Description
These super fudgy chocolate crinkle cookies are so good. I add in some mint M&M’s, but that is up to you! Need to know how to freeze these beauties? Check out this post!
Ingredients
1/2 c soft unsalted butter
3/4 c brown sugar
1/2 c white sugar
2 room temperature eggs
1 t vanilla
1/3 c milk
1 1/4 c all purpose flour
1/2 c unsweetened cocoa
2 t baking powder
1/4 t salt
1 c confectioners’ powdered sugar
1 c semisweet chocolate chips
1 package mint M&M’s
Instructions
Melt chocolate chips in microwave in 30 second intervals at power level 7, stirring in between, until they are melted and the chocolate is smooth and shiny.
In a stand mixer beat the softened butter until light and fluffy. Add the brown and white sugar and beat until creamy. Beat in cooled melted chocolate.
Add two eggs and vanilla and beat until combined.
Mix flour, cocoa, baking powder and salt in a large measuring cup or medium bowl. Add to butter mixture alternately with the milk, beating well after each addition. Stir in more chocolate chips for extra chocolate flavor if you would like!
Chill three hours. You can leave them overnight but it is easier to roll the dough into balls if chilled for just three hours.
Preheat oven to 350 and roll cookie dough into 1″ balls. Roll each ball in powdered sugar. Lightly flatten each cookie by pressing down on cookie with the palm of your hand. Place on parchment or Silpat lined cookie sheet and bake for 8 minutes. Remove from oven and place 3 mint M&M’s on the top of each cookie. Bake another 4 to 7 minutes depending on how fudgy you want the cookies. I adore fudgy cookies so I baked mine for just 4 minutes more.
Place on wire rack to cool.
Notes
See post for freezing directions!