Mint Crinkle Cookies

Mint Crinkle Cookies-Chocolate and mint cookies dusted with powdered sugar.

Mint Crinkle Cookies

Mint is a flavor I love and I fully embrace it once the holidays hit. I really only enjoy it this time of year so I try to get as much of it while I can. I’m sorry if you’re not a mint fan. These cookies are so delicious and the mint is not strong. It’s a subtle flavor that obviously goes PERFECTLY with chocolate.

These mint crinkle cookies belong on your next cookie tray.  If you’re taking these somewhere and have made them a few hours or a day in advance I recommend giving them a dusting of powdered sugar. Yes, the cookies are rolled in powdered sugar prior to baking, but I say give them a dust anyways! It will help them look “fresh.”

Mint Crinkle Cookies

I’m in full Holiday Baking mode here and have more cookies and treats to share with you before the big day gets here. So be sure to stop back by and see what else is going on. 

 

Mint Crinkle Cookies
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Ingredients
  1. 1 1/2 cups all-purpose flour
  2. 1 1/2 teaspoon baking powder
  3. 1/4 teaspoon salt
  4. 1 1/2 cups semi sweet chocolate pieces, divided
  5. 6 tablespoons butter, softened
  6. 2 eggs
  7. 1 cup sugar
  8. 1 1/2 teaspoon vanilla
  9. 1/4 teaspoon mint extract
  10. 1/4 cup powdered sugar
Instructions
  1. Preheat oven to 350 degrees.
  2. Line a baking sheet with parchment paper.
  3. In a medium bowl stir together the flour, baking powder and salt.
  4. In a microwave safe bowl melt one cup of the chocolate pieces. Stir every 30 seconds.
  5. In a large mixing bowl beat butter with an electric mixer for thirty seconds on medium speed.
  6. Add sugar, beat until fluffy.
  7. Scrape sides of bowl.
  8. Add eggs one at a time, mix until combined.
  9. Add vanilla and mint extract.
  10. Beat until combined.
  11. Add melted chocolate and mix well.
  12. Gradually beat in flour mixture and 1/2 cup chocolate pieces until combined.
  13. Cover with plastic wrap and refrigerate for 30 minutes or until dough is easy to handle.
  14. Scoop dough out and roll into 1-inch balls. Roll balls of dough into powdered sugar.
  15. Place on prepared baking sheet 2 inches apart.
  16. Bake for 10 minutes or until tops are crackled.
  17. Cool on cookie sheet for 2 minutes and then transfer to a cooling rack to cool completely.
  18. Store in an airtight container.
Notes
  1. I give an extra dusting of powdered sugar over the tops before I serve.
Adapted from Better Homes and Gardens
Adapted from Better Homes and Gardens
Pics and Pastries https://www.picsandpastries.com/
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