Oh, friend, let me tell you about the moment I fell head over heels for Chocolate Mint Crinkles. Picture this: I was mid-taste-test in my kitchen, the air thick with anticipation. I bit into this vibrant mint chocolate cookie that somehow cracked perfectly—soft inside, with that classic crinkle look on the outside. The cool punch of mint crashed beautifully against the rich chocolate, a total flavor explosion. It was a bold flavor moment that perfectly matches Cuba Queen’s fearless food philosophy: bring it on with bold, unforgettable flavor!
This Chocolate Mint Crinkles wasn’t some ordinary mint chocolate cookie. It shook up everything I thought I knew about mint flavored desserts. The texture combo, the balanced peppermint zip—it hit all the right notes. I knew right then I had to perfect it and bring this easy chocolate mint cookie recipe to my flavor adventurers everywhere. Ready to take your cookie game next level? Let’s get into the details!
If you’re thinking, “Chocolate crinkle cookies? Mint chocolate cookies? That sounds like something I need,” you’re spot on. This is your go-to for mint flavored desserts that pack class and sass. And hey, if you’re loving this already, check out the double chocolate crinkle cookies over at Sally’s Baking Addiction for a serious chocolate fix without the mint twist.
Ingredients You Need for This:
This Chocolate Mint Crinkles ingredient list is SHORT but mighty! Here’s exactly what you’ll want to gather:
- 1 cup all-purpose flour (the backbone of any cookie)
- ¼ cup unsweetened cocoa powder (the kind that packs a punch)
- ½ teaspoon baking powder (for that perfect rise and crack)
- ¼ teaspoon salt (because balance is everything)
- ¾ cup granulated sugar (sweetness with bite)
- ¼ cup unsalted butter, softened (splurge on good quality for the creamiest texture)
- 1 large egg (hold it all together)
- 1 teaspoon peppermint extract (this is where the magic happens—don’t swap out for mint oil, too intense!)
- 1 teaspoon vanilla extract (a smooth flavor base)
- ½ cup powdered sugar (for that classic crinkle cookie look and mouthfeel)
- Optional: ½ cup mini chocolate chips or chopped Andes mints for extra melty mint chocolate bursts
Game-changing move here: I use high-quality peppermint extract rather than mint oil to keep the flavor clean and vibrant. You’ll find the best ingredients for this Chocolate Mint Crinkles at specialty baking stores or online for pure, fresh options.
Budget-friendly? Swap the butter for margarine or use standard grocery-store cocoa. Flavor won’t suffer much here, but don’t skip the peppermint extract!
Trust me: storing your cocoa powder and peppermint extract in a cool, dark place preserves their potency for your upcoming baking adventures.
Step-by-Step Instructions:
Get ready—this easy chocolate mint cookie recipe is pure joy to make. Follow these steps for Chocolate Mint Crinkles worth bragging about:
- Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper so those crinkles don’t stick. Pro tip: Parchment paper also ensures your cookies brown evenly without burning.
- In a medium bowl, whisk together the flour, cocoa powder, baking powder, and salt. This dry mix shapes your perfect chocolate crinkle cookies base.
- In another bowl, beat the softened butter and granulated sugar until creamy and fluffy—about 2-3 minutes. This step is where your Chocolate Mint Crinkles get their tender, melt-in-your-mouth texture.
- Add the egg, peppermint extract, and vanilla extract to the butter mixture. Beat until fully combined and smooth. That peppermint extract aroma is your first real hint that this recipe packs flavor fireworks!
- Slowly fold in the dry ingredients into wet, just until no flour streaks remain. Overmixing can toughen your chocolate mint cookies, so handle with care.
- If you’re going all in, stir in those mini chocolate chips or chopped Andes mints here.
- Refrigerate your dough for at least 30 minutes—this is the Chocolate Mint Crinkles secret weapon for easy rolling and perfect crinkle texture.
- Roll dough into 1-inch balls, then generously coat each in powdered sugar. Don’t hold back here; that sugary crust creates the signature crackled look and that dreamy texture contrast.
- Place balls on your prepared baking sheets, spacing about 2 inches apart to let them spread evenly. Your Chocolate Mint Crinkles will puff, then crack beautifully in the oven.
- Bake 10-12 minutes. Here’s your sensory cue: your kitchen will smell like minty chocolate heaven, and the cookies will firm on the edges but stay soft in the center.
- Let them cool on the sheet for 5 minutes before transferring to a wire rack. This rest tightens up the texture just enough without drying out your mint chocolate cookies.
While your Chocolate Mint Crinkles are working their magic, grab your camera—this is Instagram gold! If you want more chocolate crinkle cookie inspiration with a traditional twist, check out this Chocolate Crinkle Cookie Recipe from Simply Recipes.
Presentation:
People absolutely lose their minds when I serve this Chocolate Mint Crinkles at holiday gatherings or casual game nights. They’re not just cookies; they’re flavor bombs that spark joy from the first glance.
For maximum impact, plate these mint chocolate cookies on a sleek black tray to make that powdered sugar pop. Sprinkle a few crushed peppermint candies or mint leaves around the plate for a festive vibe that screams celebration.
Pair them with a glass of cold milk or a rich, creamy hot chocolate—because nothing says mint chocolate dessert like a warm drink companion. If you want to up your game, a dollop of whipped cream garnished with chocolate shavings shot these Chocolate Mint Crinkles straight to the stratosphere of flavor.
These cookies absolutely slay at dinner parties, but trust me, they also steal the show when gifted in a clear glass jar tied with a red ribbon.
Have leftovers? Crumble these into vanilla ice cream or fold them into brownie batter for a minty twist on your favorite chocolate dessert. Speaking of brownies, if this recipe rocks your world, you NEED to try the triple chocolate brownies that I’m obsessed with over here.
If you’re dreaming about seasonal twists, swapping peppermint extract for orange zest or swapping in mint chocolate chips makes the perfect spring or summer Chocolate Mint Crinkles variation.
FAQs:
Ready to master your Chocolate Mint Crinkles? Here are the answers to questions buzzing around my kitchen:
- Can I make this Chocolate Mint Crinkles spicier? Absolutely! Add a pinch of cayenne pepper or cinnamon with the cocoa powder for a bold, unique twist that lights up your palate.
- What if I don’t have peppermint extract? Substitute with spearmint extract, but cut the amount in half—it’s stronger and can overpower.
- How do I know when my Chocolate Mint Crinkles is perfectly done? They should be cracked on top and firm around edges but still soft and fudgy inside. Overbaking dries them out.
- Can I freeze these mint chocolate cookies? 100%. Freeze baked cookies in an airtight container for up to 3 months. Thaw at room temperature for fresh taste.
- My Chocolate Mint Crinkles spread too much. What happened? Check your butter—too soft or melted butter makes the dough too loose. Chill your dough longer next time.
- Any ways to customize this easy chocolate mint cookie recipe for kids? Swap peppermint extract for vanilla and toss in colorful M&Ms instead of chips for a kid-friendly fun spin.
- What’s your favorite Chocolate Mint Crinkles variation? Adding chopped Andes mints nails the mint-chocolate balance every time. The community buzz over this version is off the charts.
For more flavor-forward twists, peek at these bold crinkle cookie variations on BettyCrocker.com.
Conclusion:
This Chocolate Mint Crinkles recipe represents Cuba Queen’s fearless flavor philosophy perfectly: bold, satisfying, and utterly unforgettable.
My Chocolate Mint Crinkles Power Tips: Chill your dough! It’s the difference between flat cookies and minty crinkle perfection. Don’t skimp on peppermint extract. It’s your flavor anchor. Coat generously in powdered sugar. This guarantees that beautiful crinkle effect and texture.
I’ve whipped up tons of Chocolate Mint Crinkles versions, but these three are my all-time favorites: classic with mini chips, Andes mint crumble, and an adventurous cayenne pep spice twist. The Andes mint crush is my crowd-pleaser, sparking the wildest reactions—every bite feels like a holiday party.
You’ve got what it takes to make this your signature mint chocolate cookies. I’m cheering you on to create sweet memories and bold flavor moments that steal the show wherever you go.
Got your own Chocolate Mint Crinkles story? Share it with me! Let’s keep raising the bar on bold, celebration-worthy food together.
Ready for your next flavor adventure? Don’t forget to check out some other flavor bombs like my peppermint bark cinnamon rolls right here! and the raspberry white chocolate cake roll over there. Stay bold!
Chocolate Mint Crinkles
These Chocolate Mint Crinkles are soft, fudgy cookies with a refreshing hint of mint and a powdered sugar coating, perfect for festive occasions or everyday treats.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Total Time: 27 minutes
- Yield: 24 servings
- Category: Dessert
- Method: Baked
- Cuisine: American
Ingredients
- 1 cup unsweetened cocoa powder
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1 cup granulated sugar
- 1/2 cup unsalted butter, softened
- 2 large eggs
- 1 teaspoon peppermint extract
- 1 teaspoon vanilla extract
- 1/2 cup powdered sugar (for coating)
Instructions
- Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.
- In a medium bowl, whisk together cocoa powder, flour, baking powder, and salt.
- In a large bowl, cream the softened butter and granulated sugar until light and fluffy.
- Beat in eggs one at a time, then stir in peppermint and vanilla extracts.
- Gradually add the dry ingredients to the wet ingredients and mix until combined.
- Cover dough and chill for at least 1 hour.
- Shape dough into 1-inch balls, then roll each ball in powdered sugar until fully coated.
- Place on prepared baking sheets, spacing about 2 inches apart.
- Bake for 10–12 minutes or until edges are set but centers remain soft.
- Allow cookies to cool on baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Notes
For an extra minty kick, add a few drops of green food coloring to the dough before chilling. Serve chilled for a refreshing texture.