Mint Chocolate Crinkle Cookies
Overview
Is there anything more quintessentially winter and holiday than chocolate crinkle cookies?
What I love about Chocolate Crinkle Cookies is the fudgy inside and crispy outside.
These are made with all purpose flour and cacao powder ( love to use Navitas Organics Cacao Powder) and have a hint of mint that just screams winter and holiday!
Additionally, you’ll also love these Chocolate Mint Crinkle Cookies because they are also fluffy, thanks to baking soda and cream of tartar. You can omit the cream of tartar, but my CCT (that’s Chief Cookie Tester, aka my daughter), says they’re delicious the way they are and you shouldn’t (ha!).
This recipe makes about 2 dozen 2″ crinkle cookies.
Hi, I’m Jackie, Founder of Jackie Cooks and Drinks, and a BIG believer that cooking, creating and entertaining should be FUN.
Shopping List
- 1 cup all purpose flour, spooned and leveled
- 1/2 cup cacao powder
- 1 tsp baking soda
- 1/4 tsp fine sea salt
- 1/4 tsp cream of tartar
- 1/2 cup (8 tbsp) unsalted, room temperature, butter
- 1/2 cup cane sugar + extra for rolling
- 1/2 cup dark brown sugar
- 1 large room temperature egg
- 1 tsp pure vanilla extract
- 1/2 tsp peppermint extract
- 3/4 cup chocolate morsels; mini, semi sweet, bittersweet, white chocolate, mint morsels- the possibilities are endless
- 1 cup powdered sugar, for rolling
Method
Whisk together the dry ingredients; the flour, cacao powder, baking soda, salt, and cream of tartar. Set aside.
In a stand mixer with a paddle attachment, mix together the butter and 1/2 cup cane sugar + dark brown sugar until fluffy, about 3 minutes scraping the sides as needed.
Add the egg, then the extracts and mix til combined.
Slowly pour in the dry ingredients and mix until it forms a dough.
Stir in the chips of your choice.
Refrigerate the cookie dough for a minimum of 2 hours.
When ready to bake, preheat the oven to 350 degrees.
Prepare two bowls; one with the extra cane sugar and one with the powdered sugar.
Roll dough into 1-2″ balls, roll in cane sugar, and then the powdered sugar until covered. Place the dough on a baking sheet lined with parchment.
Bake in your preheated oven for 10-12 minutes, tapping the cookie pan against the oven grid half way, this has helped me achieve a chewy and fudgy center!
Chocolate Mint Crinkle Cookies
Ingredients
- 1 cup all purpose flour, spooned and leveled
- 1/2 cup cacao powder
- 1 tsp baking soda
- 1/4 tsp fine sea salt
- 1/4 tsp cream of tartar
- 1/2 cup unsalted, room temperature, butter
- 1/2 cup cane sugar
- 1/2 cup dark brown sugar
- 1 large room temperature egg
- 1 tsp pure vanilla extract
- 1/2 tsp peppermint extract
- 3/4 cup chocolate morsels; mini, semi sweet, bittersweet, white chocolate, mint morsels- the possibilities are endless
- 1 cup powdered sugar
Instructions
- Whisk together the dry ingredients; the flour, cacao powder, baking soda, salt, and cream of tartar. Set aside.In a stand mixer with a paddle attachment, mix together the butter and 1/2 cup cane sugar + dark brown sugar until fluffy, about 3 minutes scraping the sides as needed.Add the egg, then the extracts and mix til combined. Slowly pour in the dry ingredients and mix until it forms a dough.Stir in the chips of your choice.Refrigerate the cookie dough for a minimum of 2 hours. When ready to bake, preheat the oven to 350 degrees.Prepare two bowls; one with the extra cane sugar and one with the powdered sugar.Roll dough into 1-2" balls, roll in cane sugar, and then the powdered sugar until covered. Place the dough on a baking sheet lined with parchment.Bake in your preheated oven for 10-12 minutes, tapping the cookie pan against the oven grid half way, this has helped me achieve a chewy and fudgy center!
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