St. Patrick's Day Mint Chocolate Chip Cookies
Recipe type: Dessert
Cuisine: American
Prep time: 
Cook time: 
Total time: 
Serves: 36
Light and airy, these cake-like cookies will melt in your mouth!
  • 1 cup butter, softened
  • 1 cup white sugar
  • 1 egg
  • ½ cup sour cream
  • ¼ cup peppermint schnapps (I used Rumple Minze)
  • Green food coloring
  • 2½ cups all-purpose flour
  • 1 teaspoon baking soda
  • ½ teaspoon baking powder
  • ½ teaspoon salt
  • ½ cup chopped dark chocolate (or mini-chips)
  • Melted chocolate or chocolate sprinkles if desired for decoration
  1. Heat oven to 375 F.
  2. Cover two baking sheets with parchment.
  3. In a large bowl, beat the butter and sugar together until fluffy – at least 2 minutes.
  4. Add egg and beat well.
  5. Add sour cream and peppermint schnapps. Beat well. The mixture will look curdled . . . that’s fine!
  6. Add green food coloring until it’s the color you desire, remembering that it will be a little lighter once the flour is added.
  7. Add flour, baking soda, baking powder, salt, and chopped chocolate.
  8. Mix just until combined.
  9. If you plan to roll the dough in chocolate sprinkles, cover and chill for 2 hours, then roll 1 tablespoon at a time into balls and coat with chocolate sprinkles.
  10. Otherwise, do not chill. Simply drop with a small cookie scoop or level tablespoon onto parchment, at least 1 inch apart. Don’t flatten!
  11. Bake for 9 minutes.
  12. If you can touch the tops gently without making a dent and the bottoms are light brown, they’re done!
  13. Use a thin spatula to move the cookies to a cooling rack.
  14. Decorate with a dab of melted chocolate, or, using a piping bag, pipe shamrocks if desired.
Recipe by Moore or Less Cooking at