Chocolate Crinkle Cookies with Andes Mint

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.

For many these chocolate crinkle cookies are a must bake family tradition for many holiday cookie platters.

Stacked chocolate crinkle cookie in front of cups of hot cocoa.

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.

Why you’ll love this recipe

Chocolate crinkles cookies offer a deep rich chocolate flavor mixed with the Andes mints mint lovers find irresistible especially during the holidays
Outside is crispy and crackly while the inside is soft fudge and minty
Customize by adding your favorite nuts or chocolate chips
Recipe can be easily doubled for batch baking to feed a crowd
Nostalgic feelings many have for these crinkle cookies
Great contrasting chocolate addition to any holiday cookie platters

Chocolate crinkle cookies on wire cooling rack.

Ingredients for making chocolate crinkle cookies

This recipe uses simple ingredients that you can find in the grocery store.

Ingredients for chocolate crinkle cookies on marble board with text overlay.

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 for minty chocolate crinkle cookies

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.

Dry ingredients in mixing bowl with wire whisk.

In a large bowl, whisk together flour baking powder and salt. Set aside.

Meletec chocolate and sugar in mixing bowl with wooden spoon.

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.

Dry ingredients are added to wet ingredients in mixing bowl with spoon.

Add in the flour mixture until combined, scraping down the sides of the bowl often.

Chopped Andes Mint chocolate are added to cookie dough batter with wooden spoon.

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.

Top tips for making the best chocolate crinkle cookies with Andes mint

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, rotating from one batch to the next.