Chocolate Mint Crinkles from Anne Strawberry have a fun surprise in the middle: a mint-flavored 3 Musketeers.
Chocolate Mint Crinkles from Anne Strawberry
1 2/3 cups Flour (Be sure to level off- you don't want too much)
1 1/3 cups Cocoa powder (I use 1 cup of regular Hershey's cocoas powder and 1/3 cup Hershey's Special Dark)
2 teaspoons Baking Soda
1/2 teaspoon Salt
1 cup Sugar
3/4 cup Brown Sugar
1 cup Butter, softened
2 eggs, at room temperature
2 teaspoons Pure Vanilla Extract
1 bag fun size Mint Three Musketeers Candy Bars, opened (any size will work- just cut into 1 inch chunks)
1/2 cup decorators sugar (for rolling- granulated works just fine but is less sparkly on the final product)
Preheat oven to 350 degrees and prepare baking sheets (Grease or line with Silpat or parchment paper).
Sift together flour, cocoa powder, baking soda, and salt. Set dry ingredients aside.
Cream together the butter, brown sugar and white sugar until light and fluffy (about 2 minutes in the KitchenAid). Add eggs one at a time, beating well with each addiction. Add vanilla and mix once to combine.
With the mixer on low, slowly add in the dry mixture, stirring until just incorporated. Scoop cookies with a small ice cream scoop and set aside. Using your hand, slight squish each candy bar to flatten slightly. Then, flatten a scoop of cookie dough, place the candy bar inside, and wrap dough around it. Roll in sugar and place on baking sheet.
Bake for 7 or 8 minutes. The cookies will look slightly underdone. If they are puffy and you prefer a flatter cookie, press down slightly with a flat spatula. Allow to cool before serving and store in an air tight container.