Chocolate cookie dough, with peppermint extract added to the batter, and then cookie dough balls rolled in spearmint sugar. Like a Girl Scout Thin Mint cookie….but a million times better (sorry Girl Scouts!). Plus that crackle finish from rolling in spearmint sugar and powdered sugar!! These cookies are easy to make and cheaper than the Girl Scout variety.
I made these cookies special for Ethan and his first day of 5th grade. Ethan loves chocolate (the darker the better) and mint. And he loves coffee flavored ice cream and treats. A 10-year old with the palate of an adult hahahaha. Take this boy to the grocery store and tell him he can get a candy bar, and he will grab a Hershey’s Special Dark Chocolate bar. No joke!
So to celebrate Ethan’s first day school, I had to make him some cookies! Something yummy for after school and to put in his lunch for the rest of the week 🙂
So while Ethan was enjoying his first day of school, I was in the kitchen baking these cookies up just in time for him to get out of school!
I used Allstar Organics Spearmint Sugar that Foodlyn sent me! I love the soft, fluffy texture of their sugars…it’s like sugar dust 🙂 You can buy their sugar online at Foodlyn and have it delivered directly to your doorstep. How easy is that?!
Chocolate Mint Crackle CookiesPrint Recipe
- COOKIE DOUGH:
- 1/2 cup unsalted butter, room temperature
- 1 cup light brown sugar, packed
- 2 eggs, room temperature
- 1 teaspoon peppermint extract (I used LorAnn Oils Peppermint Bakery Emulsion)
- 3/4 cup unsweetened cocoa powder
- 1-1/4 cups all-purpose flour
- 1-1/2 teaspoons baking powder
- pinch of salt
- 2 tablespoons powder sugar
- 2 tablespoons Allstar Organics Spearmint Sugar
In the bowl of your stand mixer, affixed with the paddle attachment, add the butter and beat on medium-high speed until creamy. Add the brown sugar to the butter and mix until light and fluffy. Change the mixer to low speed and add the eggs, one at a time, into the mixture. Mix the first egg in completely before adding the second egg. Add the peppermint extract into the mixer. Change mixer to medium-high speed and mix the batter until light and fluffy and all ingredients are incorporated.
Change the mixer to low speed and slowly add the cocoa powder, flour, baking powder and salt. Mix until barely combined. Remove the bowl from the mixer and use a rubber scraper to ensure all ingredients are fully incorporated. Place cookie dough in the freezer for 30-mintes to chill.
Once dough has chilled, preheat the oven to 350-degrees and line two cookie sheets with parchment paper. Prepare the topping by combining the powder sugar with the spearmint sugar in a small bowl.
Remove the cookie dough from the freezer and use a standard sized cookie scoop to scoop cookie dough balls. Roll the cookie dough balls completely in the sugar topping. Place cookie dough balls a few inches apart on the cookie sheets.
Bake cookies one sheet at a time, in 350-degree oven, for 13-minutes. Let cookies set on the cookie sheet for 2-minutes before transferring to a wire rack to cool completely.
Store cookies in an airtight container at room temperature. Cookies will stay fresh for several days.
A plate of homemade cookies ready for Ethan after a long day at school! Can you see the hint of green from the spearmint sugar?!
What was your favorite after school snack?! Cookies were always my favorite…or a huge bowl of ice cream. Or way too much candy. My mom went back to work full time once I was in middle school, so with no parents home, I probably didn’t make the best snack choices after school hehehe. But you’re only a kid once 😉