Chocolate Mint Snickerdoodles - Snickerdoodle Cookie Recipe! (2024)

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.

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.

Beautiful snickerdoodle cookie dough with a hint of mint.

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

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

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