When we thought through the cookies for our 12 days of cookies this year, we wanted to include some kind of peppermint chocolate treat. In years past, we have done peppermint bark brownies or double chocolate cookies, so we thought why not put those two together! These cookies are the best of both worlds. These mint chocolate crinkle cookies are the best parts of a cookie and brownie all in one.
The cookies are slightly chewy on the outside and soft and brownie-like on the inside. They have little puddles of mini chocolate chips scattered throughout and a hint of peppermint. The combination of the cocoa powder, mini chocolate chips, and peppermint extract makes for a chocolate mint flavor that is so delicious. These cookies are full of chocolate and mint flavor and the perfect cross between a brownie and cookie.
How to make the mint chocolate crinkle cookies:
To make the cookies, start by stirring together the dry ingredients. Add the flour, cocoa powder, baking soda, and salt together in a large bowl. Once the dry ingredients are combined, set aside.
In the base of a stand mixer, cream together butter, sugar, and brown sugar. Cream the sugars and butter together until they are light and fluffy. It takes about 2-3 minutes on medium high speed for the mixture to reach the right consistency. After the butter and sugars are light and fluffy, cream in the egg, peppermint extract, and vanilla. Mix for 2 more minutes until well combined.
Turn the mixer to low and add in the dry ingredients in three parts until just combined. Once the mixture is just combined, stir in the chocolate chips. Place the dough in the fridge and chill for at least 2 hours (or overnight).
When ready to bake, take the dough out of the fridge for 15 minutes. After 15 minutes, scoop into 1.5 tablespoon balls. Roll into balls then roll in white sugar. After rolling in white sugar, roll in powdered sugar. Place the rolled cookies on a parchment lined cookie sheet. Bake for 10-12 minutes until still slightly soft in the middle. If a few minutes before removing, the cookies haven’t spread, bang the cookie sheet on the counter 2 times and place them back in the oven for the remaining minutes. Remove and enjoy!
Can you freeze the mint chocolate crinkle cookies?
Yes! These cookies are delicious frozen. Simply bake, let cool, and wrap tightly in cling wrap and then freeze. They can be defrosted, but we like to eat them while they are still frozen. There is something about a frozen chocolate mint cookie that takes us back to when we put thin mints in the freezer as kids. SO GOOD!
Do you need to chill the mint chocolate crinkle cookies?
The dough for these must be chilled. We know that feeling when you get to the part in the recipe where it says chill the dough and your heart sinks— but trust us, it is worth the wait. It not only gives these an even better flavor, it makes them the perfect texture when baking.
Can I make them without the peppermint?
Of course! We love them with the mint, especially for the holidays but it can simply be omitted. Other flavors would work well here, too like espresso powder!
What if I only have regular sized chocolate chips?
Regular sized chocolate chips will also work! We like the mini puddles of chocolate throughout but any chocolate chips will do the trick if you cannot find the minis.
Why both sugar and powdered sugar for rolling the cookies?
This is what allows the crinkle cookies to get their signature look. By rolling them in granulated sugar first, the powdered sugar keeps its pure white color. This creates the beautiful crinkle effect!
Ingredient Notes:
- Flour: Compared to other cookies, these have very little flour. The low flour ratio is part of what makes them so good – just like a brownie!
- Cocoa powder: Make sure to use an unsweetened cocoa powder. Some cocoa powders come with sugar included, but make sure the one used here is just pure, natural cocoa powder.
- Baking soda: Just like in so many cookies, baking soda helps leaven the dough creating a soft, fluffy cookie.
- Salt: A little bit of salt goes a long way in these cookies bringing out the cocoa flavor.
- Butter: It does not get better than butter when it comes to both cookies and brownies. creaming butter with sugar makes the perfect base of any cookie
- Sugar & brown sugar: The sugars get creamed with the butter as the base of the cookie. The cookies are also rolled in sugar for the signature crinkle look. Since we love a chewy cookie, we add brown sugar and granulated sugar.
- Egg: We like to use room temperature eggs if we can to help create the most even dough.
- Vanilla & peppermint extract: Peppermint and vanilla add the complementary flavor into the chocolate cookie. A little goes a long way, especially with the peppermint!
- Mini chocolate chips: Mini chocolate chips get scattered throughout for puddles of melted chocolate in each bite!
- Sugar & powdered sugar – for rolling: Rolling the cookies in sugar gives the crinkle cookies their signature look. By rolling them in granulated sugar first, the powdered sugar keeps its pure white color. This creates the beautiful crinkle effect!
Mint Chocolate Crinkle Cookies
Ingredients
- 1 cup all-purpose flour
- 1/2 cup + 2 tablespoons unsweetened natural cocoa powder
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup butter softened
- 1/2 cup granulated sugar
- 1/2 cup packed dark brown sugar
- 1 large egg at room temperature
- 1 teaspoon pure vanilla extract
- ¼ teaspoon peppermint extract
- 1 cup mini chocolate chips
For Rolling:
- 4 Tablespoons granulated sugar
- 1 cup confectioners’ sugar for rolling
Instructions
- Add the flour, cocoa, baking soda, and salt in a large bowl. Stir together and set aside.
- In the base of a stand mixer with a paddle attachment (or bowl with a hand mixer), beat the butter, sugar, and brown sugar together on medium high. Cream the butter and sugars together until light and fluffy (2-3 minutes).
- Add the egg, peppermint, and vanilla to the butter mixture on medium-high speed.
- On low speed, add the dry ingredients in three parts until combined. When just combined, mix in the chocolate chips.
- Cover and place in the fridge to chill for at least 2 hours.
- Remove cookie dough from the refrigerator for 15 minutes. Preheat the oven to 350°F and line a baking sheet with parchment paper.
- Scoop the dough and roll into balls (1.5 tablespoons each). Roll each ball lightly in granulated sugar and then roll again in powdered sugar (generous coating). Place 3 inches apart on the baking sheets.
- Bake the cookies for 11 minutes. If the cookies aren’t spreading, a few minutes before they are done baking, remove them from the oven and lightly bang the baking sheet on the counter to help them spread.
- Cool cookies and enjoy! These cookies are delicious frozen!
Entertainer’s Note:
We love serving these all holiday season. They are the perfect thing to have on hand in the freezer and defrost when guests arrive.
