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!


  • 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


  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.


  • 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:



    Serving Size:


    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?

    Please leave a comment on the blog or share a photo on Instagram