These Mint Chocolate Crinkle Cookies are ultra fudgy & chewy with a delicious burst of minty flavour from the peppermint extract and chopped chocolate mints in the dough.
These cookies are incredible. They remind me of brownies, actually, with their deep, rich, chocolate fudge interior and chewier but slightly crisp edges. Imagine rich fudge brownies meet a brilliant (but not overpowering!) burst of peppermint, in cookie form, and rolled in powdered sugar!
The powdered sugar makes these cookies so Christmasy and festive. And the beautiful unique crackles and crinkles created during baking are just gorgeous!
These crinkle cookies are definitely a must-bake this Christmas baking season!
If these cookies look familiar to you, they are! I actually posted a recipe for these cookies back in December 2017, my first Christmas after starting my blog. The photos were terrible (hello, iPhone photos!) and I'm sure many of you have never even seen that recipe since it was so long ago.
So, I decided to repost this recipe as one of my Christmas recipes this year! I was able to tweak the recipe to omit the step of chilling the dough before baking and increase the yield of the batch. These cookies always disappear fast, so why not make a bigger batch to remedy that problem! 😉
I have made these cookies every Christmas for several years now. They have been included in the Christmas cookie plates that I make to take to my neighbours every year alongside my Best Ever Ginger Cookies and a few other favourites, such as shortbread cookies and eggnog cookies!
If you make this recipe, I invite you to please share an authentic review and star rating in the comments below. Or share on social media using my hashtag: #kneadsomesweets and be sure to tag me. Thank you for supporting Knead Some Sweets! ♡
Mint Chocolate Crinkle Cookies
- baking sheet(s)
- parchment paper or silicone baking mat(s)
- mixing bowl
- electric handheld mixer
- measuring cups & spoons
- silicone spatula
- ¾ cup salted butter, softened
- 1 cup granulated white sugar
- ½ cup packed brown sugar
- 1 egg
- 1 egg yolk
- 1 teaspoon vanilla extract
- ½ teaspoon peppermint extract
- 1 ½ cups all-purpose flour
- ¾ cup cocoa powder (I use Dutch-processed cocoa)
- 1 ½ teaspoons baking soda
- 1 cup Andes Crème De Menthe Chocolate Mints *(chopped into small pieces) (approx. 32 individual mints)
- ½ cup powdered sugar (confectioners sugar)
- Preheat the oven to 350℉. Line baking sheet(s) with parchment paper or silicone baking mat(s).
- In a large bowl, using an electric handheld mixer, beat the softened butter, sugar, and brown sugar for 30 seconds, starting on low speed and increasing to high speed as the mixture comes together. Add the egg, egg yolk, and vanilla and peppermint extracts and beat on high speed until fluffy.
- Next, add the flour, cocoa powder, and baking soda and mix on low speed just until incorporated. Fold in the chopped chocolate mints.
- Roll dough into balls (using about 1 tablespoon of dough per cookie). Roll each cookie dough ball in the icing sugar to coat before placing on the lined baking sheet(s), leaving 2 inches between each cookie for spreading room.
- Bake cookies, one pan at a time, for 9-11 minutes or until the tops start to crack. Let the cookies cool on the pan for 5 minutes and then transfer to a wire rack to finish cooling. Finish baking remaining cookies. Enjoy!
Love and Cookies,