Name: Mint Chocolate Crinkle Cookies
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Yield: 26
Cuisine: American
Ingredients: 1/2 cup white sugar (100 grams); 1/2 cup powdered sugar (65 grams); 1 cups all-purpose flour (125 grams); 1/2 cup unsweetened cocoa powder (50 grams); 1/2 cups brown sugar, packed (100 grams); ¼ cup white sugar (50 grams); 1 teaspoon baking powder; ¼ teaspoon baking soda; 1/2 teaspoon salt; 2 eggs; 1/4 cup oil (60 milliliters); 2 teaspoon vanilla sugar or 1 teaspoon vanilla extract; 2 teaspoons mint extract

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These mint chocolate crinkle cookies are the perfect baked treat for mint chocolate lovers. These beautiful brownie-like cookies have a deep chocolate flavor with a kiss of mint.

mint chocolate crinkle cookies with mint leaves

When I lived in New York, the thing I’d look forward to most every winter was the first blizzard.

I loved seeing the New York City landscape covered in the fine white powder. There was nothing like inhaling the crisp air, or sitting inside with a mug of my mother’s hot chocolate.

Mint chocolate crinkle cookies are, in my opinion, the ultimate winter cookies.

The powdered sugar reminds me of snow, the coolness of the mint brings back the memory of the cold air, and the brownie like cookie is reminiscent of hot chocolate that warms you up from the inside out.

The one difference between these cookies and my easy chocolate crinkle cookies or my mocha crinkle cookies is that these need to be powdered really well.

These cookies have extra moisture in them, which makes the powdered sugar more likely to melt. To prevent this, coat them so well that they look like snowballs!

Also, if you can, use vanilla sugar. This is far more common in Europe than in the States. However, the lack of extra moisture really helps keep the powder sugar nice and dry.

Otherwise, you can use vanilla extract, but no more than one teaspoon, or else the cookies will be too wet.

Also, do not eat these hot. Let them cool first. When I first tried them, the mint extract made them taste like leaves… but when they cooled, they tasted incredible.

HOW TO STORE COOKIES

Let cookies cool completely. Place in a resealable bag or an airtight container. Store at room temperature for up to a week.

HOW TO FREEZE COOKIES

Let cookies cool completely. It is best to freeze cookies on a tray so that they freeze as individuals. Then, move to a resealable freezer bag.

If this is not practical for you, place cooled cookies in a resealable freezer bag and freeze that way.

Cookies will keep for up to 3 months. After that, the quality begins to degrade.

When thawing baked cookies, remove from bag and let sit at room temperature.

If desired, you can gently reheat thawed cookies to mimic that fresh-baked taste and texture: place them in a 275°F or 135°C oven until soft.

Recipe Tip

I bake these cookies on the middle shelf and only use that shelf instead of a couple at a time. I’ve gotten good results this way.

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Yield: 26 cookies