CHOCOLATE MINT CRINKLES
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
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
CHOCOLATE CRACKLE COOKIES
A variegated pattern of deep dark chocolate and pure white powdered sugar makes these crinkly cookies a striking study in contrast. Roll balls of the rich dough first in granulated sugar, then in confectioners' sugar. The first layer ensures that the second one retains its snowy white appearance.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cookie Recipes
Yield Makes 5 dozen
Number Of Ingredients 12
Steps:
- Preheat oven to 350 degrees. Melt chocolate in a heatproof bowl set over a pan of simmering water, stirring. Set aside, and let cool. Sift together flour, cocoa powder, baking powder, and salt in a medium bowl; set aside.
- Mix butter and brown sugar on medium speed until pale and fluffy, 2 to 3 minutes. Mix in eggs and vanilla, and then the melted chocolate. Reduce speed to low; mix in flour mixture in 2 batches, alternating with the milk. Divide dough into 4 equal pieces. Wrap each in plastic; refrigerate until firm, about 2 hours.
- Divide each piece into 16 (1-inch) balls. Roll in granulated sugar to coat, then in confectioners' sugar to coat. Space 2 inches apart on baking sheets lined with parchment paper.
- Bake until surfaces crack, about 14 minutes. Let cool on sheets on wire racks. Cookies can be stored between layers of parchment in airtight containers up to 3 days.
CHOCOLATE-MINT CRACKLES
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.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cookie Recipes
Time 4h
Yield Makes 30
Number Of Ingredients 9
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
Mint and chocolate meet again in everyone's favorite chocolate cookie.
Provided by Reynolds Kitchens(R)
Categories Trusted Brands: Recipes and Tips Reynolds®
Time 2h30m
Yield 80
Number Of Ingredients 9
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.
Nutrition Facts : Calories 56.5 calories, Carbohydrate 8.8 g, Cholesterol 9.3 mg, Fat 2.3 g, Fiber 0.3 g, Protein 0.8 g, SaturatedFat 0.9 g, Sodium 16.1 mg, Sugar 5.9 g
CHOCOLATE CRINKLE COOKIES
The "crinkle" in this recipe's name comes from their distinctive crackle-top. The look is achieved through the transformation of sugar-coated dough balls into distinctively textured cookies. Not only are chocolate crinkle cookies beautiful to look at, they're the perfect combination of chocolatey taste and chewy texture.
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 3h45m
Yield 72
Number Of Ingredients 9
Steps:
- In large bowl, mix oil, chocolate, granulated sugar and vanilla. Stir in eggs, one at a time. Stir in flour, baking powder and salt. Cover; refrigerate at least 3 hours.
- Heat oven to 350°F. Grease cookie sheet with shortening or cooking spray.
- Drop dough by teaspoonfuls into powdered sugar; roll around to coat and shape into balls. Place about 2 inches apart on cookie sheets.
- Bake 9 to 11 minutes or until edges are set. Immediately remove from cookie sheets to cooling racks.
Nutrition Facts : Calories 70, Carbohydrate 10 g, Cholesterol 10 mg, Fat 1/2, Fiber 0 g, Protein 1 g, SaturatedFat 1 g, ServingSize 1 Cookie, Sodium 35 mg, Sugar 7 g, TransFat 0 g
MINT CHOCOLATE CRACKLE COOKIES
My favourite cookies every! The recipe comes from a recipe card that I got in the mail. These cookies are great for the holidays
Provided by CupcakeAngel
Categories Dessert
Time 4h
Yield 40 cookies
Number Of Ingredients 9
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.
Nutrition Facts : Calories 59.6, Fat 2.4, SaturatedFat 0.7, Cholesterol 10.6, Sodium 27.5, Carbohydrate 9.3, Fiber 0.3, Sugar 6.5, Protein 0.8
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