Whip up a scrumptious chocolate mint treat anytime with this Stonewall Kitchen Chocolate Peppermint Crinkle Cookie Mix. This mix includes almost everything you need to make these fantastic cookies, all you need to supply is one stick of butter and 2 eggs! 17.5 oz box. Made in the USA.
Ingredients: Sugar, Malted Wheat Flour, Powdered Sugar, Cocoa processed with alkali, Chocolate chips (sugar, chocolate liquor, cocoa butter, chocolate liquor processed with alkali, soy lecithin added as an emulsifier and salt), Mint drops (Sugar, partially hydrogenated palm oil, nonfat dry milk solids, soy lecithin, artificial color, natural flavor, peppermint oil), Baking Powder (sodium acid pyrophosphate, baking soda, cornstarch, monocalcium phosphate), Vanilla, Sea Salt. Contains: Wheat, Milk, Soy
Directions: In a bowl, combine contents of cookie mix package with melted butter and using an electric mixer, mix on low speed until just combined. Add eggs and beat on medium speed until well combined. Pat dough into a disk, wrap in plastic wrap and transfer to the freezer to chill for 1 hour. When dough has chilled, preheat oven to 350° F. Grease or spray 2 cookie sheets, or line with parchment paper. Pour powdered sugar into small mixing bowl. Form cookie dough into 1" balls, by hand or using small ice cream scoop. Roll each ball in powdered sugar, coating them generously. Place the coated balls on the cookie sheet, allowing enough space around each cookie for them to expand. Bake until tops appear cracked, 10-13 minutes. Allow cookies to cool on sheet for 5 minutes, then transfer to wire rack to cool completely.