Mint Chocolate Crinkles
- Preheat oven to 350 degrees F. Line a cookie sheet with parchment paper; set aside.
- In a small saucepan, combine 1 cup of the creme de menthe pieces and the shortening. Cook and stir over low heat until melted. Cool for 5 minutes. Transfer mixture to a large bowl. Stir in brown sugar, egg, corn syrup, the water, and vanilla.
- In a medium bowl, stir together flour, powdered sugar, cocoa powder, baking powder, and salt. Stir flour mixture into egg mixture. Stir in the remaining 1 cup creme de menthe pieces. Drop dough by rounded teaspoons 2 inches apart onto the prepared cookie sheet.
- Bake in the preheated oven about 8 minutes or until cookies are set and tops are dry. Cool on cookie sheet for 5 minutes. Transfer cookies to a wire rack; cool. Makes about 42 cookies.
From the Test Kitchen
Layer cookies between sheets of waxed paper in an airtight container; cover. Store at room temperature for up to 3 days or freeze for up to 3 months.