These traditional Christmas cookies are a cut above the rest because they’re as rich and fudgy as brownies with a hint of peppermint for the holidays. The minty twist on this classic Christmas cookie is a delightful surprise.
Ingredients for Peppermint Chocolate Crinkle Cookies
During the holidays we always have Andes mints on hand. If you do too, you probably have everything you need to make these mint crinkle cookies.
- Butter – You’ll need to melt it.
- Sugar – White granulated sugar for the cookie recipe.
- Eggs – Use large eggs.
- Unsweetened Cocoa Powder – A rich chocolate cocoa powder is best.
- Flour – All-purpose is what is necessary for this recipe.
- Andes Mints – Chop up the bars
- Confectioners’ Sugar – You’ll need to sift it. Trust me it’s better when you sift the powdered sugar.
Why these are the best chocolate crinkle cookies?
Chocolate peppermint crinkle cookies are a lovely addition to a holiday cookie tray or tin. It’s the best of both worlds in one delicious cookie.
- Chocolate and mint are a Christmas match.
- It’s a great recipe to get kids involved in holiday baking.
- Crinkle cookies are always a hit.
- The edges are crisp while the center is fudgy. An amazing texture combination. Kind of brownie-like!
- Make the cookie dough ahead of time and chill. Bake when you have time in the next day or so.
- They keep well for up to 5 days, though they are best fresh.
- They ship well making them ideal to include in care packages.
What are crinkle cookies?
Crinkle cookies are these wonderful cookies that, before baking, are rolled in powdered sugar and crack while baking giving them a crinkle look.
The cracks form as the cookie puffs up and spreads.
Tips and Substitutions
- I like using the foil-wrapped Andes mints and chopping them for irregular pieces. If you can’t find them, you can use the Andes creme de menthe chips.
- To make the cookies all the same size, use a cookie scoop. It’s the best way to assure yourself these peppermint chocolate crinkle cookies bake evenly.
- Don’t skip chilling the dough. It’s so much easier to scoop and roll in the confectioners’ sugar. No need to add to the baking time.
- Chilling the cookie dough is important because it helps the flavors develop, prevents spreading, and makes the sticky cookie dough easy to handle.
- The cookie dough does not need to be covered in powdered sugar though they do need to be well coated. If in doubt, go heavy.
- Try them warm from the oven. They melt in your mouth. Make sure you pour a glass of milk or a cup of coffee.
How do I freeze chocolate crinkle cookies with peppermint?
Chill the cookie dough as instructed in the recipe. After chilling, make the dough balls Then place the solid and cold cookie dough balls into a large freezer zipper bag. Freeze cookie dough for no longer than 3 months.
When you are ready to bake the cookies, remove them from the freezer and thaw them on the counter for at least half an hour. Roll in confectioners’ sugar as instructed in the recipe and bake as directed.
How do you serve crinkle cookies?
I like to offer a plate after dinner with hot tea, coffee, and milk.
You can also wrap them up in cellophane bags as a treat for co-workers, put them on a pretty plate, and gift to a hostess during the holidays.
I often serve mint treats on St. Patrick’s day too so bring pin this recipe to make them in March too!
More Holiday Crinkle Cookie Recipes
- Red Velvet Cake Mix Crinkle Cookies – Start with a mix for an economical cookie for Christmas and Valentine’s Day.
- Gingerbread Crinkle Cookies – A classic made into a holiday flavor.
- Snickerdoodle Crinkle Cookies – A Christmas cookie favorite with a crinkle twist.
- Mexican Chocolate Crinkle Cookies – Made with a special spice blend.
Peppermint Chocolate Crinkle Cookies
- ¾ cup unsalted butter melted
- 1 ½ cups sugar
- 3 large eggs
- ¾ cup unsweetened cocoa powder
- 2 cups flour
- 9.5 ounce package of Andes mints chopped
- 1 ¼ cups powdered sugar sifted
- In the bowl of a stand mixer, beat the butter and sugar together.
- Beat in eggs, one at a time.
- Add flour and cocoa powder until well combined.
- Fold in chopped Andes mints bars.
- Cover and refrigerate the cookie dough for a minimum of one hour to up to overnight.
- Roll dough into balls (large tablespoons), and roll in sifted powdered sugar, covering completely.
- Drop onto a cookie sheet and bake in a 350° F oven for 10-12 minutes. Allow the cookies to cool on the pan 10 minutes before removing them to a wire rack to cool completely.