Double Mint Chocolate Chip Crinkle Cookies
One bite of these Double Mint Chocolate Chip Crinkle Cookies and you'll be in love! Theses easy cookies are just the right balance of sweet mint and fudgy dark chocolate.
Servings 2 dozen cookies
Ingredients
- 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
Instructions
- 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.