i’ve been eyeing this recipe for a while now. after seeing these delights on bread and honey , I knew I would break down eventually and make them. so on christmas eve when my mom decided that we hadn’t made enough cookies this christmas season, i took it as an official sign that chocolate crinkles were on their way into my kitchen stomach.* however, i also knew that i needed more peppermint in my life on christmas eve. peppermint hot chocolate? no. peppermint sticks? no. peppermint bark? no! no no no! nothing would solve my peppermint craving, unless. wait. peppermint chocolate crinkles? sigh. that would do the trick.
luckily for me, there just so happened to be a box of candy canes on the counter…after looking back and forth from the candy canes to the bowl of chocolate cookie dough and back to the candy canes to the cookies dough, etc. etc., I came up with the perfect solution…so here’s the final result. my advice: throw all self control and discipline out the window because you’re going to want more than one of these in your life.
chocolate {peppermint} crinkles**
Ingredients:
1 cup unsweetened cocoa powder
2 cups white sugar
1/2 cup vegetable oil
4 eggs
2 teaspoons vanilla extract
2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
1/2 cup confectioners’ sugar
3-4 crushed candy canes (my method: stick the candy canes in a couple doubled up ziplock bags and then pass the bag around and let people have at it until you’ve got a fine peppermint powder. some helpful verbs: stomp, throw, smash.)
a few handfuls of chocolate chips (completely optional, but if you’re going to eat chocolate cookies, i mean, eat CHOCOLATE cookies)
Directions:
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. Fold in peppermint powder and chocolate chips. Cover dough, and chill for at least 4 hours. (if you don’t have 4 hours and you want to make these, go ahead. they’ll be fine. yours might look a little different in the end, but they will surely taste the same)
Preheat oven to 350 degrees F. Line cookie sheets with parchment paper. Roll dough into one inch balls. 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.
thank cassidy for the beautiful hand modeling and enjoy!
*i may be overdoing myself with the strike these days. sorry! i can't help myself!
**this recipe is adapted from bread and honey's recipe who adapted it from allrecipes.com...so its pretty passed down, but refining is always good, right? if you want plain chocolate crinkles, or you don't trust my recipe tweaking, ignore the italicized parts.
mmm i want those! h
i love you two, my little domestic goddesses.
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