Description
Delicious Chocolate Mint Crinkle Cookies featuring a rich cocoa base blended with refreshing peppermint extract and finished with a crunchy candy cane topping. These cookies are chewy, chocolaty, and perfect for holiday treats or any mint chocolate craving.
Ingredients
Scale
Dry Ingredients
- 1 ¾ cups sugar
- 1 cup unsweetened cocoa powder
- 2 cups flour
- 2 teaspoons baking powder
- ¾ teaspoon salt
- ½ cup powdered sugar
Wet Ingredients
- ½ cup vegetable oil
- 4 eggs
- 1 teaspoon vanilla extract
- 1 teaspoon peppermint extract
Topping
- ½ cup crushed candy canes (about 3–4 candy canes)
Instructions
- Combine dry ingredients: Add the granulated sugar and unsweetened cocoa powder to the bowl of a stand mixer fitted with a paddle attachment. Blend together thoroughly to eliminate lumps of cocoa powder.
- Add wet ingredients: Pour in the vegetable oil, eggs, vanilla extract, and peppermint extract. Beat on medium speed until the mixture becomes shiny and evenly blended.
- Incorporate flour mixture: Add the flour, baking powder, and salt to the mixer bowl. Mix until the batter is just combined; do not overmix.
- Chill dough: Cover the bowl with plastic wrap and refrigerate for at least 4 hours to allow the dough to cool and firm up.
- Prepare baking trays and preheat oven: After chilling, preheat your oven to 350ºF and line two baking trays with parchment paper.
- Coat cookie dough balls: Place powdered sugar in a small bowl. Use an ice cream scoop to portion the dough into small balls, then roll each ball thoroughly in the powdered sugar. Arrange them on the prepared baking trays about 2 inches apart.
- Bake the cookies: Bake for 10 minutes until the edges are firm, the cookies are puffed, but the centers remain slightly wet for a chewy texture.
- Top with candy canes: Immediately after removing the cookies from the oven, sprinkle the crushed candy canes on top of each cookie.
- Cool cookies: Let the cookies cool on the baking tray for 5 minutes, then transfer them to a wire rack to cool completely.
Notes
- Use a food processor to finely pulse the candy canes for even topping. Alternatively, place candy canes in a ziplock bag and crush with a rolling pin.
- Chilling the dough is crucial for a better texture and easier handling.
- For extra mint flavor, add a few drops of peppermint extract to the topping after crushing the candy canes.
- Store cookies in an airtight container at room temperature for up to one week.
- If you don’t have a stand mixer, a hand mixer or vigorous hand mixing with a whisk will work as well.
