Delicious Chocolate Mint Crinkles for a Refreshing Treat

Chocolate Mint Crinkles have been a favorite in my kitchen since the first time I baked them for a holiday gathering. I remember the moment perfectly—my family gathered around, drawn by the unmistakable aroma of rich chocolate mingled with cool peppermint. These mint chocolate cookies hit that perfect balance of soft chewiness and a slight crisp on the edges that everyone seems to crave. If you’ve ever struggled to find festive holiday cookies that stand out, this crinkle cookie recipe is your answer.

What sets Chocolate Mint Crinkles apart is how simple they are to make yet how impressive they look. Those cracked powdered sugar shells reveal pockets of dark, moist chocolate cake infused with refreshing peppermint flavor. They solve a common problem for many home bakers: how to get soft chewy mint cookies without them turning too hard or too cakey. Trust me, once you get the hang of this recipe, you’ll keep coming back to it every season.

You don’t need any fancy equipment or baking tricks, just a bowl, a mixer, and a few quality ingredients you can find in any grocery store or order online if you prefer. Plus, the combination of chocolate and mint tastes so classic that it suits Christmas cookie trays, winter parties, or an anytime treat when you need a little indulgence. I’m going to break down exactly how I make my Chocolate Mint Crinkles, including some substitutions if you want to tweak the flavor or texture.

By the end, you’ll have a batch of these soft chewy mint cookies ready to share or stash in your freezer for later. Don’t be shy—give this mint chocolate cookie recipe a chance. It worked perfectly for me the first time and it will for you too. I’ve added some helpful tips and shortcuts to get you there without extra fuss. Let’s jump in and get those Chocolate Mint Crinkles baking.

1 cup unsweetened cocoa powder (natural or Dutch-processed; I prefer Dutch for deeper flavor)
1 ¾ cups granulated sugar (can reduce to 1 ½ cups for less sweetness)
½ cup unsalted butter, melted and cooled (substitute with coconut oil for dairy-free)
3 large eggs, at room temperature
2 teaspoons vanilla extract (mint extract can be added as well for stronger mint flavor)
1 ½ teaspoons baking powder
¾ teaspoon salt
2 cups all-purpose flour
1 teaspoon peppermint extract (adjust to taste)
Powdered sugar, about 1 cup for rolling
Optional: green food coloring (for festive Mint Chocolate Crinkles with a holiday look)

Shopping tips: Get good quality cocoa powder for that intense chocolate flavor. Organic powdered sugar can be less clumpy. If you don’t have peppermint extract, you can use crushed mint candies folded into the dough as a substitute. Store unopened ingredients in cool, dry places.

Storage: Keep the dough covered in the fridge if you don’t bake right away. Baked Chocolate Mint Crinkles store well in an airtight container at room temperature for up to a week or freeze for longer.

1. Mix dry ingredients. In a medium bowl, sift together cocoa powder, flour, baking powder, and salt. Set aside. This step helps prevent lumps in your Chocolate Mint Crinkles and ensures even flavor.

2. Combine wet ingredients. In a large bowl, whisk together the sugar, melted butter, eggs, vanilla, and peppermint extract until smooth and glossy. The mixture looks thick but creamy—this is key so your cookies hold their shape without drying out.

3. Add dry to wet. Gradually fold the dry mix into the wet ingredients with a spatula or wooden spoon. The batter will be very dense, almost like thick brownie batter. That’s exactly what you want for perfect mint chocolate cookies that hold their crinkly shape.

4. Chill the dough. Cool your Chocolate Mint Crinkles dough in the fridge for at least an hour or up to overnight. This chilling step makes rolling easier and prevents the cookies from spreading too much in the oven.

5. Preheat oven and prepare baking sheets. Set to 350°F (175°C). Line baking sheets with parchment paper or silicone mats to avoid sticking.

6. Shape the cookies. Roll dough into small balls about 1 inch in diameter. Coat generously with powdered sugar until fully covered—this gives the signature crinkled surface once baked.

7. Bake. Place cookie balls 2 inches apart on prepared sheets. Bake for 10-12 minutes. Look for slightly cracked tops and just-set edges. They will look soft but will firm up as they cool. For softer mint chocolate cookies, err on the lower end of the timing.

8. Cool completely. Use a spatula to move cookies to a wire rack. Let them cool fully to develop their unique soft chew with crisp exterior. Don’t skip this step or the texture won’t be right.

Tips: Rolling dough balls evenly helps with even baking. If dough gets sticky, chill it more or lightly flour your hands. For a shortcut, you can scoop dough with a cookie scoop directly into powdered sugar.

I like serving Chocolate Mint Crinkles warm with a cold glass of milk or hot cocoa. They’re great on cookie platters at the holidays or as a festive treat for winter office parties. Bring a batch to potlucks and watch them disappear fast.

This crinkle cookie recipe pairs wonderfully with peppermint bark, gingerbread, or simple sugar cookies if you’re planning a Christmas cookie box. For a grown-up twist, serve with peppermint-infused coffee or a splash of creme de menthe.

Leftovers? Keep your soft chewy mint cookies in an airtight container at room temp. Reheat briefly in a microwave to get back that just-baked feel. You can also freeze baked Chocolate Mint Crinkles individually wrapped and thaw as needed.

Because the mint chocolate flavor is so classic, these cookies are perfect year-round too. Try them for birthdays or casual get-togethers as a crowd-pleasing mint chocolate cookie.

1. Can I use dark chocolate chips instead of cocoa powder?
It changes the texture quite a bit. Cocoa powder gives Chocolate Mint Crinkles their fudgy, dense crumb. Chips add pockets of melted chocolate but won’t produce the same crinkle effect.

2. What if I don’t have peppermint extract?
You can substitute with ½ teaspoon of mint extract, but be cautious—it’s stronger. Alternatively, fold in finely chopped mint candies or even crushed peppermint bark into the dough.

3. Can I make this gluten-free?
Yes. Use a 1-to-1 gluten-free flour blend but expect slightly different texture—still tasty but less chewy. Make sure your baking powder and cocoa powder are gluten-free certified.

4. Why do my crinkles flatten out when baking?
Most often, the dough wasn’t chilled long enough or your butter was too soft. Chill the dough at least an hour and use melted but cooled butter to control spread.

5. Can I add food coloring?
Absolutely. Add a drop or two of green gel food coloring for festive Chocolate Mint Crinkles. Mix well to evenly tint the dough before rolling in powdered sugar.

6. How long will these cookies last?
They keep fresh for up to a week in an airtight container at room temperature. For longer storage, freeze baked cookies in zip bags for up to 3 months.

7. Can I freeze the dough?
Yes, scoop dough balls and freeze on trays, then transfer to bags. Bake from frozen adding a minute or two to the bake time. This is great for quick fresh mint chocolate cookies anytime.

Chocolate Mint Crinkles really stand out because they solve the problem of needing festive holiday cookies that are simple but impressive. The combination of chewy centers and crinkled powdered sugar tops with cooling peppermint is unbeatable.

Three bold tips:
– Always chill your dough to get that perfect crisp outside and soft inside.
– Use quality cocoa powder for a deep chocolate flavor that carries the mint.
– Roll generously in powdered sugar to guarantee those classic crinkle surfaces.

I’ve experimented with adding crushed candy canes inside or swirling in white chocolate chips. Both work well depending on your preference. You can also tone down the mint for a subtler chocolate peppermint crinkles cookie.

Make this recipe your own with small tweaks and find the perfect balance for your family or friends. There’s really no wrong way here—the flavor combo just works.

After you’ve tried this recipe, check out my other favorite cookie recipes like Classic Chocolate Chip Cookies, Peppermint Bark Brownies, and Simple Gingerbread. For more kitchen tips on handling cocoa powder and extracts, King Arthur Baking’s guide is a solid resource. Also, see The Spruce Eats’ advice for storage tips to keep your cookies fresh.

Chocolate Mint Crinkles are a no-fuss way to get festive flavor and soft chewy mint cookies everyone will want to eat. Ready to bake your batch? You won’t regret it.

For more inspiration, join discussions about dark chocolate mint crinkle cookies recipe and share your favorites in the community. You might also enjoy classic takes on crinkle cookies like those at Simply Recipes’ Chocolate Crinkle Cookies. Wondering about holiday cookie flavors? Explore ideas and chat at What are your favorite holiday cookie flavors?.

And for a delicious savory break from sweets, check out these tasty recipes: Italian Love Cake, refreshing Chicken Salad Chick Grape Salad, and a comforting Authentic Crockpot Chicken Pozole Verde.