Today’s Christmas cookie recipe is Chocolate Mint Crinkle Cookies, perfect for fans of grasshopper cookies or Thin Mint cookies. These little gems taste like little brownie bites with a delicate hint of mint, and while they look stunning, they taste even better! They’re perfect for the holidays, or pretty much any other day, since the dough freezes very well. For even more chocolatey goodness, stir in 1/2 C of your favorite chocolate chips!

TIP: If you don’t like mint, just skip the peppermint extract. These will still taste like a delicious bite-sized brownie!

TIP: It’s important to keep this dough cold while you’re working with it. Don’t rush or skip the 2 hour chill in the fridge, and return the dough to the fridge if it becomes too sticky or awkward to work with. It’ll be easier to roll into balls, and the crackle effect will turn out better in the oven.

Chocolate Mint Crinkle Cookies
Original recipe: Betty Crocker

2 C all-purpose flour
1 C unsweetened baking cocoa
2 tsp baking powder
1/2 tsp salt
2 C granulated sugar
1/2 C vegetable oil
4 large eggs
1 tsp vanilla extract
1 tsp peppermint extract
1/2 C confectioner’s sugar
OPTIONAL: 1/2 C chocolate chips

In a medium bowl, mix flour, baking cocoa, baking powder, and salt; set aside.

In a large bowl, beat granulated sugar, oil, and eggs with a whisk until well mixed. Whisk in vanilla and peppermint extract.

Stir dry ingredients into wet ingredients (including chocolate chips, if you’re using) until just combined. Cover the bowl with plastic wrap, and refrigerate at least 2 hours.

While the dough is chilling, heat oven to 350°F. Line cookie sheets with cooking parchment paper. Place powdered sugar in small bowl.

Once chilled, remove the dough from the fridge and shape it into tablespoon-size balls. Roll each ball in powdered sugar, and place them on the prepared cookie sheets, about 1 1/2 inches apart.

Bake 10 to 12 minutes, until cookies crackle and dough doesn’t look raw. Cool them on the cookie sheet for 5 minutes before removing them to cooling rack. Serve once cooled.