Chocolate Mint Crinkles

• Refrigerated

  • 4 Eggs, large

• Baking & Spices

  • 1 cup Baking cocoa, unsweetened
  • 2 tsp Baking powder
  • 2 cups Gold medal all-purpose flour
  • 2 cups Granulated sugar
  • 1 tsp Peppermint extract
  • 1/2 cup Powdered sugar
  • 1/2 tsp Salt
  • 1 tsp Vanilla

• Oils & Vinegars

  • 1/2 cup Vegetable oil

• Desserts

  • 1 Hershey's kisses brand mint or candy cane flavored candies

Found on bettycrocker.com

Description

Ingredients

• 2 cups Gold Medal™ 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
• Hershey's® Kisses® Brand mint or candy cane flavored candies

Directions

• 1 In medium bowl, mix flour, baking cocoa, baking powder and salt; set aside.
• 2 In large bowl, beat granulated sugar, oil and eggs with whisk until well mixed. Beat in vanilla and peppermint extract.
• 3 Stir dry ingredients into wet ingredients just until combined. Cover bowl with plastic wrap, and refrigerate at least 2 hours.
• 4 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.
• 5 Bake 10 to 12 minutes, until cookies crackle and dough doesn’t look raw. When cookies are done, immediately place a KISSES candy in center of each cookie, and press lightly. Cool on cookie sheet 2 minutes. Remove to cooling rack; cool completely until candy is set.

Nutrition