This Chocolate Mint Snickerdoodle recipe is a delightful twist on the classic. Crispy on the edges, soft in the center, and packed with mint and chocolate flavor — perfect for holiday cookie exchanges or gifting.
For more snickerdoodle variations, check out the pumpkin spice and butter crisp versions.
Snickerdoodle Cookie Recipe
I’ve been loving snickerdoodles lately and wanted to play with mint and cocoa. These chocolate mint snickerdoodles turned out wonderfully — a festive, flavorful cookie that’s easy to make and beautiful to share.
Why You’ll Love This Recipe
- Delicious Twist: The combination of mint and cocoa gives the classic snickerdoodle a bright, chocolatey lift.
- Simple Steps: The recipe uses straightforward techniques and common ingredients, so it’s approachable for any home baker.
- Great For Gifts: These cookies travel well and make a lovely homemade gift for neighbors and friends.
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What You’ll Need To Make Snickerdoodle Cookies
Below are the main ingredients for Chocolate Mint Snickerdoodles. Refer to the recipe card at the end for exact amounts and full instructions.
- Butter – softened; either salted or unsalted will work.
- Granulated Sugar – for the dough and coating.
- Large Egg – for structure and moisture.
- Pure Vanilla Extract – enhances the cookie flavor.
- Mint Extract or Peppermint Oil – provides the minty note; use sparingly.
- All-Purpose Flour – the base of the dough.
- Instant Pudding Mix – adds tenderness and keeps cookies soft.
- Cream of Tartar – traditional in snickerdoodles for tang and chew.
- Kosher Salt – balances sweetness.
- Unsweetened Cocoa Powder – for the chocolate coating.
- Ground Cinnamon – classic spice for snickerdoodles.
How To Make Snickerdoodle Cookies
Preheat and Prep. Preheat your oven to 375°F and line a baking sheet with parchment paper or a silicone liner.
Cream Butter and Sugar. Beat the softened butter with the sugar until light, about a minute. Add the egg, vanilla, and mint, and beat until combined.
Add Dry Ingredients. Mix in the flour, pudding mix, cream of tartar, and salt on low speed until just combined.
Shape the Dough. In a medium bowl, combine granulated sugar, cocoa powder, and cinnamon. Roll the dough into 1-inch balls, then roll each ball in the cocoa-sugar mixture.
Bake. Place the coated dough balls about 1 inch apart on the prepared baking sheet. Bake for 10 minutes. Let cookies rest on the sheet for 5 minutes before transferring to a rack to cool completely.
Recipe Tips For Success
- Use Good Ingredients. High-quality butter, vanilla, and cocoa improve the final flavor.
- Don’t Overmix. Mix only until the dough comes together to keep the texture tender.
- Cool Slightly Before Moving. Allow cookies to set on the pan for 5–10 minutes to retain shape and texture.
How To Serve
Serve the cookies at room temperature. They pair well with coffee, hot chocolate, or tea for a festive treat.
Leftovers
Store any leftover cookies in an airtight container at room temperature for up to 3 days. For longer storage, freeze in a sealed container for up to a month.
You Might Also Like
- Salted Caramel Stuffed Cookies
- Malted Oreo Chocolate Chip Cookies
- Peanut Butter Pudding Cookies
Chocolate Mint Snickerdoodle Recipe
Equipment
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Oven
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Stand mixer or mixing bowl
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Measuring cups and spoons
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Cookie scoop or spoon
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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 flour
- 3 tablespoons instant vanilla Jello pudding mix about half of a 3.4 oz box
- 1 teaspoon cream of tartar
- 1/4 teaspoon kosher salt
- 1/4 cup granulated sugar (for coating)
- 1 teaspoon unsweetened cocoa powder
- 1/2 teaspoon ground cinnamon
Instructions
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Preheat oven to 375°F and line a large baking sheet with parchment or a silicone liner.
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Cream the butter and sugar for about a minute. Add the egg, vanilla, and mint and beat until combined. Add the flour, pudding mix, cream of tartar, and salt, mixing on low until just combined.
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Mix the coating: combine the 1/4 cup sugar, cocoa powder, and cinnamon. Roll dough into 1-inch balls, coat in the cocoa-sugar mixture, and place about 1 inch apart on the prepared sheet. Bake 10 minutes, then cool on the sheet for 5 minutes before transferring to a rack.