Mint Chocolate Crinkle Cookies
Servings 20
Ingredients
- – 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
Instructions
- 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.