These Andes Chocolate Peppermint Crinkle Cookies are ultra decadent and fudge-like with a delicious burst of minty flavour from the peppermint extract and Andes creme de menthe pieces in the dough.
These incredible mint chocolate crinkle cookies are on my Christmas baking list every year! A minty twist on traditional chocolate crinkle, these cookies are always a big hit.
I love using Andes Creme de Menthe thins in my baking recipes. They are yummy little mint chocolates that are amazing on their own as candy but also great for use in dessert recipes! I use these in my Mint Chocolate Cheesecake and Chocolate Mint Puppy Chow recipes as well.
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These cookies are incredible. They remind me of brownies, actually, with their deep, rich, chocolate fudge interior and chewier but slightly crisp edges. They have a terrific dark chocolate flavor just like my chocolate sandwich cookies.
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!
⭐️ Why You Need to Make This Recipe
- Quick and easy - With no chilling time required, these minty crinkle cookies can be ready in no time and are so simple to mix together!
- Fudgy and decadent. Plenty of cocoa powder and Andes chocolate mints chopped up and mixed into the dough bring an amazing chocolate richness.
- The perfect Christmas cookie. These cookies are always a big hit on my Christmas cookie platters every year!
🧈 Ingredients
Here are the ingredients needed to make these crinkle cookies.
- Salted Butter - See my notes below if substituting with unsalted butter.
- White Sugar & Brown Sugar - Light or dark brown sugar both work here.
- Egg & Egg Yolk - Eggs bring structure to cookies and an extra egg yolk makes these cookies chewy and rich.
- Vanilla & Peppermint Extracts - Vanilla is a staple in most of my cookie recipes and just a little peppermint extract brings a subtle peppermint flavour to the fudge chocolate cookie dough.
- Flour - Simple all-purpose flour.
- Baking Soda - Alkaline baking soda reacts with the acidity of the cocoa powder to leaven these cookies.
- Cocoa Powder - I use Dutch-processed cocoa powder.
- Andes Creme de Menthe Mints - These can be found in grocery stores, especially around the holidays or you can buy them on Amazon. I originally developed this recipe with the green milk chocolate Andes mints but I have also made it with the white chocolate candy cane Andes mints which are delicious too!
- Powdered Sugar - Also called confectioners sugar or icing sugar.
See the recipe card for measurements.
📃 Instructions
Step 1: Cream together the butter, white sugar, and brown sugar. Add the egg, egg yolk, vanilla, and peppermint extract.
Step 2: Continue creaming on high speed until fluffy.
Step 3: Whisk together the flour, cocoa powder, and baking soda.
Step 4: Add the dry ingredients to the wet ingredients and mix on low speed just until combined. Fold in the chopped Andes mints.
Step 5: Roll the dough into balls, using about 1 - 1 ½ tablespoons of dough for each cookie. Coat generously in powdered sugar.
Step 6: Arrange on a parchment paper line baking sheet, leaving at least 2 inches of spreading room between each cookie.
Step 7: Bake for 8-12 minutes or until the tops crinkle.
Hint: If you like a softer, underbaked cookie, bake for 8-9 minutes. If you prefer your cookies well-done, bake for closer to 11-12 minutes. Every oven is different, of course, so start the timer for 8 minutes and see from there!
📝 Substitutions
While most of the ingredients in baking are integral to the structure and flavour of the recipe, here are some possible substitutions.
- Salted Butter - Unsalted butter works too! Just add ¼ teaspoon of salt to the recipe.
- Andes Mints - If you absolutely cannot find Andes mints, you could use mint chocolate chips in their place.
❄️ Storage
Store cooled cookies in an airtight container at room temperature for up to 5 days.
These cookies also freeze very well for up to 6 weeks in an airtight container. Take out a few hours before serving to thaw.
💡 Top tip
Make sure you generously coat the unbaked cookie dough balls in plenty of powdered sugar for that crinkled look!
❓ FAQ
I have not tested this recipe with gluten-free flour, but I would love to hear if you try it!
🍫 More Chocolate Mint Recipes
Looking for other chocolate mint recipes? Try these next:
If you tried these Andes Chocolate Peppermint Crinkle Cookies or any other recipe on my website, please leave a ⭐️ star rating and write a little note telling me how it went in the comments below. Thank you!!
📖 Recipe
Mint Chocolate Crinkle Cookies
Equipment
- baking sheet(s)
- parchment paper or silicone baking mat(s)
- mixing bowl
- electric handheld mixer
- measuring cups & spoons
- silicone spatula
Ingredients
- 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)
Instructions
- 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.
- Whisk together the flour, cocoa powder, and baking soda. Add the butter mixture 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 it 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 the remaining cookies. Enjoy!
Notes
- You could use unsalted butter with ¼ teaspoon of salt instead.
- These mints can probably be found at most grocery stores. I usually buy them at London Drugs here in Canada. If you cannot find them in-store, here is a link to buy them on Amazon: Click here (not affiliated) You could also use mint chocolate chips instead.
Taryn
Practically an After Eight turned into cookie form. 😍 They were a perfect addition to our Christmas cookie collection!
Naomi
That's so true!! Thank you for taking the time to review this recipe, Taryn!
Maria Yerema
These cookies are amazing! If you like chocolate and mint (and other than Wayne, who doesn't) you will LOVE these.
Naomi
Thanks Maria! 💜