These Andes Chocolate Peppermint Crinkle Cookies are ultra decadent and fudge-like with a delicious burst of minty flavour from the peppermint extract and Andes creme de menthe pieces in the dough.
1cupAndes Crème De Menthe Chocolate Mints *(chopped into small pieces)(approx. 32 individual mints)
½cuppowdered sugar(confectioners sugar)
Instructions
Preheat the oven to 350℉. Line baking sheet(s) with parchment paper or silicone baking mat(s).
In a large bowl, using an electric handheld mixer, beat the softened butter, sugar, and brown sugar for 30 seconds, starting on low speed and increasing to high speed as the mixture comes together. Add the egg, egg yolk, and vanilla and peppermint extracts and beat on high speed until fluffy.
Whisk together the flour, cocoa powder, and baking soda. Add the butter mixture and mix on lowspeed just until incorporated. Fold in the chopped chocolate mints.
Roll dough into balls (using about 1 tablespoon of dough per cookie). Roll each cookie dough ball in the icing sugar to coat before placing it on the lined baking sheet(s), leaving 2 inches between each cookie for spreading room.
Bake cookies, one pan at a time, for 9-11 minutes or until the tops start to crack. Let the cookies cool on the pan for 5 minutes and then transfer to a wire rack to finish cooling. Finish baking the remaining cookies. Enjoy!
Notes
You could use unsalted butter with ¼ teaspoon of salt instead.
These mints can probably be found at most grocery stores. I usually buy them at London Drugs here in Canada. If you cannot find them in-store, here is a link to buy them on Amazon: Click here (not affiliated) You could also use mint chocolate chips instead.