I should be posting my resolutions and goals instead of a cookie recipe, but I can’t help it.
Maybe one goal I have this year is to eat more cookies.
I’ve been debating whether or not to share this recipe. It’s one I whipped out of nowhere that actually turned out really good. So good that my husband – who isn’t the biggest fan of mint and chocolate – loved them.
And would you believe I’d never made crinkle cookies before this? I know – I’m way behind on my baking bucket list.
After snatching up a bag of candy cane Hershey’s Kisses, I had dreams of these cookies.
What I wanted?
Minty striped kisses barely melted into a deep, rich chocolate crinkle cookie.
I rolled up my sleeves and got to work. And the cookies were good.
Bonus points for this recipe: No one knew they were whole wheat – I like finding tricky ways to get more whole wheat into my family and friends, and chocolate is one of the best ways to do it.
Mix cocoa and melted butter and let cool slightly.
Mix in 1/2 cup of the flour, brown sugar, sugar, eggs, vanilla, baking soda, and salt until combined.
Beat in the last 1/2 cup of flour.
Cover and chill the dough about 2 hours.
Preheat oven to 300 degrees.
In small bowl or dish, combine powdered sugar and 1 Tbsp cocoa.
Roll dough into 1” balls, roll in powdered sugar/cocoa mix and place on baking sheet.
Bake 10-12 minutes until cracked and set.
Let cookies sit for about 30 seconds and then place one Hershey’s Candy Cane Kiss on each cookie.
After another 30 seconds – 1 minute, move cookies to a cooling rack/plate/cutting board to cool.
I love mint + chocolate together, so these were some of the best things I ate this holiday season. You can make them even more minty by adding just a 1/4 tsp peppermint extract to the dough, but even if you’re not a huge fan of mint, these cookies are still a fun recipe to make.
Either way, you’ll be left with very festive cookies – the red and white stripes will set these apart from any other cookie at the table.