Mint Chocolate Crinkle Cookies.

November 8, 2012 Post a comment

 

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.

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