These little gems taste like little brownie bites with a delicate hint of mint, and they taste even better than they look. They’re perfect for the holidays, or pretty much any other day, really, since the dough freezes well. The next time I make them, I plan to add semisweet chocolate chips, just for fun. If you don’t like mint, simply leave out the peppermint extract.
Chocolate mint crinkle cookies
Original recipe: Betty Crocker
2 cups 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
In medium bowl, mix flour, baking cocoa, baking powder and salt; set aside.
In large bowl, beat granulated sugar, oil and eggs with whisk until well mixed. Beat in vanilla and peppermint extract.
Stir dry ingredients into wet ingredients just until combined. Cover bowl with plastic wrap, and refrigerate at least 2 hours.
Heat 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.
Bake 10 to 12 minutes, until cookies crackle and dough doesn’t look raw. Cool on cookie sheet 2 minutes. Remove to cooling rack; cool completely until candy is set.