Mini Chocolate Crinkle Cookies
These bite-size chocolate crinkle cookies are chewy on the inside with a slightly crispy exterior, and are the perfect mini cookie recipe that are great for potlucks, holiday parties, or just to snack on.
Servings: 48 Mini Cookies
Calories: 47kcal
Ingredients
- 1⅛ cup all purpose flour
- 1 teaspoon baking powder
- ¼ teaspoon salt
- 1 cup granulated sugar
- ½ cup Hershey's Special Dark cocoa powder
- ¼ cup vegetable oil
- 2 large eggs
- 1½ teaspoon vanilla extract
- ½ cup powdered sugar
Instructions
- Preheat the oven to 350° (after the cookies have chilled) and line two baking sheets with parchment paper. Set aside.
- In a medium bowl, whisk flour, baking powder and salt together until combined. Set aside.
- In another bowl, whisk sugar, cocoa powder, vegetable oil, eggs, and vanilla together until well combined.
- Gradually add the dry ingredients into the wet ingredients. Stir to combine.
- Form dough into a flat circular disk, about 2-inches thick, and wrap it with the plastic wrap. Place in the fridge for 3 plus hours.
- Using a teaspoon, roll cookie dough into small balls, about ½-inch in size, and then roll into powdered sugar.
- Place on the prepared cookie sheets and bake for 8-10 minutes.
- Remove from the oven and let sit on the baking sheet for a couple minutes then transfer to a wire rack to cool completely.
- *Place cookie dough back in the fridge while the first batch of cookies bake so the dough stays cold.
Notes
Nutritional values are approximate.
Please note that these values can change with different brands and any modifications made to the recipe. For the most accurate information, use a nutritional calculator with the exact brands and measurements.
Recipe inspired from Natasha's KitchenNutrition
Calories: 47kcal | Carbohydrates: 8g | Protein: 1g | Fat: 1g | Polyunsaturated Fat: 1g | Cholesterol: 7mg | Sodium: 15mg | Potassium: 28mg | Sugar: 5g | Vitamin A: 10IU | Calcium: 6mg