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


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

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.
Happy baking, friends! And Happy Holidays!