In case you’re looking for a delicious recipe for the holidays, check out this video by Juniors Gillian Bressie and Gracie Hammond to try out this tasty treat!

By Gillian Bressie and Gracie Hammond

Ingredients:

2 cups all-purpose flour
1 cup unsweetened baking cocoa
2 teaspoons baking powder
1/2 teaspoon salt
2 cups granulated sugar
1/2 cup vegetable oil
4 large eggs
1 teaspoon vanilla
1 teaspoon peppermint extract
1/2 cup powdered sugar
Hershey’s® Kisses® Brand mint or candy cane flavored candies

Directions:

1. In medium bowl, mix flour, cocoa, baking powder and salt; set aside.
2. In large bowl, beat granulated sugar, oil, and eggs with whisk until well mixed. Beat in vanilla and peppermint extract.
3. Stir dry ingredients into wet ingredients until combined. Cover bowl with plastic wrap, and refrigerate at least 2 hours.
4. Heat oven to 350°F. Line cookie sheets with parchment paper. Fill small bowl with powdered sugar. Shape dough into tablespoon-size balls; roll in powdered sugar. Place on cookie sheets about 1 1/2 inches apart.
5. Bake for 10 to 12 minutes until cookies crackle and dough doesn’t look raw. When cookies are done, immediately place a KISSES candy in center of each cookie, and press lightly. Cool on cookie sheet for about 2 minutes. Transfer to cooling rack; cool completely until candy is set.

Recipe from:

http://www.bettycrocker.com/recipes/chocolate-mint-crinkles/2a41a240-9acb-4b9d-84c5-2ab428d44ddd