Yeah, I’m about 3 weeks late with this post.
I know the holidays are over.
I should be posting my resolutions and goals instead of a cookie recipe, but I can’t help it.
Maybe one goal I have this year is to eat more cookies.
I’ve been debating whether or not to share this recipe. It’s one I whipped out of nowhere that actually turned out really good. So good that my husband – who isn’t the biggest fan of mint and chocolate – loved them.
And would you believe I’d never made crinkle cookies before this? I know – I’m way behind on my baking bucket list.
After snatching up a bag of candy cane Hershey’s Kisses, I had dreams of these cookies.
What I wanted?
Minty striped kisses barely melted into a deep, rich chocolate crinkle cookie.
I rolled up my sleeves and got to work. And the cookies were good.
Bonus points for this recipe: No one knew they were whole wheat – I like finding tricky ways to get more whole wheat into my family and friends, and chocolate is one of the best ways to do it.
Mint Chocolate Crinkle Cookies
Makes 2 dozen cookies.
- 1 cup whole wheat flour
- 1/2 cup unsweetened cocoa powder
- 1/4 cup butter, melted
- 2 eggs
- 1/2 cup brown sugar, packed
- 1/2 cup sugar
- 1 tsp baking soda
- 1 tsp vanilla
- 1/4 tsp salt
- 1 cup powdered sugar
- 1 Tbsp cocoa
- 24 Hershey’s Candy Cane Kisses
- Mix cocoa and melted butter and let cool slightly.
- Mix in 1/2 cup of the flour, brown sugar, sugar, eggs, vanilla, baking soda, and salt until combined.
- Beat in the last 1/2 cup of flour.
- Cover and chill the dough about 2 hours.
- Preheat oven to 300 degrees.
- In small bowl or dish, combine powdered sugar and 1 Tbsp cocoa.
- Roll dough into 1” balls, roll in powdered sugar/cocoa mix and place on baking sheet.
- Bake 10-12 minutes until cracked and set.
- Let cookies sit for about 30 seconds and then place one Hershey’s Candy Cane Kiss on each cookie.
- After another 30 seconds – 1 minute, move cookies to a cooling rack/plate/cutting board to cool.
I love mint + chocolate together, so these were some of the best things I ate this holiday season. You can make them even more minty by adding just a 1/4 tsp peppermint extract to the dough, but even if you’re not a huge fan of mint, these cookies are still a fun recipe to make.
Either way, you’ll be left with very festive cookies – the red and white stripes will set these apart from any other cookie at the table.