Saturday, January 28, 2012

Chocolate Crinkles with Mint Truffle Kisses

These are so yummy! Chocolatey, minty, rich, and delicious. I thought these would be just the thing for my 100th post :) Yay!

You could totally mix these up by changing the extract and using different flavored kisses. (Such as raspberry, caramel, coconut, peanut butter, or anything else you can think of!)

These not only look pretty, but are actually very easy to whip up - good reasons to make some soon! Yummers!

Chocolate Crinkles with Mint Truffle Kisses

Adapted from

Makes about 5 dozen

2 cups flour (or 10 oz Soft White Wheat flour)

1 cup unsweetened cocoa powder

2 teaspoons baking powder

1/2 tsp salt

2 cups sugar (or honey sucanat)

1/2 cup vegetable oil

4 large eggs

1 tsp vanilla extract

1 tsp peppermint extract

1 cup powdered sugar

1 bag of Mint Truffle flavored Hershey's Kisses (can use peppermint, or plain instead)

Whisk together flour, cocoa powder, baking powder, and salt in medium bowl.

In separate bowl whisk together sugar, oil, and eggs until thoroughly combined. Stir in extracts. Stir dry ingredients into wet, until just combined. Cover and refrigerate for 2 hours.

Preheat oven to 350ยบ. Line baking sheets with parchment. Form dough into 1 tablespoon sized balls. Roll in powder sugar. Space 1 1/2 inches apart on baking sheets. Bake until cookies crackle, and dough no longer looks raw (about 11-13 minutes) Don't over-bake! Unwrap kisses while cookies bake. As soon as cookies come out of the oven, place a kiss into the center of each cookie. (If you don't want the kisses to melt too much, you can place in the fridge or freezer shortly after placing kisses onto the cookies). Allow to cool completely before transferring to airtight container. Enjoy!

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