Mint Chocolate Crinkle Cookies

Bear and I had a cookie exchange party this morning and therefore spent the better part of yesterday evening in the kitchen gettin' our bake on. My little taste-tester thoroughly enjoyed trying out cookies and getting powdered sugar all over his clothes. I think he needs an apron for Christmas.

I've always wanted to make chocolate crinkles for two reasons: 1. They're easy. 2. They're chocolate. No other reasons necessary. Because they're a popular cookie, we decided to throw in Andes mint chips (the best part about Olive Garden, no?) for a little twist and turns out they were the perfect addition! I seriously can't quit eating them. Someone please come help pry the cookies out of my hands. Or, don't.

Think fudgy brownie meets Thin Mint cookie.

We'll definitely be making a batch again before the holiday season's over. This recipe is so simple and makes 6 dozen cookies, so it's great for handing out to neighbors and friends!

Mint Chocolate Crinkle Cookies from Bear’s Kitchen

Ingredients:

1/2 cup vegetable oil

4 oz unsweetened baking chocolate, melted, cooled

2 cups granulated sugar

2 teaspoons vanilla

4 eggs

2 cups all-purpose flour

2 teaspoons baking powder

1/2 teaspoon salt

1/2 cup powdered sugar

1 (10 oz.) pkg. Andes Crème de Menthe baking chips

Directions:
1. In large bowl, mix oil, chocolate, granulated sugar and vanilla. Stir in eggs, one at a time. Stir in flour, baking powder, Andes chips, and salt. Cover; refrigerate at least 2 hours.

2. Heat oven to 350°F. Grease cookie sheet with shortening or cooking spray.

3. Drop dough by teaspoonfuls into powdered sugar; roll around to coat and shape into balls. Place about 2 inches apart on cookie sheets.

4. Bake 10 to 12 minutes or until almost no imprint remains when touched lightly in center. Immediately remove from cookie sheets to cooling racks.