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–+ servings

Mint Chocolate Crinkle Cookies

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Prep Time 30 minutes
Cook Time 12 minutes
Total Time 42 minutes
Course Dessert
Servings 3 dozen
Calories 121 kcal

Equipment

  • electric mixer
  • baking sheet
  • parchment paper or silicone baking mat

Ingredients
  

  • ½ cup unsalted butter room temperature
  • 1 cup granulated sugar
  • 4 large eggs
  • 2 egg yolks
  • 2 tsp vanilla extract
  • 2½ cups all-purpose flour
  • 1 cup cocoa powder
  • ½ tsp salt
  • ½ tsp baking powder
  • 4.46 oz Andes Mints chopped
  • ¾ cup powdered sugar

Instructions
 

  • In a large mixing bowl, add the dry ingredients: all-purpose flour, cocoa powder, salt, and baking powder. Whisk until combined, set aside.
  • In the electric mixer, add the butter and granulated sugar in and beat on medium until combined. Scrape the edges of the bowl.
  • Add in the eggs, the egg yolks, and the vanilla extract into the butter sugar mixture. Beat again on medium scraping the sides until the mixture is combined.
  • Add in the dry ingredients in to the wet ingredients in the electric mixer bowl and beat on low until combined. Add in the Andes Mints bits and beat on low again until combined.
  • By the spoonful, drop the dough into a bowl filled with the powdered sugar, rolling around until each ball is completely covered. Place on a baking sheet lined with parchment paper or a silicone baking mat. Bake in a 350°F oven for 12-15 minutes. Let cool completely on a baking rack, serve immediately or store in an airtight container for up to a week.

Nutrition

Serving: 2cookiesCalories: 121kcalCarbohydrates: 18gProtein: 2gFat: 5gSaturated Fat: 3gTrans Fat: 1gCholesterol: 38mgSodium: 50mgPotassium: 56mgFiber: 1gSugar: 10gVitamin A: 123IUCalcium: 13mgIron: 1mg
Keyword chocolate, cookies, mint
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