Best Chocolate Mint Crinkles Recipes

CHOCOLATE MINT CRINKLES

Chocolate Mint Crinkles image

A perfect addition to your holiday cookie exchange spread, our scratch-made crinkles are crowned with peppermint Hershey's Kisses.

Provided by By Betty Crocker Kitchens

Categories Dessert

Time 3h5m

Yield 60

Number Of Ingredients 11

Ingredients

2 cups Gold Medal™ all-purpose flour
1 cup unsweetened baking cocoa
2 teaspoons baking powder
1/2 teaspoon salt
2 cups granulated sugar
1/2 cup vegetable oil
4 large eggs
1 teaspoon vanilla
1 teaspoon peppermint extract
1/2 cup powdered sugar
Hershey's® Kisses® Brand mint or candy cane flavored candies

Steps:

In medium bowl, mix flour, baking cocoa, baking powder and salt; set aside.
In large bowl, beat granulated sugar, oil and eggs with whisk until well mixed. Beat in vanilla and peppermint extract.
Stir dry ingredients into wet ingredients just until combined. Cover bowl with plastic wrap, and refrigerate at least 2 hours.
Heat oven to 350°F. Line cookie sheets with cooking parchment paper. Place powdered sugar in small bowl. Shape dough into tablespoon-size balls; roll in powdered sugar. Place on cookie sheets about 1 1/2 inches apart.
Bake 10 to 12 minutes, until cookies crackle and dough doesn't look raw. When cookies are done, immediately place a KISSES candy in center of each cookie, and press lightly. Cool on cookie sheet 2 minutes. Remove to cooling rack; cool completely until candy is set.

Nutrition Facts : Calories 100, Carbohydrate 14 g, Cholesterol 15 mg, Fat 1, Fiber 0 g, Protein 1 g, SaturatedFat 1 1/2 g, ServingSize 1 Serving, Sodium 45 mg, Sugar 10 g, TransFat 0 g

CHOCOLATE-MINT CRINKLES

Chocolate-Mint Crinkles image

I prefer to use mini chocolate chips because there is more even distribution throughout the cookie. Not a chocolate mint fan? Don't miss out! Simply omit the peppermint extract and the crushed candy canes, and increase the espresso powder to 2 tsp - they're just as delicious! I taught my friend Leslie how to make these...

Provided by Carol Harlow-Carlson

Categories Cookies

Time 30m

Number Of Ingredients 13

Ingredients

2 c all purpose flour
1 c dutch process cocoa, unsweetened
1 tsp baking powder
1 tsp salt
1 tsp instant espresso powder
1 c butter, room temperature
3 c sugar
4 large eggs
2 tsp vanilla extract
2 tsp peppermint extract
16 oz semi-sweet chocolate chips
FOR GARNISH
2-3 candy canes, crushed in plastic bag with rolling pin

Steps:

1. In a medium bowl, whisk together flour, cocoa, baking powder, salt & espresso powder. Set aside.
2. In a separate bowl, or a mixing bowl using an electric mixer fitted with a paddle attachment, cream together butter and sugar until light and fluffy on medium speed.
3. Add in eggs, one at a time, beating well after each addition. Scrape down the bowl, add vanilla and peppermint extract. Beat until combined.
4. Stir in flour mixture until incorporated, do not over beat. Fold in chocolate chips.
5. Pour crushed candy canes onto a flat plate. Use a tablespoon or a 1 oz. scoop to portion out balls of dough. Gently press one side of the dough ball into crushed candy canes, and lay dough candy cane side up on a parchment-lined cookie sheet.
6. Bake for approximately 10 minutes, in a preheated 350 degree oven. Yields approximately 4 dozen cookies.