Crinkle, Crinkle, Cookie Star
How I wonder…how delicious you are. 
I have been wanting to make Mint Chocolate Crinkle Cookies ever since I saw them at Panera almost a month ago. I combed various websites for recipes and never found one that I truly loved. Then it hit me: I have two shelves worth of cookbooks! I quickly found what I was looking for in a special cookie edition of Martha Stewart’s Everyday Food. These Chocolate-Espresso Snowcaps were perfect.
But I didn’t want espresso. I wanted peppermint!
Thus, Chocolate-Nospresso Mint Snowcaps were born.
Chocolate-Nospresso Mint Snowcaps (adapted from Martha Stewart’s Everyday Food)
Ingredients (makes 12-18 cookies, varies by size):
- 1/2 cup all-purpose flour
- 1/4 cup unsweetened cocoa powder
- 1 teaspoon baking powder
- 1/8 teaspoon salt
- 4 tablespoons unsalted butter
- 2/3 cup packed light-brown sugar
- 1 large egg
- 4 ounces semisweet chocolate, melted and cooled
- 1 tablespoon milk
- 1 teaspoon peppermint extract
- 3 tablespoons semisweet chocolate chunks
- 1/2 cup powdered sugar
Directions:
Combine flour, cocoa powder, baking powder and salt in a medium bowl. With an electric mixer, whisk together butter and brown sugar. (I was very excited to use our new KitchenAid Stand Mixer, another wedding present!) Beat in egg until well blended, then mix in cooled chocolate. With mixer on low, gradually add dry ingredients mixture. Beat in milk and peppermint extract until just combined.
Flatten dough. Wrap in aluminum foil or plastic wrap. Freeze until firm, or roughly 45 minutes.
When you pull the dough out of the freezer and peel back the aluminum foil, you will realize that something seems to be missing. Perhaps you can’t quite put your finger on it but…wait…it’s at the tip of my tongue…ah. More chocolate.
Helping to ensure ooey gooeyness in every bite. But more on that later.
Preheat oven to 350 degrees. Line a baking sheet with parchment or Silpat. Shape dough into 1- or 2-inch balls. Pour powdered sugar into a bowl. Roll balls in sugar until completely covered in “snow.”
Place on prepared baking sheet roughly 2 inches apart. You will get anywhere from 12 to 18 cookies out of this recipe. Since mine were on the larger side, I got a baker’s dozen.
Bake until cookies have spread and coating is cracked – 12 to 14 minutes. Cookies should still be soft to the touch when you pull them out of the oven. Cool them on a wire rack.
Hi, pretty.
Consume as quickly as possible. Note the extra melted chocolate chunk and pat yourself on the back.
Recognize you should have doubled the recipe – we have a winner!
And that, my friends, is how I started my holiday week. I am by no means a baker – in fact, I would say that cookies especially are the baked good that I struggle with the most. Bobby is my official taste tester, and he’s a picky one at that. But even he couldn’t get enough of these! We’ve already eaten over half of the total and we have no regrets. Just happy tummies and a desire to make more.
Question: What is your favorite holiday cookie recipe?
If you have a link, share it in the comments! I’ve got to keep my successful streak going. 
Abrazos,
I love the name of this post.. and these cookies look so delicious
Thank you!
I’ve had a desire to bake a simple chocolatey cookie lately, so I think I might need to give a version of this recipe a go…sans mint, cuz I’m not a chocolate/mint fan. I know, obviously I’m crazy. They look beautiful though!
I go back and forth with chocolate and mint – too much mint takes away from it. Let me know if you try these mint-free!
My favorite holiday cookie recipe is usually for gingerbread men, but now I’m loving yours!
Mmm…love gingerbread, too!
These look absolutely amazing!
Especially with those delicious-looking chocolate chunks… yum!
These sound delicious!
Thanks, Lauren!
They came out beautifully! I heart mint and chocolate together. In fact, this chocolate and mint recipe has been fav as of late: http://mykitchenadventures1.blogspot.com/2010/12/cookies-galore.html
Yum, yum, yum! Thanks for sharing!
Oh my word, those look AMAZING! If Bobby’s ever not up to the taste tester job, you know where to find me!
Oh my gosh, LOVE getting comments from you!
I hope you liked them!!!!!!!
I’m making those today! Minus the mint–most people in the fam aren’t fans.
Thanks, Amanda! Let me know what everyone thought of them!
These cookies look delicious, Jenn! I’ve copied down the recipe and can’t wait to try them.
Thank you, Angela!!
oh, great job on the cookies jenn! and way to use that mixer! whoohoo!
Woohoooooo!
Extra chocolate chunk- definitely a good idea.
I made a new oatmeal raisin cookie recipe last night and they were awesome! I not a baker either (and definitely struggle with cookies- pies are even worse!) but I think I’m getting better with all the baking I’ve done this year. Nothing says Christmas like freshly baked cookies!
I couldn’t agree more! That’s why I made it a goal to bake more this year, too. Next year we should hold a Chicago blogger cookie exchange party!
Haha, love your clever title!
My favorite holiday cookies are the teacakes that my Mom and I make every year–the recipe comes from my great grandmother!
Thanks, Caroline!
The teacakes sound amazing and I love that the recipe came from your great grandmother. Enjoy and happy almost birthday!
pretty sure i’m drooling! wow!
I’m a new follower! woot! – cant wait to tear through back posts to read more =)
Snickerdoodles and mudpies are my favourites this time of year. Poor mom bakes her heart out and they’re gone the day we all arrive!
Both are delicious – and I’m not surprised they disappear quickly!
Your crinkle cookies turned out so gourmet looking! It’s always fun when they turn out perfect.
Merry Christmas to you and your family!
sounds like a fabulous start to the week! hope you had a good christmas
My mouth is watering; these cookies look fabulous…
Happy Holidays!!
You had me at chocolate but then at mint….I think I started to drool! i must make these!