Mint Chocolate Crinkle Cookies
Servings 20
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!