↞ recipe box start page
Category: Cookies
Prep Time: Cook Time: Total Time:
1 3/4 cup plus 2 tablespoons spooned and leveled bleached all-purpose flour
1 1/2 teaspoons baking powder
1/2 Teaspoon salt
8 ounces semi-sweet chocolate, finely chopped
2 3/4 cups sugar, divide
1/4 cup canola oil
1/4 cup unsalted butter, melted
1 tablespoons light corn syrup
2 large eggs
1 large egg yolk
2 teaspoons vanilla extract
1 1/2 tablespoons peppermint extract
1 cup sugar
In a medium bowl, beat together well the flour, baking powder, and salt; set aside. Melt the chocolate in the microwave on 50 percent power for 1 minute, stir, and microwave for 15 seconds more and stir; set aside.
Beat together 2 1/2 cups of the sugar, the oil, butter and corn syrup to blend. Beat in the eggs, egg yolk, vanilla and peppermint extract. Then on low, beat in the melted chocolate. Add the flour mixture and beat in on low speed. Wrap the dough in plastic and refrigerate for several hours or overnight.
Heat oven to 325 degrees F. Line bakesheet with parchment. Take out about one-quarter of the dough at a time to shape. Roll the dough into 2 inch balls. Pour the remaining 1/4 cup granulated sugar into one bowl and the confectioners sugar in another bowl. Roll each cookie dough ball lightly in granulated sugar first, then very heavily in confectioners’ sugar. (By rolling in plain sugar first, the confectioners sugar does not soak in so much and stays on the surface better).
Arrange cookies 2 inches apart on the foil. For crisp cookies, bake 12 to 14 minutes. For a chewier cookie, bake 10-12 minutes. Bake one sheet at a time.
view more member recipes
CHOCOLATE PEPPERMINT CRINKLE COOKIES
view my recipes
print
save
Category: Cookies
Prep Time: Cook Time: Total Time:
1 3/4 cup plus 2 tablespoons spooned and leveled bleached all-purpose flour
1 1/2 teaspoons baking powder
1/2 Teaspoon salt
8 ounces semi-sweet chocolate, finely chopped
2 3/4 cups sugar, divide
1/4 cup canola oil
1/4 cup unsalted butter, melted
1 tablespoons light corn syrup
2 large eggs
1 large egg yolk
2 teaspoons vanilla extract
1 1/2 tablespoons peppermint extract
1 cup sugar
In a medium bowl, beat together well the flour, baking powder, and salt; set aside. Melt the chocolate in the microwave on 50 percent power for 1 minute, stir, and microwave for 15 seconds more and stir; set aside.
Beat together 2 1/2 cups of the sugar, the oil, butter and corn syrup to blend. Beat in the eggs, egg yolk, vanilla and peppermint extract. Then on low, beat in the melted chocolate. Add the flour mixture and beat in on low speed. Wrap the dough in plastic and refrigerate for several hours or overnight.
Heat oven to 325 degrees F. Line bakesheet with parchment. Take out about one-quarter of the dough at a time to shape. Roll the dough into 2 inch balls. Pour the remaining 1/4 cup granulated sugar into one bowl and the confectioners sugar in another bowl. Roll each cookie dough ball lightly in granulated sugar first, then very heavily in confectioners’ sugar. (By rolling in plain sugar first, the confectioners sugar does not soak in so much and stays on the surface better).
Arrange cookies 2 inches apart on the foil. For crisp cookies, bake 12 to 14 minutes. For a chewier cookie, bake 10-12 minutes. Bake one sheet at a time.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
recipe comments
related member recipes
German Chocolate Crinkle Cookies
by sgre52160
1 pkg German chocolate cake mix 1/2 cup instant mashed potato flakes 1 tsp cream of tartar 1 tsp cinnamon 3/4 cup butter , melted 3 tbsp milk 1 egg 1/2 cup chopped nuts 1/4 to 1/2 cup sugar
by sgre52160
1 pkg German chocolate cake mix 1/2 cup instant mashed potato flakes 1 tsp cream of tartar 1 tsp cinnamon 3/4 cup butter , melted 3 tbsp milk 1 egg 1/2 cup chopped nuts 1/4 to 1/2 cup sugar
Chocolate Peppermint Cookies
by sgre52160
1 cup flour, plus more for surface 1/2 cup unsweetened Dutch-process cocoa powder 1/2 tsp baking soda 1/2 tsp baking powder 1/2 tsp salt 2 1/2 oz (5 tbsp) butter, softened 3/4 cup sugar 1 large
by sgre52160
1 cup flour, plus more for surface 1/2 cup unsweetened Dutch-process cocoa powder 1/2 tsp baking soda 1/2 tsp baking powder 1/2 tsp salt 2 1/2 oz (5 tbsp) butter, softened 3/4 cup sugar 1 large
Chocolate Peppermint Bar Cookies
by sgre52160
1/2 cup flour 1/2 cup unsweetened cocoa powder (not Dutch-process cocoa powder) 1 tsp baking soda 1/2 tsp salt 1/2 cup unsalted butter, softened 3/4 cup packed dark brown sugar 1 large egg
by sgre52160
1/2 cup flour 1/2 cup unsweetened cocoa powder (not Dutch-process cocoa powder) 1 tsp baking soda 1/2 tsp salt 1/2 cup unsalted butter, softened 3/4 cup packed dark brown sugar 1 large egg
Peppermint Chocolate Cookies
by sgre52160
3/4 cup unsalted butter, softened 1 1/2 cups confectioners sugar 1 large egg 1 1/2 cups flour 1/2 cup unsweetened cocoa powder 1 pinch salt 2 (3.5 oz) bars dark chocolate, finely chopped
by sgre52160
3/4 cup unsalted butter, softened 1 1/2 cups confectioners sugar 1 large egg 1 1/2 cups flour 1/2 cup unsweetened cocoa powder 1 pinch salt 2 (3.5 oz) bars dark chocolate, finely chopped
Chocolate Peppermint Pinwheel Cookies
by sgre52160
1 batch Sugar Cookie dough recipe, follows 3 oz unsweetened chocolate, melted 1 tsp vanilla extract 1 egg yolk 1 tsp peppermint extract 1/2 cup crushed candy canes or peppermint candies D
by sgre52160
1 batch Sugar Cookie dough recipe, follows 3 oz unsweetened chocolate, melted 1 tsp vanilla extract 1 egg yolk 1 tsp peppermint extract 1/2 cup crushed candy canes or peppermint candies D
view more member recipes
related CDKitchen recipes
York Peppermint Patties
Peppermint Hot Chocolate
Peppermint Schnapps
Candy Cane Bark
Chocolate Mint Coffee Creamer
Cookies 'n' Cream Frappe
Butternut Squash Fries
Witch Hat Cookies
Candy Cane Cocktail
Chocolate Mint Mousse