Get ready to meet your new favorite holiday confection: the Chocolate Mint Crinkle Cookie. These delightful treats are a festive dream, boasting deep, fudgy chocolate centers, a refreshing hint of cool mint, and a stunning crackled exterior blanketed in powdered sugar. They look like they’re covered in freshly fallen snow, making them the perfect addition to any cookie platter.
Whether you’re an experienced baker or just starting your holiday traditions, this recipe is designed to be foolproof. We’re breaking down all the secrets to achieving that signature crinkle and rich, brownie-like texture every single time. These cookies are not just a dessert; they’re a celebration in every bite.
Why This Chocolate Mint Crinkle Cookies Recipe is a Keeper
In a world full of cookie recipes, this one truly stands out. Here’s why you’ll find yourself coming back to it again and again.
- Intense Fudgy Texture: We use a specific combination of oil and cocoa powder to create a cookie that is unbelievably rich and fudgy, much like the center of a perfect brownie.
- Balanced Mint Flavor: The peppermint extract provides a cool, crisp flavor that perfectly cuts through the richness of the chocolate without being overwhelming.
- Guaranteed “Crinkle” Effect: Follow our simple steps, and you’ll achieve that beautiful, crackled powdered sugar topping that makes these cookies so iconic.
- Perfectly Festive: Their snowy appearance makes them a showstopper for holiday gatherings, cookie exchanges, or as a thoughtful homemade gift. For another festive treat, consider these deliciously twisted Christmas cookies.
The Key Ingredients for Fudgy Mint Perfection
The magic of these cookies lies in a few key ingredients working in harmony. Here’s what you’ll need and why it matters.
The Chocolate & Mint Base
This is where the deep, rich flavor comes from. We use unsweetened cocoa powder for an intense chocolate taste and peppermint extract for that classic cool mint finish.
- All-Purpose Flour: Provides the structure for the cookie.
- Unsweetened Cocoa Powder: Use a high-quality brand for the best, deepest chocolate flavor.
- Baking Powder: This gives the cookies their lift, helping to create the cracks and crinkles.
- Salt: A crucial ingredient that balances the sweetness and enhances the chocolate flavor.
- Granulated Sugar: Provides sweetness and contributes to the cookie’s texture.
- Vegetable Oil: The secret to an ultra-fudgy, moist center.
- Eggs: Act as a binder, holding everything together.
- Peppermint Extract: Gives the cookies their signature minty flavor.
The Double Sugar Coating
To get that snowy, crackled look, we use a two-step sugar-coating process.
- Granulated Sugar: The first coating helps absorb any moisture from the dough’s surface.
- Powdered Sugar: The second, thicker coating creates the bright white, crackled finish as the cookie bakes and spreads.
Step-by-Step Instructions: How to Make Chocolate Mint Crinkle Cookies
Follow these simple steps for perfect cookies every time. The key is not to rush the process, especially the chilling time!
- Combine Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, unsweetened cocoa powder, baking powder, and salt. Set this mixture aside.
- Mix Wet Ingredients: In a large bowl, use an electric mixer to beat together the granulated sugar and vegetable oil until well combined. Add the eggs one at a time, beating well after each addition. Mix in the peppermint extract.
- Combine Wet and Dry: Gradually add the dry ingredient mixture to the wet ingredients, mixing on low speed until just combined. Do not overmix. The dough will be soft and sticky, similar to a brownie batter.
- Chill the Dough: This is the most important step for achieving the crinkle effect! Cover the bowl with plastic wrap and refrigerate for at least 4 hours, or preferably overnight. A firm, cold dough is essential.
- Preheat and Prep: When you’re ready to bake, preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper. Place the extra granulated sugar and powdered sugar in two separate shallow bowls.
- Shape and Roll: Scoop the chilled dough into 1-inch balls. Roll each ball first in the granulated sugar, then coat it generously in the powdered sugar. Place the coated balls about 2 inches apart on the prepared baking sheets.
- Bake to Perfection: Bake for 10-12 minutes. The cookies should be puffed up and the edges set. Be careful not to overbake, as this will dry out the fudgy center. Let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
The Secret to the Perfect “Crinkle”
Ever wonder why crinkle cookies actually crinkle? It’s a bit of kitchen science! The crinkles form because the outside of the cookie dries out and sets faster than the inside expands. As the cookie puffs up in the oven, it cracks the dry outer shell, revealing the dark chocolate cookie underneath. Our recipe is designed to maximize this effect.
Why Chilling is Non-Negotiable
Chilling the dough is critical. A cold, firm dough ball spreads more slowly in the oven. This gives the powdered sugar coating time to set and dry out before the cookie has finished spreading and puffing, leading to deeper, more defined cracks.
The Power of the Double Roll
Rolling the dough in granulated sugar before the powdered sugar creates a small moisture barrier. This helps prevent the powdered sugar from dissolving into the cookie dough, ensuring a vibrant, white coating that contrasts beautifully with the dark chocolate cookie.
Pro Tips for Cookie Success
A few extra tips can take your Chocolate Mint Crinkle Cookies from great to absolutely unforgettable.
- Measure Flour Correctly: Spoon the flour into your measuring cup and level it off. Scooping directly from the bag can pack the flour, resulting in dry cookies.
- Don’t Skimp on Chilling: We can’t say it enough! If the dough is too soft, the cookies will spread too much and the crinkle effect will be lost.
- Uniform Cookie Size: Use a cookie scoop to ensure all your dough balls are the same size. This helps them bake evenly for a consistent texture across the entire batch.
- Don’t Overbake: The cookies will look slightly underdone in the center when you pull them out, but they will continue to set on the hot baking sheet. This is the key to that coveted fudgy interior. Speaking of fudgy, if you love chocolate, you must try these amazing German Chocolate Brownies.
Storage and Make-Ahead Instructions
These cookies are perfect for making ahead of time, which is a lifesaver during the busy holiday season. If you’re planning a party with lots of appetizers, making dessert ahead is a great idea. It frees you up to make savory bites like these bacon-wrapped brussels sprouts on the day of the event.
Storing Baked Cookies
Store the cooled cookies in an airtight container at room temperature for up to 5 days. Placing a slice of bread in the container can help them stay soft and fudgy.
Freezing Cookie Dough
You can freeze the cookie dough for later. Shape the dough into balls (do not roll in sugar yet) and place them on a baking sheet. Freeze until solid, then transfer the frozen dough balls to a zip-top freezer bag. They can be stored in the freezer for up to 3 months. When ready to bake, let them thaw slightly, then roll in the sugars and bake as directed, adding a minute or two to the baking time.
Frequently Asked Questions
Absolutely! The cookie dough can be made and stored in an airtight container in the refrigerator for up to 3 days. You can also freeze the pre-scooped dough balls for up to 3 months for a quick treat later.
You can, but you must be very careful. Peppermint oil is significantly more potent than extract. You would only need a few drops. We recommend sticking with extract for more consistent and less overpowering results.
For the best results, you should chill the dough for a minimum of 4 hours. However, chilling it overnight is highly recommended for the firmest dough and the most pronounced crinkles.
Store the completely cooled cookies in an airtight container at room temperature. To help maintain their fudgy texture, you can add a slice of bread to the container, which will help regulate the moisture level.
The most common reason for flat crinkle cookies is that the dough was not chilled for long enough. The dough must be very firm and cold before baking to prevent it from spreading too quickly in the oven, which ruins the crinkle effect.
The Full Chocolate Mint Crinkle Cookies Recipe
Chocolate Mint Crinkle Cookies: The Ultimate Fudgy Holiday Treat
Ingredients
Equipment
Method
- In a medium bowl, whisk together the all-purpose flour, unsweetened cocoa powder, baking powder, and salt. Set aside.
- In a large bowl, use an electric mixer to beat together 2 cups of granulated sugar and the vegetable oil until well combined. Add the eggs one at a time, beating well after each addition. Mix in the peppermint extract.
- Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Do not overmix. Cover the bowl and refrigerate for at least 4 hours or overnight.
- Preheat oven to 350°F (175°C). Line two baking sheets with parchment paper. Place the remaining 1/2 cup of granulated sugar and the powdered sugar in two separate shallow bowls.
- Scoop the chilled dough into 1-inch balls. Roll each ball first in granulated sugar, then coat generously in powdered sugar.
- Place dough balls 2 inches apart on the prepared baking sheets. Bake for 10-12 minutes, until the edges are set. Let cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.
Notes
For an extra minty kick, you can add a mint chocolate candy to the top of each cookie immediately after baking.
The cookies will appear slightly underbaked in the center when they come out of the oven; this is key to a fudgy texture.
Share Your Holiday Baking!
We hope you love making these Chocolate Mint Crinkle Cookies as much as we do! There’s nothing better than sharing a batch of warm, fudgy cookies with family and friends. If you make this recipe, we’d be thrilled to see it! Snap a photo and share it with us on Pinterest. Happy baking!
