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Nov
12
2018
Chocolate Mint Snickerdoodles
Sharing a favorite Snickerdoodle recipe today! These Chocolate Mint Snickerdoodles are crispy soft and full of mint and chocolate deliciousness! Such a fun twist on classic snickerdoodles.
Snickerdoodle 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.
Cream of tartar then a little vanilla pudding mix gives these cookies AWESOME texture. Obsessed.
Beautiful snickerdoodle cookie dough with a hint of mint.
Roll these babies in the cocoa/sugar mixture.
Time to bake!
Tips For Making The Best Cookies
- Don’t alter the recipe, use all ingredients as listed.
- For a more firm cookie, refrigerate your cookie dough for 24 hours before baking.
- Always use butter, not margarine. ALWAYS. I prefer salted butter for my chocolate chip cookies. Try it!
- Do not ever grease your cookie sheets. Will make cookies spread and change texture.
- Don’t skip creaming your butter and sugars for a good 2 minutes. Helps create a fluffy, chewy cookie.
- Try sprinkling dough with just a touch of salt for a perfect sweet and salty combination.
- Don’t overtake your cookies. Cookies will continue to cook on hot cookie sheet when removed from oven.
- Let cookies cool completely before storing in containers. This will keep their crispness
- Store leftover cookies in an airtight container for 3 days room temperature.
Chocolate Mint Snickerdoodle Recipe
Prep Time
10 mins
Cook Time
10 mins
Course:
Dessert
Cuisine:
American
Keyword:
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Servings: 30
Calories: 54 kcal
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 Facts
Chocolate Mint Snickerdoodle Recipe
Amount Per Serving
Calories 54
Calories from Fat 9
% Daily Value*
Fat 1g2%
Saturated Fat 1g6%
Cholesterol 6mg2%
Sodium 31mg1%
Potassium 24mg1%
Carbohydrates 12g4%
Fiber 1g4%
Sugar 8g9%
Protein 1g2%
Vitamin A 8IU0%
Calcium 2mg0%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.
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What a fab combo. Especially for this mint lover. Mmm…
Pinned.
Have an awesome day Jenny!
xo
Love the chocolate mint twist!
Oh girl, I am making these!!!
I LOVE the addition of mint and chocolate to these, so festive!
Now, these are so genius!! Can’t wait to try!!
What an awesome twist on an old classic Jenny!
Yuummm – my best friend LOVES mint and chocolate – she would go crazy for these cookies!!
I love that you added mint to these snickerdoodles, such a great combo!!!
My hubby loves snickerdoodles, and this seems like such a fun twist!!!
These are so awesome, love the flavors!
Yummy! Love these for the holidays!
Such playful snickerdoodles!!
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.
Thanks for catching that Alicia! Just edited that. No pumpkin spice in this recipe 🙂
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!
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 🙂
Delicious! What a great new take on a snickerdoodle!
I’m loving the chocolate mint twist to these awesome cookies! Baking is what I do when I’m stressed too 🙂
Baking is nice therapy right?! xo
LOVE mint…would’ve never thought of this…amazing idea!! 🙂
I would love to try these snickerdoodles today! is there any way to substitute pudding?
You can leave the pudding mix out 🙂
Love these cookies. So great for the holiday cookie platters.
-Jamie
Made these last weekend and they were so yummy! Have a new obsession!