Elizabeth Reis is back in the kitchen with baking instructor Nancy Burgeson to make Andes Chocolate Crackles. This classic holiday cookie pairs great with one of our most popular flavors - Peppermint Bon Bon!
Andes Chocolate Crackles
¾ cup unsweetened cocoa
2 ¼ cups all-purpose flour
2 tsp baking powder
½ tsp salt
¾ cup + 1 tbsp unsalted butter, melted
1 ½ cups Andes Crème de Menthe baking chips
2 ¼ cups granulated sugar
4 large eggs
1 ½ tbsp. vanilla extract
Place dry ingredients into a small bowl and stir to aerate and blend together. Place the melted butter and sugar in a large bowl and cream, blending well. Add eggs one at a time beating for 1 minute after each egg has been added, creaming until smooth. Mix in vanilla. Add dry ingredients just until combined. Stir in baking chips.
Preheat oven to 350 degrees F. Using cookie scoop, scoop out portioned dough and roll in a ball. Coat generously with powdered sugar, and place onto parchment lined cookie sheets, and bake until tops appear cracked – about 12 minutes. Do not overbake.