CHOCOLATE PEPPERMINT CRINKLES RECIPES

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CHOCOLATE PEPPERMINT COOKIES RECIPE | EATINGWELL



Chocolate Peppermint Cookies Recipe | EatingWell image

A generous amount of melted chocolate gives these cookies a fudgy, brownie-like texture, but it also means a very soft dough. Chilling it helps firm the dough up to a scoopable consistency.

Provided by Laura Kanya

Categories     Healthy Chocolate Cookie Recipes

Total Time 2 hours 30 minutes

Number Of Ingredients 12

3?¾ cups bittersweet chocolate chips (22 ounces), divided
7 tablespoons unsalted butter, sliced
½ cup canola oil
2 teaspoons peppermint extract
1 cup all-purpose flour
1 cup whole-wheat flour
2 teaspoons baking powder
½ teaspoon salt
1 cup granulated sugar
4 large eggs
1 cup confectioners' sugar
½ cup crushed peppermint candy

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.

Nutrition Facts : Calories 169 calories, CarbohydrateContent 18 g, CholesterolContent 20 mg, FatContent 10 g, FiberContent 2 g, ProteinContent 2 g, SaturatedFatContent 5 g, SodiumContent 54 mg, SugarContent 12 g

PEPPERMINT CHOCOLATE CRINKLE COOKIES RECIPE | LAND O’LAKES



Peppermint Chocolate Crinkle Cookies Recipe | Land O’Lakes image

These classic chocolate crinkle cookies have a minty surprise inside.

Provided by Land O'Lakes

Categories     Shaped    Cookie    Peppermint    Mint    Dessert    Cookie    Dessert

Total Time 1 hours 1 minutes

Prep Time 1 hours 20 minutes

Yield 36 cookies

Number Of Ingredients 17

Cookie
1/3 cup Land O Lakes® Butter
4 ounces high-quality dark chocolate baking bar, * broken into pieces
1 3/4 cups all-purpose flour
1 1/2 cups sugar
3 large Land O Lakes® Eggs
1 1/2 teaspoons baking powder
1 teaspoon vanilla
3/4 teaspoon salt
1/2 cup unsweetened cocoa
Filling
2/3 cup powdered sugar
2 teaspoons Land O Lakes® Heavy Whipping Cream
1/8 teaspoon peppermint extract
Red food color, as desired
1/4 cup powdered sugar
Extra fine edible glitter, if desired

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.

Nutrition Facts : Calories 110 calories, FatContent 3.5 grams, SaturatedFatContent grams, TransfatContent grams, CholesterolContent 20 milligrams, SodiumContent 90 milligrams, CarbohydrateContent 19 grams, FiberContent 1 grams, SugarContent grams, ProteinContent 2 grams

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