This recipe is a twist on a classic holiday favorite – sugar cookies. With a few added ingredients, you can turn a simple baking mix into irresistible mint chocolate sugar cookies.
This post is sponsored by Torani through SheSpeaks. All opinions expressed here are my own and this recipe is my own creation.
There is something so comforting about holiday baking. Maybe it is the flavors that come with each season… berries in spring, citrus in summer, pumpkin in fall and peppermint in winter. Maybe it is the traditions that go with each season or just the fact that I have an excuse to bake up something sweet. I love coming up with new recipes, so when Torani offered me a few bottles of syrup to create one, I knew exactly what I wanted to do with them.
For many folks, myself included, the Christmas holiday season brings lots of parties and get-togethers. Ironically, although this is the time I want to do more baking from scratch, it is when I have the least amount of time to do it. So, I opt for semi-homemade. I whipped up these mint chocolate sugar cookies in about an hour and they turned out fantastic.
Mint chocolate sugar cookies recipe
- 1 package sugar cookie mix, any brand (it should make 3 or 3-1/2 dozen)
- 1/2 cup (1 stick) butter, soft but not melted
- 1 egg
- 1/2 cup cocoa powder
- 2 tablespoons Torani peppermint syrup
- 1 cup Andes Creme de Menthe Chocolate Mint baking chips
Preheat oven to 375°F.
Combine the cookie mix, butter, egg, cocoa powder, and peppermint syrup in a bowl or stand mixer and combine thoroughly. Add the mint chips and fold in just to combine.
Using a cookie scoop or spoon, portion the dough into balls and place them on a baking sheet about 2 inches apart. I use this cookie scoop, which is about a tablespoon. It makes small cookies, but that just means I can eat more of them, right?
Using a fork, flatten each cookie to about a half-inch thick. I use a crisscross pattern like I do for peanut butter cookies too.
Bake each batch for 9 minutes. Let the cool on the baking sheet for about a minute and then transfer to a cooling rack.
With a package of cookie mix that says it makes 3-1/2 dozen cookies and the small cookie scoop, I usually get 3-1/2 to 4 dozen cookies.
Eat them before they disappear.
The great thing about this recipe is that you could mix it up depending on your tastes. Try using different cookies, syrups, and other add-ins to create other flavor combos.
Sugar cookie + Torani gingerbread syrup + 1 teaspoon cinnamon = gingerbread cookies
Sugar cookie + Torani toasted marshmallow syrup + 1 tablespoon molasses + chocolate chips = s’more cookies
Sugar cookie + Torani vanilla syrup + colored sugar sprinkles = decadent sugar cookies
Torani syrups come in just about every flavor you can imagine (yes, bacon) in regular or sugar-free. They make a delicious addition to your baking recipes as well as mix-ins for hot and cold drinks.
Although I’m not sure bacon cookies would be something I want to try. I’ll just stick with these mint chocolate sugar cookies.