Fudgy Mint Crinkle Cookies

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Peanut butter and jelly, chili and hot dogs, chocolate and peppermint. Some combinations are perfect and meant to be together, like these Fudgy Mint Crinkle Cookies! Deep, rich chocolate flavored cookies with a chewy brownie like texture rolled in sugar and topped with a peppermint candy…perfection!!

We all love Crinkle Cookies, right? Well I have taken them to the next level with the addition of peppermint patties to create the perfect Fudgy Mint Crinkle Cookies just in time for the holidays. Not that I think they should only be enjoyed around the holidays, no…no…no, they should be enjoyed anytime time of year! 😉

I think they would be perfect for St. Patrick’s Day as well, what do you think?

How to make Fudgy Mint Crinkle Cookies

Mix the cocoa, sugar, and vegetable oil together in a large bowl…..

Beat in the eggs one at a time, then add the vanilla…..

Stir in the flour, baking powder, and salt…..

Cover with plastic wrap and chill for at least 4 hours.

Preheat oven to 350 degrees. Line cookie sheets with parchment paper, set aside.

Scoop the dough and roll into 1-inch balls and roll in your hands until smooth…..

This image is from the unsweetened chocolate and butter version, definitely not chocolaty enough!!

Roll each cookie ball in powdered sugar…..

and place on the baking sheets…..

Bake for 10 to 12 minutes, until set but still soft. Remove from oven and allow to sit for one minute on the baking sheet before pressing a peppermint candy into the center of each cookie…..

Move to a wire cooling rack to cool.

If any of your family members do not like mint, leave some of the Fudgy Chocolate Crinkle Cookies plain…..

Either way, they are insanely delicious!

Notes: {contains affiliate links}

• I used King Arthur Flour Triple Cocoa Blend to get the deep, rich chocolate flavor.
• I tried making these cookies with unsweetened chocolate and butter, but they weren’t fudgy enough. Using oil keeps them nice and chewy!
• Don’t over bake the cookies or they will lose their chewiness.
• I use this Small Cookie Scoop to get uniform, 2-inch cookies and perfectly sized Russian Teacakes/Snowball Cookies.
• I forgot to count the total amount of cookies, so 5 dozen is a guess.

But wait, there is even more peppermint cookie goodness, like these Triple Chocolate Peppermint Cookies made with white chocolate peppermint m&m’s…..

Or these Chocolate Mint Truffle Snowballs made with mint truffle KISSES…..

Or these Dark Chocolate Peppermint Cookies made with chocolate and mint morsels {assuming they still sell them}…..

Looks like my New Year’s resolution is going to be taking new pictures of old recipes and fixing the recipe cards, LOL. I have a year to finish those, right? 😉

Enjoy!!

Fudgy Mint Crinkle Cookies

These Fudgy Mint Crinkle Cookies are packed with deep chocolate flavor and topped with icy cool mints, the perfect combination!

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Course: Dessert

Prep Time: 20 minutes

Cook Time: 11 minutes

Total Time: 31 minutes

Servings: 5 dozen

Author: Lisa Johnson

Ingredients

• 1 cup Triple Cocoa Blend, or Dutch-process cocoa
• 2 cups granulated sugar
• 1/2 cup safflower oil
• 4 large eggs
• 2 teaspoons pure vanilla extract
• 2 cups all-purpose flour
• 1/2 teaspoon fine sea salt
• 2 teaspoons baking powder
• 1 cup powdered sugar
• 60 York peppermint patties {approximately}

Instructions

• Mix the cocoa, sugar, and vegetable oil together in a large bowl.
• Beat in the eggs one at a time, then add the vanilla.
• Stir in the flour, baking powder, and salt.
• Cover with plastic wrap and chill for at least 4 hours.
• Preheat oven to 350 degrees. Line cookie sheets with parchment paper, set aside.
• Scoop the dough and roll into 1-inch balls and roll in your hands until round. 
• Roll each cookie ball in powdered sugar and place on the baking sheets.
• Bake for 10 to 12 minutes, until set but still soft. Remove from oven and allow to sit for one minute on the baking sheet before pressing a peppermint candy into the center of each cookie.
• Move to a wire cooling rack to cool.

Notes

• I used King Arthur Flour Triple Cocoa Blend to get the deep, rich chocolate flavor.
• I tried making these cookies with unsweetened chocolate and butter, but they weren’t fudgy enough. Using oil keeps them nice and chewy!
• Don’t over bake the cookies or they will lose their chewiness.
• I use this Small Cookie Scoop to get uniform, 2-inch cookies and perfectly sized Russian Teacakes/Snowball Cookies.