Chocolate Mint Sugar Cookie Drops

The taste was fine, but the cookies were more like scones than cookies. Don’t use vegetable oil because it doesn’t spread or melt when it’s heated. Use butter if you want the cookie to actually spread and look like a cookie. I also had to use chopped up Andes Mints and Peppermint Bark instead of the mint chocolate chips and I should have broken the peppermint bark into smaller chunks.

These cookies are delicious!!! I just made them! I used butter instead of oil, and I only used 1 1/2 cups of Andes mint chips. It has the perfect amount of minty-ness! 5 stars from me!

I made this recipe for years and when we moved I lost it. It has taken me several years to find it; thank you! It is my son’s favorite cookie that I make at Christmas time. I now will be able to surprise him this year and mail them to him out in Texas. Thanks again! Delicately minty and soft.

This was my family’s all-time favorite cookie for Christmas. They would search the grocery stores to try to find the mint chips for me when they became rare and are now extinct. They miss these cookies. I found, though, that you can put 1/4 teas. mint extract in a zip bag with semi-sweet chips for 24 hours and make your own mint chips, so I’ll try again this year. The taste is not as good if you just put the mint extract in with the mixture. A few hints for those of you having problems: Do not use all the chips in the cookie mixture; add to the cookies on the sheet, and as needed in the dough. Flatten a little with a glass dipped in sugar for a less sweet taste, but barely flatten. The 1-inch size is okay, but a little bigger is easier to work with and will not over-bake as quickly. DO NOT over-bake; get them out of the oven and off the cookie sheet before they finish baking or they get hard as a rock; under-bake a little, if possible. I rate these a 5 for taste, but a 3 for difficulty. Keep a constant watch while baking.

My kids and I made this as written, and the finished product is delicious! They are easier to handle when chilled, that’s for sure. We used a 2 Tbs. scoop to drop them onto the sheets, instead of rolling them, and just had to manage some escape chips a bit. Very tasty, I don’t miss the butter at all.

I really enjoy these! They are quite sweet, and it was a little difficult to keep the chocolate chips in the dough, but overall, they were excellent! I used olive oil instead of vegetable oil, and they seemed to work just fine. I had to bake them for 12-15 minutes, because I made them a little larger than walnut size.

these were so tasty. They were sweet enough, so i didnt roll the in sugar. Also, i didnt have mint chips. So i used semisweet chips and added mint extract. Very tasty.

mmm… Very delicious! I substituted 3/4 C of butter for the oil. Might I say, it was very delectable. (:

This is the exact same recipe that I’ve been making for many years. It’s one of the best holiday cookies that I know of!

These were good, however I recommend using only one cup of chocolate chips – it was really hard to work in the the full two cups, I ended up taking out about half of them. Also, note that the cookies will retain their shape. I flattened them with my palm before baking them. Also, put 1 tsp of mint extract in place of using the mint chocolate chips, just used regular chocolate chips instead. All in all, one good cookie!

These cookies were interesting to make, I don’t think I ever made cookies with oil and I don’t think I ever will again. They were really too soft to roll into ball and after baking the first tray they got really sticky. I found they tasted more like a weird cake then cookies. Sorry but I don’t think I’ll make these again, probably just make my regular chocolate chip cookies and add the mint chocolate chips. Oh and I got 72 cookies using a tsp.

These cookies are OK. I took someone elses suggestion and only used 2/3 cup oil, if making them again I would use the full 3/4 cup. I also substituted in almond extract for the vanilla. The cookies don’t really spread out when baking, so I flattened them a little bit with a glass. As far as taste goes, these are great. They are a pretty light, delicate cookie. I’d probably make these again.

Dry, and too sweet. I love sweet things, and these are just too much, batter is basically there to hold the mint chocolate chips, and there are too many of them.

Not a bad cookie, but not my favorite…

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.

My hubby said that these cookies were okay, too moist in the middle. The only thing I did different then the recipe was to use green colored sprinkles instead of white sugar to roll the cookies in before I cooked then. I also found the dough didn’t stick well to the chocolate chips.

My whole family loved them! Soft, moist, delicious and easy. What more could you ask for?

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.

good cakey sugar cookie. Used andes candy pieces and reduced to 1 cup. Omitted vanilla and used 1 tsp almond instead.

These were good but I think I’ll search for another cookie. Thank you anyway.

A great ladies tea type cookie. I did use the oil (note most that used butter didn’t like the cookies) but I did cut it to 2/3 c. to make sure it wasn’t oily. Don’t bother w/ the vanilla, I used 2 t. of almond flavoring. Much more flavorful. Careful w/ the chips, too many, it gets too minty. Dough was thick but it dropped well (I din’t roll them) and made a nice cookie shape.