Peppermint Surprise Crinkle Cookies

• Vegetarian

• Refrigerated

  • 2 Eggs, large

• Ingredients

  • 1/4 cup 1 cup granulated sugar

• Baking & Spices

  • 3 cups All-purpose flour
  • 1/2 tsp Baking soda
  • 1 cup Brown sugar, firmly packed
  • 2/3 cups Cocoa powder, unsweetened
  • 2 tsp Vanilla extract

• Dairy

  • 1 cup Butter, salted

• Desserts

  • 32 Candy cane hershey's kisses

Found on tidymom.net

Ingredients

• 1 cup salted butter, softened
• 1 cup granulated sugar + 1/4 cup for rolling
• 1 cup brown sugar, firmly packed
• 2 large eggs
• 2 teaspoons vanilla extract
• 2/3 cups unsweetened cocoa powder
• 1/2 teaspoon baking soda
• 3 cups all-purpose flour
• 32 candy cane Hersheys Kisses

Directions

• Preheat the oven to 400 degrees F.Line cookie pan with parchment paper or silicone liners and set aside. Using the bowl of an electric mixer, cream butter and sugars. Add eggs and vanilla and beat until smooth. Add cocoa powder and baking soda and mix well. Add flour and mix on medium low just until combined (batter will be thick). Divide dough into 36 one-inch balls that are roughly same size (a small cookie scoop works well for this). Place a cookie dough ball in the palm of your hand and flatten it out like a thick disc . Place a kiss in the center of the disk and wrap the dough around it, rolling it into a ball to seal it. Place 1/4 cup of sugar in a small bowl. Roll the cookie ball in sugar and place on parchment lined baking sheet. Repeat with remaining dough, spacing it out on the cookie sheets. we used a half sheet pan and were able to get 16 cookies on one pan. Bake 8-10 minutes or until the cookies are set and start to slightly crack on top slightly. Let cool on the baking sheet for 1-2 minutes before transferring to a cooling rack. Enjoy!