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Cookie - Chocolate Peppermint Crinkles Recipe

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This recipe for Cookie - Chocolate Peppermint Crinkles is from The Fujitani Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 1/2 cups all-purpose flour
1 cup sifted cocoa powder
1 teaspoon baking soda
1/2 tsp salt
1/2 cup oil (or melted butter)
1 cup packed brown sugar
1 cup white sugar
2 eggs
1 Tbsp vanilla extract
1 1/4 cup Ghirardelli’s peppermint bark mix chocolate chips

2 Tbsp powdered sugar
Directions:
Directions:
Preheat oven to 375°F.
In a medium bowl, whisk together the flour, cocoa powder, baking soda, and salt. Set aside.

In a large bowl, beat the oil and sugars together until well-combined. Scrape down the sides of the bowl and add the eggs, one at a time, beating well after each. Beat in the vanilla.
Mix in the dry ingredients until just barely combined. Add in the peppermint chocolate chips plus more chocolate chips to make 1 1/4 cup, mixing by hand. Refrigerate 2 hrs or more.

Cover cookie sheets with parchment. Use a cookie dough scoop or form the dough into small balls by hand, Roll in powdered sugar. Place the dough onto the covered cookie sheets and allow for spreading.

Bake for about 8-9 minutes, until the tops begin to crack, rotating the baking sheet halfway through the baking time. Do not over bake. The centers should be soft and fudgy.
Number Of Servings:
Number Of Servings:
56 cookies
Personal Notes:
Personal Notes:
If you can’t find Ghirardelli’s peppermint bark mix, combine chocolate chips, white chocolate chips and peppermint bark or crushed peppermint candy.

 

 

 

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