Fudgy Chocolate Mint Crinkle Cookies
These fudgy chocolate mint crinkle cookies feature a dense, brownie-like interior with a vibrant green, cracked exterior coated in sweet powdered sugar. The secret to their signature texture is chilling the dough before baking.
- Prep Time: 15 minutes
- Cook Time: 10-12 minutes
- Total Time: 1 hour 25 minutes
- Yield: Approximately 24 cookies 1x
- Category: Dessert
- Cuisine: American
Ingredients
Scale
- 1 ½ cups (190g) all-purpose flour
- ¾ cup (65g) unsweetened Dutch-processed cocoa powder
- ½ tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- ½ cup (113g) unsalted butter, softened
- ¾ cup (150g) granulated sugar
- ¾ cup (150g) packed brown sugar
- 1 large egg, room temperature
- 1 tsp vanilla extract
- 1–2 tsp pure peppermint extract
- ½ cup (100g) granulated sugar (for coating)
- ½ cup (60g) powdered sugar (for coating)
- Green food coloring gel
Instructions
- In a medium bowl, whisk together the flour, cocoa powder, baking powder, baking soda, and salt until uniform. Set aside.
- In a large bowl, beat the softened butter, granulated sugar, and brown sugar on medium speed for 2-3 minutes until light and fluffy. Scrape down the sides.
- Add the egg and vanilla extract, beating on low until combined. Add the mint extract and mix for another 30 seconds.
- Gradually add the dry ingredients to the wet ingredients on low speed. Stop mixing as soon as the flour disappears to avoid tough cookies.
- Cover the bowl and refrigerate the dough for at least 1 hour (or freeze for 30 minutes) until firm.
- While the dough chills, mix the granulated sugar, powdered sugar, and green food coloring gel in a shallow bowl until vibrant green.
- Preheat oven to 350°F (175°C) and line baking sheets with parchment paper. Scoop tablespoon-sized dough balls, roll in the green sugar mixture, and place 2 inches apart on sheets.
- Bake for 10-12 minutes until edges are set but centers are still soft. Cool on the baking sheet for 5 minutes before transferring to a wire rack.
Notes
The chilling step is critical for creating the signature cracks. Use gel food coloring to prevent the coating from becoming sticky. Do not overbake; the cookies should look slightly underdone in the center. For gluten-free, use a 1:1 GF flour blend. For dairy-free, use vegan butter.
Nutrition
- Serving Size: 1 cookie
- Calories: 165
- Sugar: 16
- Sodium: 120
- Fat: 8
- Saturated Fat: 5
- Carbohydrates: 22
- Fiber: 1
- Protein: 2
Keywords: chocolate mint cookies, crinkle cookies, fudgy cookies, holiday baking, peppermint cookies, easy cookie recipe