Chocolate mint crinkle holiday cookies

I am part of a sponsored post for Collective Bias® and made these easy Christmas cookies using First Street ingredients to take to an upcoming cookie exchange party.

Are you participating in a holiday cookie exchange, too? Honestly, I think the idea of this party is pure brilliance: bring a batch of cookies and bring a variety of cookies home. (Hubby loves when I’m invited to these! LOL) In preparation for one I’m attending later this month, I made some chocolate mint crinkle holiday cookies. Yum!

While flipping through the latest issue of Woman’s Day, I spied this recipe for crinkle cookies and immediately ripped out the page to make a test batch. I put a holiday spin on it by adding this ‘n that and lemme tell ya, yummers! I headed to my closest Smart & Final, a favorite store for one-stop-shopping of everything from produce to meats to baking supplies and paper goods. I love that I can grab a bag of 10 lb. First Street all purpose flour + a 5 lb. bag of First Street pure cane sugar to last through the holidays without the overhead cost of a club fee. (And honestly you guys, I would not be caught at big warehouse stores this time of year because I want to actually enjoy the shopping experience. LOL!) Smart & Final makes all of your holiday shopping easy breesy!

Besides these 2 ingredients, I bet you have everything else you need on hand to make these delicious holiday cookies, (and if you don’t, I would bet it is carried at Smart & Final. 😉

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5 from 2 votes

Chocolate mint crinkle holiday cookies

Easy chocolate mint crinkle holiday cookies, perfect for a cookie exchange, neighbor gift or for Santa!

Course Dessert

Prep Time 15 minutes minutes

Cook Time 11 minutes minutes

Total Time 26 minutes minutes

Servings 12

Author Lolly Jane

Ingredients

• 4 oz. bittersweet chocolate chopped
• 1 1/2 C. all-purpose flour
• 1/2 C. unsweetened cocoa
• 1 1/2 tsp. baking powder
• 1/4 tsp. salt
• 1/2 C. butter at room temperature
• 1 C. firmly packed brown sugar
• 2 large eggs
• 1 tsp. vanilla extract
• 1/2 C. powdered sugar plus more for rolling
• 2-3 drops mint extract
• 2 mint or peppermint candy canes crushed

Instructions

• Line 2 baking sheets with parchment paper.
• Melt the chocolate according to package directions; let cool.
• In a medium bowl, whisk together the flour, cocoa, baking powder, and salt.
• Using an electric mixer, beat the butter and brown sugar until light and fluffy, about 3 minutes. Beat in the eggs and vanilla, the cooled chocolate and 2-3 drops of mint extract.
• Reduce the mixer speed to low and gradually add the flour mixture, mixing just until incorporated.
• Place the powdered sugar in a small bowl. Drop a slightly heaping tablespoon of dough into the powdered sugar (the dough will be soft) and roll to coat and form into a ball; repeat with remaining dough. Chill for at least 30 minutes.
• Heat oven to 350 degrees F. Lightly toss the chilled cookie dough balls in powdered sugar and arrange on the prepared baking sheets, spacing them 2" apart.
• Bake, rotating the position of the pans halfway through, until the cookies are puffed, cracked, and just set around the edges: 9 to 11 minutes. Immediately sprinkle a bit of powdered sugar onto the cookies. Top with crushed candy cane. Let cool on the sheets for 3 minutes, then transfer to a wire rack to cool completely.

Notes

Adapted from Women's Day // link in post

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Happy holiday baking! XO