Midnight Mint Chocolate Crinkle Cookies
These Midnight Mint Chocolate Crinkle Cookies are fudgy, minty, and irresistibly soft with a classic powdered sugar crackle. Perfect for cozy nights or festive treats!
Servings: 24 servings
Ingredients
- 1 cup granulated sugar adds sweetness and helps create a tender crumb
- 1/2 cup vegetable oil keeps the cookies moist and soft without overpowering flavors
- 2 large eggs bind everything together and contribute to that chewy texture
- 1 teaspoon vanilla extract adds warmth and depth to the flavor profile
- 1 teaspoon peppermint extract the star ingredient for that refreshing minty kick
- 1 cup all-purpose flour the structure of the cookie
- 1/3 cup unsweetened cocoa powder brings intense chocolate flavor and slight bitterness
- 1 teaspoon baking powder helps the cookies rise just enough to create that signature crinkle
- 1/4 teaspoon salt enhances all the other flavors
- 1/2 cup powdered sugar for that classic crinkle cookie coating
Instructions
Preparation
- Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper or a silicone mat.
Mix Wet Ingredients
- In a large bowl, whisk together the granulated sugar and vegetable oil until combined. Add the eggs one at a time, beating well after each addition. Stir in the vanilla and peppermint extracts.
Mix Dry Ingredients
- In a separate bowl, sift together the all-purpose flour, unsweetened cocoa powder, baking powder, and salt.
Combine and Shape
- Gradually add the dry ingredients to the wet mixture. Stir gently until just combined. Dough will be sticky but firm enough to roll.
- Place the powdered sugar in a small bowl. Portion dough balls about 1 ½ tablespoons each. Roll each ball generously in powdered sugar to coat thickly.
Bake
- Place coated dough balls about 2 inches apart on the prepared baking sheet. Bake for 10-12 minutes until edges are set but centers remain soft and tops crackle.
Cool and Serve
- Allow cookies to cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
Equipment
- Mixing Bowls
- Measuring cups and spoons
- Electric Mixer or Whisk
- Baking Sheet
- Parchment paper or silicone baking mat
- Spoon or cookie scoop
Notes
- Store dough in the refrigerator for up to 3 days or freeze dough balls for longer storage.
- For richer flavor, substitute vegetable oil with melted butter.
- Add mini chocolate chips or crushed candy canes for extra texture and flavor.
- Ensure dough isn't too warm to prevent spreading; chill if needed.
- Sprinkle flaky sea salt on top before baking to enhance chocolate richness.