If chocolate crinkles are your go-to holiday cookie, you're going to love these Kahlua-infused ones! Serve with a mudslide cocktail for a truly sweet happy hour.

Jessica Havel
Source: Better Homes and Gardens

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Credit: Brie Passano

Recipe Summary

prep:
20 mins
chill:
30 mins
bake:
9 mins to 11 mins at 350°
Servings:
32
Max Servings:
36
Yield:
32 to 36 cookies
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • In a 1-qt. saucepan heat and stir chocolate, shortening, and butter over low until melted. Cool.

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  • Preheat oven to 350°F. Coat cookie sheets with cooking spray. In a bowl combine the next five ingredients (through salt). Stir in melted chocolate mixture, Kahlua, and vanilla. Stir in flour, cocoa powder, and espresso powder. Cover and chill at least 30 minutes or until dough is easy to handle.

  • Shape dough into 1 1/2-inch balls. Roll balls in the 1/4 cup granulated sugar then in powdered sugar to coat. Place balls 2 inches apart on prepared cookie sheets. Bake 9 to 11 minutes or just until edges are firm and cracks appear slightly moist. Cool on cookie sheets 2 minutes. Remove; cool on wire racks.

Nutrition Facts

157 calories; total fat 7g; saturated fat 3g; polyunsaturated fat 1g; monounsaturated fat 2g; cholesterol 21mg; sodium 78mg; potassium 77mg; carbohydrates 22g; fiber 1g; sugar 16g; protein 2g; trans fatty acid 0g; vitamin a 70IU; vitamin c 0mg; thiamin 0mg; riboflavin 0mg; niacin equivalents 0mg; vitamin b6 0mg; folate 13mcg; vitamin b12 0mcg; calcium 26mg; iron 1mg.
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