This post may contain affiliate links which means we receive a small commission at no cost to you when you make a purchase.
Chocolate Crinkle Cookies – Make the best chocolate crinkle cookies ever! Made with cocoa powder, they’re a classic, family favorite Christmas cookie with a yummy chocolate mint twist.
Every Christmas I make a few of our favorite Christmas cookies, including cutout sugar cookies and crinkles. This crinkles recipe has become a staple Christmas dessert, even making it into Thanksgiving festivities this year.
While I used to make chocolate crinkles with a brownie mix, I don’t anymore. In fact, I’m actually pretty proud of this recipe for perfectly gooey chocolate mint cookies.
While the cookie dough is easy to mix up, it is a thicker, stickier dough. It’s a lot like brownie dough in that way.
The cookies themselves are coated in powdered sugar and infused with peppermint flavor. They’re best when they’re warm and gooey from the melted chocolate chips and mint baking chips.
WHERE CAN I FIND THE RECIPE FOR CHOCOLATE CRINKLE COOKIES?
If you’d rather skip all of my baking tips, important cooking info for this recipe, and similar recipe ideas – and get straight to the scrumptious crinkles recipe – just scroll down to the bottom, where you’ll find a printable recipe card.
TIPS FOR HOW TO MAKE CRINKLE COOKIES
Your first step will be to soften the butter, which you can do by either getting it out of the fridge ahead of time and letting it sit or putting it in the microwave for a few seconds.
After creaming (or mixing) together the butter and sugar, mix in the eggs and the flavored extracts.
Sift the dry ingredients, and add them to the mixture.
Then comes the best part… Fold in the chocolate chips and mint baking chips, making sure they’re mixed into the dough really well.
DO I NEED TO CHILL THE COOKIE DOUGH?
You can if you want to, but you don’t have to. Here’s a tip, though.
These cookies are best when they’re warm out of the oven. In fact, they can be a little stale after a day or two (unless you pop them in the microwave and warm them up).
However, when you chill the dough, it helps to keep the cookies fresher for longer. I chilled my dough for about 4 hours the last time I made a batch, and the cookies were still fresh as a daisy and quite delicious 2 to 3 days later.
So… My recommendation is to chill the cookie dough for a good 3 to 4 hours before baking.
HOW DO I FORM THE CHOCOLATE CRINKLES FOR BAKING?
Once you have your baking sheet out and ready to go, oven pre-heated, and cookie scoop in hand, take the following steps:
- Scoop about a tablespoon or so of cookie dough.
- Drop that scoop of cookie dough into a small bowl of powdered sugar and roll the dough ball around, making sure it’s good and coated.
- Then just place each sugar coated dough ball on your baking sheet and you’ll bake according to the recipe instructions below.
These really are the best Christmas cookies ever; they’re one of my favorite Christmas recipes.
I dare you to try and stop at just one.
CAN I FREEZE THESE COOKIES?
You can freeze the cookies, but I’m not sure how fresh they’ll taste later on… I’d almost recommend freezing the cookie dough over the already baked cookies if possible.
KITCHEN TOOLS YOU’LL NEED TO MAKE CHOCOLATE CRINKLES
LOOKING FOR MORE CHRISTMAS COOKIE RECIPES?
Nothing says Christmas quite like a warm batch of gingerbread cookies.
CHOCOLATE CRINKLE COOKIES RECIPE
If you love this chocolate crinkle cookie recipe as much as I do, please write a 5 star review, and help me share the recipe on Facebook and Pinterest!
CONNECT WITH ADVENTURES OF MEL!
Be sure to follow me on social, so you never miss a post!
Sign up to receive my newsletter, filled with delicious recipes and outdoor travel adventures, in your inbox:
Mint Chocolate Crinkle Cookies
Make the best chocolate crinkle cookies ever! Made with cocoa powder, they're a classic, family favorite Christmas cookie with a yummy chocolate mint twist.
- 1 cup unsalted butter softened
- 1 1/2 cups pure cane sugar
- 3 large eggs
- 2 teaspoons vanilla extract
- 1 teaspoon peppermint extract
- 2 cups unbleached all-purpose flour
- 3/4 cup cocoa unsweetened
- 1 1/2 teaspoons baking powder
- 1 teaspoon salt
- 1 cup semi-sweet chocolate chips
- 1 cup mint baking chips
- 1 1/2 cups powdered sugar
Pre-heat the oven to 350°F.
Cream (or mix) together the butter and sugar.
Mix the eggs, vanilla extract, and peppermint extract in with the butter and sugar mixture.
Sift together the flour, cocoa, baking powder, and salt.
Add the dry ingredients to the creamy mixture, mixing well.
Fold the chocolate chips and mint baking chips into the mixture.
Using a cookie scoop, scoop about a tablespoon or so of cookie dough.
Drop that scoop of cookie dough into a small bowl of powdered sugar and roll the dough ball around, making sure it’s good and coated.
Then just place each sugar coated dough ball on the cookie sheet* until the sheet is full.
Bake for about 12 to 15 minutes, or until the cookies are set.
Allow the cookies to rest on the cookie sheet for just a couple of minutes before removing to cool fully on a wire rack.
*I normally use an ungreased cookie sheet, but depending on the kind of baking sheet you use, you may want to spray it with a little cooking spray.