These Fudgy Mint Chocolate Crinkle Cookies are soft with a rich dark chocolate flavor and a hint of mint! They will satisfy all of your cookie cravings, are gluten free and make the best addition to your holiday baking!
Want more Chocolate Cookie Recipes? I’ve got your back with these must try Chocolate Raspberry Thumbprint Cookies or my personal favorite these Gluten Free Peppermint Chocolate Cookies (they are dunked in dark chocolate).
Table of Contents
- Mint Dark Chocolate Crinkle Cookies
- What makes a crinkle cookie?
- How do you get a crackle effect on cookies?
- Ingredients you’ll need for these Mint Chocolate Crinkle Cookies:
- Do I need to chill the dough?
- How to make Mint Chocolate Crinkle Cookies?
- How to store Chocolate Crinkle Cookies?
- Can I freeze Crinkle Cookies?
- More Great Christmas Cookies to Make for the Holidays:
- Get the Recipe
Around the holidays I kinda have this thing … more like obsession with Mint and Chocolate.
It all started when I was little.
My mom was a letter carrier when I was growing up, and around the holidays she brought back tons of “loot.” Back then, people would give gifts to their letter carriers! I mean, she would come home with loads of money, gift cards, cookies, and chocolates. I guess people in Wisconsin really appreciate their letter carriers during the winter, as they deal with the ice, snow and crazy people on the road. haha
Anywho, every year my dad and I would fight over who would get the last of the mint meltaways or the andes candies she would have. My brother and I my mom could care less, but my dad and are I chocolohics, so holiday season was definitely our happy time especially with all the chocolate loot.
These Mint Chocolate Crinkle Cookies are my ode to those memories. They are soft, fluffy, chewy, loaded with rich chocolate flavor with a hint of mint. You’re going to love them!
Crinkle Cookies have a very distinct look to them, almost like they have cracks in them. Most cookies flatten out during the baking process and are soft. Crinkle Cookies don’t use a ton of “fat” so as they bake they dry out on the surface before the cookie is finished spreading and rising, then they harden, crack, and start to pull apart, producing a fun cracked exterior.
One of the easiest ways to get that crackle effect on cookies is to roll the raw dough ball around in powdered sugar first, then place on a baking sheet to bake in the oven. As the cookie bakes it spreads out and creates crackles in between the powdered sugar.
- Dutch Processed Cocoa Powder: Make sure it is dutch processed, it will give your cookies that rich deep dark chocolate-y taste.
- Coconut Oil: I find that using oil instead of butter keeps the cookies soft and chewy instead of hardening up.
- Eggs: Give your cookies that light and airy texture.
- Sugar: For sweetness.. these are cookies. wink wink.
- 1:1 Gluten Free Baking Flour: I choose to make these cookies gluten free so I used Bobs Red Mill 1:1 Gluten Free Baking Flour. However, you can easily substitute it with all purpose flour or white whole wheat flour. I would not recommend almond flour or coconut flour because I have not tried those and the wet ingredient ratios will be way different.
- Vanilla Extract: I use 2 teaspoons in this recipe because the dutch processed cocoa powder can be strong and the vanilla helps smooth it out and give that classic hint of vanilla to cookies.
- Baking Powder: A key leavening agent to help your cookies rise.
- Salt: Reacts with the baking powder to help your cookies rise, and key for the taste.
- Andes Candies Pieces: One of my favorite candies, you can buy them in a bag already broken into pieces or buy the full candies and break them yourself.
- Powdered Sugar: This is just to roll the chocolate dough balls in, it helps give the cookies that “crinkle” look.
Do I need to chill the dough?
Yes. This dough is made with melted coconut oil. Chilling the cookie dough before baking solidifies the fat in the cookies. The longer the fat remains sold the more it helps the cookies keep a nice puffy shape through the baking process instead of spreading out too thin.
These cookies are not for those that want immediate satisfaction. You can’t make the dough and bake the cookies. Make sure you have at least 3 hours of time to let the cookie dough chill before baking, then you can devour. Trust me, the wait is worth it! Here’s how to make them.
- To a stand mixer with the paddle brush, add cocoa powder, sugar, and coconut oil. Mix until it turns to a dark gritty texture.
- Next add in eggs, one at a time followed by the vanilla extract.
- Once combined slowly add flour, baking powder, and salt. Mix until just combined, next add in andes candies. Mix until combined.
- Place the dough in refrigerator and let sit for at least 3 hours.
- Preheat oven to 350°F.
- To a baking sheet, add a silicone mat or parchment paper. Set aside.
- Remove dough from refrigerator and roll into 1″ balls. Place each ball in a bowl of powdered sugar, roll around so that they are completely covered and then place on prepared baking sheet. Lightly press down on each cookie.
- Bake for 10-12 minutes.
- Remove from oven, let sit for a minute on baking sheet then place on cooling rack to cool.
Store crinkle cookies in an air tight container or storage bag on the counter at room temperature. They will last for 3 days. Honestly, they won’t last longer than that!
Yes, you can definitely make them ahead of time and freeze them to bake later. I’d recommend making the dough, scooping into balls and placing raw dough balls on a baking sheet lined with parchment paper. Place the baking sheet in the freezer for 1 hour. Remove slightly frozen dough balls and store in a freezer safe storage bag for up to 3 months. To thaw, leave them out at room temperature until they are thawed. Then roll them in powdered sugar and follow the baking instructions below.
Here are some of my favorite cookies to make during the holidays, these are staples at our house!
- Vegan Peanut Butter Cookies with Chocolate Drizzle
- Soft & Chewy Pistachio Cranberry Cookies
- No Bake Almond Snowball Cookies
- Soft & Chewy Ginger Cookies
- The Best Soft Chocolate Chip Cookies
- Paleo Chocolate Espresso Truffles
- Flourless Lemon Raspberry Thumbprint Cookies
- Prep Time: 5 minutes
- Cook Time: 3 hours 12 minutes
- Total Time: 3 hours 17 minutes
- Yield: 2 1/2 dozen 1x
- Category: Dessert
- Method: Oven
- Cuisine: American
- Diet: Gluten Free
Description
These Fudgy Mint Chocolate Crinkle Cookies are soft with a rich dark chocolate flavor and a hint of mint! They will satisfy all of your cookie cravings, are gluten free and make the best addition to your holiday baking!
Ingredients
- 1 cup of dutch processed cocoa powder
- 1/2 cup of coconut oil, melted
- 4 eggs
- 3/4 cup of sugar
- 2 cups of 1:1 gluten free baking flour
- 2 teaspoons of vanilla extract
- 2 teaspoons of baking powder
- 1/2 teaspoon of salt
- 1 cup of mint andes candies pieces
- 1/2 cup of powdered sugar
Instructions
- To a stand mixer with the paddle brush, add cocoa powder, sugar, and coconut oil. Mix until it turns to a dark gritty texture.
- Next add in eggs, one at a time followed by the vanilla extract.
- Once combined slowly add flour, baking powder, and salt. Mix until just combined, next add in andes candies. Mix until combined.
- Place the dough in refrigerator and let sit for at least 3 hours.
- Preheat oven to 350°F.
- To a baking sheet, add a silicone mat or parchment paper. Set aside.
- Remove dough from refrigerator and roll into 1″ balls. Place each ball in a bowl of powdered sugar, roll around so that they are completely covered and then place on prepared baking sheet. Lightly press down on each cookie.
- Bake for 10-12 minutes.
- Remove from oven, let sit for a minute on baking sheet then place on cooling rack to cool.
Notes
Note: If you don’t have 1:1 gluten free baking flour you can use regular all purpose flour
Recipe slightly adapted from Simply Recipes
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