delicious plain, or you can dress them up with drizzle and chocolate chips (see below)!
Drizzle Instructions
Mix melted butter, powdered sugar, and peppermint emulsion together.
Add milk slowly and keep stirring.
Drizzle will thicken up and whiten as you stir for a few minutes.
Drizzle over cookies using a piping bag, sandwich bag with a cut corner or with a fork.
Sprinkle immediately with mini chocolate chips.
Notes
A note about cocoa:
I use Hershey’s unsweetened cocoa powder for this recipe.
A note about emulsions & extracts:
Emulsions are water-based whereas extracts are alcohol-based. You can substitute emulsions and extracts 1:1, however, emulsions give a much fuller flavor since they don’t “bake out” when subjected to high heat.
Keyword Chocolate Mint Cookie Recipe
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