Chocolate Mint Crinkle Cookies
Okay, so I very much realize that it is halfway through January and many of you may be trying to eat healthy or exercise or do something good for yourself as a New Year’s resolution. Way to go! I’d like to think that these chocolate mint crinkle cookies fall into that “do something good for yourself” category. If you’re not with me on that one, maybe stop reading here because I certainly don’t want to be to blame for a failed diet attempt. I am declaring no responsibility.
/Whew/ With that off my conscience I can start to talk about why I believe this is doing something good for yourself. Ummm…chocolate. Cookie. Mint. Covered in powdered sugar. Chocolate chips. Baked to chewy perfection.
Seriously, is this even a question why these are good for you? I’m not talking about the nutrition facts here. If that’s the case, no. No, these are probably not good for you one bit. I’m talking about the fact that maybe a little powdered sugar-covered, chocolate chip filled, chewy, minty, chocolate cookie could make your day 1006% better. Even if you’re day is already spot on.
These cookies are almost like little brownies. Like think of that section of the brownie that’s between the edge and the middle. Not too soft, not too chewy. Just perfect. Yes, that’s a good word for this cookie. Perfect. That’s not even taking into account the fact that they are beautiful! You can totally impress whoever you want with these things.
Crinkle cookies are definitely are not hard to make but make sure to leave yourself a good amount of time because they are refrigerated before you bake them! I actually made the dough the night before I baked them, but you really only need a couple of hours to refrigerate. When I made them ahead though it was a breeze to roll, coat in powdered sugar, and bake. Give it a try!
- 2 cups flour
- 1 cup cocoa powder
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup sugar
- 1 cup brown sugar
- 1/2 cup vegetable oil
- 4 eggs
- 2 teaspoons peppermint extract
- 1 bag of dark chocolate chips (10-ounce bag)
- 1/2 cup powdered sugar
- Whisk together flour, cocoa powder, baking powder, baking soda, and salt in a medium bowl.
- In a separate bowl, beat sugar, brown sugar, oil, and eggs until combined. Beat in mint extract.
- Stir dry ingredients and chocolate chips into wet ingredients using a spatula or spoon until just combined.
- Cover bowl with plastic wrap and refrigerate at least 2 hours.
- Heat oven to 350 degrees Fahrenheit. Cover baking sheets with parchment paper.
- Pour powdered sugar into a small bowl. Roll cookie dough into 1-inch balls and roll in powdered sugar before placing on baking sheet, 1 1/2 inches apart.
- Bake 10-12 minutes, or until the edges begin to set. Let rest on cookie sheet for 2 minutes before transferring to a cooling rack.
- You can make the cookie dough a day before baking. I did this and the cookies turned out great!
- If the dough is too soft while working with it, return it to the refrigerator and let set until it is easier to work with.
12.14.2016 @ 9:23 pm
I’m having a lot of problems with th Chocolate Mint Crinkle Cookies. I left the dough in the refrigerator over night and when I tried to “roll the dough” into balls it was too thin. I couldn’t roll it.
HELP
12.16.2016 @ 1:57 pm
I just saw this and I’m sorry to leave you hanging for a couple days! I’m not sure what kind of climate you are in but you can try to stick the dough in the freezer for a bit if it’s not setting up in the fridge. You can also add a little bit more flour (a couple tablespoons at a time) to see if that helps thicken the mixture up. On the original recipe I adapted this from, the author also suggests using the powdered sugar that you roll it in to help thicken it up if it’s too sticky. She says to “plop” the sticky dough ball into the powdered sugar and roll it until it holds its shape better. Hopefully this helps!