I have been wanting to make chocolate crinkle cookies for a long time now. But I knew I wanted to make them from scratch. And I knew I wanted them to be decadent.
So I used Green and Blacks Dark Chocolate Mint bars chopped up inside each cookie.
The richness of using GOOD chocolate in these cookies was a perfect decision. I loved eating these warm out of the oven, they taste like a rich gooey brownie!
I entered this cookie in a contest and I am now a finalist.
(feel free to vote for them in Green and Blacks Recipe Contest on Facebook HERE)
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Dark Chocolate Mint Cookie Crinkles
by Shugary Sweets
Prep Time: 75 minutes
Cook Time: 10-12 minutes
Ingredients (3 dozen)
- 3/4 cup unsalted butter, melted
- 1 1/2 cup granulated sugar
- 3 eggs
- 3/4 cup unsweetened dark chocolate cocoa powder
- 2 cup all purpose flour
- 2 bars (3.5oz each) Green and Black’s dark chocolate mint, chopped
- 2 cup powdered sugar
In a large mixing bowl, beat butter and granulated sugar together. Beat in eggs, one at a time. Add flour and cocoa powder. Fold in chopped chocolate bars. Refrigerate one hour.
Shape into ball (large tablespoons), and roll in powdered sugar, covering completely. Drop on parchment paper lined cookie sheet and bake in a 350 degree oven for 10-12 minutes. Allow to cool on pan 10 minutes before removing to wire rack.