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Minty Chocolate Crinkle Cookies

December 9, 2010

Oh, goodness.

I spied this picture over on Little Brown Pen yesterday and immediately knew I had to try out the recipe.  Let me tell you;  they taste as good as they look!  I adjusted the recipe a bit (because that’s how I roll) and switched out the 2 teaspoons of vanilla for a teaspoon of peppermint.  My family loves chocolate mint.  And guess what:  They. Were. Awesome!  They are a little bit crunchy on the outside and kind of like brownies on the inside.  Fabulous!

I think these are going to make it into the Christmas goodie boxes I’m making for the neighbors.

Want the recipe?  Of course you do!  Here it is:

Minty Chocolate Crinkle Cookies

1 cup unsweetened cocoa powder
2 cups white sugar
1/2 cup vegetable oil
4 eggs
1 teaspoon of peppermint extract
2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
1/2 cup confectioners’ sugar

In a medium bowl, mix together cocoa, white sugar, and vegetable oil. Beat in eggs one at a time, then stir in the peppermint extract. Combine the flour, baking powder, and salt; stir into the cocoa mixture. Cover dough, and chill for at least 4 hours. Preheat oven to 350 degrees F (175 degrees C). Line cookie sheets with parchment paper. Roll dough into one inch balls.

Coat each ball in confectioners’ sugar before placing onto prepared cookie sheets. Bake in preheated oven for 10 to 12 minutes. Let stand on the cookie sheet for a minute before transferring to wire racks to cool.

Enjoy the goodness, friends!



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