Chocolate Mint Crinkle Cookies

by Michelle on December 3, 2012

I haven’t been blogging very much lately. I’ve been preoccupied with many other things—namely that we are buying a house and will be displaced for a couple of weeks while we wait to close. It’s been a stressful process, one that I won’t bore you with the details of, but between packing, storing, and then transplanting ourselves to Connecticut for the time being, I haven’t had much time to cook. We arrived at my dad’s house this past weekend and once we got settled, I decided to use Charlie’s nap time to do a little baking. Christie had told me about these cookies a couple of weeks ago, so I assembled the ingredients and got to work. There is just something about folding ingredients together and watching them become something delicious that relaxes me. As soon as I felt the dough in my hands, everything seemed like it was going to be just a little bit better.

And then I tasted these cookies, which quite possibly might be up there with the best Christmas cookies of all time. Christie warned me that the texture was “awesome,” and that is the perfect way to describe it. Just the right amount of chewy and bursting with chocolate flavor. Oh wow. These are definitely going into my holiday baking rotation. The original recipe called for both mint extract and mint candy but I opted for just the mint candy because the grocery store I went to didn’t have my favorite brand of peppermint extract. (Simply Organic makes the best one). Christie did the opposite, adding the extract and using regular Hershey kisses. I would say do one or the other but not both, unless you’re a really big mint fan. I think a combination would be a bit overpowering.

In addition to how amazing these cookies taste, they’re also really pretty, which is about all you need in a Christmas cookie. If you’re doing any holiday baking, you must make these cookies. Go out and get the ingredients tonight. Oh, and for the first time in I think, ever, I actually got the yield that the recipe predicted. It said four dozen and I got 49 cookies. I promptly gave a bunch away so as to not eat them all myself. Even my husband, admittedly not a sweet fan, loved them and even asked to take some to work with him today. They are that good.

Chocolate Mint Crinkle Cookies (adapted from

2 cups all-purpose flour

1 cup unsweetened cocoa powder

2 teaspoons baking powder

1/2 teaspoon salt

2 cups granulated sugar

1/2 cup vegetable oil

4 eggs

1 teaspoon vanilla extract

1 teaspoon peppermint extract

1 cup powdered sugar

One bag of Hershey Kisses (if you use the extract, use dark chocolate Kisses; if you don’t, then use candy cane flavored Kisses.)

In a small bowl, mix together flour, cocoa, baking powder, and salt. In a large bowl, whisk together sugar, oil, eggs, and extracts until well blended. Stir dry mixture into wet mixture until just combined. Cover bowl and refrigerate for two hours.

Heat oven to 350 degrees F. Pour powdered sugar into a small bowl. Roll cookie dough into 1 inch balls, roll in sugar mixture, and place 1 1/2 inches apart on parchment-lined cookies sheets.

Bake for 11-13 minutes. While baking, unwrap Kisses. When cookies are done baking, immediately press a Kiss in each cookie. Place cookie sheet in refridgerator or freezer (Kisses will not hold their shape if allowed to cool at room temperature).

When Kisses are set, remove from refrigerator and store in an airtight container.