Turn a packaged cookie mix into a festive batch of mint chocolate sugar cookies, perfect for a holiday party or a Christmas cookie swap.
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This post was originally sponsored by Torani in 2012. It has been updated in 2020.
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.
How to make mint chocolate sugar cookies
Ingredients:
- 1 package sugar cookie mix (any brand, as long as it makes 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
You can substitute peppermint extract, but it might have a slightly different flavor.
Instructions:
Preheat oven to 375°F.
Start by combining 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 them in just to combine.
Next, use a cookie scoop or spoon to 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.
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 in the oven at 375 degrees Fahrenheit for 9 minutes. Let them 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.
Cookie variations
The great thing about this recipe is that you could mix it up depending on your tastes. Try using different syrups, and other add-ins to create other flavor combos with a simple sugar cookie mix.
- Gingerbread syrup + 1 teaspoon cinnamon = gingerbread cookies
- Toasted marshmallow syrup + 1 tablespoon molasses + chocolate chips = s’more cookies
- Vanilla syrup + colored sugar sprinkles = confetti cookies
Printable mint chocolate sugar cookie recipe
Mint chocolate sugar cookies
Ingredients
- 1 package sugar cookie mix, any brand (it should make 3 or 3-1/2 dozen)
- 1 stick (1/2 cup) 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
Instructions
- 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.
- 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.
Check out some other fun and creative ideas on One Mama’s Daily Drama:
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