Last year I discovered this recipe for Chocolate Mint Crinkles from Betty Crocker and I cannot wait to make them again this year! The cookies are fun to bake (on your own or with helpers), they look pretty, and they're delicious! Chocolate mint crinkles are perfect for a holiday party, christmas cookie bake-off, or a night in with your loved ones, your favorite christmas movie and a mug of hot chocolate!
Ingredients
- 2
- cups Gold Medal™ all-purpose flour
- 1
- cup unsweetened baking cocoa
- 2
- teaspoons baking powder
- 1/2
- teaspoon salt
- 2
- cups granulated sugar
- 1/2
- cup vegetable oil
- 4
- large eggs
- 1
- teaspoon vanilla
- 1
- teaspoon peppermint extract
- 1/2
- cup powdered sugar
- Hershey's® Kisses® Brand mint or candy cane flavored candies
Directions
- 1In medium bowl, mix flour, baking cocoa, baking powder and salt; set aside.
- 2In large bowl, beat granulated sugar, oil and eggs with whisk until well mixed. Beat in vanilla and peppermint extract.
- 3Stir dry ingredients into wet ingredients just until combined. Cover bowl with plastic wrap, and refrigerate at least 2 hours.
- 4Heat oven to 350°F. Line cookie sheets with cooking parchment paper. Place powdered sugar in small bowl. Shape dough into tablespoon-size balls; roll in powdered sugar. Place on cookie sheets about 1 1/2 inches apart.
- 5Bake 10 to 12 minutes, until cookies crackle and dough doesn’t look raw. When cookies are done, immediately place a KISSES candy in center of each cookie, and press lightly. Cool on cookie sheet 2 minutes. Remove to cooling rack; cool completely until candy is set.
ENJOY! :)
