December 22, 2010

Chocolate Mint Crinkle Cookies

Need a last minute holiday treat to share at a party (or eat all by yourself?!)  These are a cinch to whip together, and have just the right amount of chocolate with a hint of mint!  Enjoy!

 (adapted from
2 ¼ c. all-purpose flour, sifted
¾ c. cocoa, sifted
½ tsp. baking soda
½ tsp. salt
½ c. shortening
½ c. unsalted butter, softened
3/4 c. sugar
3/4 c. dark brown sugar, firmly packed
2 large eggs, beaten
2 tsp. vanilla
1 c. Mint Chocolate Baking Chips (if you don't have this, you can substitute with 1/2 tsp. peppermint extract, and then add 1 c. semi-sweet chocolate chips)
3/4 c. powdered sugar

Pre-heat oven to 350 degrees.
Sift the flour, cocoa, baking soda and salt together into a bowl and set aside.
With a hand held or standing mixer, beat together the shortening and butter until creamy. Add the sugars and continue beating until light and fluffy. Add the eggs and vanilla and beat until thoroughly incorporated. Add the flour mixture and blend until smooth. Fold in the mint chips.

Roll the dough, by hand, into a 1 ½ inch balls. Roll the balls in the powdered sugar to fully cover ball. Flatten the balls gently into ½” thick disks and place about 2” apart, spacing them evenly on un-greased baking sheets. Bake cookies at 350 degrees for 10-12 minutes. Remove from oven and let cookies set 1 minute on baking sheet. Remove from sheet and move to wire rack to cool completely.

Yields: 3 Dozen Cookies

1 comment:

  1. You must have brought these to enrichment a few weeks ago. They were so so good!


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