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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


  • 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.


Adapted from Women's Day // link in post