It's about that time of year. Christmas baking time. Chocolate and mint is one of the combinations that reminds me of Christmas.

This is one of those classic Christmas cookie recipes with a little twist. It's more of a cakey cookie than a fudgy one, but it's soft and surprisingly light. I've modified it slightly to decrease the sweetness so you can enjoy the mint surprise in the middle even more.

I even made about half without rolling in powdered sugar, but they are not nearly as beautiful.

For once in my  life, I have a start on something early because these are currently all cozy in my freezer just waiting for Christmas to arrive. Well, they're probably not too cozy. It is a freezer after all...This is so unlike me. I also have started a few Christmas gifts. Somebody needs to check on me. I'm not sure who this is! I've noticed that having a lot on my plate actually makes me more efficient. Anyone else notice this?

This recipe requires at least 3 hours to chill, so it does require a little working ahead. I made my dough the night before, chilled overnight, and baked in the morning. 



Chocolate Crinkle Cookies Stuffed with Andes Mints
Adapted slightly from Fork vs. Spoon
Makes about 42 cookies

2 cups all purpose flour
2 teaspoons baking powder
1 teaspoon salt
1 cup unsweetened cocoa powder
1 1/2 cups sugar
1/2 cup unsalted butter, melted and cooled
4 large eggs
2 tablespoons vanilla extract
1/2 cup powdered sugar
1 package Andes Mints (about 28), cut in half

In a medium bowl, whisk together the flour, baking powder, and salt.

In a large mixing bowl (stand mixer, if you have it), with paddle attachment, stir together the cocoa, sugar, and butter until well combined.

Add eggs to the cocoa mixture, one at a time, and stir until fully incorporated between each addition. Beat in the vanilla.

Slowly add the flour mixture to the wet ingredients while mixer is running and beat for 3 minutes, scraping down the sides of the bowl if necessary.

Cover the bowl with plastic wrap or transfer to an airtight container (4-cup capacity) and refrigerate for 3 hours or overnight.

Have your powdered sugar in a small bowl and your mint halves nearby for stuffing. Remove cold dough from refrigerator.

Preheat oven to 350 F.

The dough will get stickier as it warms, so work as quickly as possible.

Scoop out a tablespoon-sized piece of dough and push half of a mint into the center. It works best to push them in with the thin edge first. Pinch together the surrounding dough to enclose the mint. Roll into a ball.

Roll the dough in your powdered sugar bowl to cover completely and place on an ungreased cookie pan. Place cookies about 2 inches apart on the pan and bake for about 10 minutes.

Remove from oven and allow to rest on pans for 5 minutes before removing to a cooling rack to finish cooling.

Store in an airtight container at room temperature for a few days or in a freezer for up to 3 months.


See that mint hiding in the middle? It's the best when all melted and warm, but I wouldn't turn my nose up at a room temperature cookie either...


I'm sharing this recipe over at Meal Planning Magic, which is where you can find all kinds of other Christmas treats, as well as Little House in the Suburbs, One Project Closer, and Happy Hour Link Party.