Peppermint Chocolate Drop Cookies

Products Used


  • 1/2 cup (1 stick) unsalted butter, room temperature
  • 1 cup plus 2 tablespoons Imperial Sugar Extra Fine Granulated Sugar
  • 1 egg
  • 2 teaspoons vanilla extract
  • 1/2 cup cocoa powder
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon baking powder
  • 1 1/2 cups all-purpose flour*
  • 1 package white candy melts
  • 1/2 cup crushed peppermint candies

      *Spoon & Sweep method: Use a spoon to fill measuring cup with flour until required amount is obtained. Scooping measuring cup directly into flour bag will firmly pack flour resulting in too much flour required for recipe.


      1. Preheat oven to 350°F. Line two baking sheets with parchment paper.
      2. Cream butter and 1 cup sugar until light and fluffy using an electric mixer, about 3 minutes.
      3. Add egg and vanilla. Beat until combined.
      4. Add cocoa, baking soda, baking powder, and flour.
      5. Shape dough into 1-inch balls. Roll in remaining 2 Tablespoons of sugar.
      6. Place on baking sheets, 2 inches apart. Bake for 9 to 11 minutes. Let cool on sheets for 3 minutes, then transfer to wire racks to cook completely.
      7. After cookies have cooled, melt candy melts according to package directions. Place 1 teaspoon melted candy melt in the center of each cookie. Sprinkle generously with crushed peppermint.
      8. Let set completely.
      Imperial Sugar Insight

      Recipe developed for Imperial Sugar by Bree Hester

      Rate & Review
      or to post comments

      Galletitas de Chocolate con Glaseado de Menta

      Products Used


      1. Precaliente el horno a 350 F. Forre dos bandejas de hornear con papel parafinado.
      2. Bata la mantequilla y 1 taza de azúcar hasta forma una crema ligera y esponjosa usando una batidora eléctrica, por alrededor de 3 minutos.
      3. Agregue huevo y vainilla. Bata hasta que todo esté bien combinado.
      4. Agregue Cacao, bicarbonato de sodio, polvo de hornear y harina.
      5. Forme bolitas de 1 pulgada con la masa. Agregue el resto de las 2 cucharadas de azúcar.
      6. Coloque en las bandejas de hornear, con 2 pulgadas de separación. Hornee de 9 a 11 minutos. deje enfriar en la bandeja por 3 minutos, luego transfiera a un estante de alambre para dejar enfriar completamente.
      7. Luego de que las galletas de hayan enfriado, derrita el caramelo de acuerdo con las direcciones del paquete. Coloque una cucharada del caramelo derretido en el centro de cada galleta, espolvoree generosamente con el caramelo de menta machacado.
      8. Deje que estén listas completamente.
      Imperial Sugar Insight

      Recipe developed for Imperial Sugar by Bree Hester