Peppermint Chocolate Crinkle Cookies
Peppermint and chocolate come together in this twist on the traditional crinkle cookie.
Servings: 36
Equipment
- Baking Sheets
Ingredients
- ¾ cup unsalted butter melted
- 1 ½ cups sugar
- 3 large eggs
- ¾ cup unsweetened cocoa powder
- 2 cups flour
- 9.5 ounce package of Andes mints chopped
- 1 ¼ cups powdered sugar sifted
Instructions
- In the bowl of a stand mixer, beat the butter and sugar together.
- Beat in eggs, one at a time.
- Add flour and cocoa powder until well combined.
- Fold in chopped Andes mints bars.
- Cover and refrigerate the cookie dough for a minimum of one hour to up to overnight.
- Roll dough into balls (large tablespoons), and roll in sifted powdered sugar, covering completely.
- Drop onto a cookie sheet and bake in a 350° F oven for 10-12 minutes. Allow the cookies to cool on the pan 10 minutes before removing them to a wire rack to cool completely.
