Mint Chocolate Crinkles
unsweetened cocoa powder
pure vanilla extract
mini semi-sweet chocolate chips
Andes Creme De Menthe Thins
chopped, plus remainder chopped for topping
Into a large bowl, thoroughly whisk together the flour, granulated sugar, cocoa powder, baking powder, salt.
In a small bowl, beat the eggs and add the vanilla.
Pour the eggs and melted butter into the dry ingredients and mix until thoroughly combined.
Mix in the chocolate chips, and chopped Andes mint candies.
Cover the bowl with plastic wrap and refrigerate for at least two hours.
Preheat oven to 325 degrees F. Prepare a baking sheet by lining it with parchment.
Place the 1/2 cup confectioners’ sugar into a small bowl.
Using a flat tablespoon of dough, roll into a ball and roll in confectioners’ sugar.
Your hands could get sticky as the dough warms up, so try to roll them as quickly in your hands as possible.
Place covered dough balls onto prepared baking sheet about 1-inch apart.
Bake for 12 minutes until cookies are puffed and appear crinkled.
Allow to cool on a baking sheet for 5 minutes. Make a slight indentation in the top of each cookie and into it sprinkle a couple of the remaining chopped candies. Transfer to a wire rack.
Compliments of 365 Days of Baking and More