Chocolate Creme de Menthe Crinkle Cookies
The ultimate sweet indulgence, Chocolate Creme de Menthe Crinkle Cookies combine rich chocolate and refreshing mint for a delightful treat. These easy-to-make cookies feature a beautiful crinkle top and a soft, chewy center that makes them perfect for any occasion. Surprise your friends and family with this crowd-pleaser tonight!
Equipment
- Mixing Bowl
- Baking Sheet
- Chef's Knife
- Wooden Spoon
- Oven
Ingredients
- 1 3/4 cup plus 2 tablespoons All-purpose flour
- 1 1/2 teaspoons Baking powder
- 1/2 teaspoon Salt
- 8 ounces Semi-sweet chocolate finely chopped
- 2 1/2 cups Sugar divided
- 1/4 cup Canola oil
- 2 tablespoons Unsalted butter melted
- 2 tablespoons Corn syrup
- 2 Large eggs
- 1 Large egg yolk
- 2 teaspoons Pure vanilla extract
- 4 drops Creme de menthe flavoring
- 1/4 cup Granulated sugar
- 1/2 cup Confectioners’ sugar
Instructions
- In a medium bowl, beat together the all-purpose flour, baking powder, and salt; set aside. This combination creates the dry mix that will help the cookies rise perfectly.
- Melt the semi-sweet chocolate in the microwave, starting at 50 percent power for one minute. Stir it and microwave for an additional 15 seconds until smooth. The chocolate should be glossy and fully melted for a rich flavor.
- In a mixer with the paddle attachment, beat together the sugar, canola oil, melted butter, and corn syrup. Mix until well combined and creamy. You want to achieve a light texture here.
- Add in the eggs, egg yolk, vanilla, and creme de menthe. Beat these ingredients in until fully incorporated. The mixture will start to look silky and smooth, filling your kitchen with a wonderful aroma.
- On low speed, beat in the melted chocolate. Watch as the chocolate darkens the batter, creating an enticing mixture full of rich flavor.
- Gradually add the dry flour mixture into the wet ingredients, mixing on low speed just until everything is combined. You should have a thick and slightly sticky dough.
- Wrap the dough tightly in plastic wrap and refrigerate for several hours or ideally overnight. This helps the flavors deepen and makes it easier to handle.
- When you’re ready to bake, preheat your oven to 325 degrees Fahrenheit. Line a baking sheet with parchment paper or a silicone mat; this ensures the cookies don’t stick.
- Roll the chilled dough into 2-inch balls. The dough should feel firm yet pliable. Place the remaining granulated sugar in one bowl and the confectioners’ sugar in another.
- Roll each cookie dough ball first in granulated sugar and then in confectioners’ sugar. This two-step process will give your cookies that beautiful crinkled look on the outside.
- Arrange the cookies 2 inches apart on the prepared baking sheet. They will spread a little, so leave enough space for that.
- Bake one sheet at a time. For crisp cookies, bake for 12 to 14 minutes; for a chewier texture, aim for 10 to 12 minutes. Keep an eye on them; they should look slightly cracked on top.
- Transfer the baked cookies to a cooling rack and allow them to cool completely. This step is crucial for achieving the perfect texture. Store the cookies in an airtight container at room temperature for up to a week.
Notes
- Cooling is Key: Allow the cookies to cool fully on the rack before storing. This prevents them from becoming soggy.
- Testing for Doneness: If they're too soft in the center, they might need a couple more minutes in the oven. Watch for the tops to crinkle and firm up.
- Chilling Time: Don't skip the refrigeration step; it’s essential for the dough to firm up and the flavors to meld beautifully.
- Rolling Technique: The two-step rolling in sugars ensures the outside stays crisp while the inside remains chewy and soft.