Mint Chocolate Snickerdoodles
Prep
15 mins
Cook
30 mins
Servings
4
Difficulty
Easy
These mint chocolate snickerdoodles are my favorite way to satisfy a sweet craving without spending hours in the kitchen. The best part? You can have them ready in under an hour, making them perfect for weeknight baking or last minute gatherings. I love that the dark cocoa and chocolate chips provide powerful antioxidants while the warm spices of cinnamon and ginger add incredible depth to every bite. The fresh peppermint extract gives them an unexpected twist that guests always ask about, and honestly, the whole recipe is so simple that even beginners can pull it off beautifully.
Ella x
Ingredients
- 400 gall-purpose flour
- 250 ggranulated sugar
- 200 gunsalted butter
- 50 gdark brown sugar
- 75 gunsweetened cocoa powder
- 20 gground cinnamon
- 15 gground ginger
- 10 gsalt
- 50 gconfectioner's sugar
- 5 mlpeppermint extract
- 200 gdark chocolate chips
- 200 mlmilk
Detail level
Instructions
- 1
Preheat the oven to 180°C (350ºfF). Line a baking sheet with parchment paper.
- 2
In a medium-sized bowl, whisk together flour, baking powder, and salt.
- 3
In a large bowl, cream together butter and sugars until light and fluffy. Add peppermint extract and mix well.
- 4
Gradually add flour mixture to wet ingredients, mixing until a dough forms. Stir in confectioner's sugar.
- 5
Cover the dough and refrigerate for at least 30 minutes.
- 6
In a separate bowl, melt chocolate chips in the microwave or over a double boiler.
Tip: Optional: Add a few drops of peppermint extract to the melted chocolate for extra flavor.
- 7
Roll dough into balls, about 2 cm in diameter. Roll each ball in melted chocolate to coat, then tap off excess chocolate.
- 8
Place balls onto prepared baking sheet, leaving about 2 cm of space between each cookie.
- 9
Bake for 10-12 minutes, or until edges are set and centers are slightly soft.
- 10
Remove from oven and let cool on baking sheet for 5 minutes before transferring to a wire rack to cool completely.
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