Happy Friday! Today is National Cookie Day and I’m celebrating with these Chocolate Mickey Crinkle Cookies! Chocolate crinkle cookies are something I typically associate with Winter and Christmas and so it feels appropriate to kick off December with these fun Mickey shaped versions! These rich chocolate cookies have crunchy crinkled outside and a soft moist inside. A coat of powdered sugar gives them a pretty snow dusted look.
These cookies are pretty straightforward to make. Since they’re pretty filling and we’re still working though our Thanksgiving pies, I made a small batch (about 6-8 cookies). If you’re looking to make more than that, go ahead and double the recipe!
To start, melt the chocolate using a double boiler or the microwave. I’ve done it both ways for this recipe and both have worked. This time I used the microwave and simply placed the chocolate in a microwave safe bowl and microwaved it, stirring every 30 seconds, until it was smooth. Set the chocolate aside and let it cool while you assemble the other ingredients.
In a small bowl, combine the flour, cocoa powder, baking powder, and salt. Then, beat the butter and the brown sugar in a medium bowl until light and fluffy. Add the egg, vanilla, and melted chocolate and beat until combined. On low speed, beat in half of the flour mixture followed by the milk. Add the second half of the flour mixture and beat until combined. Wrap the dough in plastic wrap and place in the refrigerator to chill until firm, about 2 hours.
Once the dough has chilled, preheat the oven to 350 F and line two baking sheets with parchment paper. Place a couple spoonfuls of granulated sugar into a small bowl and a couple spoonfuls of powdered sugar into a small bowl.
Make six 1-inch dough balls and 12 1/2-inch dough balls. These will make the Mickey face and ears. Starting with the larger balls, roll each ball in the granulated sugar and then in the powdered sugar. Place the rolled balls on the baking sheets, two inches apart from each other. Then, roll the smaller balls in the two sugars and place two balls at the top of each larger ball to make Mickey ears. Gently press them together and bake until the tops are cracked, about 14 minutes. Place the entire baking sheet on a wire rack and let cool completely.
Enjoy these Chocolate Mickey Crinkle Cookies with a glass of your favorite milk!
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Chocolate Mickey Crinkle Cookies
Ingredients
Chocolate Crinkle Cookies
- 4 ounces bittersweet chocolate, chopped
- 10 tablespoons all-purpose flour
- 4 tablespoons unsweetened cocoa powder
- 1 teaspoon baking powder
- ⅛ teaspoon salt
- ¼ cup unsalted butter, softened
- ¾ cup light brown sugar, packed
- 1 large egg
- ½ teaspoon vanilla extract
- 2 ½ tablespoons milk
- granulated sugar, for rolling
- powdered sugar, for rolling
Instructions
Chocolate Crinkle Cookies
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Melt the chocolate using a double boiler or in the microwave, stirring every 30 seconds. Set aside to cool.
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In a small bowl, combine the flour, cocoa powder, baking powder, and salt. Set aside.
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In a medium bowl, beat the butter and brown sugar together until light and fluffy, about 2-3 minutes. Add the egg, vanilla, and melted chocolate and beat until combined. On low speed, beat in half of the flour mixture, then the milk, and then the second half of the flour mixture. Beat until combined.
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Wrap the dough in a piece of plastic wrap and chill in the refrigerator until firm, about 2 hours.
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Preheat the oven to 350 F. Line two baking sheets with parchment paper. Place a couple spoonfuls of granulated sugar in a small bowl and a couple spoonfuls of powdered sugar in a small bowl.
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Make 6 1-inch dough balls and 12 ½-inch dough balls. Roll each dough ball in granulated sugar and then in powdered sugar. Place the 4 large dough balls on the one baking sheet, 2 inches apart from each other. Place two small dough balls at the top of each large dough ball to make Mickey ears.
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Bake for 14 minutes or until the top surface is cracked. Place the entire baking sheet on a wire rack and let cool.
Recipe Notes
adapted from Martha Stewart