chocolate peppermint crinkle cookies
These were a last-minute addition to my Christmas roster. I was looking for something chocolatey to bring to Chris’s family party, since his mom is even more of a chocolate-head than I am. And then, on the last day of classes, these beauties showed up on Pioneer Woman’s blog and it was like Christmas had come early. I mean, how can you look at these things and not think of snowy holidays?
They ended up being a little strange to work with. First off, I’d made a big typo when I printed out my list of recipes and had almost tripled the amount of peppermint extract in my copy. Luckily, I was so weirded out by the idea of 1 tablespoon of an extract that’s caustic enough at half that amount that I double-checked the recipe before making them to get the proportions right. Secondly, they really didn’t spread out until just about the last minute in the oven, and even then they had little bulges in the centers. (Although they seem to have flattened out when they cooled, so maybe I should’ve taken them out earlier…? Seriously, though, they were cookie balls.)
I think they were pretty tasty, simple, and worth the second-guessing in the end, though. I mean, I only tried one when it was warm, which is kind of an odd way to sample something that has such cool, minty flavors, but it was still a pretty serviceable mint cookie. I think it did a good job of rounding out my Christmas party haul, along with the seven-layer cookies and these puppies:
Red velvet cake balls, made with cream cheese frosting and those weird colored melting candy they sell at AC Moore. Yummm.
And as it turns out, the only time Chris’s mom won’t eat chocolate is when it’s paired with mint. My bad!
Chocolate Peppermint Crinkle Cookies
1 3/4 cups plus 2 tablespoons all-purpose flour
1 1/2 teaspoons baking powder
1/2 teaspoon salt
8 oz. semisweet chocolate, finely chopped
2 3/4 cups sugar, divided
1/4 cup canola oil
3 tablespoons unsalted butter, melted
2 tablespoons light corn syrup [I just re-checked the original recipe, and she had updated the butter-to-corn syrup ratio; this is the latest version, but I’d used an older version, so that might have been why the puffage was so off…]
2 large eggs
1 large egg yolk
2 teaspoons pure vanilla extract
1 1/2 teaspoons peppermint extract
1 cup confectioners’ sugar
1. In a medium bowl, beat together the flour, baking powder, and salt; set aside. Melt the chocolate in the microwave on 50% power for 1 minute, stir, and microwave for 15 seconds more and stir; set aside.
2. In a mixer with the paddle attachment, 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. On low speed, beat in the melted chocolate. Add the flour mixture and beat on low speed. Wrap the dough in plastic and refrigerate for several hours or overnight.
3. Heat oven to 325 degrees. Line baking sheet with parchment paper. Take out about 1/4 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.
4. Arrange cookies 2 inches apart on the foil. For crisp cookies, bake 12 to 14 minutes. For a chewier cookie, bake 10 to 12 minutes. Can be kept in an airtight container at room temperature for up to a week with a plain piece of bread in the container for chewy cookies. Makes 36 cookies.
Source: Bakers Royale