Mint Crinkle Top Cookies

Both of my brothers have these on special request. This recipe is based off of the Chocolate Crinkle-Top Cookie recipe from Tollhouse. If you can find mint morsels, great (sometimes it's a real hunt for me to get them)... if not peppermint extract with regular semi-sweet chocolate morsels works as well.

2 c. (12-ounce bag) mint morsels, divided
1 1/2 cups all purpose flour
1 1/2 tsp. baking powder
1/4 tsp. salt
1 c. granulated sugar
6 Tbsp. butter, softened
1 1/2 tsp vanilla extract
2 eggs
1/2 c. powered sugar

1. Microwave 1 cup morsels in medium, microwave-safe bowl on HIGH for 1 minute; stir. Microwave at additional 10 to 20 second intervals, stirring until smooth. Cool to room temperature.
2. Combine flour, baking powder and salt in small bowl.
3. Beat granulated sugar, butter, and vanilla* in large mixer bowl until crumbly. Beat in melted chocolate. Add eggs one at a time, beating well after each addition. Gradually beat in flour mixture.
4. Stir in remaining morsels. Cover and chill just until firm.
5. Shape dough into 1 1/2 - inch balls, roll in powdered sugar.
6. Place on ungreased baking sheets.
7. Bake in preheated 350 degrees Fahrenheit oven for 10-15 minutes or until sides are set but centers are sill slightly soft. Cool for a couple of minutes, remove to wire racks to cool completely.

* if using semi-sweet chocolate morsels, add 1 1/2 tsp peppermint extract at the same time you add the vanilla.

One year I goofed and accidentally used baking soda instead of baking powder. The result was flat and crispy cookies. My one brother and some others liked them better this way, especially since it was a cookie of a different consistency around the holidays when that's all we had to snack on. Just a thought if you're looking for some variation! Enjoy!!