Chocolate Mint Snow-Top Cookies
Submitted by seba
Fudgy mint chocolate crinkle cookies coated in powdered sugar with crackled tops. Makes 3 dozen chewy cookies with cool minty flavor in just 30 minutes.
YIELD
36 servingsPREP
15 minCOOK
10 minREADY
30 minThese snow-top cookies are basically crinkle cookies with a minty twist. The dough is loaded with mint chocolate morsels that melt right into the batter, giving every bite a cool, fudgy center under that signature crackled powdered sugar shell.
Roll them in confectioners’ sugar before baking and watch the magic happen in the oven. The tops crack and split while the sugar stays white, creating that gorgeous snowy contrast against the dark chocolate.
They’re soft and chewy straight from the oven, and they firm up just enough as they cool to hold their shape on a cookie platter.
Pro Tips
- Freeze the dough for the full 20 minutes before rolling; soft dough won’t hold its shape and the cookies will spread too thin
- Roll generously in powdered sugar for the best crackle effect; a light dusting won’t give you those dramatic white ridges
- Pull them from the oven when the tops just start to crack; they’ll look underdone but will set up on the sheet
Variations
- Swap mint chips for regular semi-sweet morsels and add 1 tsp peppermint extract for more control over the mint intensity
- Roll in a mix of powdered sugar and cocoa powder for a double-chocolate snow effect
- Add ½ cup chopped Andes mints to the dough for extra mint crunch
Ingredients
Directions
In small bowl, combine flour, baking powder and salt; set aside.
Over hot (not boiling) water, melt 1 cup Nestle Toll House mint flavored semi-sweet chocolate morsels, stirring until smooth; set aside.
In large mixer bowl, beat butter and granulated sugar until creamy.
Add melted mint flavored semi-sweet chocolate morsels and vanilla extract.
Beat in eggs.
Gradually beat in flour mixture. Stir in remaining ½ cup mint flavored semi-sweet chocolate morsels.
Wrap dough in plastic wrap and freeze until firm, about 20 minutes.
Preheat oven to 350℉ (180℃).
Shape dough into 1” balls; coat with confectioners’ sugar.
Place on ungreased cookie sheets.
Bake 10 to 12 minutes until tops appear cracked.
Let stand on cookie sheets 5 minutes.
Remove from cookie sheets; cool completely.
Makes about 3 dozen cookies.
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