I love chocolate crinkles!! The moist and chewy chocolate cookie coated with the bright white crackle of powdered sugar. They are delicious and I am always delighted to see them on a cookie tray or at the bakeries. I wanted to change the traditional chocolate crinkle up a little and make it a Chocolate Mint Crinkle. I have to say the mint makes this chocolate crinkle cookie irresistible!
For a long time, I only went to the bakery to get my hands on chocolate crinkles. I figured there was a complicated method to get the crinkled look to these cookies. I finally decided to give these cookies a try at home, and surprisingly these cookies are not hard to make. The only hard part is being patient and letting the dough chill, but that is a crucial step. The wait is well worth it!
I like a rich and dark chocolate for these cookies, so I used a dutch processed cocoa. If you don’t have dutch processed, Hershey’s has a Special Dark cocoa that is really good.
If you want a traditional chocolate crinkle cookie, you can omit the peppermint extract and use 2 teaspoons vanilla extract instead on the 1 teaspoon vanilla extract. One way or another, these cookies are so chewy and moist, I bet you can’t eat just one!
Chocolate Mint Crinkles
- 1 cup unsweetened cocoa powder
- 2 cups white sugar
- 1/2 cup vegetable oil
- 4 large eggs
- 1 t pure vanilla extract
- 1 t peppermint extract
- 2 cups all-purpose flour
- 2 t baking powder
- 1/2 t salt
- 3/4 cup powdered sugar
- In a large bowl, add the cocoa, sugar and oil. Mix with an electric mixer until combined. Add 1 egg at a time and mix to combine until all of the eggs have been added. Add the vanilla and peppermint extracts and mix to fully combine.
- In a separate large bowl, add the flour, baking powder and salt. Stir to combine.
- Slowly add the flour mixture to the cocoa mixture. Mix until fully incorporated.
- Cover and chill the cookie dough for at least 4 hours. I chilled mine for 8 hours.
- Preheat the oven to 350 degrees. Cover a large cookie sheet with parchment paper. Pour the powdered sugar into a small bowl.
- Using a tablespoon or a 1 tablespoon cookie scoop, scoop the dough and form into 1 inch balls. Rolls the cookie balls in the bowl of powdered sugar until completely covered. Place the powdered sugar covered balls on the prepared cookie sheet 1 1/2 inches apart.
- Place the cookie sheet into the oven and bake for 12 minutes or until the cookies are set, puffed and dry. Allow the cookies to cool on the cookie sheet for a couple of minutes before placing on a cooling rack to cool for 15 additional minutes.