Print

Cozy Andes Mint Chocolate Crinkle Cookies

andes mint chocolate crinkle cookies - featured image
Print Recipe

These Cozy Andes Mint Chocolate Crinkle Cookies are the ultimate treat for mint-chocolate lovers. With a crackly, snowy top and a soft, fudgy center, they deliver the cool, creamy soul of an Andes mint in every bite.

Ingredients

Scale
  • 1/2 cup (1 stick) unsalted butter, softened
  • 1 cup (200g) granulated sugar
  • 1 large egg, room temperature
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon peppermint extract
  • 1 1/2 cups (190g) all-purpose flour
  • 1/2 cup (50g) unsweetened cocoa powder
  • 1 tablespoon cornstarch
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt
  • About 20 Andes Creme de Menthe Thins, chopped
  • 1/2 cup powdered sugar, for rolling

Instructions

  1. Cream the butter and sugar together in a large bowl with an electric mixer on medium speed until light, fluffy, and pale, about 2-3 minutes. Scrape down the sides once.
  2. Beat in the egg, vanilla extract, and peppermint extract until just combined. Do not overmix.
  3. In a separate bowl, whisk together the flour, cocoa powder, cornstarch, baking powder, and salt until no lumps remain.
  4. Gradually add the dry ingredients to the wet mixture, mixing on low speed until just combined. The dough will be thick and slightly sticky.
  5. Gently fold in the chopped Andes mint pieces with a rubber spatula until evenly distributed.
  6. Cover the bowl with plastic wrap and chill the dough in the refrigerator for at least 30 minutes (1 hour is ideal).
  7. Preheat the oven to 350°F (175°C). Line two baking sheets with parchment paper.
  8. Place the powdered sugar in a shallow bowl. Using a cookie scoop or your hands, roll the chilled dough into 1.5-tablespoon balls (about the size of a walnut). Roll each ball generously in the powdered sugar until completely coated.
  9. Place the sugar-coated dough balls on the prepared baking sheets, spacing them about 2 inches apart.
  10. Bake for 10-12 minutes. The edges should be set and the tops cracked, but the centers will look soft and slightly underdone.
  11. Let the cookies cool on the baking sheet for 5 minutes, then transfer to a cooling rack to cool completely.

Notes

Don’t skip the chill step—it prevents spreading and ensures thick, fudgy cookies. Roll generously in powdered sugar for the best crinkle effect. Use pure peppermint extract, not mint extract, for the best flavor. Cookies taste even better the next day.

Nutrition

Keywords: Andes mint cookies, chocolate crinkle cookies, mint chocolate cookies, crinkle cookies, easy cookie recipe, holiday cookies

Find it online: https://eliplate.com/cozy-andes-mint-chocolate-crinkle-cookies/