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
Cook Time 11 minutes
Total Time 26 minutes
Servings 12
Author Lolly Jane


  • 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


  1. Line 2 baking sheets with parchment paper.
  2. Melt the chocolate according to package directions; let cool.
  3. In a medium bowl, whisk together the flour, cocoa, baking powder, and salt.
  4. 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.
  5. Reduce the mixer speed to low and gradually add the flour mixture, mixing just until incorporated.
  6. 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.
  7. 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.
  8. 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.

Recipe Notes

Adapted from Women's Day // link in post