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!
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
- 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
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.
- 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.
- Fold in the chocolate pieces. Wrap the dough in plastic wrap and refrigerate for at least one hour (or up to overnight).
- Pinch off sections of the dough and roll them into balls. Roll each ball GENEROUSLY into powdered sugar.
- 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.
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.
Recipe FAQs
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.
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!
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.
More Easy Cookie Recipes
- Chocolate Chip Cookie Recipe
- Peanut Butter Cookies
- Macaroons
- Cool Whip Cookies
- Sugar Cookies
- Snickerdoodle Recipe
Brownie recipe– thick and fudgy!
More Cookies
See all Cookies recipes
Dark Chocolate Mint Crinkle Cookies
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
- 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.
- Refrigerate one hour.
- Shape into ball (large tablespoons), and roll in powdered sugar, covering completely.
- 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
Nutrition
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.
Dark Chocolate and mint!!! my two favourite things!!
Natasha @ www.serenityyou.com
I’m so making these for my mom….she has a dark chocolate addiction! I’ve loved looking through your blog! I wanted to invite you to share over at my link party too! It’s hosted every Saturday and is all about ‘Your Great Idea’. Hope to see you soon! http://www.oneshetwoshe.com/2012/09/hello-weekend-50-mikarose-giveaway.html
Oh how I love cookies. And these look divine. Please consider my upcoming recipe series, that I am hosting. This would be a great recipe to include in December when we focus on cookies. Check it out and see if you are interested in joining us.
http://hammocktracks.com/savannahs-savory-bites/upcoming-recipe-series/
OOO Dark Chocolate Crinkle Cookies are one of my favorite indulgences… I’ve coated them in peppermint before, but never added mint TO them!
YUM. love it, girlie!
I love these cookies at Christmas time, and the dark chocolate and mint make them over the top fantastic!
Wow, yummy in the tummy. These sound over the top delicious. Can’t wait to try them.
www.itsybitsypaperblog.com
cant wait to try these recipes!!!! following from someday crafts!!!
~sarahseay92.blogspot.com
Glad you found me!!!
I make crinkles every Christmas, my hubby’s fav!!! I can’t wait to try this version this year!
They look totaly decadent! My 4 tear old wanted to know what they were and then asked if we could have some.
Awwww, too cute!
These look so yummy! Mint is one of my favourite flavourings so i am going to try this recipe for sure, many thanks for sharing!
Yum! Do you deliver? 🙂
Haha, yes I do! Locally 🙂
YUM!! You took 3 of my favorite things and put them all into one…dark chocolate, mint and crinkle cookies! Thanks for stopping by my blog! Loving all the yumminess you have here 🙂
Thank YOU for stopping by!
YUM!! You took 3 of my favorite things and put them all into one…dark chocolate, mint and crinkle cookies! Thanks for stopping by my blog! Loving all the yumminess you have here 🙂
I would love a couple of these straight from the oven!
Mmmm those look heavenly! I so need to make them. Chocolate and mint totally rocks!
Agreed!
OK this is a must make cookie, looks delicious!
Aimee, I have been meaning to make dark chocolate crinkles for a few weeks now!! Still trying to develop the recipe. I love that you used some great equality chocolate here… it really, really makes a difference doesn’t it? And considering said chocolate is MINT chocolate puts these at a whole new level! GOOD LUCK in that recipe contest Aimee!!
Good chocolate makes a world of a difference! Can’t wait to see your recipe!
Chocolate + mint HAS to be one of my FAVE combos! (Dare I say more so than chocolate + pb!) And I douse almost everything I can in powdered sugar, so these cookies look perfect for me 🙂
Oh Yah!! I love mint and chocolate together and your cookies look yummy!! Makes me think of Christmas!
You had me at dark chocolate…but then you said warm from the oven like a brownie and I was totally sold!!!!