Recipe: Mint Chocolate Crinkle Cookies
Chocolate crinkle cookies, with their crackly, powdered-sugar surface and chewy, brownie-like center, are a beloved part of many holiday cookie plates. While we’ll never tire of the classic version, this take is an elegant twist that could easily become a new favorite.
Fresh mint infuses these crinkle cookies with bright, herbal notes that have long been an ideal match for rich chocolate. They’re a twist on the favorite mint-and-chocolate pairing that feels especially suited for the holiday season.
The Most Elegant Cookie You Can Make This Holiday
Mint chocolate is a common duo this time of year — finding Andes chocolates in my stocking is a favorite memory of my childhood — but the mint component is often created from an extract or another flavoring agent, which just doesn’t have quite the oomph that real mint has. So why not use fresh mint instead? Here, a generous handful is steeped in warm melted butter and then used to make these crinkle cookies. You end up with fresh mint flavor in every crevice.
The result is an elevated take on mint chocolate and the crinkle cookie we all know and love — one that will surely surprise (and please) anyone who takes a bite.
Mint Chocolate Crinkle Cookies
Makesabout 18 cookies
- 4 tablespoons
(1/2 stick) unsalted butter, cut into cubes
- 1/4 cup
packed fresh mint leaves, coarsely chopped
- 3/4 cup
- 1/4 cup
unsweetened cocoa powder
- 1 teaspoon
- 1/4 teaspoon
- 1/2 cup
packed light brown sugar
- 4 ounces
bittersweet chocolate, melted and cooled
- 1/4 cup
- 1/2 cup
Melt the butter with the mint in a small saucepan over medium heat, swirling occasionally, until fragrant, 2 to 3 minutes. Remove from the heat and let the mixture steep for 30 minutes. Meanwhile, place the flour, cocoa powder, baking powder, and salt in a medium bowl and whisk to combine; set aside.
Pour the butter through a fine-mesh strainer into the bowl of a stand mixer fitted with the paddle attachment. (Alternatively, strain into a large bowl and use an electric hand mixer.) Press the leaves to extract all of the butter from the leaves; discard the leaves.
Add the brown sugar and beat on medium speed until light and fluffy, about 3 minutes. Add the egg and melted chocolate and beat until completely incorporated, scraping down the sides of the bowl as needed. Gradually fold in the flour mixture on low speed until just combined. Cover the bowl with plastic wrap and refrigerate until firm, about 1 hour.
Once chilled, remove the dough from the refrigerator. Arrange 2 racks to divide the oven into thirds and heat to 350°F. Line 2 baking sheets with parchment paper or silicone baking mats; set aside.
Place the granulated sugar and powdered sugar in separate small bowls. Scoop 1 tablespoon of the dough, form into a ball, and place on a plate. Repeat with the remaining dough.
Roll each ball in granulated sugar and then in powdered sugar to coat. Place on the baking sheet 2 inches apart. Bake for 5 minutes. Rotate the baking sheets between racks and from front to back halfway through. Bake until the cookies are light golden-brown on the bottoms and around the edges, 5 to 7 minutes more.
Place the baking sheets on wire racks and cool 3 minutes. Use a flat spatula to transfer the cookies to a wire rack to cool completely.
Storage: Store the baked cookies in an airtight container at room temperature for up to 3 days.
Make ahead: The cookie dough can be stored in an airtight container in the refrigerator for up to 1 week. It can also be shaped into balls, placed onto baking sheets until frozen solid, then stored in resealable freezer bags in the freezer for up to 3 months. Roll the frozen balls in granulated sugar and powdered sugar just before baking. Frozen cookies can be baked straight from the freezer but may need 1 to 2 minutes extra baking time.