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    Home » cookie » Mint Chocolate Crinkles

    Published: Dec 21, 2009 | Modified: Apr 4, 2018 | Author: Amanda Livesay

    Mint Chocolate Crinkles

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    When I made my Starbucks knock-off mint brownies a couple weeks back I bought a bag of the Andes baking bits just to use for decoration. I had actually seen a great sounding brownie recipe or a cookie recipe or who knows what kind of recipe in a magazine recently that called for the Andes bits but, of course, once I actually had the bag in my hand I had no idea what magazine it was in and Google was absolutely no help.

    These cookies are wonderful. They’re soft and chewy and have just the right amount of mint flavor. And crinkle cookies are among my favorites as far as appearance so obviously I love how they look. The only thing I don’t like is that the recipe calls for shortening but what do you do?

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    Mint Chocolate Crinkles

    Ingredients

    • 2 ¼ cup all-purpose flour sifted
    • ¾ cup cocoa sifted
    • ½ teaspoon baking soda
    • ½ teaspoon salt
    • ½ cup shortening
    • ½ cup unsalted butter softened
    • ¾ cup sugar
    • ¾ cup dark brown sugar firmly packed
    • 2 large eggs beaten
    • 2 teaspoon vanilla
    • 2 cup 1 – 10 oz. package Andes Crème de Menthe Baking Chips
    • 1 cup powdered sugar

    Instructions

    1. Pre-heat oven to 350 degrees.
    2. Sift the flour, cocoa, baking soda and salt together into a bowl and set aside.
    3. With a hand held or standing mixer, beat together the shortening and butter until creamy. Add the sugars and continue beating until light and fluffy. Add the eggs and vanilla and beat until thoroughly incorporated. Add the flour mixture and blend until smooth. Fold in Andes Crème de Menthe Baking Chips.
    4. Roll the dough, by hand, into a 1 ½ inch balls. Roll the balls in the powdered sugar to fully cover ball. Flatten the balls gently into ½â€ thick disks and place about 2” apart, spacing them evenly on un-greased baking sheets. Bake cookies at 350 degrees for 10-12 minutes. Remove from oven and let cookies set 1 minute on baking sheet. Remove from sheet and move to wire rack to cool completely.
    « Pumpkin & Peanut Butter Doggy Cookies
    Cranberry Orange Cookies »

    Reader Interactions

    Comments

    1. Anne Marie says

      December 28, 2009 at 6:00 am

      I made these with my senior girl scouts and they loved them. My husband thinks that they taste like thin mints.
      .-= Anne Marie´s last blog ..New Cookbook =-.

      Reply
    2. megan says

      December 21, 2009 at 1:18 pm

      these look wonderful. I’ve been wanting to bake with those andes chocolate ever since I saw them in the store. now this is on my list for sure!
      .-= megan´s last blog ..Gingerbread Pancakes =-.

      Reply
    3. Barbara says

      December 21, 2009 at 10:09 am

      Those look delicious! I never have cared much for chocolate mint cookies, but recently made some and found them wonderful. I’ll print out your recipe for my next cookie-baking holiday!

      Reply
    4. Amanda says

      December 21, 2009 at 8:35 am

      these look AMAZING!!! Wow!! Great job!

      Reply

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    Amanda Livesay
    Hi, I'm Amanda! DFW food blogger, mom of boys, and crazy dog lady.
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