Chocolate Mint Crackles Recipes

CHOCOLATE MINT CRINKLES

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 CRACKLES

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.

CHOCOLATE MINT CRINKLE COOKIES

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.

MINT CHOCOLATE CRACKLE COOKIES

Steps:

• In the top of a double boiler over simmering water, melt chocolate.
• When chocolate is liquid, lift pot out of water and beat in oil, sugar and mint extract.
• Add eggs, one at a time. Beat until thick and smooth.
• Sift flour, baking powder and salt into the chocolate mixture. Stir until blended.
• Cover dough and chill for at least 4 hours or as long as 2 days.
• Roll about 1 tsp of cookie dough at a time into a ball. Roll in icing sugar to coat generously. Set balls slightly apart on a greased cookie sheets.
• Bake at 350F for 10 to 12 minutes.
• Let cool on pan for about 30 seconds before transferring them to a rack to cool completely.

CHOCOLATE CHIP AND PEPPERMINT CRUNCH CRACKLES

Steps:

• Combine first 3 ingredients in heavy large saucepan. Stir over low heat until chocolates melt and mixture is smooth. Remove pan from heat. Mix in finely crushed mints and 6 1/2 tablespoons sugar. Cool mixture to lukewarm, stirring occasionally, about 30 minutes. Whisk eggs into chocolate mixture, 1 at a time, then whisk in vanilla extract and peppermint extract. Whisk flour, baking powder, and salt in small bowl to blend. Whisk flour mixture, then chocolate chips into chocolate mixture. Cover batter and chill until firm enough to shape, at least 3 hours and up to 1 day.
• Position rack in center of oven and preheat to 325°F. Line 2 baking sheets with parchment paper. Using 1 generous tablespoonful for each cookie, roll dough between moistened palms into 1 1/4-inch-diameter balls, then arrange on prepared baking sheets, spacing 1 inch apart. Bake cookies, 1 sheet at a time, until puffed and cracked on top but still soft to touch in center, about 11 minutes. Let stand on sheets 5 minutes. Press coarsely crushed mints onto tops of cookies or sprinkle with powdered sugar. Transfer to racks; cool completely. (Can be made 1 week ahead. Store airtight between sheets of waxed paper in refrigerator.)

THIN MINT CRACKERS

Steps:

• Using a double boiler method, melt the chocolate coatings over hot tap water for 15 - 20 minutes. Stir . Do not cook or get water into the chocolate.
• After it is melted, stir in a couple drops of peppermint flavor into the chocolate.
• Dip crackers into the melted chocolate and then place onto a cold cookie sheet and put into the refrigerator to set. (A freezing tray to rest the dipped cookies will keep the bottoms neat looking.)
• In a few minutes take them out and package in candy cups. The cookies are best kept at room temperature or a cool dry place away from any odors.