Chocolate Mint Crinkles

A perfect addition to your holiday cookie exchange spread, our scratch-made crinkles are crowned with peppermint Hershey's Kisses. MORE+ LESS-

By Betty Crocker Kitchens

January 26, 2011

Make with

Gold Medal Flour

Ingredients

cups Gold Medal™ all-purpose flour

cup unsweetened baking cocoa

teaspoons baking powder

1/2

teaspoon salt

cups granulated sugar

1/2

cup vegetable oil

large eggs

teaspoon vanilla

teaspoon peppermint extract

1/2

cup powdered sugar

Hershey's® Kisses® Brand mint or candy cane flavored candies

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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.

"It should be noted that I’m a Christmas cookie baking fanatic. I probably bake no fewer than 15 kinds of cookies every December. This cookie recipe was inspired by all of the fabulous KISSES mint-flavored candies that appear on grocery store shelves during the holidays. My husband is enamored with all things mint, so these were created especially for him." - Lori Lange