Name: Chocolate Mint Snowtop Cookies Recipe
Prep time: 20 min
Cook time: 12 min
Total time: 1 h 32 min
Cuisine: American
Ingredients: 1 cup all-purpose flour; ½ cup unsweetened cocoa powder; 1 tsp baking powder; ¼ tsp salt; 4 tbsp unsalted butter (softened); ⅔ cup granulated sugar; 1 large egg; 1 tsp peppermint extract; 4 oz semisweet or dark chocolate (melted and slightly cooled); ½ cup powdered sugar (for coating)

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If there’s one treat that can instantly spark holiday nostalgia, it’s Chocolate Mint Snowtop Cookies. Imagine a soft, fudgy center wrapped in a fresh whisper of peppermint, all dressed in a dazzling coat of powdered sugar like the first snowfall of winter. These cookies bring together the best of chocolatey decadence and cool mint, making each bite a little celebration—whether you’re sharing them at a festive gathering or enjoying a moment of indulgence with a cup of coffee.

Chocolate Mint Snowtop Cookies Recipe - Recipe Image

Ingredients You’ll Need

Gathering your ingredients for Chocolate Mint Snowtop Cookies is a breeze, and each one has a purpose: from creamy butter for richness, to cocoa for depth, and that touch of peppermint that sets these cookies apart. With just a few essentials and a bit of creative flair, you’ll have everything you need for this irresistible batch.

1 cup all-purpose flour: This is the sturdy base that gives your cookies shape and helps them hold together as they bake.
½ cup unsweetened cocoa powder: Bold, rich chocolate flavor that makes the cookies intensely fudgy—use a good quality cocoa for best results.
1 tsp baking powder: Gives your cookies just enough lift for a tender, cakey bite.
¼ tsp salt: Balances sweetness and enhances all the other flavors.
4 tbsp unsalted butter (softened): Adds richness and ensures a soft, chewy crumb.
⅔ cup granulated sugar: Sweetens the dough and gives a lovely structure.
1 large egg: Binds everything together for a soft, satisfying texture.
1 tsp peppermint extract: Adds that beautiful, cooling minty taste that makes these cookies so special.
4 oz semisweet or dark chocolate (melted and slightly cooled): Doubles down on the chocolate flavor for a deep, melt-in-your-mouth richness.
½ cup powdered sugar (for coating): Provides that iconic snow-dusted top and a sweet finish.

How to Make Chocolate Mint Snowtop Cookies

Step 1: Combine the Dry Ingredients

In a medium bowl, whisk together the flour, cocoa powder, baking powder, and salt. This step ensures the cocoa and leavening are evenly distributed, so every cookie comes out perfectly soft and chocolatey with just the right texture.

Step 2: Cream Butter and Sugar

In a large mixing bowl, beat the softened butter with granulated sugar until the mixture turns light and fluffy. This creates air pockets, which help the cookies rise and give them that desirable crinkle top.

Step 3: Add Egg and Peppermint

Crack in the egg and pour in the peppermint extract. Beat everything together until smooth—the peppermint will perfume the dough, adding just the right amount of minty zing to balance the chocolate.

Step 4: Incorporate Melted Chocolate

Gently mix in your melted (and slightly cooled) chocolate. This step is pivotal for that deep, brownie-like texture and flavor that sets Chocolate Mint Snowtop Cookies apart from your average crinkle cookie.

Step 5: Blend Dry and Wet Mixtures

Gradually add the dry ingredient mixture to the wet, stirring just until combined. The dough will be sticky, but that means you’re on the right track. Resist overmixing for the softest outcome!

Step 6: Chill the Dough

Cover the dough and chill it in the refrigerator for at least an hour. Chilling is your secret weapon—it helps develop the flavors and firms up the dough, so it’s easier to roll and bake into beautiful cookies that don’t spread too much.

Step 7: Shape and Roll in Powdered Sugar

Scoop out tablespoon-sized portions of dough, roll them into balls, then give them a good, generous roll in powdered sugar. This is what creates those magical, snowy tops as the cookies bake and crack open.

Step 8: Bake to Perfection

Arrange cookie dough balls on a parchment-lined baking sheet, spacing them about 2 inches apart. Bake in a 350°F oven for 10–12 minutes until the tops are cracked and the edges are just set. Let them cool on the tray briefly before transferring to a wire rack. Voilà—the signature look and aroma of Chocolate Mint Snowtop Cookies await!

How to Serve Chocolate Mint Snowtop Cookies

Garnishes

While these cookies shine on their own, you can sprinkle them with extra powdered sugar for a fresh snow-dusted appearance. For a festive look, top a few with crushed peppermint candies right after baking—the red and white flecks add color and an extra pop of mint flavor.

Side Dishes

Pairing your Chocolate Mint Snowtop Cookies with a tall glass of cold milk is classic and never fails. For an adult twist, serve them with coffee, espresso, or even a hot chocolate topped with whipped cream for good measure. The cool mint plays perfectly with cozy, creamy drinks.

Creative Ways to Present

Get playful by stacking the cookies in cellophane bags tied with ribbon for easy gifting, or arrange them on a platter surrounded by fresh mint leaves for a burst of color. For a showstopping dessert, layer the cookies in a trifle with chocolate mousse and whipped cream—pure decadence!

Make Ahead and Storage

Storing Leftovers

These cookies will keep in an airtight container at room temperature for up to 4 days. The powdered sugar may absorb a bit, but a quick dusting before serving brings back the “snowtop” charm. They stay soft and delicious, perfect for nibbling all week long.

Freezing

Chocolate Mint Snowtop Cookies freeze remarkably well. Once cooled, pack them in layers with parchment between each layer to avoid sticking. They’ll keep for up to 2 months—just thaw at room temperature when you’re ready for a sweet, minty treat.

Reheating

If you’d like to experience that fresh-from-the-oven warmth, pop a cookie in the microwave for 8–10 seconds. The chocolate will soften slightly, and the mint aroma will gently fill your kitchen, making it nearly impossible to eat just one.

FAQs

Can I use milk chocolate instead of dark chocolate?

You can! Milk chocolate will give the cookies a sweeter, milkier flavor and a slightly less intense chocolate note. It’s a fun twist if you prefer a lighter chocolate profile.

What if I don’t have peppermint extract?

If you’re out of peppermint extract, try using crushed peppermint candies or even a drop of spearmint extract—just be cautious with the amount, as other mint extracts can be stronger or more herbal.

How far in advance can I make the dough?

You can prepare the dough up to two days ahead. In fact, chilling overnight lets the flavors develop even more. Just cover tightly and store in the fridge until you’re ready to bake.

Why did my cookies not crack on top?

This can happen if your dough is too warm going into the oven, so be sure to chill well. Also, make sure you roll the dough balls generously in powdered sugar for that signature cracking snowtop effect.

Can I double the recipe?

Absolutely! Chocolate Mint Snowtop Cookies double beautifully. Simply double all ingredients and enjoy a bigger batch for sharing, gifting, or freezing for later happiness.

Final Thoughts

There’s something simply magical about whipping up a batch of Chocolate Mint Snowtop Cookies, especially when their sweet minty aroma fills your kitchen. Whether you’re baking for a holiday, a special occasion, or just a night in, these cookies deliver pure joy with every bite. Don’t wait—gather your ingredients and treat yourself and loved ones to this irresistible chocolate-mint tradition!

Chocolate Mint Snowtop Cookies Recipe

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4.9 from 14 reviews

Author: admin
Total Time: 1 hour 32 minutes (including chilling)
Yield: 24 cookies 1x
Diet: Vegetarian

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Description

Indulge in the rich chocolaty goodness and refreshing minty flavor of these delightful Chocolate Mint Snowtop Cookies. These cookies are perfect for the holiday season or any time you crave a sweet treat with a hint of mint.

Ingredients

Scale

Dry Ingredients:

1 cup all-purpose flour
½ cup unsweetened cocoa powder
1 tsp baking powder
¼ tsp salt

Wet Ingredients:

4 tbsp unsalted butter (softened)
⅔ cup granulated sugar
1 large egg
1 tsp peppermint extract
4 oz semisweet or dark chocolate (melted and slightly cooled)
½ cup powdered sugar (for coating)

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Instructions

Dry Ingredients: In a medium bowl, whisk together the flour, cocoa powder, baking powder, and salt.
Wet Ingredients: In a large bowl, beat the butter and granulated sugar until light and fluffy. Add the egg and peppermint extract and beat until combined. Mix in the melted chocolate until smooth.
Combining: Gradually add the dry ingredients and mix just until combined. Cover the dough and refrigerate for at least 1 hour, or until firm.
Baking: Preheat oven to 350°F and line a baking sheet with parchment paper. Scoop tablespoon-sized portions of dough, roll into balls, and coat generously in powdered sugar. Place on baking sheet, spacing them about 2 inches apart. Bake for 10–12 minutes, or until the tops are cracked and the edges are set. Let cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.