These Chocolate Crinkle Cookies with Crème de menthe are soft and chewy chocolate crackle cookies sprinkled with confectioners sugar and topped with Crème de menthe. They are best served with a tall glass of farm fresh milk!
Chocolate crinkle cookies with Crème de menthe are one of our holiday favorites. They aren’t just an average chocolate cookie. They are extra special!
Why? Because I use lots of cocoa powder plus a generous amount of chopped baking chocolate along with a mix of brown and white sugar. The best part though is the addition of Crème de menthe! It’s so good!
These extra rich chocolate crinkle cookies with Crème de menthe are rich and delicious! Of course you can always buy store bought cookies but these are easy enough to make that you can whip up a batch quickly.
I like to make a big batch a couple weeks before Christmas and store them in the freezer to pop out on the as-needed basis. We like to put on of our favorite Christmas movies and sip hot cocoa and nibble on cookies. Check out my holiday movie list here!
How to Make Extra Rich Chocolate Crinkle Cookies
- Start by mixing the dry ingredients together in a medium size mixing bowl. You’ll be adding flour, unsweetened cocoa powder, baking soda, and salt to the bowl.
- Using your mixer blend butter, sugars, egg, and vanilla extract. Room temperature butter and eggs are recommended.
- Combine all ingredients and mix until well blended.
- Divide the dough into two balls and refrigerate for 2 hours. Chilling the dough makes it easier to handle and results in thicker cookies.
- Remove one dough from the refrigerator and roll into balls.
- Roll each ball in granulated sugar and then confectioners’ sugar.
- Set cookies on parchment lined baking sheet. Use a fork to press each cookies down.
- Bake for 12 -14 minutes.
Looking for more cookie recipes? Try these!
Chocolate Chip Crinkle Cookies with Crème de menthe
- 1 1/4 cup all-purpose flour
- 8 ounces bittersweet chocolate
- 1/2 cup plus 2 tablespoons Dutch cocoa powder
- 2 tsp baking powder
- 1/4 teaspoon salt
- 1/2 cup (1 stick) unsalted butter
- 1 cup light brown sugar
- 1/2 cup granulated sugar
- 2 eggs
- 1/3 cup whole milk
- 1 teaspoon vanilla extract
- granulated sugar and confectioners sugar for rolling
- Melt chocolate in a heatproof bowl over simmering water. Remove from heat and set aside allowing to cool. Sift flour, cocoa powder, baking powder, and salt in a medium size bowl, set aside.
- Mix softened butter, granulated and brown sugar on medium until pale and fluffy. Add eggs and vanilla, mix and then add melted chocolate.
- Reduce speed and add flour mixture alternating with milk.
- Divide dough into two or three balls, wrap in saran wrap and refrigerate for at least 2 hours.
- Preheat oven to 350 degrees Fahrenheit. Divide each dough ball into 1 inch balls. Roll in granulated sugar and then confectioners sugar.
- Place on parchment covered baking sheet.
- Using a fork, gently press down the top of the cookie.
- Bake until surfaces crack, about 14 minutes. Allow to cool on baking sheets set on cooling racks.
- Cookies can be stored between layers of parchment paper for up to 3 days or freeze in freezer bag.