One bite of these Double Mint Chocolate Chip Crinkle Cookies and you’ll be in love! This easy treat is just the right balance of sweet mint and fudgy dark chocolate.
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Mint + dark chocolate. There aren’t many favor combinations as classically delicious as this.
These Mint Chocolate Chip Crinkle Cookies are fudgy on the inside with a crackly sugar shell on the outside. With just a touch of peppermint extract and some mint chocolate chips, they’re just right balance of flavors. Add this super easy cookie recipe to your holiday spread for something extra special!
Double Mint Chocolate Chip Crinkle Cookies
Mint chocolate chip ice cream was always my favorite flavor growing up. It had to be the green ice cream from Turkey Hill or Edy’s brand though – not the white kind. The white kind was always too pepperminty for my young taste buds. I’m always on the hunt for a mint chocolate combination that is more candied mint than herbal, if that makes sense.
I made these Double Mint Chocolate Chip Crinkle Cookies with those memories in mind. The “double” comes from the fact that there are both two kinds of chocolate and two kinds of mint in the cookies. The rich, dark chocolate of the cocoa melts in your mouth, with a cool hint of candied peppermint. The right balance comes from just a small amount of peppermint extract alongside mint-flavored chocolate chips. There are a lot of mint chips on the market, but I used Hershey’s Mint Chocolate Baking Chips for this batch and they were just the right flavor for my tastes.
If you can’t find mint chips, you can always substitute regular semi-sweet chips in the cookies. It will decrease the mint flavor, but will still be delicious.
Every year, I make dozens upon dozens of cookies to includes in my holiday presents. A double batch of Mint Chocolate Chip Crinkle Cookies will definitely be one of the varieties I’ll be packing into tins and bundles this season, alongside some jam and cheddar thumbprints and bourbon chocolate chunk cookies.
What are your favorite cookies to make for the holidays? If you need some more ideas, what about vanilla crescent cookies or peanut butter flutternutter cookies? Maybe some pretty honey gingerbread cookies would be a perfect addition.
And if you need more homemade gift ideas, definitely check out my recent article on Buzzfeed: 25 Most Delicious Food Gifts to Make This Holiday Season. There should be something edible for everyone on your list!
Double Mint Chocolate Chip Crinkle Cookies
Adapted from Sally’s Baking Addiction
Makes 25-30 cookies (recipe can easily be doubled)
- ½ cup unsalted butter, room temperature
- ½ cup granulated sugar
- ½ cup brown sugar
- 1 egg, room temperature
- 1 teaspoon vanilla extract
- ¼ teaspoon peppermint extract
- 1 cup all-purpose flour
- 1 cup + 2 tablespoons unsweetened cocoa powder
- 1 teaspoon baking soda
- ¼ teaspoon salt
- 1 cup mint chocolate chips
- 1 cup confectioner’s sugar
In the bowl of a stand mixer, beat the butter for one minute. Add the sugars, and beat together on medium-high speed until creamy. Beat in the egg, followed by the vanilla and peppermint extracts until just combined.
Whisk together the dry ingredients in a separate bowl (flour, cocoa powder, baking soda, and salt). Slowly beat the dry ingredients into the wet ingredients a half a cup at a time. Fold in the mint chocolate chips with a spatula. Cover the bowl with plastic wrap and chill in the fridge for at least two hours, or up to overnight.
Once the cookies are chilled, heat the oven to 350°F and prepare a baking sheet with parchment paper. Fill a small bowl with the confectioner's sugar. Set out the dough for 20 minutes, then scoop out balls (about 1-2 tablespoons each) and roll them in the confectioner's sugar. Arrange the sugar-coated balls of dough on the prepared baking sheets and bake for 8-9 minutes. Remove from the oven, allow to sit for 5 minutes, and then transfer to a cooling rack. Cookies keep fresh at room temperature in a sealed container for up to a week, or can be frozen for up to 3 months.