Chocolate Mint Crinkles

chocolate mint crinkles
Chocolate Mint Crinkles
  • Prep 20 min
  • Total 3 hr 5 min
  • Servings

A perfect addition to your holiday cookie exchange spread, our scratch-made crinkles are crowned with mint chocolate candies. ...MORE + LESS -


2 cups (500 mL) all-purpose flour
1 cup (250 mL) unsweetened baking cocoa
2 teaspoons (10 mL) baking powder
1/2 teaspoon (2 mL) salt
2 cups (500 mL) granulated sugar
1/2 cup (125 mL) vegetable oil
4 large eggs
1 teaspoon (5 mL) vanilla
1 teaspoon (5 mL) peppermint extract
1/2 cup (125 mL) icing sugar
Mint or candy cane flavoured chocolate candy drops


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  • 1
    In medium bowl, mix flour, baking cocoa, baking powder and salt; set aside.
  • 2
    In large bowl, beat granulated sugar, oil and eggs with whisk until well mixed. Beat in vanilla and peppermint extract.
  • 3
    Stir dry ingredients into wet ingredients just until combined. Cover bowl with plastic wrap, and refrigerate at least 2 hours
  • 4
    Heat oven to 350°F (180°C). Line cookie sheets with cooking parchment paper. Place icing sugar in small bowl. Shape dough into tablespoon-size balls; roll in icing sugar. Place on cookie sheets about 1 1/2 inches (4 cm) apart.
  • 5
    Bake 10 to 12 minutes, until cookies crackle and dough doesn’t look raw. When cookies are done, immediately place a chocolate candy in centre of each cookie, and press lightly. Cool on cookie sheet 2 minutes. Remove to cooling rack; cool completely until candy is set.

Nutrition Information

Nutrition Facts

Serving Size: About 60 cookies
% Daily Value
Total Fat
Total Carbs
% Daily Value*:
*Percent Daily Values are based on a 2,000 calorie diet.

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