Chocolate Peppermint Crinkle Cookies

Ingredients

• 1 Ghirardelli Triple Chocolate Brownie Mix
• 1 ¼ cups all-purpose flour
• 3 eggs, room temp
• 1/3 cup vegetable oil
• 1 teaspoon peppermint extract
• 1 cup Andes Crème De Menthe Baking Chips
• 3/4 cup powdered sugar (reserve for coating dough)

Instructions

1. Preheat oven to 350°F line a baking sheet with parchment paper.
2. Place brownie mix, flour, eggs, oil and extract in a medium bowl. Stir until blended. (Dough will be stiff.) Fold in Baking chips.
3. Place powdered sugar in a separate bowl. For each cookie, scoop 1 rounded tablespoon dough and place in powdered sugar. Roll dough gently into balls, coating thoroughly with powdered sugar. Place 2 inches apart onto lined baking sheet.
4. Bake 11-13 minutes, or until they are just barely set (do not overbake). Let cool on the baking sheet for 5-10 minutes before moving them to a cooling rack to cool completely.