★★★★★

Dark Chocolate Mint Crinkle Cookies

Dark chocolate and mint collide to create the best ever Mint Crinkle Cookies. With pieces of Andes baked right in, these cookies are sweet, satisfying and downright decadent!

Love chocolate mint desserts? Try our thick and fudgy chocolate mint brownies. Or give this easy chocolate mint poke cake recipe a try next!

Chocolate crinkle cookie with andes mints on wire cooling rack.

Why this Recipe is Amazing

Crinkle cookies bring me so much joy! You put put mounds of cookie dough into the oven and pull out perfect cookies with a crackly top. Sprinkle on some extra powdered sugar and you get a beautiful treat that takes very little effort to make.

I have wanted to make minty chocolate crinkle cookies for a long time now. But I wanted them to be from scratch. And I wanted them to be decadent.

Why have a chocolate cookie if it’s not going to be rich, decadent and full of dark cocoa flavor, right? Otherwise, I might as well just grab a bar of dark chocolate.

It’s these Andes Cookies that inspired me to turn my Chocolate Crinkle Cookies into MINT Chocolate Crinkle Cookies! I chopped up pieces of the classic after dinner mint and folded them into the dough for the perfect touch of cool mint (plus extra chocolate, of course!).

Ingredient Notes

Ingredients needed to make chocolate crinkle cookies with mint.
  • Dark Chocolate Cocoa Powder – Use a good quality unsweetened cocoa like Ghirardelli. Hershey’s special dark cocoa would be a good alternative too.
  • Mint Chocolate Bars – We love using Andes mint candy bars, but if you can find a bag of the prechopped candies those will work great too.
  • Powdered sugar – Dusting the tops of the crinkly cookies with powdered sugar gives them that snow-kissed look that’s perfect for the holidays!

Easy Instructions

Step by step photos showing how to make chocolate crinkle cookies with andes mints.

When you need an impressive looking (and tasting) cookie but don’t have time to decorate, Chocolate Crinkle Cookies are the solution. The contrast of dark cocoa and white sugar makes them look so pretty without any messing with frosting.

  1. To make the cookies, beat butter and sugar together until creamy. Add in three eggs (one at a time), followed by flour and cocoa powder.
  2. Fold in the chocolate pieces. Wrap the dough in plastic wrap and refrigerate for at least one hour (or up to overnight).
  3. Pinch off sections of the dough and roll them into balls. Roll each ball GENEROUSLY into powdered sugar.
  4. Bake on parchment paper lined cookie sheet for 10 – 12 minutes.

Let the cookies cool completely and enjoy! So easy and you’ll love the light crackly tops and rich indulgent chocolate flavor.

Minty chocolate crinkle cookie with a bite taken out.

Tips and Tricks

  • Make ahead. You can prep the dough the day before and leave it in the fridge over night to chill. Then, when you’re ready to bake just roll them in sugar while you preheat your oven.
  • Use parchment paper. Crinkle cookies can easily stick to a baking sheet. Prevent this by lining your cookie sheet with parchment paper first.
  • Be careful not to overbake. Dark chocolate cookies are easy to over bake because you can’t see them browning like you can with lighter cookies. When in doubt, remove them from the oven earlier rather than later. It’s better to have a slightly underdone chewier cookie than a burned one!
  • Let them cool on the pan. The cookies will still be soft when you remove them from the oven. Leave them on the pan for 10 minutes before transferring them to a rack to cool completely. They’ll keep baking on the hot pan but won’t burn or get overdone.
Crinkle cookies on a wire cooling rack.

Recipe FAQs

Can I use regular cocoa powder instead of dark?

Yes, but be sure the cocoa powder is high quality. I find Nestle and some of the other cheaper brands leave a bitter taste in crinkle cookies.

Can this be made without mint?

Sure–go ahead and substitute a regular bar of dark chocolate instead of a mint infused one. Dark chocolate chunks would make a great swap too!

How do you store chocolate crinkle cookies?

Keep cooled and baked chocolate crinkle cookies in an airtight container for up to 1 week. I don’t recommend freezing them as the crinkle tops will soften after thawing, losing them of the signature crackly texture.

Brownie recipe– thick and fudgy!

Yield: 36 cookies

Dark Chocolate Mint Crinkle Cookies

Prep Time 15 minutes
Cook Time 10 minutes
Additional Time 1 hour
Total Time 2 hours 25 minutes

Dark Chocolate and mint collide to create the best ever Mint Crinkle Cookies. With pieces of chocolate mint bars baked right in, these cookies are sweet, satisfying and downright decadent!

Ingredients

  • ¾ cup unsalted butter, melted
  • 1 ½ cup granulated sugar
  • 3 large eggs
  • ¾ cup unsweetened dark chocolate cocoa powder
  • 2 cups all purpose flour
  • 9.5 ounce package Andes mints (about 30 minutes)
  • 1 ¼ cup powdered sugar

Instructions

  1. In a large mixing bowl, beat butter and granulated sugar together. Beat in eggs, one at a time. Add flour and cocoa powder. Fold in chopped chocolate bars.
  2. Refrigerate one hour.
  3. Shape into ball (large tablespoons), and roll in powdered sugar, covering completely.
  4. Drop on parchment paper lined cookie sheet and bake in a 350 degree oven for 10-12 minutes. Allow to cool on pan 10 minutes before removing to wire rack.

Notes

  • Make ahead. You can prep the dough the day before and leave it in the fridge over night to chill. Then, when you're ready to bake just roll them in sugar while you preheat your oven.
  • Use parchment paper. Crinkle cookies can easily stick to a baking sheet. Prevent this by lining your cookie sheet with parchment paper first.
  • Be careful not to overbake. Dark chocolate cookies are easy to over bake because you can't see them browning like you can with lighter cookies. When in doubt, remove them from the oven earlier rather than later. It's better to have a slightly underdone chewier cookie than a burned one!
  • Let them cool on the pan. The cookies will still be soft when you remove them from the oven. Leave them on the pan for 10 minutes before transferring them to a rack to cool completely. They'll keep baking on the hot pan but won't burn or get overdone.
  • See blog post for more recipe tips and tricks.
  • Nutrition Information:

    Yield:

    36

    Serving Size:

    1

    Amount Per Serving: Calories: 168Total Fat: 6gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 26mgSodium: 11mgCarbohydrates: 28gFiber: 1gSugar: 19gProtein: 2g

    *Nutrition facts are an estimate and not guaranteed to be accurate. Please see a registered dietitian for special diet advice.

    Did you make this recipe?

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    Love mint and chocolate? You’ll swoon for these Chocolate Mint Crinkle Cookies! Easy to make and perfect all year round, this is a must try cookie recipe.

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    About Aimee

    Aimee is a dessert lover (specifically rice krispie treats), workout enthusiast, self-taught foodie, and recipe creator.

    Learn more about Aimee.

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    Posted on July 6, 2022

    Comments & Reviews

    1. I am looking for a chocolate Christmas cooky. This one looks good. I am thinking of substituting Frango Mints for the Andes. Have you tried substituting different candy? In one of the comments, Green and Black candy was mentioned, that is what made me think of substituting the candy.

    2. Followed recipe and our cookies did not come out pretty nor did they really spread, but they tasted pretty good….other crinkle recipes had baking powder in the ingredients, curious why this one didn’t.

    3. I know this is like years later, but I have been making these cookies for 4 years now. I discovered this recipe, made the cookies and then even lost the recipe…but I searched far and wide and found it again! So delicious, and such a crowd pleaser. I didn’t make any adjustments and it was amazing the way it was written. I have probably made 7 or 8 batches of these now! Thank you so much for sharing 🙂

    4. These were excellent!!! I had not heard of Green and Black’s chocolate before but was able to find it at my local Meijers store. I Christmas keeper for sure!!! Thanks.

    5. Thank you, thank you, thank you!!!

      I love this recipe, thank you so much for sharing, i woke up at 7 this morning, by 8.30 i was tucking in to delicious mint cookies… my first ever homemade cookies! I had to change the recipe to fit with what i had in the house at 7am on a Sunday, and i probably went wrong somewhere but oh, they were so yummy! thank you again, you made me a happy lady today!

      Cate, x

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