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!
Prep Time15 minutesmins
Cook Time10 minutesmins
Additional Time1 hourhr
Total Time2 hourshrs25 minutesmins
Course: Cookies
Cuisine: American
Keyword: chocolate mint cookies, dark chocolate crinkle cookies
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
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.