chocolate-mint crinkles

Name: Chocolate-Mint Crinkles
Prep time: 20 min
Cook time: 10 min
Cuisine: American
Ingredients: 2 cup(s) all purpose flour; 1 cup(s) dutch process cocoa, unsweetened; 1 teaspoon(s) baking powder; 1 teaspoon(s) salt; 1 teaspoon(s) instant espresso powder; 1 cup(s) butter, room temperature; 3 cup(s) sugar; 4 large eggs; 2 teaspoon(s) vanilla extract; 2 teaspoon(s) peppermint extract; 16 ounce(s) semi-sweet chocolate chips; ## FOR GARNISH; 2-3 - candy canes, crushed in plastic bag with rolling pin

8 Pinches 2 Photos

Carol Harlow-Carlson

Wenham, MA

Updated on Dec 7, 2015

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 delicious chocolate treats for an office cookie 'swap' - it's really a contest. She is a self-proclaimed non-baker, but not so after winning the office 'swap' and bragging rights with these babies. Don't over bake them! You want them chewy, not crunchy.

Rate

prep time 20 Min

cook time 10 Min

method Bake

yield Yields 4 dozen

Ingredients

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

How To Make chocolate-mint crinkles

Step 1

In a medium bowl, whisk together flour, cocoa, baking powder, salt & espresso powder. Set aside.

Step 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.
Step 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.
Step 4

Stir in flour mixture until incorporated, do not over beat. Fold in chocolate chips.
Step 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.
Step 6

Bake for approximately 10 minutes, in a preheated 350 degree oven. Yields approximately 4 dozen cookies.
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