Mint Chocolate Crinkle Cookies.

 

Today, Leslie and I whipped up a preview of a delectable Christmas cookie.  Once I popped one in my mouth, I remembered why I make these every Christmas.  If you love mint… these are the babies for you!

Ingredients:

1 2/3 cup of all-purpose flour (I use King Arthur’s)
1/2 c cocoa powder (I used Wilbur’s)
1 1/2 teaspoon baking powder
1/2 teaspoon of salt
1 stick of unsalted butter (or butter spread like Smart Balance) at room temperature
1 1/4 cup of granulated sugar
2 eggs, room temperature
1/2 teaspoon vanilla extract
1/2 teaspoon of mint extract
1/3 cup of confectioner’s sugar (for rolling in the cookie dough balls in)
1 bag of Mint Truffle Hershey Kisses, unwrapped

Directions:

Preheat the oven 350 degrees.  Line your baking sheets with a Silpat or parchment paper. Set aside.  Pour the confectioner’s sugar in a bowl and set aside.

In a mixing bowl, combine the flour, cocoa, baking powder and salt.  Whisk.  Set aside.

In your stand mixer, cream the butter and sugar.  Then add one egg at a time, blending well in between the additions.  Then add the vanilla and mint.

Add the flour blend to the stand mixer in thirds.  Blending well after each addition.  With a cookie scooper, scoop out a ball and roll it in the confectioner’s sugar to coat and then place on your baking sheet.  Repeat.   Bake for 10-11 minutes.  Remove promptly and depress a Kiss in the middle of each cookie.  Let cool for 10 minutes then serve or store in a tupperware container.

— Knead to Cook

Comments

  1. I am a definite fan of chocolate and mint. They’re so much better together, too! I will have to remember to try these this holiday season :) Thanks for the recipe!

  2. Have you tried freezing them? I would like to make these ahead of time for a party and I’m trying to decide if it would be better to bake and then freeze them, or freeze the dough.

  3. Cannot WAIT to make these for a cookie exchange next week!! Pinned the recipe as soon as I saw it! Do you know approximately how many each batch should make and which size cookie scoop do you use? I need to make 3 dozen, plus more for ones that will magically disappear here! Thank you!

    • I second this! :-) Can you please tell us how many cookies this recipe yields and how big to roll out the balls? 1 tablespoon/cookie?

    • I used a small scooper about a tablespoon and it made 28-30 cookies if I’m not mistaken. :)

      • I made these cookies tonight for a cookie exchange at work tomorrow. I hope there are enough left by morning to bring with me!! Great recipe, thank you!!

        • My only question is, how did you prevent your kisses from melting? Mine all melted, not completely, but definitely were melted compared to your picture. Thanks!

          • Mine melt on the bottom a tiny bit but stay pretty good. If you live in a cooler climate, put them outside for a few minutes to cool the cookies/slow the melting down. Or place them in the freezer for a few minutes. That should help. oxox

        • Wendy, I agree…they are tempting! I hope everyone loves them and thank you for the lovely comment!

          • Oh, believe me they loved them! I’m making them again today (along with white chocolate raspberry cookies!) to send holiday cheer to some friends and neighbors!! I will try putting them outside to slow the melting of the kisses this time. Some of them melted quite a bit. Though they tasted great when the kisses were soft!!

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