Description
Chocolate Mint Crinkle Cookies are soft, chewy cookies with a rich chocolate flavor and a refreshing minty twist, perfect for any occasion.
Ingredients
Scale
- 1 ½ cups (186g) all-purpose flour
- ¾ cup (60g) unsweetened cocoa powder
- 1 ½ teaspoons baking powder
- ½ teaspoon salt
- ½ cup (118ml) vegetable oil
- 1 cup (200g) packed brown sugar
- 3 large eggs
- 1 teaspoon vanilla extract
- ½ cup (57g) powdered sugar for coating
- 36 Mint Truffle Hershey’s Kisses (see note)
Instructions
- Whisk together flour, cocoa powder, baking powder and salt in a medium bowl. Set aside.
- Using a hand mixer, mix oil, brown sugar, eggs and vanilla. Slowly mix in dry ingredients.
- Scoop 1 tablespoon balls of dough onto a cookie sheet lined with parchment paper or silicone baking mats. You don’t need to space them; we’re going to chill the dough.
- Chill the cookies for at least 30 minutes.
- Preheat oven to 350°F. Line two cookie sheets with parchment paper or silicone baking mats.
- Place powdered sugar in a small bowl. Roll the cookies in the powdered sugar and then evenly space them on the cookie sheet (they won’t spread much).
- Bake for about 10 minutes, or until the cookies are slightly flatter and crackled on the top. Remove from oven and immediately press an Kiss in the center of each cookie. Let cool completely before removing.
- Store in an airtight container for up to 3 days or freeze for up to 3 months.
Notes
- For an extra minty flavor, you could add a few drops of mint extract to the dough.
- Make sure to chill the dough to achieve the perfect texture.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 120
- Sugar: 9g
- Sodium: 50mg
- Fat: 5g
- Saturated Fat: 1g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 17g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 25mg