This Mint Chocolate Crinkle Cookies Recipe is totally out of this world!!
Yes, they are utterly fantastic!! They miiight just be the best cookies I ever did make. (Although my Ginger Cookies are pretty wonderful as well!😍😍😍) You know, just in case you need even butter, sugar, and carbs this holiday season. Who am I kidding? Of course, we need more of all that good stuff!
But seriously, these bad boys are unbelievably good! A few lucky people have already tasted these for me and they all agreed that these are basically the best cookies EVER! (Except for one person who doesn't like cocoa or mint.🤦🏻♀️)
Speaking of mint, this recipe calls for Andes Chocolate Mints rather than peppermint extract. So stock up on lots of these! I think we've bought about 10 28-packs in the past few weeks!! The recipe calls for 18 mints, so you'll have about 10 left over to snack on per package!! Just kidding! #notreally
Anyway, this mint chocolate crinkle cookies recipe is definitely a recipe worth adding to your Christmas baking list!!
Happy Baking, friends!!
Mint Chocolate Crinkle Cookies
- ½ cup salted butter, softened
- ½ cup white sugar
- ½ cup brown sugar
- 1 teaspoon pure vanilla extract
- 1 egg
- ½ cup cocoa powder
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- 18 (or about ½ cup) Andes Crème De Menthe Chocolate Mints (chopped into small pieces)
- ½ cup icing sugar
- In a large bowl using an electric hand-held mixer beat the butter, white sugar, and brown sugar until light in color. Add the vanilla and egg and continue beating until fluffy.
- Whisk together the cocoa powder, flour, and baking powder in another medium-size bowl. Add to the butter mixture and mix on LOW speed until just combined. Fold in the chocolate mints and cover with plastic wrap and chill for 1 hour in the refrigerator.
- Preheat the oven to 350℉ and line 2 large baking sheets with parchment paper just before you bake the cookies. Take the dough out of the refrigerator and roll into balls (using about 1 tablespoon of dough per cookie). Roll each cookies dough ball in the icing sugar to coat.
- Bake cookies one pan at a time for 9-10 minutes or until the tops start cracking. Let the cookies cool on the pan for 5 minutes and then transfer to a wire rack to finish cooling.
Love and Cookies,