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Chocolate-Mint Crackles

Recipe photo courtesy of Emily Kate Roemer

The tops of these brownie-like cookies look as if they've been shattered. Coat the balls of dough thoroughly in confectioners' sugar before they go in the oven. They'll flatten and "crack" on their own as they bake.

Source: Martha Stewart Living, December 2011
Total Time Prep Yield



Cook's Notes

Dough can be refrigerated for up to 3 days or rolled into balls and frozen for up to 2 weeks. Roll in confectioners' sugar just before baking. Cookies can be stored at room temperature for up to 3 days.

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How would you rate this recipe?
  • eabNYC
    10 NOV, 2014
    I agree with the previous reviewer who said these cookies are bland. I used high-quality peppermint extract, chocolate, and cocoa powder, and they came out without much flavor.
  • horselove
    27 SEP, 2013
    I tried making these cookies a while back and replaced the mint flavoring with orange flavoring and they were sooooo good! The combo of orange and chocolate was perfect and I almost couldn't stop eating them!
  • P16
    22 DEC, 2012
    Sorry, but these cookies are boring. The chocolate flavor was rich but felt they were bland, perhaps not enough sugar in the recipe. Not worth the effort.
  • denvercris
    22 JAN, 2012
    These cookies are delicious!!! The hint of mint is perfect with the chocolate and powdered sugar. Also, the recipe doubled beautifully.

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