Chocolate Mint Crinkle Cookies
Indulge in the irresistible charm of Chocolate Mint Crinkle Cookies—where rich, fudgy chocolate meets a refreshing burst of peppermint for the ultimate holiday or year-round treat. These easy-to-make cookies boast a beautifully crinkled, powdered sugar-dusted exterior, giving way to a soft, chewy center that’s simply divine. Made with simple pantry staples like unsweetened cocoa powder and peppermint extract, the dough comes together effortlessly but transforms into a show-stopping dessert. Perfectly suited for cookie exchanges, festive gatherings, or a cozy night in, these crowd-pleasers are best enjoyed warm with a steaming mug of cocoa or a frosty glass of milk. With a quick prep time and incredible flavor, you won’t want to miss adding these magical cookies to your baking repertoire!
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Recipe Information
Ingredients
- 1.5 cups all-purpose flour
- 0.75 cups unsweetened cocoa powder
- 1 teaspoons baking powder
- 0.25 teaspoons salt
- 1 cups granulated sugar
- 0.25 cups vegetable oil
- 2 large eggs
- 1 teaspoons peppermint extract
- 1 teaspoons vanilla extract
- 0.5 cups powdered sugar
Instructions
In a medium mixing bowl, whisk together the all-purpose flour, cocoa powder, baking powder, and salt. Set aside.
In a large mixing bowl, combine the granulated sugar and vegetable oil. Using a hand mixer or whisk, mix until smooth.
Add the eggs one at a time to the sugar mixture, beating well after each addition. Stir in the peppermint extract and vanilla extract.
Gradually add the dry ingredients to the wet ingredients, mixing until just incorporated. The dough will be sticky.
Cover the dough tightly and refrigerate for at least 2 hours or until firm.
Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.
Scoop out tablespoon-sized portions of the chilled dough and roll them into balls.
Place the powdered sugar into a shallow dish. Roll each dough ball thoroughly in the powdered sugar until completely coated.
Arrange the coated dough balls on the prepared baking sheets, spacing them about 2 inches apart.
Bake in the preheated oven for 10-12 minutes, or until the cookies are puffed and the edges are set (the centers may still look soft).
Remove the cookies from the oven and let them cool on the baking sheets for 2-3 minutes before transferring them to a wire rack to cool completely.
Serve and enjoy your Chocolate Mint Crinkle Cookies with a mug of hot cocoa or a glass of milk!
Nutrition Facts
Calories |
2696 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 89.0 g | 114% | |
| Saturated Fat | 25.0 g | 125% | |
| Polyunsaturated Fat | 33.6 g | ||
| Cholesterol | 372 mg | 124% | |
| Sodium | 1183 mg | 51% | |
| Total Carbohydrate | 516.0 g | 188% | |
| Dietary Fiber | 69.2 g | 247% | |
| Total Sugars | 266.5 g | ||
| Protein | 66.3 g | 133% | |
| Vitamin D | 2.0 mcg | 10% | |
| Calcium | 296 mg | 23% | |
| Iron | 39.0 mg | 217% | |
| Potassium | 3055 mg | 65% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
