Chocolate-Mint Drops

Chocolate-Mint Drops
Yield: 2 dozen cookies Prep 30 mins Bake 350°F 15 mins per batch


  • 2 1/2 cups semisweet chocolate morsels, divided
  • 6 tablespoons all-purpose flour
  • 1/2 teaspoon baking powder
  • 3/4 cup sugar
  • 2 large eggs
  • 2 tablespoons dark corn syrup
  • 1/2 teaspoon peppermint extract
  • 1/2 cup chopped peppermint candies

Make It

1. Heat oven to 350 degrees F. Line two large baking sheets with parchment paper. Melt half of the morsels; set aside.

2. Mix together flour and baking powder. In medium bowl, with electric mixer on medium, beat sugar, eggs, corn syrup, and extract until thick, about 3 minutes. Gradually beat in melted chocolate, then dry ingredients. Mix in remaining morsels; freeze 10 minutes.

3. Drop heaping tablespoonfuls of batter, 3 inches apart, on baking sheets (cookies will spread). Refrigerate remaining dough. Bake cookies 12 minutes. Quickly sprinkle tops with chopped candies; bake 3 to 5 minutes more, until cookies are softly set.

4. Cool cookies on baking sheets 5 minutes. Transfer to wire racks and cool.

Nutrition Facts

Amount Per Serving: cal. (kcal): 138, Fat, total (g): 6, carb. (g): 23, pro. (g): 1, Percent Daily Values are based on a 2,000 calorie diet.