Chocolate Mint Crinkle Cookies
Add Item To
Add Item To
Add All Ingredients
2 cups Food Club all-purpose flour
1 cup unsweetened cocoa powder
1½ teaspoons baking powder
¼ teaspoon Food Club salt
½ cup Food Club sugar
½ cup Food Club light brown sugar
1 stick Food Club salted butter, softened
1 teaspoon Big Y vanilla extract
1 teaspoon peppermint extract
3 Big Y large eggs
1 cup mini chocolate chips
¾ cup Food Club powdered sugar, for coating
Step 1: Wash hands with soap and water.
Step 2: In a small bowl, combine flour, cocoa powder, baking powder and salt; set aside. Wash hands after handling raw flour.
Step 3: In a large bowl using an electric mixer on medium speed, beat together both sugars, butter and extracts until well combined. Add eggs, one at a time, beating well after each addition. Wash hands after handling raw eggs.
Step 4: Gradually beat in dry ingredients until well blended; fold in chocolate chips. Cover bowl and refrigerate for 1 hour. Wash hands after handling raw Doug
Step 5: Preheat oven to 350°F. Line cookies sheets with parchment and set aside.
Step 6: Remove chilled dough and, using a tablespoon, roll into balls. Toss in powdered sugar to heavily coat and place on prepared cookie sheets. Wash hands after handling raw dough.
Step 7: Bake for 10 minutes or until cookies crackle and are cooked through. Remove from oven and allow to cool for 2 minutes before flattening with the back of a spatula; transfer to wire racks to cool completely.
Nutrition Information Per Serving
Total Fat 5 g
Saturated Fat 3 g
Cholesterol 22 mg
Sodium 56 mg
Carbohydrates 16 g
Fiber 1 g
Sugars 10 g
Protein 2 g