Chocolate Mint Kiss Crinkles

By carvalhohm

Ingredients

• 4 cups semi-sweet chocolate chips, divided
• 9 large egg whites, room temperature
• 4 1/2 cups powdered sugar, plus more for rolling
• 1 1/2 cups unsweetened cocoa powder
• 3 tablespoons cornstarch
• 1/2 teaspoon salt
• 60 About 60 Mint Truffle Hershey’s Kisses

Preparation

Step 1

1. Preheat oven to 350°. Line your cookie sheets with parchment paper and unwrap your Kisses. Melt 3 cups of the chocolate chips in a microwave safe bowl. Cool slightly.

2. Whisk 3 cups powdered sugar, cocoa, cornstarch, and salt in a large bowl. Set aside.

3. Beat egg whites in an electric mixer until they form soft peaks. Gradually beat in 1 ½ cups powdered sugar. Continue beating until fluffy and thicker (a little thinner than marshmallow crème). Beat dry ingredients into meringue on low speed. Stir in lukewarm chocolate and remaining 1 cup of chocolate chips. *The dough will seem too liquid to scoop. Give it a few minutes and it will stiffen a lot!*

4. Place about cup powdered sugar in bowl. Roll balls of cookie dough (about a tablespoon) in powdered sugar and place on prepared cookie sheets. Bake about 8-10 minutes. Immediately place one Mint Kiss on each cookie. Do not move cookies until they are completely cooled or Kiss will collapse.

Note: This makes about 5-6 dozen cookies.