Mint Crinkle Cookies

Oh man, these are one of my faves. I love chocolate and I love mint so it is kind of a no-brainer. These cookies are fudgy like a good brownie should be, have a hint of mint and are covered in powdered sugar. I really love the crinkle look they have when they are done baking. Sure, the powdered sugar can be a bit of a mess if you have kids but it looks like cookies rolled in snow – they will love it! And, if you aren’t a mint lover, simply leave it out and the cookies will still be great.

I am just posting one blog post this week since the holidays and family take precedence. BUT, if you need something to take to a party or get together, these are a winner!


You will need to chill these cookies before baking them so take that into account. If you don’t chill them, they will be next to impossible to form into balls to get this great crackled look. I baked these on my marathon baking Sunday along with the other goodies shown below.


Mint Crinkle Cookies, from Garlic and Salt, slightly adapted. I doubled this recipe and got 6 dozen cookies, with the recipe below you will get about 3 dozen.


1 cup unsweetened cocoa powder
2 cups sugar
½ cup vegetable oil
4 eggs
1 1/2 tsp. vanilla extract
1/2 tsp. mint or peppermint extract (optional)
2 cups flour
2 teaspoon baking powder
1/4 tsp. salt
1/2 cup powdered sugar – more or less to taste

1. In a small bowl whisk together 2 cups flour, 2 tsp. baking powder and 1/4 tsp. salt. Set aside.
2. In a medium size stainless steel bowl, whisk together 1 cup cocoa, 2 cups sugar and 1/2 cup vegetable oil.
3. Add the eggs one at a time, whisking slightly after each.
4. Stir in the vanilla and mint extract just until mixed.
5. Stir the flour mixture into the cocoa mixture.
6. Cover dough and chill for at least an hour.
7. Preheat oven to 325 degrees.
8. Using a scoop, roll dough into a one inch balls.
9. Roll the balls in powdered sugar coating generously.
10. Line a sheet tray with parchment paper and bake cookies for 10-12 minutes just until set. Watch these cookies carefully. They are like a brownie and are better when the center is just barely set. The cookies will “crack” on top exposing the soft chocolate center.


And look how thick that batter is?! No mixer needed for these cookies either. The wet dough is precisely why you need to chill it. You aren’t going to make anything but a mess if you try to make them into balls at this point.


Before and after. Just like magic they crackle and are so moist and sweet and wonderful.



About Feisty Eats

I love to eat, entertain, exercise and try new life adventures. I am in my 30's and have a great husband, dog (Winston) and cat (Brinklie). I love to try or make new recipes and drink new beers.
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