Chocolate Mint Crinkle Cookies Recipes

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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

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 CRINKLE COOKIES



Chocolate Mint Crinkle Cookies image

Mint and chocolate meet again in everyone's favorite chocolate cookie.

Provided by Reynolds Kitchens(R)

Categories     Trusted Brands: Recipes and Tips     Reynolds®

Time 2h30m

Yield 80

Number Of Ingredients 9

1 ¾ cups granulated sugar
4 eggs
4 ounces unsweetened chocolate, melted and cooled slightly
½ cup shortening
2 teaspoons baking powder
1 teaspoon peppermint extract
2 cups all-purpose flour
1 cup powdered sugar
Reynolds® Parchment Paper

Steps:

  • Combine the granulated sugar, eggs, melted chocolate, shortening, baking powder, and peppermint extract in a large bowl. Beat with an electric mixer on medium speed until combined, scraping sides of bowl occasionally. Gradually beat in as much of the flour as you can with the mixer. Using a wooden spoon, stir in any remaining flour.
  • Cover and chill for 2 to 24 hours or until dough is easy to handle.
  • Preheat oven to 375 degrees F. Line cookie sheets with Reynolds® Parchment Paper; set aside. Shape dough into 1-inch balls. Roll balls in powdered sugar and place 2 inches apart on prepared cookie sheets.
  • Bake about 9 minutes or until edges are just set. Transfer the cookies on the parchment paper to a wire rack; cool completely.

Nutrition Facts : Calories 56.5 calories, Carbohydrate 8.8 g, Cholesterol 9.3 mg, Fat 2.3 g, Fiber 0.3 g, Protein 0.8 g, SaturatedFat 0.9 g, Sodium 16.1 mg, Sugar 5.9 g

CHOCOLATE MINT CRINKLE COOKIES



Chocolate Mint Crinkle Cookies image

These are THE BEST Christmas cookies ever! They taste a lot like Panera's holiday crinkle mint cookies. Recipe is from RecipeGirl.com

Provided by 20XCRunner12

Categories     Dessert

Time 3h

Yield 4 dozen cookies

Number Of Ingredients 12

2 cups all-purpose flour
1 cup unsweetened cocoa powder
2 teaspoons baking powder
1/2 teaspoon salt
2 cups granulated sugar
1/2 cup vegetable oil
4 eggs
1 teaspoon vanilla extract
1 teaspoon peppermint extract
1 cup powdered sugar
2 teaspoons green sugar crystals (optional)
mint truffles or candy cane, flavored hershey's kisses

Steps:

  • In a small bowl, mix together flour, cocoa, baking powder, and salt.
  • In a large bowl, whisk together sugar, oil, eggs, and extracts until well blended.
  • Stir dry mixture into wet mixture until just combined. Cover bowl and refrigerate for two hours.
  • Heat oven to 350 degrees F. Mix powdered sugar and green sugar. Roll cookie dough into 1 inch balls, roll in sugar mixture, and place 1 1/2 inches apart on parchment-lined cookies sheets.
  • Bake for 11-13 minutes. While baking, unwrap Kisses. When cookies are done baking, immediately press a Kiss in each cookie. Place cookie sheet in refridgerator or freezer (Kisses will not hold their shape if allowed to cool at room temperature).
  • When Kisses are set, remove from refridgerator and store in an airtight container. ENJOY!

CHOCOLATE MINT CRINKLE COOKIES FROM REYNOLDS® PARCHMENT PAPER



Chocolate Mint Crinkle Cookies from Reynolds® Parchment Paper image

Mint and chocolate meet again in everyone's' favorite chocolate cookie. Who knew these chocolaty crinkle cookies are so easy to bake?

Provided by Reynolds Kitchens(R)

Categories     Trusted Brands: Recipes and Tips     Reynolds®

Time 2h39m

Yield 40

Number Of Ingredients 9

1 ¾ cups granulated sugar
4 eggs
4 ounces unsweetened chocolate, melted and cooled
½ cup shortening
2 teaspoons baking powder
1 teaspoon peppermint extract
2 cups all-purpose flour
1 cup powdered sugar
Reynolds® Parchment Paper

Steps:

  • Preheat oven to 375 degrees F. Line several cookie sheets with Reynolds® Parchment Paper, set aside.
  • Combine the granulated sugar, eggs, melted chocolate, shortening, baking powder and peppermint extract in a large bowl. Beat with an electric mixer on medium speed until combined. Gradually beat in as much of the flour as you can with the mixer. Using a wooden spoon, stir in any remaining flour.
  • Cover and chill for 2 to 24 hours or until dough is easy to handle.
  • Shape dough into 1-inch balls. Roll balls in powdered sugar and place 2 inches apart on prepared cookie sheets.
  • Bake about 9 minutes or until edges are just set. Transfer the cookies on the parchment paper to a wire rack; cool completely.

Nutrition Facts : Calories 113 calories, Carbohydrate 17.6 g, Cholesterol 18.6 mg, Fat 4.6 g, Fiber 0.6 g, Protein 1.6 g, SaturatedFat 1.7 g, Sodium 32.2 mg, Sugar 11.9 g

CHOCOLATE-MINT CRACKLES



Chocolate-Mint Crackles image

The tops of these brownie-like cookies look as if they've been shattered. Coat the balls of dough thoroughly in confectioners' sugar before they go in the oven. They'll flatten and "crack" on their own as they bake.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cookie Recipes

Time 4h

Yield Makes 30

Number Of Ingredients 9

2 ounces bittersweet chocolate, finely chopped
1 cup all-purpose flour
1 teaspoon baking powder
1/4 cup unsweetened Dutch-process cocoa powder, sifted
1 cup granulated sugar
2 large eggs
4 tablespoons unsalted butter, melted
3/4 teaspoon pure mint extract
1/2 cup confectioners' sugar

Steps:

  • Melt chocolate in a heatproof bowl set over a pan of simmering water, stirring.
  • Whisk together flour, baking powder, and cocoa in a small bowl.
  • Whisk together granulated sugar, eggs, and melted butter in a medium bowl. Gradually whisk in melted chocolate and mint extract until smooth. Stir in flour mixture. Refrigerate until firm, at least 3 hours.
  • Preheat oven to 325 degrees. Roll tablespoons of dough into balls using your palms, then roll in confectioners' sugar to coat. Transfer to parchment-lined baking sheets, spacing each 1 inch apart. Bake until slightly firm in the center, about 15 minutes.
  • Let cool slightly on sheets set on wire racks. Transfer cookies to racks, and let cool completely.

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