Snack: Peppermint Fudge Crinkle Cookies

Ingredients

8 ounces semi-sweet chocolate, finely chopped, melted and cooled
2 1/2 cups granulated sugar
1/2 cup canola oil
1 1/2 teaspoons pure vanilla extract
1/2 teaspoon peppermint extract
4 large eggs
2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
3/4 cup powdered sugar

Instructions

In a large mixing bowl, combine the melted chocolate, 2 cups granulated sugar, 1/2 cup canola oil, vanilla extract, and peppermint extract. Stir in the eggs, one at a time until combined. In a separate mixing bowl, stir together flour, baking powder, and salt until thoroughly combined. Add the mixed dry ingredients to the wet ingredients; mix just until combined. Cover and refrigerate for at least 3 hours or place in your freezer for 45 minutes until the dough is chilled. Cook's Note: This will make the dough easier to work with. Preheat the oven to 325 degrees F. Line a sheet tray with parchment paper or coat with nonstick cooking spray. Working with 1/4 of the dough at a time, begin rolling the cold dough into portions about the size of a tablespoon or portion using a 2-ounce ice cream scoop. In 2 separate bowls, separate the remaining 1/2 cup of granulated sugar and 3/4 cup powdered sugar. Roll each ball of dough first in the granulated sugar followed by a generous amount of powdered sugar. Place about 2-inches apart on prepared cookie sheets. Bake 12 to 14 minutes or until the center of the cookie is set. Remove from cookie sheets and cool on cooling racks.

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