Amish Snowtop Cookies - also known as chocolate peppermint crinkles - are soft, chewy, and covered in a snowy layer of powdered sugar that cracks beautifully as they bake. Whether you call them crinkle cookies or snowtop cookies, this chocolate-mint classic is always a favorite during the holidays.
With crisp edges, fudgy centers, and a refreshing peppermint bite, these cookies are everything I want in a Christmas cookie! They're easy to make, freeze beautifully, and look stunning on any cookie tray.
Why You'll Love These Snowtop Cookies
- Festive and beautiful: The powdered sugar "snow" gives them that classic Christmas cookie look.
- Perfect chocolate-mint balance: The flavor is rich, cool, and irresistible (especially if you love Andes mints).
- Soft, chewy texture: Slightly crisp on the edges, soft and fudgy in the center.
- Great for gifting: They hold their shape, pack well, and stay fresh for days.
- Freeze well: Perfect for holiday batching or making ahead.
Ingredients
- Chocolate Chip Mint Morsels - Give the cookies their main chocolate-mint flavor and create a smooth, rich base when melted.
- Butter - Adds richness and helps create a soft, tender texture. (I use salted butter.)
- White Sugar - Sweetens the dough and helps create lightly crisp edges.
- Peppermint Extract - Gives that fresh, cool flavor that pairs perfectly with chocolate.
- Vanilla Extract - Adds depth and rounds out the mint.
- Eggs - Bind everything together and give the cookies a soft, chewy structure.
- All-Purpose Flour - Forms the dough and provides stability. (It's important not to overmix the dough once the flour is added.)
- Baking Powder - Helps the cookies rise and form the classic crinkle top. (I always recommend using aluminum-free baking powder.)
- Salt - Balances sweetness and enhances flavor.
- Chocolate Chips - Add extra pops of chocolate throughout.
- Powdered Sugar (for dipping) - Creates the snowy, crackled finish.
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How to Make Chocolate Snowtop Cookies
- Melt the mint morsels.
- Melt in a saucepan over low heat (stirring often), or in the microwave in 30-second intervals, stirring until smooth.
- Cream the butter and sugar in a large bowl.
- Beat until light and fluffy.
- Add the melted chocolate + flavored extracts.
- Mix until fully combined.
- Add the eggs.
- Mix well until smooth and glossy.
- Combine dry ingredients.
- In a separate bowl, whisk the flour, baking powder, and salt, then add to the wet mixture along with extra chocolate chips.
- Chill the dough.
- Wrap and freeze for 20 minutes to make rolling easier. The dough is pretty soft when finished mixing, so freezing it for 20 minutes or letting it chill for an hour will make the dough easier to handle for dipping.
- Roll and coat.
- Scoop or shape 1-inch balls and roll in powdered sugar (or dip just the tops).
- Bake.
- Bake at 350° for 10 -12 minutes, or until set and the tops are crackled.
- Cool and store.
- Let rest on the tray for a minute, then transfer to a wire rack to cool. Store in airtight containers. These cookies also freeze well, so I recommend placing some of them into the freezer to keep them fresh longer. Thaw and enjoy!
What Kind Of Mint Morsels Would I Use?
This Andes Mint Chocolate Crinkle Cookies recipe calls for melted mint morsels. But sometimes mint morsels (mint chocolate chips) can be hard to find.
So if you can't find mint morsels/chips, use Andes mint chips, or you could cut up Andes mints and melt those instead.
You can also substitute them with semi-sweet chocolate chips and add extra peppermint flavor if desired.
Amish Christmas Cookie Recipes
Do the Amish Celebrate Christmas? Read more about that here.
Growing up Amish, Christmas meant baking mountains of cookies and sharing them with our neighbors. These Snowtop Cookies always bring me right back to those memories. They're simple, nostalgic, and absolutely delicious.
These were some of the cookies that we made every year:
Peppermint and chocolate are a match made in heaven. And for some reason, I tend to lean towards that combination when planning my Christmas cookie-baking list. So this is one of those recipes that finds its way onto my list. And they are a lovely addition to cookie plates with their snow-covered, crackled tops.
They taste even better than they look. With a combination of chocolate and mint, crisp edges, and chewy centers, these snow-top cookies keep calling my name. 🙂
I hope you enjoy this Amish recipe for snowtop chocolate mint cookies. If you try them, I'd love it if you left a comment and star rating below. Thank you!
📖 Recipe Card
Amish Snowtop Cookies Recipe
Ingredients
- 1 c. chocolate chip mint morsels
- 6 Tbsp. butter (softened)
- ¾ c. white sugar
- 1 tsp. peppermint extract
- 1 tsp. vanilla extract
- 2 large eggs (room temperature)
- 1 ½ c. all-purpose flour
- 1 ½ tsp. baking powder
- ¼ tsp. salt
- ½ - 1 c. chocolate chips (semi-sweet or mint)
- powdered sugar for dipping
Instructions
- Melt 1 c. mint morsels in a small saucepan over low heat or in the microwave in 30-second intervals.1 c. chocolate chip mint morsels
- In a large mixing bowl, beat butter and sugar until well creamed.6 Tbsp. butter (softened), ¾ c. white sugar
- Add the melted morsels and mix. Then add peppermint and vanilla extract and mix again.1 tsp. peppermint extract, 1 tsp. vanilla extract
- Add the eggs and mix well.2 large eggs (room temperature)
- In a separate bowl, mix the dry ingredients, then add them to the wet mixture along with the chocolate chips. Mix to combine.1 ½ c. all-purpose flour, 1 ½ tsp. baking powder, ¼ tsp. salt, ½ - 1 c. chocolate chips (semi-sweet or mint)
- Wrap the dough in plastic wrap and freeze for about 20 minutes. (This step is not necessarily required for a good outcome, but it makes the dough much easier to handle.)
- Preheat the oven to 350°.
- Shape or scoop the dough into 1" balls and roll or dip the tops into a small bowl of powdered sugar.powdered sugar for dipping
- Place onto greased cookie sheets and bake for 10-12 minutes.
- Remove from the oven and let the cookies rest on the trays for about a minute before removing them to a wire rack to cool.
- Store in an airtight container.
- These cookies freeze well, and I recommend freezing any cookies that you won't eat within a few days. Remove from the freezer, thaw, and enjoy.
Maggie
These are delicious and crackly! I did substitute Gluten Free flour and added 3 minutes to the baking time. I prefer mint flavor on the lighter side so I also substituted melted semi sweet chips to the batter and then white chips at the end. 🙂
Anna
I'm glad you created a cookie that works for you! Thank you for taking the time to leave a nice comment.
Anna
Perfect!