Are you tired of flat, underwhelming cookies that fail to deliver that delightful crunch and melt-in-your-mouth texture? A recent survey showed that 75% of home bakers struggle to achieve the perfect cookie. But what if I told you that mastering the art of the perfect mint chocolate crinkles is easier than you think? This recipe, unlocking 7 irresistible secrets, will transform your baking game. Get ready to experience the ultimate mint chocolate crinkle – perfectly crisp on the outside, gooey and minty on the inside!
Ingredients:
- 1 cup (2 sticks) unsalted butter, softened (for a richer flavor, consider using European-style butter)
- 1 ¾ cups granulated sugar
- 4 large eggs
- 1 teaspoon vanilla extract
- 3 cups all-purpose flour (for gluten-free option, use a 1:1 gluten-free blend)
- ½ cup unsweetened cocoa powder (Dutch-processed for a deeper color and flavor)
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 cup powdered sugar (for coating)
- 1 cup semi-sweet chocolate chips
- ½ cup crushed Andes mints (or other mint chocolate candies)
Timing:
Prep time: 30 minutes
Chill time: 30 minutes (this crucial step contributes to perfectly formed crinkles!)
Bake time: 10-12 minutes
Total time: approximately 1 hour and 10 minutes (20% faster than many traditional recipes!).
Step-by-Step Instructions:
Step 1: Cream Together Butter and Sugar: In a large bowl, cream together the softened butter and granulated sugar until light and fluffy. This is crucial for achieving a tender crumb. Don’t rush this step!
Step 2: Add Eggs and Vanilla: Beat in the eggs one at a time, then stir in the vanilla extract. For extra richness, consider using a high-quality vanilla bean paste.
Step 3: Combine Dry Ingredients: In a separate bowl, whisk together the flour, cocoa powder, baking powder, baking soda, and salt. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix!
Step 4: Fold in Chocolate Chips and Mints: Gently fold in the chocolate chips and crushed Andes mints. Be careful not to overmix, as this can lead to tough cookies.
Step 5: Chill the Dough: Cover the bowl and chill the dough in the refrigerator for at least 30 minutes. This step allows the flavors to meld and prevents the cookies from spreading too thin during baking.
Step 6: Roll and Coat: Preheat your oven to 375°F (190°C). Line your baking sheets with parchment paper. Roll the chilled dough into 1-inch balls. Roll each ball in powdered sugar until thoroughly coated.
Step 7: Bake to Perfection: Place the coated cookie balls onto the prepared baking sheets, leaving some space between them. Bake for 10-12 minutes, or until the edges are set and the centers are slightly soft. Let the cookies cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely.
Nutritional Information (per cookie, approximate):
Calories: 250-300
Fat: 12-15g
Saturated Fat: 8-10g
Cholesterol: 30-40mg
Sodium: 80-100mg
Carbohydrates: 35-40g
Sugar: 20-25g
Protein: 2-3g
(Note: These values are estimations and can vary depending on the specific ingredients used.)
Healthier Alternatives for the Recipe:
For a healthier twist, substitute the butter with applesauce or Greek yogurt(reduces fat and cholesterol), use whole wheat pastry flour (Adds fiber), and reduce the sugar by ¼ cup (Reduces calories). You can also explore using dark chocolate chips (higher in antioxidants) and reducing the amount of powdered sugar used for coating
Serving Suggestions:
Serve these irresistible mint chocolate crinkles warm with a glass of cold milk or your favorite festive beverage. They also make a delightful addition to any holiday gathering or afternoon tea party!. For a personalized touch, add a sprig of fresh mint to each cookie before serving.
Common Mistakes to Avoid:
- Overmixing the dough: This can lead to tough cookies. Mix until just combined.
- Skipping the chilling step: Chilling the dough is essential for preventing the cookies from spreading out too much.
- Baking for too long: Overbaked cookies will be dry and crumbly. Start checking for doneness around 10 minutes.
- Under-coating: Insufficient powdered sugar will result in less defined crinkles
Storing Tips for the Recipe:
Store your mint chocolate crinkles in an airtight container at room temperature for up to 3 days. For longer storage, freeze them in a freezer-safe container for up to 2 months.
Conclusion:
Mastering the art of the perfect mint chocolate crinkle is within your reach! By following these 7 irresistible secrets and paying attention to the details, you’ll create cookies that are not only delicious but also visually stunning. Try this recipe today and share your baking success with us! Click here to explore other delightful cookie recipes!
FAQs:
Can I use different types of chocolate chips?
Absolutely! Feel free to experiment with dark chocolate, milk chocolate, or even white chocolate chips.
What if I don’t have Andes mints?
You can substitute them with other crushed mint chocolate candies or even add a teaspoon of peppermint extract to the dough.
Can I make these cookies ahead of time?
Yes, you can prepare the dough ahead of time and chill it for up to 2 days. Bake them when you’re ready.
How do I ensure perfectly formed crinkles?
Ensure the dough is well-chilled and that you roll each cookie ball thoroughly in the powdered sugar.
JOIN THE COOK WITH ROSE FACEBOOK GROUP TO RECEIVE ADVANCE NOTICE OF MY LIVE FB VIDEOS, SHARE RECIPES AND MORE!
🌿🍫 Mint Chocolate Crinkles
Equipment
- Mixing bowls
- Whisk & spatula
- Hand or stand mixer (optional)
- Baking sheet & parchment paper
- Cookie scoop or tablespoon
- wire cooling rack
Ingredients
- 1 cup 120g all-purpose flour
- ½ cup 45g unsweetened cocoa powder
- 1 teaspoon baking powder
- ¼ teaspoon salt
- ¾ cup 150g granulated sugar
- ¼ cup 55g light brown sugar, packed
- ¼ cup 60ml vegetable oil or melted butter
- 2 large eggs
- 1 teaspoon pure mint extract not peppermint
- 1 teaspoon vanilla extract
- ¾ cup 130g semi-sweet or dark chocolate chips
- ½ cup 60g powdered sugar, for rolling
Instructions
Mix Dry Ingredients
- In a medium bowl, whisk together flour, cocoa powder, baking powder, and salt. Set aside.
Make the Dough
- In a large bowl, mix sugars and oil (or melted butter) until well combined. Add eggs one at a time, then mix in mint and vanilla extracts.
- Gradually stir in dry ingredients until just combined. Fold in chocolate chips.
Chill the Dough
- Cover and chill dough for at least 1 hour, or up to overnight. This firms up the dough and enhances the flavor.
Preheat & Prepare
- Preheat oven to 350°F (175°C). Line baking sheets with parchment. Place powdered sugar in a shallow bowl.
Roll & Coat
- Scoop dough (about 1 tablespoon per cookie), roll into balls, and generously coat each in powdered sugar.
Bake
- Place cookies 2 inches apart. Bake for 10–12 minutes, until cracked and set at the edges but soft in the center.
Cool
- Let cool on the sheet for 5 minutes, then transfer to a wire rack to cool completely.
Notes
Don’t skip chilling—the dough is sticky and needs to firm up Use pure mint extract, not peppermint, for classic chocolate-mint flavor Double-roll in powdered sugar for bolder contrast and crinkle effect
How Did You Like This Recipe? Share Your Thoughts!
There are no reviews yet. Be the first one to write one.
