Instructions

In a large bowl, mix the melted coconut oil, cooled chocolate, granulated sugar, and vanilla. Stir in eggs, one at a time.

Stir in the flour, baking powder, and salt. Fold in the crushed candies. Cover and refrigerate at least 2 hours. Using a melon baller or small ice cream scoop, divide dough into 48 dough balls.

Place on parchment-lined cookie sheets and refrigerate another 2 hours or overnight to firm up the dough.

Heat the oven to 350°F. Place the powdered sugar in a small bowl. Roll dough balls into powdered sugar. Place rolled cookies about 2-inches apart on parchment-lined cookie sheets.

Bake 8 to 10 minutes or until the edges are set but the center is still slightly gooey. Let the cookies cool on the cookie sheet 1 minute. Remove to a cooling rack to cool completely.