- 1 ½ cups All-purpose flour
- ½ cup unsweetened Cocoa powder
- 2 tsp Baking powder
- 1/4 tsp Salt
- 1 whole stick of Buttersoftened
- ¾ cup Sugar
- 1 cup loosely packed Fresh mintor 1 tsp of pure peppermint extract
- 2 Eggsbeaten
- 8 ounces Semisweet chocolate
- 1 tsp Vanilla extract
- 1/3 cup Granulated sugar
- 1/2 cup Powdered sugar
Chocolate Mint Crinkle Cookies
I am so excited to share my Chocolate Mint Crinkle Cookies with you today! My all-time favorite cookie flavor is mint chocolate – I could eat them forever! One of my tips when cooking chocolate mint cookies is to use the best quality cocoa powder you can get your hands on. My other tip is to use fresh mint leaves when possible for a subtle hint of mint.
To make these cookies, combine dry ingredients in a bowl. Blend sugar and mint in a food processor and melt butter and chocolate together. Combine the melted chocolate with eggs and vanilla before adding the dry ingredients to form a dough. Roll the dough into balls and coat in powdered and granulated sugar. Bake in the oven and enjoy!
To make Chocolate Mint Crinkle Cookies, you will need the following ingredients:
Steps to make Chocolate Mint Crinkle Cookies
1 | Mix flour, cocoa, baking powder and salt | 1 |
Place 1½ cups all-purpose flour, ½ a cup of unsweetened cocoa powder, 2 teaspoons of baking powder and ½ a teaspoon of salt in a large bowl and mix well. Once mixed, set aside. | ||
2 | Blend sugar and mint | 1 |
Place ¾ cup of sugar and 1 cup of very loosely packed fresh mint leaves | ||
3 | Melt chocolate and butter | 1 |
Melt 8 ounces of semisweet chocolate and 1 whole stick of butter in a medium sized saucepan over low heat. Stir often while melting. | ||
4 | Mix with sugar and mint mixture | 1 |
Once melted, remove the chocolate mixture from the heat and transfer to a large mixing bowl. Add the mint sugar mixture. | ||
5 | Add vanilla and egg | 1 |
Add 1 teaspoon of vanilla and 2 beaten egg. Whisk the mixture well to fully incorporate. | ||
6 | Add dry ingredients to wet | 1 |
Stir one third of the dry ingredients into the chocolate mixture. Repeat until all of the dry ingredients have been used up. | ||
7 | Chill | 1h |
Cover the cookie dough with plastic wrap and chill in the refrigerator for at least an hour until firm. | ||
8 | Heat the oven and prepare a baking sheet | 5 |
Preheat the oven to 350 °F and line a baking sheet with parchment paper. | ||
9 | Prepare sugars | 1 |
Place 1/3 a cup of granulated sugar and 1/2 cup of powdered sugar in two separate bowls near the bowl of cookie dough. | ||
10 | Roll dough | 5 |
Scoop one tablespoon of cookie dough into your hand. Shape it into a ball and place on a plate. Repeat until you have used all the dough. Roll each dough ball in the granulated sugar first and then roll them into the powdered sugar and ensure they are coated well. | ||
11 | Bake | 20 |
Place the cookies on the baking sheet with 1-2 inches between them. Bake in the oven for 18-20 minutes. | ||
12 | Cool | 15 |
Remove the cookies from the oven and leave them to cool on the baking sheet for a few minutes before transferring the cookies to a cooling rack. | ||
13 | Serve | |
Serve with a strong coffee or a glass of milk. Store in an airtight container for up to one week. | ||
