CHOCOLATE PEPPERMINT CRINKLES RECIPES

Steps:

• Combine 2 3/4 cups chocolate chips, butter and oil in a large microwave-safe bowl. Microwave on High, stirring every 30 seconds, until melted, about 2 minutes. Stir in peppermint extract. Let cool for 10 minutes.
• Meanwhile, whisk all-purpose flour, whole-wheat flour, baking powder and salt in a small bowl.
• Combine granulated sugar and eggs in a large bowl or the bowl of a stand mixer fitted with the whisk attachment. Beat on high speed until light in color and the volume has doubled, about 3 minutes. Using a flexible spatula, fold in the cooled chocolate mixture, then the flour mixture. Fold in the remaining 1 cup chocolate chips, being careful not to overmix. Refrigerate for at least 1 hour and up to 4 days.
• Position racks in upper and lower thirds of oven; preheat to 350°F. Line 2 baking sheets with parchment paper.
• Place confectioners' sugar in a small bowl. Working in batches, scoop balls of dough, about 1 1/2 tablespoons each, and roll in the sugar. Arrange 12 cookies on each of the prepared pans. Dust your palm with confectioners' sugar and flatten the cookies to a 1/2-inch thickness. Sprinkle with candy. Refrigerate the remaining dough while the first batch bakes.
• Bake the cookies, switching the positions of the pans halfway through, until firm on the outside, 15 to 20 minutes. Let cool on the pans for 10 minutes. Transfer to a wire rack to cool completely. Repeat with the remaining dough.

Steps:

• Melt 1/3 cup butter and chocolate pieces in 1-quart saucepan over low heat, stirring occasionally, 8-10 minutes or until smooth. Cool 10 minutes.
• Pour melted chocolate mixture into bowl. Add 1 cup flour, sugar, eggs, baking powder, vanilla and salt; beat at medium speed, scraping bowl often, until well mixed. Stir in remaining flour and cocoa. Cover; refrigerate 1 hour or until firm.
• Combine all filling ingredients in bowl; mix well. (Filling will be thick.) Tint with red food color, as desired. Set aside.
• Heat oven to 300°F.
• Combine powdered sugar and edible glitter, if desired, in bowl; set aside.
• Shape dough into 36 (1-inch) balls. Flatten 12 balls into 2-inch disks. Place 1/4 teaspoon filling into center of each disk. Bring edges of dough together over filling, smoothing and rolling to seal.
• Roll cookies in powdered sugar mixture. Place 2 inches apart onto ungreased cookie sheet. Bake 10-12 minutes or until just set. Repeat with remaining dough and filling, working in batches of 12.