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Chocolate Mint Crinkles

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  • Prep 20 min
  • Total 3 hr 5 min
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A perfect addition to your holiday cookie exchange spread, our scratch-made crinkles are crowned with mint chocolate candies.
Created Aug 25, 2016
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Ingredients

  • 2 cups (500 mL) all-purpose flour
  • 1 cup (250 mL) unsweetened baking cocoa
  • 2 teaspoons (10 mL) baking powder
  • 1/2 teaspoon (2 mL) salt
  • 2 cups (500 mL) granulated sugar
  • 1/2 cup (125 mL) vegetable oil
  • 4 large eggs
  • 1 teaspoon (5 mL) vanilla
  • 1 teaspoon (5 mL) peppermint extract
  • 1/2 cup (125 mL) icing sugar
  • Mint or candy cane flavoured chocolate candy drops

Steps

  •  
    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 (180°C). Line cookie sheets with cooking parchment paper. Place icing sugar in small bowl. Shape dough into tablespoon-size balls; roll in icing sugar. Place on cookie sheets about 1 1/2 inches (4 cm) apart.
  •  
    5
    Bake 10 to 12 minutes, until cookies crackle and dough doesn’t look raw. When cookies are done, immediately place a chocolate candy in centre of each cookie, and press lightly. Cool on cookie sheet 2 minutes. Remove to cooling rack; cool completely until candy is set.

Nutrition Information

100 Calories, 4 Total Fat, 1 Protein, 14 Total Carbs

Nutrition Facts

Serving Size: About 60 cookies
Calories
100
Total Fat
4
Sodium
45
Total Carbs
14
Protein
1
% Daily Value*:
Exchanges:
*Percent Daily Values are based on a 2,000 calorie diet.
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