Skip to main content

Source: https://ohioeggs.com/recipes/chocolate-peppermint-crinkles/

Chocolate Peppermint Crinkles

Chocolate Peppermint Crinkles

All the flavors of a peppermint patty in the perfect “crispy on the outside, chewy on the inside” cookie!

grocery Prep: 30min
timer Cook: 10min
restaurant 72 servings

Ingredients

2 ¼ cups all-purpose flour
¼ cup unsweetened cocoa powder
1 ½ tsp. baking powder
½ tsp. salt
2 cups granulated sugar
1-12oz pkg. semisweet chocolate chips, melted & cooled
3 large EGGS, room temperature
½ cup vegetable oil
1 tsp. peppermint extract
1/3 cup powdered sugar, sifted
1/4 cup crushed peppermint candies or candy canes
1/3 cup granulated sugar, for rolling

Directions

  • Mix flour, cocoa powder, baking powder and salt in large bowl.
  • Beat 2 cups sugar, cooled melted chocolate, eggs, oil and peppermint extract in mixer bowl 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°F. MIX powdered sugar and crushed candy in small bowl. Work with 1/3 of the 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 350°F oven until lightly browned, 8 to 10 minutes. Cool on baking sheets 1 to 2 minutes. Remove to wire racks; cool completely.

Notes

Insider tip/trick to keep your cookies white – roll the cookie dough ball in granulated sugar before rolling it in the powdered sugar/crushed candy cane mix. Chilled dough is easier to handle and holds its shape better.
Photo and recipe provided by the American Egg Board.