Chocolate Mint Snickerdoodles

Sharing a favorite Snickerdoodle cookie recipe today! These Chocolate Mint Snickerdoodles are crispy soft and full of mint and chocolate deliciousness! A fun twist on classic snickerdoodles.

Snickerdoodle Cookie Recipe

I’ve been obsessed with snickerdoodles lately! After making the Pumpkin Spice Snickerdoodles I had all of these fun ideas. These turned out so good. Mint and cocoa….win! So fun for cookie exchanges and gift giving this Holiday season. Enjoy friends!

Be sure to check out my Pumpkin Spice Snickerdoodles and Butter Crisp Snickerdoodles for more goodness!  Follow Picky Palate on Instagram for daily recipe inspiration.

snickerdoodle recipe

Cream of tartar then a little vanilla pudding mix gives these cookies AWESOME texture.

What You’ll Need

  • butter– I use salted butter for my recipes, but unsalted butter is fine.
  • granulated sugar– This fine sugar brings the sweetness to the cookies.
  • large egg– For consistency, I uses large eggs for my cooking and baking.
  • pure vanilla extract– For best tasting results, use pure vanilla extract.
  • mint extract– Find mint extract in the baking isle of the grocery store near the vanilla and other extracts.
  • all purpose flour– Flour is the main dry ingredient in the cookies.
  • instant jello pudding mix– Find the pudding mix near the cake mixes in most grocery stores.
  • cream of tartar- Cream of tartar is a key ingredient in snickerdoodle cookie recipes.
  • kosher salt– This coarse salt is commonly used in cooking and baking.
  • unsweetened cocoa powder– Find cocoa powder in the baking isle of the grocery store. Make sure you get unsweetened.
  • ground cinnamon– Ground cinnamon is a key spice in snickerdoodle cookies.

How To Make Snickerdoodle Cookies

  1. Preheat oven to 375 degrees F. and line a large baking sheet with parchment or a silpat liner.
  2. Cream butter and sugar in stand mixer for 1 minute then add egg, vanilla and mint beating until combined. Add flour, pudding mix, cream of tartar and salt, mixing on low until combined.
  3. Place sugar cocoa powder and cinnamon into a medium bowl, stirring to combine. Roll cookie dough into 1 inch balls, roll in cocoa sugar mix then place 1 inch apart on prepared baking sheet. Bake for 10 minutes. Remove and let cool for 5 minutes before transferring.

snickerdoodle cookie dough in stand mixer

Beautiful snickerdoodle cookie dough with a hint of mint.

ready to roll snickerdoodle cookie dough into sugar

Roll each cookie dough ball in the cocoa/sugar mixture.

snickerdoodle cookie dough balls on baking sheet

Bake the cookies for about 10 minutes, cookies will spread slightly and show little cracks on top.

snickerdoodle recipe on serving plate

How To Serve

Serve cookies room temperature at your upcoming parties and gatherings.

Leftovers

Store any leftover cookies in an airtight container for up to 3 days.

Tips For Making The Best Cookies

  1. Don’t alter the recipe, use all ingredients as listed.
  2. For a more firm cookie, refrigerate your cookie dough for 24 hours before baking.
  3. Always use butter, not margarine.  ALWAYS.  I prefer salted butter for my chocolate chip cookies.
  4. Do not ever grease your cookie sheets.  Will make cookies spread and change texture.
  5. Don’t skip creaming your butter and sugars for a good 2 minutes.  Helps create a fluffy, chewy cookie.
  6. Try sprinkling dough with just a touch of salt for a perfect sweet and salty combination.
  7. Don’t overtake your cookies.  Cookies will continue to cook on hot cookie sheet when removed from oven.
  8. Let cookies cool completely before storing in containers. This will keep their crispness
Chocolate Mint Snickerdoodles

Chocolate Mint Snickerdoodle Recipe

These Chocolate Mint Snickerdoodles are a fun twist on the classic cookie recipe! Crispy on the outside and soft on the inside, and full of mint and chocolate flavor.
Course: Dessert
Cuisine: American
Prep Time 10 mins
Cook Time 10 mins
Total Time 20 mins
Servings: 30
Calories: 54kcal
Author: Jenny
Cost: $15
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Equipment

  • Oven
  • mixing bowl or stand mixer
  • measuring cups
  • measuring spoons
  • cookie scoop
  • mixing bowl
  • baking sheet

Ingredients

  • 1 stick unsalted butter softened
  • 3/4 cup granulated sugar
  • 1 large egg
  • 1/2 teaspoon pure vanilla extract
  • 10 drops peppermint essential oil or 1 teaspoon mint extract
  • 1 1/4 cups all purpose Gold Medal Flour
  • 3 tablespoons instant vanilla Jello Pudding Mix about 1/2 of 3.4 oz box
  • 1 teaspoon cream of tartar
  • 1/4 teaspoon kosher salt
  • 1/4 cup granulated sugar
  • 1 teaspoon unsweetened cocoa powder
  • 1/2 teaspoon ground cinnamon

Instructions

  • Preheat oven to 375 degrees and line a large baking sheet with parchment or a silpat liner.
  • Cream butter and sugar in stand mixer for 1 minute then add egg, vanilla and mint beating until combined. Add flour, pudding mix, cream of tartar and salt, mixing on low until combined.
  • Place sugar cocoa powder and cinnamon into a medium bowl, stirring to combine. Roll cookie dough into 1 inch balls, roll in cocoa sugar mix then place 1 inch apart on prepared baking sheet. Bake for 10 minutes. Remove and let cool for 5 minutes before transferring.

Nutrition

Calories: 54kcal | Carbohydrates: 12g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Cholesterol: 6mg | Sodium: 31mg | Potassium: 24mg | Fiber: 1g | Sugar: 8g | Vitamin A: 8IU | Calcium: 2mg | Iron: 1mg
Keywords: chocolate mint cookies, easy snickerdoodle recipe, snickerdoodle cookies

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24 Responses
  1. Jocelyn @BruCrew Life

    I’m loving the chocolate mint twist to these awesome cookies! Baking is what I do when I’m stressed too 🙂

  2. Love CompassionateLee

    Snickerdoodles are my favorite cookies. Could this recipe really take them to the next level…I will have to try it and find out. Happy Thursday, Jenny 🙂

  3. Alicia Clinton

    Your directions, see below in quotes, mention pumpkin spice and a cocoa mix was that just a typo from the stressed comment – “3. Place sugar and pumpkin pie spice into a medium bowl, stirring to combine. Roll cookie dough into 1 inch balls, roll in cocoa sugar mix then place 1 inch apart on prepared baking sheet. Bake for 10 minutes. Remove and let cool for 5 minutes before transferring.” Sorry I was just so intrigued about both variations and especially because you said cookie exchanges. Thanks for clarifying.

      1. Alicia Clinton

        I’m going to test them out soon, hoping to add to my cookie exchange list. We make a variety, especially when you are taking and baking 10 dozen cookies. Getting excited, thanks!

  4. Sharana @ Living THe Sweet Life Blog

    Yuummm – my best friend LOVES mint and chocolate – she would go crazy for these cookies!!

  5. Melanie @ Carmel Moments

    What a fab combo. Especially for this mint lover. Mmm…
    Pinned.
    Have an awesome day Jenny!
    xo

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