This holiday season add these Andes Mint Chocolate Crinkle Cookies to your baking list!
Chewy chocolate cookies, dusted lightly with powdered sugar with chopped Andes mint sprinkled throughout.
For many these chocolate crinkle cookies are a must bake family tradition for many holiday cookie platters.
These cookies are terrific for bake sales and cookie exchanges, making a batch of 48 cookies and can easily be doubled.
It's no secret that chocolate crinkle cookies are a holiday favorite for many. Our family loves mint-and-chocolate-anything and these cookies are always a huge hit.
This recipe is fool-proof, however there are a few tips and tricks that I will share below to ensure success for his recipe.
I love that you can make it entirely by hand without a mixer.
Why you'll love this recipe
- Chocolate crinkles cookies offer a deep rich chocolate flavor mixed with the Andes mints mint lovers find irresistible especially during the holidays
- Outside is crispy and crackly while the inside is soft fudge and minty
- Customize by adding your favorite nuts or chocolate chips
- Recipe can be easily doubled for batch baking to feed a crowd
- Nostalgic feelings many have for these crinkle cookies
- Great contrasting chocolate addition to any holiday cookie platters
Ingredients for making chocolate crinkle cookies
This recipe uses simple ingredients that you can find in the grocery store.
- Vegetable oil
- Unsweetened chocolate (baking chocolate)
- Granulated sugar
- Eggs - large eggs at room temperature. Take them out of the refigerator about 30 to 60 minutes before you start the recipe.
- Vanilla extract - I recommend pure vanilla extract.
- All purpose flour
- Baking powder
- Andes Mint Chocolates - you can usually find the mints in the grocery store during the holiday season in the candy aisle.
- Powdered sugar
Step by step instructions for minty chocolate crinkle cookies
You can mix this recipe entirely by hand without a mixer. You will need to line two baking sheets with parchment paper. These cookies have a two hour chill time, so you won't need to preheat the oven until you're ready to bake the cookies.
In a large bowl, whisk together flour baking powder and salt. Set aside.
Melt chocolate squares in a small saucepan over low heat, or in the microwave for 30 second intervals.
If using microwave, remove the chocolate from the microwave when it is almost completely melted and continu to stir as the chocolate melts completely.
In a large mixing bowl, use a wooden spoon to beat together oil, sugar and melted chocolate.
Add the eggs, one at a time, followed by the vanilla and mix until well combined.
Add in the flour mixture until combined, scraping down the sides of the bowl often.
Stir in the chopped Andes Mint chocolate, just until combined.
Cover cookie dough with plastic wrap and refrigerate for 2 hours.
Place powdered sugar in a medium-sized mixing bowl.
Use a small cookie scoop to scoop the chilled dough and roll into one inch balls. Roll the cookie dough balls in the powdered sugar and place on parchment-lined cookie sheets, about 2 inches apart.
Bake in 350°F oven for 11 to 13 minutes. The edges will be set and the middles will continue to bake as you leave them on the baking sheet for two to three minutes.
Transfer to wire cooling racks.
Top tips for making the best chocolate crinkle cookies with Andes mint
- Chilling the dough for a minimum of two hours is very important. Otherwise, the dough will be too soft, stick and you will not have beautiful crinkle cookies! You can even chill the dough overnight and bake the cookies the following day.
- Place unbaked cookies on cool baking sheets, rotating from one batch to the next.
Storage Instructions for crinkle cookies
Store cookies in the refrigerator for up to two weeks.
Can you freeze chocolate crinkle cookies?
Yes you can, freeze in an airtight containers for up to two months. Thaw overnight in the fridge before serving.
More Christmas Cookies to Enjoy!
- Coffee cookies
- Chocolate peppermint blossoms
- Peppermint meltaways
- Hershey Kiss sugar cookies
- Snowball cookies with pecans
- Checkerboard shortbread cookies