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Three chocolate mint crinkle cookies stacked on top of each other with the top cookie missing a bite.
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Chocolate Mint Crinkle Cookies

Chocolate Mint Crinkle Cookies are rich and fudgy with crinkly edges and a soft, chewy center. Dusted with powdered sugar and topped with crushed candy canes, they're a festive treat for all your holiday baking needs!
Prep Time15 minutes
Cook Time9 minutes
Chill Time4 hours
Total Time4 hours 24 minutes
Course: Dessert
Cuisine: American
Keyword: Chocolate Mint Crinkle Cookies
Servings: 36 Cookies
Calories: 109kcal
Author: Kasey Schwartz

Equipment

  • Large mixing bowl
  • Electric hand mixer (or stand mixer with a paddle attachment)
  • 2 cookie trays
  • Parchment paper
  • Measuring cups
  • measuring spoons
  • Cookie scoop
  • Small bowl

Ingredients

  • 1 ¾ cups sugar
  • 1 cup unsweetened cocoa powder
  • ½ cup vegetable oil
  • 4 eggs
  • 1 teaspoon vanilla extract
  • 1 teaspoon peppermint extract
  • 2 cups flour
  • 2 teaspoons baking powder
  • ¾ teaspoon salt
  • ½ cup powdered sugar
  • ½ cup crushed candy canes About 3-4 candy canes

Instructions

  • Add the granulated sugar and cocoa powder to the bowl of a stand mixer and blend together with a paddle attachment so there are no lumps of cocoa powder.
    1 ¾ cups sugar, 1 cup unsweetened cocoa powder
  • Add the vegetable oil, eggs, vanilla and peppermint extract to the bowl and beat on medium speed until the mix is shiny and evenly blended.
    ½ cup vegetable oil, 4 eggs, 1 teaspoon vanilla extract, 1 teaspoon peppermint extract
  • Add the flour, baking powder, and salt to the bowl and mix until the batter is just combined.
    2 cups flour, 2 teaspoons baking powder, ¾ teaspoon salt
  • Cover the bowl with plastic wrap and place it in the fridge for at least 4 hours to cool and get firm.
  • After the dough has chilled, preheat your oven to 350ºF and line two baking trays with parchment paper.
  • Add the powdered sugar to a small bowl and mix together.
    ½ cup powdered sugar
  • Use an ice cream scoop to scoop the cookie dough into small balls. Roll each ball in the powdered sugar and place them on the prepared sheet trays, spacing them about 2 inches apart.
  • Bake the cookies for 10 minutes. The edges of the cookies will be firm and the cookies will be puffed but the center will still be a little wet (that is okay! It will make for a chewy cookie).
  • Top with crushed candy canes when you remove them from the oven.
    ½ cup crushed candy canes
  • Let the cookies cool on the baking tray for about 5 minutes then move the cookies to a rack to cool completely.

Notes

Use a food processor to pulse the candy canes into small pieces. You can also place the candy canes in a ziploc bag and smash them with a rolling pin.

Nutrition

Serving: 1serving | Calories: 109kcal | Carbohydrates: 18g | Protein: 2g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 1g | Trans Fat: 0.02g | Cholesterol: 18mg | Sodium: 56mg | Potassium: 73mg | Fiber: 1g | Sugar: 11g | Vitamin A: 26IU | Calcium: 17mg | Iron: 1mg