Mexican Chocolate Crinkles Recipes

CHOCOLATE CRINKLES II

Chocolate Crinkles II image

Chocolate cookies coated in confectioners' sugar...very good!

Provided by Dawn

Categories Desserts Cookies Chocolate Cookie Recipes

Time 5h

Yield 72

Number Of Ingredients 9

Ingredients

1 cup unsweetened cocoa powder
2 cups white sugar
½ cup vegetable oil
4 eggs
2 teaspoons vanilla extract
2 cups all-purpose flour
2 teaspoons baking powder
½ teaspoon salt
½ cup confectioners' sugar

Steps:

In a medium bowl, mix together cocoa, white sugar, and vegetable oil. Beat in eggs one at a time, then stir in the vanilla. Combine the flour, baking powder, and salt; stir into the cocoa mixture. Cover dough, and chill for at least 4 hours.
Preheat oven to 350 degrees F (175 degrees C). Line cookie sheets with parchment paper. Roll dough into one inch balls. I like to use a number 50 size scoop. Coat each ball in confectioners' sugar before placing onto prepared cookie sheets.
Bake in preheated oven for 10 to 12 minutes. Let stand on the cookie sheet for a minute before transferring to wire racks to cool.

Nutrition Facts : Calories 58 calories, Carbohydrate 9.8 g, Cholesterol 10.3 mg, Fat 2 g, Fiber 0.5 g, Protein 0.9 g, SaturatedFat 0.4 g, Sodium 33.9 mg, Sugar 6.4 g

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

Ingredients

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

MEXICAN CRINKLE COOKIES

Mexican Crinkle Cookies image

When it's baking time, my family lobbies for these Mexican crinkle cookies. You can replace 1 oz. unsweetened chocolate with 3 Tbsp. cocoa powder plus 1 Tbsp. shortening, butter or oil.-Kim Kenyon, Greenwood, Missouri

Provided by Taste of Home

Categories Desserts

Time 35m

Yield about 2 dozen.

Number Of Ingredients 10

Ingredients

3/4 cup butter, cubed
2 ounces unsweetened chocolate, chopped
1 cup packed brown sugar
1/4 cup light corn syrup
1 large egg, room temperature
2 cups all-purpose flour
2 teaspoons baking soda
1-1/2 teaspoons ground cinnamon, divided
1/4 teaspoon salt
1/2 cup confectioners' sugar

Steps:

In a microwave, melt butter and chocolate; stir until smooth. Beat in brown sugar and corn syrup until blended. Beat in egg. In another bowl, whisk flour, baking soda, 1 teaspoon cinnamon and salt; gradually beat into brown sugar mixture. Refrigerate, covered, until firm, about 1 hour., Preheat oven to 350°. In a shallow bowl, mix confectioners' sugar and remaining cinnamon. Shape dough into 1-1/2-in. balls; roll in confectioners' sugar mixture. Place 2 in. apart on greased baking sheets. , Bake until cookies are set and tops are cracked, 10-12 minutes. Cool on pans 2 minutes. Remove to wire racks to finish cooling.,

Nutrition Facts : Calories 158 calories, Fat 7g fat (4g saturated fat), Cholesterol 23mg cholesterol, Sodium 184mg sodium, Carbohydrate 22g carbohydrate (13g sugars, Fiber 1g fiber), Protein 2g protein.

MEXICAN CHOCOLATE CRINKLES

Mexican Chocolate Crinkles image

I love to bake. In fact, my first time baking from scratch is still vivid in my memory. This recipe brings back memories, too, of when our girls often took these cinnamon-spiced cookies to their Scout outings. -Pat Gregory, Tulsa, OK

Provided by Taste of Home

Categories Desserts

Time 30m

Yield 2-1/2 dozen.

Number Of Ingredients 10

Ingredients

3/4 cup shortening
1 cup sugar
1 large egg, room temperature
1/4 cup light corn syrup
1 ounce unsweetened chocolate, melted
1-3/4 cups all-purpose flour
2 teaspoons baking soda
1/4 teaspoon salt
1 teaspoon ground cinnamon
Additional sugar

Steps:

In a large bowl, cream shortening and sugar until light and fluffy, 5-7 minutes. Add the egg, corn syrup and melted chocolate. Combine the flour, baking soda, salt and cinnamon; gradually add to creamed mixture and mix well. , Roll into walnut-sized balls and roll in additional sugar; place 3 in. apart on ungreased baking sheets. Bake at 350° for 10-12 minutes (cookies should be soft). Cool 2-3 minutes before removing to wire racks.

Nutrition Facts : Calories 112 calories, Fat 6g fat (2g saturated fat), Cholesterol 7mg cholesterol, Sodium 109mg sodium, Carbohydrate 15g carbohydrate (8g sugars, Fiber 0 fiber), Protein 1g protein.

MEXICAN CRINKLES

Mexican Crinkles image

I'm always on the lookout for a good cookie. These are better than good - they're great! They are crispy outside, chewy inside, chocolatey and with just a hint of cinnamon. They also have that "gritty" texture that can be found in many of the cookies from Mexican bakeries. I found this recipe in "Divine Cuisine" compiled by the Episcopal Churchwomen of St. Paul's Church in DeKalb, Illinois, where my in-laws used to attend. They were submitted by Helen Bishop. Yum!!

Provided by Acerast

Categories Dessert

Time 46m

Yield 48 cookies

Number Of Ingredients 10

Ingredients

3/4 cup vegetable shortening
1 cup granulated sugar
1 egg
1/4 cup light corn syrup
2 ounces unsweetened chocolate
1 3/4 cups flour
2 teaspoons baking soda
1/4 teaspoon salt
1 teaspoon cinnamon
granulated sugar, for rolling

Steps:

Preheat oven to 350°F.
Cream together shortening, sugar and eggs.
In a microwave safe bowl, melt chocolate; add to shortening mixture.
Stir in corn syrup.
Sift in flour, baking soda, salt and cinnamon.
Shape into balls the size of walnuts.
Roll balls in granulated sugar.
Place cookies about 2-inches apart on parchment lined baking sheets.
Bake for 12 minutes.

Nutrition Facts : Calories 73.6, Fat 4, SaturatedFat 1.4, Cholesterol 3.9, Sodium 67.5, Carbohydrate 9.4, Fiber 0.3, Sugar 4.7, Protein 0.8

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