These Chocolate Creme de Menthe Crinkle Cookies are a small celebration in cookie form: intensely chocolatey with a cool peppermint lift and the classic crackled white-sugar shell. They come together in two stages — a straightforward dough and a chill period that rewards patience with a better texture and neater crinkles.
I like to make the dough the day before baking. That overnight rest firms the dough so the cookies roll cleanly in sugar, and it tightens flavors. If you’re short on time, a few hours in the fridge will do, but expect slightly different spreading.
There are a few predictable steps that set this recipe apart: melting the chocolate gently, using both oil and a bit of butter for texture, and the double-sugar roll for the signature crinkle look. Below I walk you through exactly what to gather, every step from start to finish, swaps if you need them, and troubleshooting so these turn out the same way every time.
What You’ll Gather
This section lists the plan and the essential flavors and functions you’ll be working with. Read it once so you know what’s required before you start: a little chocolate, a touch of creme de menthe flavor, and a disciplined chill. The dough is rich, so use a medium cookie scoop or a spoon to keep balls even for consistent baking.
Ingredients
- 1 3/4 cup plus 2 tablespoons all-purpose flour — provides structure; measure accurately and gently to avoid dense cookies.
- 1 1/2 teaspoons baking powder — leavens and helps the cookies rise then settle into those crinkles.
- 1/2 teaspoon salt — balances sweetness and enhances chocolate flavor.
- 8 ounces semi-sweet chocolate, finely chopped — the chocolate base; finely chopping ensures even melting and a smooth dough.
- 2 1/2 cups sugar, divided — the majority sweetens the dough; a bit is reserved for rolling so you get the outer sugar layer.
- 1/4 cup canola oil — keeps cookies tender and gives a softer bite than using only butter.
- 2 tablespoons unsalted butter, melted — adds richness and mouthfeel.
- 2 tablespoons light corn syrup — helps chewiness and gives a glossy dough that crinkles neatly.
- 2 large eggs — provide structure and moisture.
- 1 large egg yolk — adds richness for a fudgier interior.
- 2 teaspoons pure vanilla extract — rounds and deepens flavor; use pure for best aroma.
- 4 drops creme de menthe flavoring — the concentrated peppermint note; a little goes a long way.
- 1/4 cup granulated sugar — reserved for the first roll; gives a fine sugary crust under the powdered sugar.
- 1/2 cup confectioners’ sugar — final coating that cracks into the crinkle look while adding a snowy finish.
From Start to Finish: Chocolate Creme de Menthe Crinkle Cookies
- In a medium bowl, whisk together 1 3/4 cups plus 2 tablespoons all-purpose flour, 1 1/2 teaspoons baking powder, and 1/2 teaspoon salt; set the dry mixture aside.
- Place the 8 ounces finely chopped semi‑sweet chocolate in a microwave‑safe bowl. Microwave at 50% power for 1 minute, stir, then microwave an additional 15 seconds and stir until smooth. Set the melted chocolate aside to cool slightly.
- Measure the sugar: from the 2 1/2 cups sugar (divided), set aside 1/4 cup granulated sugar for coating and use the remaining 2 1/4 cups granulated sugar in the dough.
- In the bowl of a stand mixer fitted with the paddle attachment (or using a hand mixer), beat together the 2 1/4 cups granulated sugar, 1/4 cup canola oil, 2 tablespoons melted unsalted butter, and 2 tablespoons light corn syrup until combined.
- Beat in 2 large eggs, 1 large egg yolk, 2 teaspoons pure vanilla extract, and 4 drops creme de menthe flavoring until fully incorporated.
- With the mixer on low speed, add the cooled melted chocolate and mix until evenly distributed.
- Add the reserved flour mixture to the wet ingredients and mix on low speed just until combined and no streaks of flour remain. Scrape the bowl and paddle as needed.
- Shape the dough into a rough disk, wrap tightly in plastic wrap, and refrigerate for several hours or overnight until firm enough to roll.
- Preheat the oven to 325°F (163°C). Line a baking sheet with parchment paper or a silicone baking mat.
- Place the reserved 1/4 cup granulated sugar in one shallow bowl and the 1/2 cup confectioners’ sugar in a second shallow bowl.
- Roll chilled dough into 2‑inch balls. Roll each ball lightly in the granulated sugar first, then roll generously in the confectioners’ sugar so the surface is well coated. Arrange the coated balls 2 inches apart on the prepared baking sheet (bake one sheet at a time).
- Bake at 325°F: for chewier cookies, bake 10 to 12 minutes; for crisper cookies, bake 12 to 14 minutes. Remove the sheet from the oven and transfer cookies to a cooling rack to cool completely.
- Store cooled cookies in an airtight container at room temperature for up to one week.
Why It Works Every Time
Three technical choices make these consistently good. First, melting real semi‑sweet chocolate gives depth and true chocolate texture you can’t fake with cocoa powder alone. Second, the combination of canola oil and a small amount of melted butter balances tenderness (from oil) with flavor and mouthfeel (from butter). Third, chilling the dough firms the fats so the cookies spread less and form those characteristic crinkle lines rather than puddling flat.
The double-sugar roll matters more than you might think. The initial granulated sugar creates a fine, slightly gritty shell that the confectioners’ sugar clings to; as the cookie spreads the powdered sugar cracks and highlights the crinkle contrast. Also, the small dose of corn syrup keeps the interior slightly chewy while still allowing the exterior to crisp lightly if you bake a little longer.
Budget & Availability Swaps
- Chocolate — if you can’t find finely chopped semi‑sweet chocolate, use good-quality chocolate chips and pulse them briefly in a food processor so they melt more evenly. Avoid subbing cocoa powder straight across; it will change texture and require more fat.
- Canola oil — any neutral oil (vegetable, sunflower) works in place of canola in equal measure.
- Creme de menthe flavoring — if you don’t have the drops, a 1/4 teaspoon of peppermint extract is usually stronger; use sparingly. If you must skip it, you’ll have plain chocolate crinkle cookies — still tasty, but lose the mint note.
- Corn syrup — light corn syrup helps with chewiness; in a pinch, a tablespoon of honey or maple syrup will add moisture but will change the flavor slightly.
Cook’s Kit
- Stand mixer fitted with paddle (or hand mixer) — for thorough, even mixing.
- Microwave-safe bowl or small saucepan — to melt chocolate gently.
- Medium mixing bowl — for the dry ingredients.
- Plastic wrap — to cover the chilled dough.
- Baking sheet, parchment or silicone mat — ensures even baking and easy release.
- Spoons or a 2-inch cookie scoop — for consistent cookie sizing.
- Cooling rack — to avoid soggy bottoms as cookies cool.
Learn from These Mistakes
Here are the common missteps and how to avoid them.
Too soft to roll
If the dough is sticky and won’t form 2-inch balls, it needs more chill time. Refrigerate for a few more hours or briefly in the freezer — wrapped — until firm but not frozen solid. Trying to roll warm dough makes uneven cookies and drains sugar coating off.
Cookies spread too much
Usually caused by under-chilling or an oven that’s too hot. Check that your oven is at 325°F and the dough is well chilled. Also, over-measuring flour (too much) can make a stiffer dough that cracks rather than spreads; under-measuring flour can cause excessive spread.
No crinkle pattern
If the confectioners’ sugar melts into the cookie and you don’t see cracks, either the cookies were rolled too thinly in powdered sugar or they were baked too long and the sugar absorbed. Roll generously in the confectioners’ sugar and bake to the shorter end of the time for more pronounced crinkles.
Seasonal Ingredient Swaps
These cookies are flexible for holidays. For a winter variation, increase the creme de menthe flavor very slightly and add a few drops of green food coloring before chilling for a peppermint-chocolate holiday look. For other seasons, swap the creme de menthe for 1/4 teaspoon orange oil or 1 teaspoon finely grated orange zest for a chocolate-orange version — but do so knowing that any change to flavoring strength can alter how dominant the mint vs. chocolate flavors are.
Notes on Ingredients
Quick notes to keep your bake predictable:
- Flour: Spoon into the measuring cup and level with a knife rather than scooping directly — this avoids packing and a dense dough.
- Chocolate: Finely chop so it melts rapidly and evenly. If you overheat in the microwave, stop and stir often; residual heat finishes the melt.
- Sugar: The recipe separates sugar intentionally. Don’t skip reserving the 1/4 cup granulated sugar and the 1/2 cup confectioners’ sugar; they create the exterior texture and appearance.
- Creme de menthe flavoring: It’s concentrated. Four drops are enough to read as peppermint; more will overpower the chocolate.
Storing, Freezing & Reheating
Store cooled cookies in an airtight container at room temperature for up to one week as the recipe states. For longer storage, layer them with parchment and freeze for up to three months. Thaw at room temperature; the texture holds well because of the oil and corn syrup.
If you prefer warmed cookies, heat a single layer on a baking sheet at 300°F for 4–6 minutes until just warmed through. Avoid microwaving frozen cookies — it can soften the sugar coating and make them soggy.
Ask & Learn
If your cookies came out too cakey, you likely overmixed after adding the flour or used too much flour. Mix just until no streaks remain. If they’re flat, check dough temperature and oven calibration. Remember: small changes in fat type, sugar ratios, or oven temperature can noticeably change final texture. Keep notes the first few times you bake so you can replicate your preferred outcome.
Save & Share
If you make a batch, note the time you chilled the dough and exactly how long you baked the first tray — those are your benchmarks. Share a plate with neighbors or tuck a few into a cello bag with a handwritten label describing they’re chocolate with creme de menthe. These cookies travel well and make a tidy, impressive gift.
Happy baking. If something went sideways, tell me what happened and I’ll help troubleshoot the next batch.
Chocolate Creme de Menthe Crinkle Cookies
Equipment
- Medium Bowl
- Microwave-safe Bowl
- Stand mixer
- paddle attachment
- Hand Mixer
- Plastic Wrap
- Baking Sheet
- Parchment Paper
- silicone baking mat
- Shallow Bowls
- Cooling rack
Ingredients
Ingredients
- 1 3/4 cup plus 2 tablespoons all-purpose flour1 1/2 teaspoons baking powder1/2 teaspoon salt8 ounces semi-sweet chocolate finely chopped2 1/2 cups sugar, divided1/4 cup canola oil2 tablespoons unsalted butter, melted2 tablespoons light corn syrup2 large eggs1 large egg yolk2 teaspoons pure vanilla extract4 dropscreme de menthe flavoring
- 1/4 cup granulated sugar1/2 cup confectioners’ sugar
Instructions
Instructions
- In a medium bowl, whisk together 1 3/4 cups plus 2 tablespoons all-purpose flour, 1 1/2 teaspoons baking powder, and 1/2 teaspoon salt; set the dry mixture aside.
- Place the 8 ounces finely chopped semi‑sweet chocolate in a microwave‑safe bowl. Microwave at 50% power for 1 minute, stir, then microwave an additional 15 seconds and stir until smooth. Set the melted chocolate aside to cool slightly.
- Measure the sugar: from the 2 1/2 cups sugar (divided), set aside 1/4 cup granulated sugar for coating and use the remaining 2 1/4 cups granulated sugar in the dough.
- In the bowl of a stand mixer fitted with the paddle attachment (or using a hand mixer), beat together the 2 1/4 cups granulated sugar, 1/4 cup canola oil, 2 tablespoons melted unsalted butter, and 2 tablespoons light corn syrup until combined.
- Beat in 2 large eggs, 1 large egg yolk, 2 teaspoons pure vanilla extract, and 4 drops creme de menthe flavoring until fully incorporated.
- With the mixer on low speed, add the cooled melted chocolate and mix until evenly distributed.
- Add the reserved flour mixture to the wet ingredients and mix on low speed just until combined and no streaks of flour remain. Scrape the bowl and paddle as needed.
- Shape the dough into a rough disk, wrap tightly in plastic wrap, and refrigerate for several hours or overnight until firm enough to roll.
- Preheat the oven to 325°F (163°C). Line a baking sheet with parchment paper or a silicone baking mat.
- Place the reserved 1/4 cup granulated sugar in one shallow bowl and the 1/2 cup confectioners’ sugar in a second shallow bowl.
- Roll chilled dough into 2‑inch balls. Roll each ball lightly in the granulated sugar first, then roll generously in the confectioners’ sugar so the surface is well coated. Arrange the coated balls 2 inches apart on the prepared baking sheet (bake one sheet at a time).
- Bake at 325°F: for chewier cookies, bake 10 to 12 minutes; for crisper cookies, bake 12 to 14 minutes. Remove the sheet from the oven and transfer cookies to a cooling rack to cool completely.
- Store cooled cookies in an airtight container at room temperature for up to one week.
