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Perfect Andes Mint Chocolate Crinkle Cookies for the Holidays

Andes mint chocolate crinkle cookies - featured image
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These Andes mint chocolate crinkle cookies feature a deep chocolate base with a beautiful crackled top dusted with powdered sugar and a gooey mint center. They are quick, easy, and perfect for holiday cookie exchanges.

Ingredients

Scale
  • 2 cups (250g) all-purpose flour
  • ½ cup (50g) unsweetened cocoa powder (Dutch-process recommended)
  • 2 teaspoons baking powder
  • ½ teaspoon salt
  • ½ cup (113g) unsalted butter, melted and cooled
  • 1 cup (200g) granulated sugar
  • ½ cup (100g) light brown sugar, packed
  • 2 large eggs, room temperature
  • 1 teaspoon vanilla extract
  • 1 teaspoon peppermint extract
  • 1 cup (about 20-24) Andes Creme de Menthe thins, chopped (reserve 12 whole for topping)
  • ½ cup (60g) powdered sugar, for rolling

Instructions

  1. Preheat oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone mats.
  2. In a medium bowl, whisk together flour, cocoa powder, baking powder, and salt for about 20 seconds.
  3. In a large bowl, whisk together melted butter, granulated sugar, and brown sugar until smooth and glossy, about 1 minute.
  4. Add eggs one at a time, whisking well after each. Add vanilla and peppermint extracts; whisk until smooth and slightly thickened, about 30 seconds.
  5. Pour dry ingredients into wet ingredients; fold with a rubber spatula until just combined. Do not overmix.
  6. Fold in chopped Andes mints (reserve 12 whole mints for topping).
  7. Cover bowl with plastic wrap and refrigerate for at least 30 minutes (or 15 minutes in the freezer).
  8. Place powdered sugar in a small shallow bowl. Scoop rounded tablespoons of dough (about 1.5 tablespoons each) and roll into smooth balls.
  9. Roll each dough ball generously in powdered sugar, double-coating for best crinkle effect.
  10. Place coated dough balls on prepared baking sheets, spacing 2 inches apart. Do not press down.
  11. Bake for 10-12 minutes, until puffed and cracked with edges set but centers still soft.
  12. Remove from oven and immediately press a whole Andes mint into the center of each cookie. Let cool on baking sheet for 5 minutes.
  13. Transfer to a wire rack to cool completely (about 30 minutes) before stacking.

Notes

Chill dough for at least 30 minutes to ensure proper crinkle. Double-coat dough balls in powdered sugar for dramatic cracks. Add Andes mint immediately after baking for gooey center. Cookies taste even better the next day.

Nutrition

Keywords: Andes mint cookies, chocolate crinkle cookies, holiday cookies, mint chocolate cookies, Christmas cookies

Find it online: https://prismtaste.com/perfect-andes-mint-chocolate-crinkle-cookies-for-the-holidays/