Chocolate Mint Crinkle Cookies

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.

Recipe From bettycrocker.com

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
Calories100
Carbohydrate14 g
Cholesterol15 mg
Fat1
Fiber0 g
Protein1 g
SaturatedFat1 1/2 g
ServingSize1 Serving
Sodium45 mg
Sugar10 g
TransFat0 g

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.

CHOCOLATE MINT CRINKLE COOKIES



Chocolate Mint Crinkle Cookies image

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

Recipe From allrecipes.com

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
Calories56.5 calories
Carbohydrate8.8 g
Cholesterol9.3 mg
Fat2.3 g
Fiber0.3 g
Protein0.8 g
SaturatedFat0.9 g
Sodium16.1 mg
Sugar5.9 g

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.

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

Recipe From food.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 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.

Recipe From marthastewart.com

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.

GREEN MINT CRINKLES



Green Mint Crinkles image

This is a fun holiday recipe (especially Christmas or St. Patrick's Day) originally from the cookbook "Honest Pretzels." I made a few small changes and additions to the recipe. We love them! They are very pepperminty.

Recipe From food.com

Provided by TexasToast R

Categories     Drop Cookies

Time 22m

Yield 2 1/2 dozen, 15 serving(s)

Number Of Ingredients 11

1/2 cup real butter, melted
3/4 cup sugar
1 teaspoon peppermint, extract
1 teaspoon vanilla extract
1 egg, beaten
1/4 cup milk
2 cups all-purpose flour
2 teaspoons baking powder
1/4 teaspoon salt
1 (2 1/4 ounce) jar green sugar crystals
Hershey chocolate kisses, chocolate chips or white chocolate chips, for decorating
Calories178.7
Fat6.8
SaturatedFat4.1
Cholesterol29.2
Sodium148.4
Carbohydrate27.4
Fiber0.5
Sugar14.3
Protein2.3

Steps:

  • Preheat oven to 350 degrees. Line a baking sheet with parchment paper or spray lightly with cooking spray.
  • Mix melted butter, sugar, peppermint extract and vanilla extract. Mix in beaten egg and milk and stir well.
  • In a separate bowl stir together flour, baking powder, salt and jar of green sugar crystals.
  • Add flour mixture to butter mixture and stir gently until well mixed. Using small cookie scoop or hands, form small balls (about 1 inch). Place on prepared baking tray (they can be close, but not touching).
  • Bake for 10-12 minutes. If desired, take out a few minutes before the baking time is up, decorate the tops with kisses or chips and bake for a couple minutes more.
  • Cool on a wire rack, then enjoy! These cookies taste best after cooling to room temperature.

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?

Recipe From allrecipes.com

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
Calories113 calories
Carbohydrate17.6 g
Cholesterol18.6 mg
Fat4.6 g
Fiber0.6 g
Protein1.6 g
SaturatedFat1.7 g
Sodium32.2 mg
Sugar11.9 g

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.

CHOCOLATE CRINKLE COOKIES



Chocolate Crinkle Cookies image

Change up your baking routine with our tasty recipe for Chocolate Crinkle Cookies. You can't go wrong with these delicious Chocolate Crinkle Cookies!

Recipe From myfoodandfamily.com

Provided by My Food and Family

Categories     Holiday & Special Occasion Recipes

Time 1h

Yield about 4-1/2 doz. or 27 servings, 2 cookies each

Number Of Ingredients 9

2 cups flour
2 tsp. baking powder
1/4 tsp. salt
5 oz. BAKER'S Unsweetened Chocolate
3 Tbsp. canola oil
2 cups granulated sugar
4 eggs
2 tsp. vanilla
1/2 cup powdered sugar
Calories150
Fat5 g
SaturatedFat2 g
TransFat0 g
Cholesterol30 mg
Sodium70 mg
Carbohydrate0 g
Fiber1 g
Sugar0 g
Protein2 g

Steps:

  • Mix flour, baking powder and salt. Microwave chocolate and oil in large microwaveable bowl on HIGH 2 min., stirring after 1 min. Stir until chocolate is completely melted. Add granulated sugar; mix well. Add eggs, 1 at a time, beating well after each addition; stir in vanilla. Stir in flour mixture until blended. Refrigerate 30 min. or until dough is easy to handle.
  • Heat oven to 350°F. Shape dough into 1-inch balls; roll in powdered sugar until evenly coated. Place, 2 inches apart, on baking sheets.
  • Bake 9 to 11 min. or until centers are set. Cool 1 min. on baking sheets 1 min.; remove to wire racks. Cool completely.

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