Chocolate Peppermint Crinkle Cookies
2016-04-26 17:05:39
Yields 24
Prep Time
1 hr 15 min
Cook Time
15 min
Total Time
1 hr 30 min
Ingredients
- 2 3/4 cups sugar
- 1/4 cup canola oil
- 3 tablespoons butter, melted
- 2 tablespoons light corn syrup
- 1 3/4 cup flour
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon salt
- 8 ounces semi sweet chocolate chips
- 2 eggs
- 1 egg yolk
- 2 teaspoons vanilla extract
- 1 1/2 teaspoons peppermint extract
- 1 cup powdered sugar
Instructions
- Preheat the oven to 325 degrees and spray a baking sheet with pam. In a large bowl, beat together 2/12 cups sugar, oil, butter and corn syrup, 2 minutes. Add in the eggs, egg yolk, vanilla, and peppermint extract. In a double broiler (heat proof bowl over pot of boiling water), melt the chocolate chips. Let cool slightly before adding to the other ingredients. In a separate medium bowl, combine the flour, baking powder and salt. Slowly add the dry ingredients to the wet. Wrap the dough in plastic wrap and refrigerate for an hour (this prevents cookies from spreading out too much when baking). When the dough is chilled, roll into 3-inch balls. Pour the remaining 1/4 cup sugar in a small bowl and the powdered sugar in a separate small bowl. Roll each cookie ball first in the sugar, and then heavily in the powdered sugar. Arrange the cookies 2 inches apart on the baking sheet and bake for 12-14 minutes.
Notes
- I found that my final batch of cookies were the largest since the dough softened when sitting out and thus spread out more when baked.
Adapted from Bakers Royale
Adapted from Bakers Royale
SALT & PREPPY https://www.saltandpreppy.com/
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