Easy Family Recipes: Chocolate Peppermint Crinkles

Chocolate Peppermint CrinklesDo you do any holiday baking? It's not too late! I love to pick a few of my favorite cookie recipes, spend a few hours baking, then give a little something to the neighbors to share. Crinkle cookies (cookies that are rolled in granulated or powdered sugar, which expand and form a crinkled appearance) are one of my favorites because they stay soft and chewy. These have a little peppermint to make them more festive. You'll want to be sure to chill the dough before rolling, otherwise it is too sticky to really work with successfully. The kids can help with crushing the peppermints (I like to use a plastic bag and rolling pin) and rolling the dough in the sugar and candy mixture. Have fun, and be sure to share!

 

Chocolate Peppermint Crinkles

Prep time: 30 minutes
Chill time: 1 hour or overnight
Cook time: 8-10 minutes per batch
Yield: 6 dozen cookies

  • 2 1/4 cups all-purpose flour
  • 1/4 cup unsweetened cocoa powder
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 2 cups granulated sugar
  • 1 package (12 ounces) or 2 cups semisweet chocolate chips, melted, cooled
  • 3 eggs, room temperature
  • 1/2 cup vegetable oil
  • 1 teaspoon peppermint or vanilla extract
  • 1/3 cup powdered sugar, sifted
  • 1/4 cup crushed peppermint candies or candy canes
  • 1/3 cup granulated sugar, for rolling

Mix flour, cocoa powder, baking powder and salt in large bowl.

Combine sugar, cooled chocolate, eggs, oil and peppermint extract in mixer bowl. Beat on medium speed until blended. Gradually add flour mixture, beating on low speed until blended.

Refrigerate, covered, until firm enough to shape, about 1 hour or overnight.

Heat oven to 350-degrees F. Mix powdered sugar and crushed candy in small bowl. Work with 1/3 of dough at a time, keeping remaining dough refrigerated. Shape dough into 1-inch balls; roll in granulated sugar first and then in crushed candy mixture. Place 2 inches apart on parchment paper-lined or ungreased baking sheets.

Bake in oven until lightly browned, 8-10 minutes. Cool on baking sheets 1-2 minutes. Remove to wire racks; cool completely.

Recipe courtesy of the American Egg Board

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