Chocolate Mint Crackle Cookies

This recipe came to me by way of a Christ­mas cookie exchange. I really love a good choco­late crackle cookie and have been on a quest for the per­fect recipe for years.

My trou­ble: Flat.

My crackle cook­ies always turn out flat.

And when I try to adjust the amounts to com­bat this prob­lem: Balls.

I get cookie balls.

Solu­tion: Appar­ently I need to use a cake mix to make cook­ies, because that’s exactly what this recipe uses.

Back to the cookie exchange–I was in charge, so nat­u­rally I got to pre-view the recipes as they came in before the exchange. When my friend Kim e-mailed this one to me, she actu­ally included an apol­ogy for the non-gourmet-ness of the recipe.

My response:  Skepticism.

I never really liked those “Oreo” cook­ies from a cake mix, so I couldn’t even imag­ine that these could be as good as they were.

The truth: I’ve never had a crackle cookie yum­mier than these! They have just the right ratio of crispy out­side to chewy inside and they have mint to boot! I brought home some of each cookie from the exchange and my hus­band, the Chef, tasted each one.

The win­ner:  These. Hands down. His words.

I’m never skep­ti­cal about any recipe from my friend Kim. She’s proven her­self right oh so many times!

 

 

Choco­late Mint Crackle Cookies

Yield: makes 2 1/2 dozen cookies

Ingre­di­ents

  • 1 box dev­ils food cake mix
  • 2 eggs
  • 1/2 cup veg oil
  • 2 cups chopped Andes mints (this took about 1 1/2 bags worth)
  • pow­dered sugar (10x)

Instruc­tions

  1. Pre­heat oven to 350 degrees F.
  2. Mix the cake mix, the eggs, and oil together in a stand mixer. Add the chopped up Andes mints and mix. Don’t over mix in the mixer, as you don’t want to crush up the mints.
  3. Scoop them into balls using a medium (#40) cookie scoop, scraped level. Make sure that you are get­ting a good dough to candy mix in your scoop. The first time I made these, I wasn’t really pay­ing atten­tion and I ended up with more candy than dough at the bot­tom of the mix­ing bowl.
  4. Roll dough into a ball, and roll in pow­dered sugar.
  5. Place 2–3 inches apart on a bak­ing sheet lined with parch­ment or a Sil­pat liner.
  6. Bake at 350 degrees F. for 9 1/2 min­utes. The cook­ies will still look puffy, but might not look totally baked. You might have to play around a lit­tle with the time. Even cooled they will still be a lit­tle gooey, because they con­tain all that melted Andes chocolate.
http://secretlifeofachefswife.com/anthologie/desserts/chocolate-mint-crackle-cookies

 

 

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5 Comments

  1. I love cook­ies. I espe­cially love crin­kle cook­ies. I love mint. I love choco­late. I think it’s pretty easy to guess that I’d love these.

  2. I’m so glad you love them ;)

    • Love them still! They were absolutely as good as I remember!

  3. Mak­ing these now. It was hard decid­ing which of your cook­ies to make! Your Chewy Gin­ger Snaps next time!

  4. I’m going to make my kids make these tonight!!! Any­thing with Andes mints … they remind me of my dad. Love, love, love …

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