Mint Chocolate Crinkle Cookies

For as long as I can remember, I’ve loved Chocolate Crinkle Cookies.  My mom used to make them each Christmas and I was a good helper in the kitchen.  The recipe came from the famous Betty Crocker Cookie Cookbook.  The first edition. 

Last year, my good friend Sara shared her version of these cookies and I fell in love with chocolate crinkles all over again.  This year, I decided to make those delicious brownie-like cookies again, only this time, swapping out Andes Mint Baking Chips for the dark chocolate ones.  Oh. My. 

If you love mint & chocolate, these cookies are for you. 

Mint Chocolate Crinkle Cookies - Adapted from Sara

Ingredients

• 6 T butter
• 3/4 C sugar
• 2 eggs
• 1 1/2 tsp. vanilla
• 1 C dark chocolate chips
• 1/2 C {heaping} Andes Mint Chips
• 1 1/2 C white whole wheat flour
• 1 1/2 tsp. baking powder
• 1/4 tsp. salt
• 4 T powdered sugar

Directions

Melt 1 C chocolate chips until smooth. To do so, place the chocolate chips in a microwave safe container, and warm 30 seconds at a time, stirring after each interval.  When smooth and melted, allow the chocolate chips to sit on the counter to cool down a little bit.   

While the chocolate cools just a bit, mix the flour, baking powder and salt together in a medium bowl.

Cream together butter & sugar, add eggs 1 at a time.  Then, add in the vanilla or peppermint extract (your choice). 

Add the melted chocolate to the egg mixture. When combined, add in the flour mixture. Blend well.  Note: the dough will be quite thick. 

Stir in the Andes Mint Chips into the dough. 

Chill the dough for 15 minutes before the next step. 

Using a cookie scoop, scoop out dough balls 1 1/2 - 2 T in size.  Set aside. 

Place 2-4 T of powdered sugar into a container with sides.  Drop the dough balls in and roll around to coat the cookies with powdered sugar. 

At this point, you can freeze the dough for baking later, or go ahead and bake them right away.  These cookies are best fresh, so I recommend making what you’ll consume in a day or two, and save the rest of the dough until later. 

To bake, place the cookie dough balls onto a lightly greased cookie sheet.  The cookies will spread out a bit, so place the dough balls about 2 inches apart from one another. 

Bake the cookies at 350 for 8-10 minutes, or until the outside edges are just set.  The center will be soft, and that’s just fine.  In fact, these are one cookie you don’t want to over bake! 

Allow the cookies to cool on the cookie sheet for 3-4 minutes and then remove them to a cooling rack. 

The mint wrapped up inside this dark chocolate cookie is delightful!  A pleasant surprise to the taste buds. 

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