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

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17 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!

    1. 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?

      1. 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!!

        1. 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!

          1. 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

          1. 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!!