Sunday, December 23, 2012

cookie calendar - day 23: chocolate peppermint crinkle cookies

peanut-butter stuffed chocolate cookies mrs. chan’s pecan ball cookies gingerbread bois lemon meringue pie cookies tuiles d'amandes eggnog shortbread cookies shortbread cookies lime meltaway cookies spiced butter shortbread bites gluten-free gingerbread cookies white chocolate and macadamia cookies bacon vanilla wafer cookies cranberry lime shortbread cookies double chocolate cookies gluten-free chocolate peppermint cookies pizzelles minty Andes peppermint crunch dark chocolate chip cookies dark chocolate sables with sea salt and chili molasses spice cookies pecan linzer cookies coconut macaroons Oregon hazelnut thumbprints filled with raspberry jam chocolate peppermint crinkle cookies

For our Christmas getogethers, I wanted to bake a cookie that incorporated peppermint, since that's one of the flavours that makes me think immediately of Christmas (eggnog and gingerbread being the other two). A friend recently shared a great orange mocha crinkle cookie recipe with me so I tinkered with it to turn it into a peppermint treat just in time for the holidays.

On their own, the cookies have a very subtle chocolate and peppermint taste, but when you add the chocolate drizzle, the peppermint taste gets a little more intense. If you want something light for a coffee break, then feel free to omit the chocolate topping.



chocolate peppermint crinkle cookies 
printer-friendly version

ingredients:

for the cookies:
2 cups granulated sugar
1/2 cup vegetable oil
4 ounces semi-sweet baking chocolate, melted
1 tablespoon peppermint extract
1 tablespoon brewed espresso, cooled
4 eggs, room temperature
3 cups all-purpose flour
2 teaspoons baking powder
1/4 teaspoon salt
powdered sugar

for the chocolate drizzle:
6 ounces semi-sweet baking chocolate, melted
1 tablespoon peppermint extract

directions:

In the mixing bowl of a stand mixer, combine granulated sugar, vegetable oil, melted chocolate and peppermint extract. Beat at medium speed until well blended.

Add espresso to the sugar mixture and beat on medium until well blended.

Add eggs, one at a time, beating after each addition.

Add flour, baking powder and salt to the sugar and egg mixture. Beat at low speed until soft dough forms. Cover with plastic wrap and refrigerate overnight.

Pre-heat oven to 350 degrees F.

Place two cups of powdered sugar in shallow bowl (you can add more sugar to the bowl as you use it up) and set aside.

Remove dough from refrigerator and shape into one-inch balls. Roll balls in powdered sugar to coat. (It's easiest if you roll all the dough balls first and then roll them all in the powdered sugar).

Line baking sheets with parchment paper and place the balls two inches apart on the sheets.

Bake each sheet for 12 to 15 minutes (do not overbake or the cookies will get hard).

Remove cookies from baking sheets and cool on wire racks.

To make the drizzle:

Combine the melted chocolate and peppermint extract together.

Drizzle peppermint chocolate over cooled cookies. Continue cooling the cookies on wire racks to let the chocolate drizzle set.

yields: 72 cookies


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