Mint Chocolate Chip Crinkle Cookies
Soft, chewy mint chocolate chip crinkle cookies with a festive powdered sugar coating, perfect for St. Patrick’s Day or any time you want a refreshing twist on a classic cookie.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Total Time: 1 hour 27 minutes
- Yield: 24 cookies 1x
- Category: Dessert
- Cuisine: American
Ingredients
Scale
- 2 ½ cups all-purpose flour (312 g)
- ⅓ cup unsweetened cocoa powder (35 g)
- 1 teaspoon baking powder
- ½ teaspoon salt
- ¾ cup unsalted butter, softened (170 g)
- 1 ¼ cups granulated sugar (250 g)
- 2 large eggs, room temperature
- 1 ½ teaspoons peppermint extract
- 1 cup mini chocolate chips (175 g)
- 1 cup powdered sugar (120 g) for rolling
Instructions
- Preheat the oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone baking mats.
- In a large bowl, whisk together the flour, cocoa powder, baking powder, and salt until well combined.
- In a separate bowl, beat the softened butter and granulated sugar with an electric mixer on medium speed until light and fluffy, about 3-4 minutes.
- Beat in the eggs one at a time, then add the peppermint extract and mix until smooth.
- Gradually add the dry ingredients to the wet ingredients in batches, mixing on low speed just until combined. Avoid overmixing.
- Fold in the mini chocolate chips gently.
- Cover the dough with plastic wrap and refrigerate for at least 1 hour.
- Using a cookie scoop or spoon, scoop about 1 ½ tablespoons (22 ml) of dough and roll into balls.
- Roll each dough ball generously in powdered sugar until fully coated.
- Place dough balls about 2 inches (5 cm) apart on the prepared baking sheets.
- Bake for 10-12 minutes until cookies puff up and tops crackle. Edges should be set but centers soft.
- Let cookies cool on the baking sheet for 5 minutes, then transfer to a cooling rack to cool completely.
Notes
Chill dough for at least 1 hour to achieve the crinkle effect and prevent spreading. Use pure peppermint extract for best flavor. Roll dough balls generously in powdered sugar for the signature cracked look. Baking one tray at a time on the center rack ensures even baking. Dough can be refrigerated up to 24 hours or frozen up to 3 months. For vegan or gluten-free adaptations, see substitution notes.
Nutrition
- Serving Size: 1 cookie
- Calories: 150
- Sugar: 12
- Fat: 7
- Carbohydrates: 20
- Protein: 2
Keywords: mint chocolate chip cookies, crinkle cookies, St. Patrick's Day treats, easy cookies, homemade cookies, festive cookies