Chocolate Snow Cap Cookies
Submitted by amanda007
Chocolate crinkle cookies with a hint of mint, rolled in powdered sugar before baking. They crack open in the oven to reveal fudgy chocolate beneath a snowy white shell.
YIELD
1 dozen cookiesPREP
10 minCOOK
15 minREADY
These are the cookies that look like they just came in from a snowstorm.
Rich bittersweet chocolate dough laced with mint extract gets rolled into balls, tossed in powdered sugar, and baked until the surface cracks wide open. The result is a fudgy, dark cookie peeking through a dusting of white.
That touch of mint? It lifts the whole cookie without screaming “candy cane." Just a cool whisper behind all that chocolate.
Pro Tips
- Chill the dough for the full 2 hours. It needs to be firm enough to roll into balls without sticking to your hands.
- Be generous with the powdered sugar coating. A thick layer gives you the best crackle pattern.
- Don’t overbake. They should still look slightly soft in the center when you pull them out.
Ingredients
Directions
Sift first three dry ingredients; cream butter, sugar, eggs and extract.
Add chocolate.
Add dry ingredients alternately with milk.
Divide dough in half.
Cover tightly and chill for 2 hours.
Shape in 1 inch balls and roll in powdered sugar.
Bake at 350℉ (180℃) for 12 to 15 minutes on greased cookie sheet.
These “crackle” during baking, so that the appearance is that of a “cracked” surface with powdered sugar on the higher parts of the surface.
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