These Mint Chocolate Crinkle Cookies are soft, chewy, decadent chocolate cookies full of Andes mint chunks and coated in powdered sugar.
Chocolate mint desserts are some of my favorites! And this flavor combination reminds me so much of the holiday season. My family has been making these Mint Chocolate Crinkle Cookies since before my daughter was born – they make it every year onto our Christmas Cookie tray.
These Mint Chocolate Crinkle Cookies are full of decant chocolate with a soft but chewy interior that is full of Andes mint chunks to get that perfect flavor combination. Crinkle Cookies are so beautiful with their distinct cracked appearance thanks to the cookie dough being rolled in powdered sugar before baking.
You do need to chill the dough for at least 4 hours but preferably overnight. Chilling the dough will help with the stickiness when you scoop it, however, if the dough is still sticky you can use powdered sugar in your dough scoop or on your hands.
Looking for more holiday cookies? These are some of our favorites: Chocolate Covered Peanut Butter Cookies, No Bake Oreo Truffles, and Peppermint Chocolate Sandwich Cookies.
Mint Chocolate Crinkle Cookies Recipe
In a mixing bowl, beat together butter and sugar until creamy. Over hot water, melt 1 cup of mint-flavored chocolate morsels stirring until smooth. Add melted morsels and vanilla extract to the butter mixture and stir until combined. Mix in eggs.
Then add in the flour, baking powder, and salt. Mix until combined. Then add in the remaining mint-flavored chocolate morsels. Wrap dough in plastic wrap and refrigerate for at least 4 hours or overnight.
Using a cookie scoop, shape the dough into balls and roll/coat in powdered sugar. Place cookies on a parchment-lined baking sheet and bake for 10-12 minutes. Let the cookies cool for 5 minutes on the cookie sheet before cooling completely on a cooling rack.
Mint Chocolate Crinkle Cookies
Ingredients
- 6 Tbsp butter, softened
- 1 cup sugar
- 1 1/2 cups mint-flavored chocolate morsels divided
- 1 1/2 tsp vanilla extract
- 2 eggs
- 1 1/2 cups flour
- 1 1/2 tsp baking powder
- 1/4 tsp salt
- powdered sugar
Instructions
- In a mixing bowl, beat together butter and sugar until creamy.
- Over hot water, in a heat proof glass bowl (or double boiler) melt 1 cup of mint-flavored chocolate morsels stirring until smooth. *Be very careful not to burn yourself.
- Add melted morsels and vanilla extract to the butter mixture and stir until combined. Mix in eggs.
- Then add in the flour, baking powder, and salt. Mix until combined. Then stir in the remaining mint-flavored chocolate morsels.
- Wrap dough in plastic wrap and refrigerate for at least 4 hours or overnight.
- Preheat oven to 350 degrees F.
- Using a cookie scoop, shape the dough into balls and roll/coat in powdered sugar.
- Place cookies on a parchment-lined baking sheet and bake for 10-12 minutes.
- Let the cookies cool for 5 minutes on the cookie sheet before cooling completely on a cooling rack.
