Mint Chocolate Crinkle Cookies

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Mint Crinkle Cookies combine the best of cookies and brownies. With a slightly chewy outside and a soft, brownie-like inside, these cookies are a delight. Mini chocolate chips add little bursts of chocolate, and a hint of peppermint gives them a refreshing twist. The mix of cocoa powder, mini chocolate chips, and peppermint extract creates an irresistible chocolate mint flavor. These cookies are the perfect blend of chocolate and mint, capturing the essence of both brownies and cookies.

For our annual “12 Days of Cookies,” we wanted to feature a peppermint chocolate treat. In the past, we’ve made peppermint bark brownies and double chocolate cookies, so we thought, why not combine the two? These mint chocolate crinkle cookies are the best of both worlds.

Mint Chocolate Crinkle Cookies

Prep Time 15 minutes
Cook Time 12 minutes
Chill Time 2 hours
Course Dessert
Servings 20


  • – 1 cup all-purpose flour
  • – 1/2 cup + 2 tablespoons unsweetened cocoa powder
  • – 1 teaspoon baking soda
  • – 1/4 teaspoon salt
  • – 1/2 cup butter softened
  • – 1/2 cup granulated sugar
  • – 1/2 cup packed dark brown sugar
  • – 1 large egg at room temperature
  • – 1 teaspoon pure vanilla extract
  • – 1/4 teaspoon peppermint extract
  • – 1 cup mini chocolate chips

**For Rolling:**

  • – 4 tablespoons granulated sugar
  • – 1 cup confectioners’ sugar


  • In a large bowl, mix the flour, cocoa powder, baking soda, and salt. Set aside.
  • In the base of a stand mixer with a paddle attachment (or with a hand mixer), cream the butter, granulated sugar, and brown sugar on medium-high speed until light and fluffy (about 2-3 minutes).
  • Add the egg, peppermint extract, and vanilla extract to the butter mixture. Beat on medium-high speed until combined.
  • On low speed, gradually add the dry ingredients to the wet mixture in three parts, mixing until just combined. Stir in the mini chocolate chips.
  • Cover the dough and refrigerate for at least 2 hours.
  • Preheat the oven to 350°F and line a baking sheet with parchment paper. Remove the dough from the fridge and let it sit for 15 minutes.
  • Scoop the dough into balls (about 1.5 tablespoons each). Roll each ball first in granulated sugar, then generously coat in confectioners’ sugar. Place the dough balls 3 inches apart on the baking sheet.
  • Bake for 11 minutes. If the cookies aren’t spreading, remove them from the oven a few minutes before they are done and lightly bang the baking sheet on the counter to help them spread.
  • Let the cookies cool and enjoy! These cookies are also delicious when frozen.

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