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St. Patrick’s Day Mint Chocolate Chip Cookies

Light and airy, these cake-like cookies will melt in your mouth! The peppermint schnapps gives the cookie a subtle mint flavor (you can add a little peppermint extract if you want them mintier) and the chocolate adds little bursts of flavor. If you prefer to skip the booze, just use 1/2 teaspoon of peppermint extract and decrease the flour to 2 cups. These would be perfect for St. Patrick’s Day!

If you aren’t following my friend Lorinda, AKA The Rowdy Baker already… what are you waiting for? Her desserts are out of this world amazing and so creative! I am excited to share some incredible talent with you! 

Here is a little about my dear friend: I’m a self-taught baker with an obsession for blue ribbons. Creativity, improvisation, and a pinch of luck are my guiding principles. I don’t necessarily follow rules, which makes things much more interesting!

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Mint Chocolate Chip Cookies

1 cup butter, softened
1 cup white sugar
1 egg
1/2 cup sour cream
1/4 cup Rumple Minze Peppermint Schnapps 
Green food coloring
2 1/2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
1/2 cup chopped dark chocolate (or mini-chips)
Melted chocolate or chocolate sprinkles if desired for decoration

  1. Heat oven to 375 F. Cover two baking sheets with parchment.
  2. In a large bowl, beat the butter and sugar together until fluffy – at least 2 minutes.
  3. Add egg and beat well.
  4. Add sour cream and peppermint schnapps. Beat well. The mixture will look curdled . . . that’s fine!
  5. Add green food coloring until it’s the color you desire, remembering that it will be a little lighter once the flour is added.
  6. Add flour, baking soda, baking powder, salt, and chopped chocolate. Mix just until combined.
  7. 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. Otherwise, do not chill. Simply drop with a small cookie scoop or level tablespoon onto parchment, at least 1 inch apart. Don’t flatten!
  8. Bake for 9 minutes. If you can touch the tops gently without making a dent and the bottoms are light brown, they’re done! Use a thin spatula to move the cookies to a cooling rack.
  9. Decorate with a dab of melted chocolate, or, using a piping bag, pipe shamrocks if desired.

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St. Patrick's Day Mint Chocolate Chip Cookies
Yield: 36

St. Patrick's Day Mint Chocolate Chip Cookies

Prep Time: 10 minutes
Cook Time: 9 minutes
Total Time: 19 minutes

Light and airy, these cake-like cookies will melt in your mouth!

Ingredients

  • 1 cup butter, softened
  • 1 cup white sugar
  • 1 egg
  • 1/2 cup sour cream
  • 1/4 cup peppermint schnapps (I used Rumple Minze)
  • Green food coloring
  • 2 1/2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1/2 cup chopped dark chocolate (or mini-chips)
  • Melted chocolate or chocolate sprinkles if desired for decoration

Instructions

  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.

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Check out these other wonderful St. Patrick’s Day Desserts from The Rowdy Baker:

“My Wild Irish Rose” Cookies

 

Drunken Leprechaun Balls

 

Pot o’ Gold Cupcakes

If you have any baking questions or comments, please reach out to the Rowdy Baker at [email protected] and on Facebook and Twitter

Nettie is a wife and mother who is passionate about cooking and baking… especially when easy meals are involved! With 5 children, Nettie insists that all meals, snacks, and desserts come together quickly! You will find a wide variety of easy yet scrumptious recipes on her very popular website Moore or Less Cooking
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run 3

Thursday 22nd of March 2018

Cookies over cookies… These are simply beautiful! how creative:) You’re too smart for your own good.

Lindsay A.

Thursday 15th of March 2018

Ahh! These cookies look so good, and I think we have all the ingredients we need. I want to give it a try this weekend - think it'd be a fun project with 5yo nephew! :D

Tamra Gibson

Tuesday 13th of March 2018

These r perfect. You will find this funny but I'm tired of the dark green every year. I love the color, size and ingredients in these. I better not add any alcohol tho lol. Tysm

Nikolina84

Monday 12th of March 2018

Thanks for the recipe. Perfect for this time of year!

denise low

Sunday 11th of March 2018

Thank you for sharing. My grandkids would love to help me make these cookies.

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