Welcome back Blind Pig Friends. How was your Thanksgiving? The big question is did you serve the Prosecco Peas? We know some of you considered it, but did you follow through? We had a great time eating turkey with family in the Show Me State! We always enjoy visiting the Midwest to see family during the holidays. We returned with a vehicle for Blind Pig #2. You can see more about that on Instagram. With our tummies full of turkey and Templeton Pecan Pie our sights now turn to the Christmas holiday season. We have lots of great ideas and recipes lined up to share with you from now until NYE.
To kick off the season, we have a special, golden, sweet, treat for you. This cookie recipe has been in Rhonda’s stash for years and has long been a family favorite. These cookies easily make their way into the friends and family goody basket each season, but this year they are new and improved. When you put these goodies on Santa’s plate, they will not disappoint!
What makes these cookies so special? We slipped a little extra something in the dough by adding Kerrygold Irish Cream. We’ve shared other recipes that featured Kerrygold before, such as, our Twisted Mississippi Mud Brownies. We dressed these cookies in their finest glittery holiday attire to add a festive flair. Our harshest critiques, Blind Pig #2 and Blind Pig #3 got in on the action of helping with this post by taste testing the results. Both piglets agreed that the Golden Mint Crinkles are better than the original recipe. (No Blind Piglets were harmed in the making of this post.)
To start you will need the following ingredients: flour, unsweetened cocoa, baking soda, sugar, brown sugar, Kerrygold butter, vanilla, Kerrygold Irish Cream, eggs, package of Dove Dark Chocolate and Mint Swirl Chocolates, and gold sugar crystals. We found gold sugar crystals in the baking aisle at Kroger.
Heat oven to 375 degrees. In a small bowl combine flour, cocoa, and baking soda. Blend well.
In a large bowl, beat 1 cup sugar, brown sugar, butter until light and fluffy. Add vanilla and eggs; beat well. Add Kerrygold Irish Cream and mix through. Add flour mixture slowly and mix well.
Chill the dough for about an hour. Do not skip this step. It is very helpful to have well chilled dough for the next step.
Chill the dough for at least an hour
After dough has chilled and you have thoroughly washed your hands, unwrap the chocolates and place nearby in a bowl. In order to easily prepare the cookies, make sure chocolates, cookie sheets, golden sugar crystals poured into a saucer and a tablespoon are in close proximity. Before forming cookies, spray your hands with cooking spray. This enables you to form the dough around the chocolates while avoiding a clumpy, sticky mess. (We have learned this the hard way after years of making this recipe.) Scoop a spoonful of dough and place a chocolate inside the dough. Using your fingers, form the dough around the chocolate. Dip the dough in the sugar crystals and place on a cookie sheet. Continue until 12 cookies have been placed on the sheet. (We place our dough back in the fridge in between filling the trays.)
Ready for the oven
Bake cookies at 375 degrees for 7-10 minutes. You do not want the cookies to be over baked. It is better to pull them from the oven looking a little under baked. You want the cookies to have a slightly crinkled or cracked look. Leave the cookies on the cookie sheet for 2-3 minutes after removing from the oven to continue the baking process. Next remove cookies from sheet and place on parchment paper to continue to cool.
Cookies will be slightly cracked
- 2 1/2 cups all-purpose flour
- 3/4 cup unsweetened coca
- 1 tsp. baking soda
- 1 cup sugar
- 1 cup firmly packed brown sugar
- 1 cup Kerrygold butter softened
- 2 tsp. vanilla
- 2 eggs
- 1 ounce Kerrygold Irish Cream
- 48 Dove Dark Chocolate Mint Swirls
- Gold sugar crystals
- Heat oven to 375 degrees.
- In a small bowl, combine flour, cocoa and baking soda. Blend well.
- In a large bowl, beat 1 cup sugar, brown sugar, and butter until light and fluffy.
- Add vanilla and eggs; beat well.
- Add Kerrygold Irish Cream; mixing through.
- Slowly add flour mixture and blend well.
- Chill dough for one hour in refrigerator.
- On a small plate pour gold sugar crystals. Unwrap chocolates.
- Shape a tablespoon of dough around 1 candy covering completely.
- Press dough into gold sugar crystals and place on a cookie sheet.
- Bake cookies at 375 for 7-10 minutes, until set and slightly cracked.
- Cool cookies two minutes on cookie sheet and then remove to cool on parchment paper.
The yummy creaminess of the Kerrygold Irish Cream complements the chocolate cookie, and who can resist the melted minty goodness surprise on the inside?
These treats will delight family and friends throughout the holiday season, and have them begging for the recipe. Golden Mint Crinkles are a hit at cookie exchanges. If you are a lucky recipient of a Blind Pig Holiday Goody Basket, you may be receiving some of these goldies.
If you are viewing this post in your email, visit us at theblindpig.blog to find the printable recipe.
Try out the Golden Mint Crinkles. We would love to hear what you think!
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Here are some recent posts you may have missed:
A Better Aperol Spritz
Hard Cider Donut Holes with Kerrygold Chocolate Sauce