Chocolate Crinkle Cookies with Kisses
Enjoy melt-in-your mouth deliciousness with these Chocolate Minty Melts, mint-infused chocolate crinkle cookies topped with chocolate kisses.
Servings: 42 cookies
Calories: 67kcal
Ingredients
- 1 ½ cup unbleached, all-purpose flour
- 1 ½ teaspoon baking powder
- ¼ teaspoon salt
- ½ cup unsweetened cocoa powder
- ½ cup butter softened
- 1 cup granulated sugar
- 6 tablespoon brown sugar
- 2 egg
- 1 ½ teaspoon vanilla extract
- ¼ teaspoon peppermint extract
- 42 chocolate mint kisses wrappers removed
- powdered sugar for rolling the cookies
Instructions
- Preheat the oven to 350 degrees F. Line two baking sheets with parchment paper or silpat mats.
- In a large mixing bowl, whisk together the flour, baking powder, cocoa, and salt; set aside.
- In another mixing bowl, beat the butter with a mixer on medium speed until light and fluffy. Beat in the sugars until well combined. Add the eggs, vanilla extract, and mint extract. Stir in the flour mixture.
- Cover and chill the dough for about 30 minutes.
- Shape the dough into 1-inch balls and roll the balls in powdered sugar. Place the balls about 2 inches apart on the prepared baking sheets.
- Bake in the preheated oven for 10-12 minutes or until the tops are crackled. Press the chocolate kisses into the center of each cookie ball immediately.
- While the chocolate is still warm and melty, smooth the tops of the chocolate kisses with an offset spatula. Cool completely.
- Cool 2 minutes on cookie sheet. Transfer to wire racks.
Notes
To store: place the cookies in layers separated by waxed paper in an airtight container; cover. Store at room temperature for 3 days or freeze for up to 3 months.
Regular chocolate kisses can be used instead of the chocolate peppermint kisses.
Nutrition
Calories: 67kcal | Carbohydrates: 11g | Protein: 1g | Fat: 3g | Saturated Fat: 2g | Cholesterol: 14mg | Sodium: 37mg | Potassium: 40mg | Fiber: 1g | Sugar: 6g | Vitamin A: 79IU | Calcium: 11mg | Iron: 1mg