Chocolate Mint Crackle Cookies

I’m still baking in anticipation of the trip home to Canada next week.  Here’s the latest addition to the cookie tray:  chocolate mint crackle cookies.  These are crisp-edged, with a chewy center and a fresh mint flavor that compliments chocolate so well.  So if you’re looking for a chocolate cookie to add to your collection, this might be the one.  They’re simple to make and perfectly delicious with a cold glass of milk.

Chocolate Mint Crackle Cookies
(makes about 2 1/2 dozen cookies)
1 1/2 sticks (6 ounces) unsalted butter
1/2 cup (4 ounces) brown sugar
1/2 cup (3 1/2 ounces) granulated sugar
1 large egg
1 teaspoon vanilla paste or extract
1 teaspoon peppermint extract (optional)
1 1/2 cups (about 6 1/3 ounces) unbleached all-purpose flour
1/4 cup (3/4 ounce) unsweetened natural cocoa powder
1 teaspoon baking soda
1/4 teaspoon salt
1 cup Andes creme de menthe baking chips (or similar mint-flavored, small chocolate chip)
About 1 cup confectioner’s sugar, sifted onto a plate, for coating the cookies
Preheat the oven to 350°F and line your baking sheets with parchment paper.  In a large mixing bowl, cream together the butter and sugars.  Add the egg, beating well to incorporate.  Mix in the vanilla and peppermint extract (if using).  In a medium bowl, whisk together the flour, cocoa, baking soda, and salt.  Add the dry ingredients to the butter mixture and beat just to combine.  Stir in the Andes chips.  (If the dough seems soft, chill it for an hour or so to firm up).  Scoop the dough by tablespoonfuls and roll quickly into balls.  Dredge in the confectioner’s sugar and place on the prepared sheets, leaving space between the cookies (they will spread and flatten as they bake).  Bake the cookies for 12 to 15 minutes, or until they’re slightly darkened around the edges.  Cool on the sheets for 5 minutes, then transfer to a rack to cool completely.
(adapted from “King Arthur Flour Cookie Companion”



  • PlasticCA

    Thank you, thank you, thank you! This was a recipe I grabbed at the last minute last night because the recipe of Martha’s for this same cookie is so fussy. This was not fussy at all, and Increased the ingredients by 1/2 and made 4 doz smaller cookies. So easy. The only thing I added was about halfway through the baking process I sprinkled some crushed peppermint on top. Thank you again!

    • donna

      Thank you for your kind comment and enthusiastic endorsement! Enjoy the cookies and have a lovely holiday.

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