This holiday season add these Andes Mint Chocolate Crinkle Cookies to your baking list! Chewy chocolate cookies, dusted lightly with powdered sugar with chopped Andes mint sprinkled throughout. These cookies are terrific for bake sales and cookie exchanges, making a batch of 48 cookies and can easily be doubled.
It's no secret that chocolate crinkle cookies are a holiday favorite for many. Our family loves mint-and-chocolate-anything and these cookies are always a huge hit.
This recipe is fool-proof, however there are a few tips and tricks that I will share below to ensure success for his recipe. I love that you can make it entirely by hand without a mixer.
Ingredients
This recipe uses simple ingredients that you can find in the grocery store.
- vegetable oil
- unsweetened chocolate (baking chocolate)
- granulated sugar
- eggs - large eggs at room temperature. Take them out of the refigerator about 30 to 60 minutes before you start the recipe.
- vanilla extract - I recommend pure vanilla extract.
- all purpose flour
- salt
- baking powder
- Andes Mint Chocolates - you can usually find the mints in the grocery store during the holiday season in the candy aisle.
- powdered sugar
Step by Step Instructions
You can mix this recipe entirely by hand without a mixer. You will need to line two baking sheets with parchment paper. These cookies have a two hour chill time, so you won't need to preheat the oven until you're ready to bake the cookies.
In a large bowl, whisk together flour baking powder and salt. Set aside.
Melt chocolate squares in a small saucepan over low heat, or in the microwave for 30 second intervals.
If using microwave, remove the chocolate from the microwave when it is almost completely melted and continu to stir as the chocolate melts completely.
In a large mixing bowl, use a wooden spoon to beat together oil, sugar and melted chocolate.
Add the eggs, one at a time, followed by the vanilla and mix until well combined.
Add in the flour mixture until combined, scraping down the sides of the bowl often.
Stir in the chopped Andes Mint chocolate, just until combined.
Cover cookie dough with plastic wrap and refrigerate for 2 hours.
Place powdered sugar in a medium-sized mixing bowl.
Use a small cookie scoop to scoop the chilled dough and roll into one inch balls. Roll the cookie dough balls in the powdered sugar and place on parchment-lined cookie sheets, about 2 inches apart.
Bake in 350°F oven for 11 to 13 minutes. The edges will be set and the middles will continue to bake as you leave them on the baking sheet for two to three minutes.
Transfer to wire cooling racks.
Tips for Success
- Chilling the dough for a minimum of two hours is very important. Otherwise, the dough will be too soft, stick and you will not have beautiful crinkle cookies! You can even chill the dough overnight and bake the cookies the following day.
- Place unbaked cookies on cool baking sheets.
Storage Instructions
Store cookies in the refrigerator for up to two weeks. Freeze in airtight containers for up to two months. Thaw before serving.
More Christmas Cookies to Enjoy!
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Andes Mint Chocolate Crinkle Cookies
- Total Time: 2 hours 28 minutes
- Yield: 48 cookies
Description
This holiday season add these Andes Mint Chocolate Crinkle Cookies to your baking list! Chewy chocolate cookies, dusted lightly with powdered sugar with chopped Andes mint sprinkled throughout. These cookies are terrific for bake sales and cookie exchanges, making a batch of 48 cookies and can easily be doubled.
Ingredients
4 squares (4 ounces) unsweetened chocolate, melted
½ cup cooking vegetable oil
2 cups granulated sugar
4 large eggs at room temperature
2 teaspoons vanilla extract
2 cups all purpose flour
2 teaspoons baking powder
½ teaspoon salt
20 chopped Andes Mints chocolates, chopped
1 and ½ cups powdered sugar (for rolling the cookies in)
Instructions
- Line two baking sheets with parchment paper. The cookie dough requires 2 hours of chilling, so you will not need to preheat the oven until you are ready to bake the cookies. I like to mix this recipe entirely by hand. You can also use a hand mixer or stand mixer if desired.
-
In a large bowl, whisk together flour baking powder and salt. Set aside.
-
Melt chocolate squares in a small saucepan over low heat, or in the microwave for 30 second intervals. If using microwave, remove the chocolate from the microwave when it is almost completely melted and continu to stir as the chocolate melts completely.
-
In a large mixing bowl, use a wooden spoon to beat together oil, sugar and melted chocolate.
-
Add the eggs, one at a time, followed by the vanilla and mix until well combined.
-
Add in the flour mixture until combined, scraping down the sides of the bowl often.
-
Stir in the chopped Andes Mint chocolate, just until combined.
- Cover cookie dough with plastic wrap and refrigerate for 2 hours.
- Place powdered sugar in a medium-sized mixing bowl. Use a small cookie scoop to scoop the chilled dough and roll into one inch balls. Roll the cookie dough balls in the powdered sugar and place on parchment-lined cookie sheets, about 2 inches apart.
- Bake in 350°F oven for 11 to 13 minutes. The edges will be set and the middles will continue to bake as you leave them on the baking sheet for two to three minutes.
- Transfer to wire cooling racks.
Notes
Store cookies in the refrigerator for up to two weeks. Freeze in airtight containers for up to two months. Thaw before serving.
- Prep Time: 15 minutes
- Chill Time: 2 hours
- Cook Time: 13 minutes
- Category: Dessert
- Method: Oven Baked
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 124
- Sugar: 13.6 g
- Sodium: 33.7 mg
- Fat: 4.9 g
- Saturated Fat: 1.8 g
- Trans Fat: 0 g
- Carbohydrates: 18.7 g
- Fiber: 0.7 g
- Protein: 1.6 g
- Cholesterol: 16.2 mg
Keywords: Andes Mint Chocolate Crinkle Cookies
Tim
A new Christmas classic for our family one we could not resist with the Andes Mint combination. Had to hide them!!
★★★★★