Chocolate Mint Cookies With Powdered Sugar
Chocolate Cookies

Chocolate Mint Cookies With Powdered Sugar

  • June 23, 2022

However you celebrate, I hope you’re having a wonderful holiday filled with love, laughter and lots of good food.We’re currently at my parent’s house in Santa Barbara, visiting with family, soaking up the California sunshine, eating our weight in Christmas cookies and the best local Mexican food, and loving being home.Taking deep caramel and molasses notes from dark brown sugar, they’re more complex and less saccharine than many versions of chocolate crinkle cookies that you’ll find languishing atop a holiday cookie platter.That being said, they’re still rolled in a generous amount of both granulated and powdered sugar, so there’s no worry about lack of indulgence here.The combination of sugars outside helps to develop deep, and importantly, distinct cracks and fissures, making for a really pretty Christmas cookie.While this recipe does produce nicely consistent, round cookies with perfectly crackly tops and soft and fudge centers, they’re also packed with tons of flavor from dark chocolate, rich cocoa, dark brown sugar, and fragrant vanilla and peppermint.Because they don’t require chilling, you can also whip up a batch fairly quickly and relatively last minute, if the mood strikes or extra guests are arriving.The original recipe calls for espresso powder – always a friend of chocolate – but I usually opt for a few drops of pure peppermint extract in addition to vanilla, instead.eggs: Add moisture, lift, bind the dough together, and gives us chewier cookies.adds sweetness with a more complex flavor than granulated sugar thanks to its natural molasses content.cane sugar: helps to develop defined cracks on the outside of the cookies as they bake.The second surprising step is rolling the cookie dough balls in two kinds of sugar.The first layer, granulated sugar, dries out faster in the oven, producing defined cracks and crevices over the surface of the cookie.It also helps to hold the second layer (confectioners sugar) in place, revealing the chocolate dough beneath.If you make these peppermint chocolate crinkle cookies, be sure to tag me on Instagram with the hashtag #forkknifeswoon and leave a comment and rating below letting me know how you liked them! .

Chocolate Mint Crinkle Cookies

Chocolate Mint Crinkle Cookies

Chocolate Mint Crinkle Cookies

Okay, so I very much realize that it is halfway through January and many of you may be trying to eat healthy or exercise or do something good for yourself as a New Year’s resolution.I’d like to think that these chocolate mint crinkle cookies fall into that “do something good for yourself” category.If you’re not with me on that one, maybe stop reading here because I certainly don’t want to be to blame for a failed diet attempt.I actually made the dough the night before I baked them, but you really only need a couple of hours to refrigerate.When I made them ahead though it was a breeze to roll, coat in powdered sugar, and bake.Save Recipe Print Prep Time 20 min Total Time 3 hr Prep Time 20 min Total Time 3 hr Ingredients 2 cups flour 1 cup cocoa powder 2 teaspoons baking powder 1/2 teaspoon baking soda 1/2 teaspoon salt 1 cup sugar 1 cup brown sugar 1/2 cup vegetable oil 4 eggs 2 teaspoons peppermint extract 1 bag of dark chocolate chips (10-ounce bag) 1/2 cup powdered sugar Instructions Whisk together flour, cocoa powder, baking powder, baking soda, and salt in a medium bowl.Cover bowl with plastic wrap and refrigerate at least 2 hours.Let rest on cookie sheet for 2 minutes before transferring to a cooling rack.Notes You can make the cookie dough a day before baking. .

chocolate peppermint crinkle cookies

chocolate peppermint crinkle cookies

chocolate peppermint crinkle cookies

So rich, so decadent, and so dreamy, these snowy cookies remind me of a winter wonderland.Crackled tops give way to soft and fudgy centers, flecked with crushed peppermint candy canes that melt ever so slightly into the dough while baking.So rich, so decadent, and so dreamy, these cookies are Christmas bliss.unsweetened chocolate, chopped 4 Tbsp unsalted butter, cubed.light brown sugar 2 large eggs, at room temperature.large eggs, at room temperature 1/2 tsp pure peppermint extract.Place chocolate and butter in a microwave-safe bowl and microwave on high for 30 seconds.Continue microwaving and stirring in 15 second intervals until melted and smooth.Whisk together sugar, brown sugar, eggs, and peppermint extract in a large bowl until combined; add cooled chocolate mixture and whisk until smooth.Bake, rotating pans halfway through, for 14 to 15 minutes, until puffed and cracked, with edges set. .

Chocolate Mint Crinkle Cookies

Chocolate Mint Crinkle Cookies

Chocolate Mint Crinkle Cookies

These Peppermint Chocolate Crinkle Cookies have an irresistible fudgy center with a crisp outside coated in powdered sugar, it's no wonder they are a holiday favorite year after year!You might also like these Chocolate Crinkles, Cream Cheese Cookies, or Peanut Butter Blossoms!When ready to bake, simply roll the dough into balls and coat in powdered sugar.Even after chilling it will still be pretty sticky-I recommend coating your hands in powdered sugar before you even attempt to touch it, it makes a lightyear's difference in handling the dough.Once you place the dough on the cookie sheet there is no need to press down, they will shape themselves as they bake.Be sure oven is thoroughly preheated to ensure they cook properly and are not doughy after baking. .

Chocolate Mint Crinkles Recipe

Chocolate Mint Crinkles Recipe

Chocolate Mint Crinkles Recipe

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var moduleName = 'actionToolbar'; var isVueModule = true; GeneralMills.PandoSites.RegisterControlInstance(moduleName, configuration, componentMetadata, isVueModule) }); })();.A perfect addition to your holiday cookie exchange spread, our scratch-made crinkles are crowned with peppermint Hershey's Kisses.2 In large bowl, beat granulated sugar, oil and eggs with whisk until well mixed.Cover bowl with plastic wrap, and refrigerate at least 2 hours.Line cookie sheets with cooking parchment paper.Shape dough into tablespoon-size balls; roll in powdered sugar.5 Bake 10 to 12 minutes, until cookies crackle and dough doesn’t look raw.This cookie recipe was inspired by all of the fabulous KISSES mint-flavored candies that appear on grocery store shelves during the holidays.Nutrition 100 Calories, 4g Total Fat, 1g Protein, 14g Total Carbohydrate, 10g Sugars Nutrition Facts Serving Size: 1 Serving Calories 100 Calories from Fat 35 Total Fat 4g 6% Saturated Fat 1 1/2g 7% Trans Fat 0g Cholesterol 15mg 5% Sodium 45mg 2% Potassium 50mg 1% Total Carbohydrate 14g 5% Dietary Fiber 0g 0% Sugars 10g Protein 1g Vitamin A 0% 0% Vitamin C 0% 0% Calcium 2% 2% Iron 4% 4% Exchanges: 0 Starch; 0 Fruit; 1 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1 Fat; Carbohydrate Choice 1 *Percent Daily Values are based on a 2,000 calorie diet.*Percent Daily Values are based on a 2,000 calorie diet.The HERSHEY'S® KISSES® trademark and trade dress and the Conical figure and plume device are used under license.(function() { document.addEventListener('DOMContentLoaded', function() { var componentMetadata = JSON.parse('\x7b\x22componentName\x22\x3a\x22DoubleClick_7c4c4a6a-abb2-4bfc-a600-f5c4bbd846a4\x22,\x22deferOptions\x22\x3a\x7b\x22deferComponent\x22\x3atrue,\x22deferType\x22\x3a\x22OnDemand\x22,\x22deferId\x22\x3a\x22r01649d04a56f4bcf9adaaacce63ac080\x22,\x22deferredContainerId\x22\x3a\x22\x2fmain\x2frdpFeatureAd\x22,\x22deferredContainerView\x22\x3a\x22DoubleClick\x22\x7d,\x22viewName\x22\x3a\x22DoubleClick\x22\x7d'); var configuration = {"adId":"OMP/bettycrocker/recipes/300x250_AutoRefresh_top","minPageWidth":"1000","maxPageWidth":"9999","defaultMinPageWidth":"1000","defaultMaxPageWidth":"9999","size":"[300, 250]","refreshWhenViewed":true,"adContainerId":"8e984da5-4f29-43fa-890b-6677078a287b","doubleClickAdContainerId":"117c9004-9f2e-4610-9178-f72639c776ab","adCaptionText":"Advertisement","networkCode":"/15704463/","relevantMetadata":["Dessert","Snack","Chocolate"],"privacyOptOut":false,"continuesBelowText":"Recipe Continues Below"}; 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Chocolate Mint Crinkle Cookies

Chocolate Mint Crinkle Cookies

Chocolate Mint Crinkle Cookies

I mixed up the dough the night before, let it chill overnight, then baked them the next evening.I did find the dough difficult to work with and roll into balls. .

Chocolate Mint Snowball Cookies

Chocolate Mint Snowball Cookies

Chocolate Mint Snowball Cookies

They are rich with a hint of mint from Andes baking chips mixed into the dough.They’re rolled in powdered sugar for a finishing touch, making them perfect for the holidays.Unsweetened cocoa powder : Use Hershey’s Special Dark for a rich chocolate flavor.and : for flavoring All-purpose flour : use the spoon and level method to measure it!Mint Snowball Cookies are made just like Russian Tea Cakes without the nuts.Cream: Mix the butter, sugar, cocoa powder, and vanilla with a mixer.I usually roll them again once the cookies are completely cool, so they have a nice even coating of sugar.I can’t stress this enough – if you scoop or pack the flour, the dough may end up crumbly.Freeze the plain cookies in layers with wax paper, so they don’t stick.Or, buy a package of Andes mints and chop them up – peppermint works great too!They are inspired by traditional Russian tea cakes but with no nuts!They are rich with a hint of mint from Andes baking chips mixed into the dough.Snowballs are an easy cookie to make and perfect for the holiday season!1/4 cup unsweetened cocoa powder I used Special Dark, use your favorite.2 cups all-purpose flour measured correctly (spoon and level, do not pack).Additional powdered sugar for rolling (about 1 – 1 1/2 cups) Instructions Preaheat oven to 350°.Mix butter, 1/2 cup powdered sugar, cocoa, and vanilla with an electric mixer until fluffy.If dough is too soft, chill it until you can work it easily with your hands.Scoop 1 tablespoon balls of dough and place on prepared cookie sheet.Bake cookies for 7-10 minutes until bottoms are just slightly brown and the tops are no longer glossy. .

Mint Chocolate Chip Snowball Cookies

Mint Chocolate Chip Snowball Cookies

Mint Chocolate Chip Snowball Cookies

Melt in your mouth Mint Chocolate Chip Snowball Cookies are a treat you won’t be able to resist!So easy to make and packed with mint and chocolate flavor – no one can eat just one!There is just something magical about a cookie coated in powdered sugar that I find impossible to resist.Snowball cookies are incredibly easy to make and a favorite with my boys.I like to make my snowball cookies fairly small – pretty much bite size.Due to the size of the cookies, I opted for mini chocolate chips.Beat the butter and powdered sugar together and then mix in the flour, salt, and extract just until combined.Drop cookies one at a time into a bowl with powdered sugar and turn until coated.I give them a nice coating of powdered sugar using my OXO dusting wand.If you’re feeling up to it, a double-coat of powdered sugar will give your snowballs an extra bright white exterior.Storage Information Store leftovers in an airtight container for up to four days.Transfer cookies to a freezer safe ziplog bag and freeze for up to 3 months.Print Pin 5 from 7 votes Mint Chocolate Chip Snowball Cookies Melt in your mouth Mint Chocolate Chip Snowball Cookies are a treat you won’t be able to resist!So easy to make and packed with mint and chocolate flavor – no one can eat just one!additional powdered sugar for coating Instructions Line a large cookie sheet with parchment paper and set aside.Line another large baking sheet with parchment paper and dust liberally with powdered sugar.Place the slightly cooled cookies on this baking sheet and dust with additional powdered sugar.Drop cookies one at a time into the bowl and turn until coated in powdered sugar.Video Notes Storage Information: Store leftovers in an airtight container for up to four days.Transfer cookies to a freezer safe ziplog bag and freeze for up to 3 months. .

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