Recipe Image

Chocolate-Mint Crinkle Cookies

  • 50 m
  • 1 h 30 m
Diabetic Living Magazine
“No need to avoid the dessert table when you bring these lightened-up cookies to the party. These chocolate goodies are rolled in powdered sugar before baking and the end result is as tasty as it is beautiful.”


    • 4 ounces unsweetened chocolate, chopped
    • 6 tablespoons butter
    • 1½ cups granulated sugar (see Tip)
    • 2 teaspoons baking powder
    • ¼ teaspoon baking soda
    • ¼ teaspoon salt
    • 3 eggs, lightly beaten
    • ¼ cup plain fat-free Greek yogurt
    • 1 teaspoon vanilla
    • ¼ teaspoon mint (not peppermint) extract
    • 1½ cups all-purpose flour
    • ½ cup whole-wheat flour
    • ⅓ cup unsweetened cocoa powder
    • ⅔ cup powdered sugar


  • 1 In a small saucepan cook and stir chocolate and butter over low until melted; cool slightly.
  • 2 In a large bowl stir together the sugar, baking powder, baking soda and salt. Stir in chocolate mixture. Stir in eggs, yogurt, vanilla and mint extract. In a small bowl stir together both flours and cocoa powder; stir into chocolate mixture until combined. Cover and chill dough until firm enough to handle (about 30 minutes).
  • 3 Preheat oven to 350°F. Shape dough into 1½-inch balls. Roll balls in powdered sugar; place 2 inches apart on an ungreased cookie sheet. Bake 8 minutes or just until edges are firm. Cool on cookie sheet 2 minutes. Remove; cool on a wire rack.
  • Tip: We do not recommend a sugar substitute for this recipe.
  • Variation: For smaller cookies, prepare as above, except shape dough into 1-inch balls. Bake 7 minutes or just until edges are firm. Makes about 80 cookies (2 per serving).
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