Peppermint Chocolate Crinkles

Ingredients:

  • ½ cup vegetable oil
  • 4 oz unsweetened baking chocolate, melted, cooled
  • 2 cups granulated sugar
  • 1 tsp vanilla
  • 1 tsp peppermint extract
  • 4 eggs
  • 2 cups all-purpose flour
  • 2 teaspoons baking powder
  • ½ teaspoon salt
  • 1 cup Andes Mints Chips or other peppermint chips
  • ½ cup powdered sugar

Directions:

  1. In large bowl, mix oil, chocolate, granulated sugar, vanilla, and peppermint extract. Stir in eggs, one at a time. Stir in flour, baking powder and salt. Cover; refrigerate at least 3 hours.
  2. Heat oven to 350°F. Grease cookie sheet with shortening or cooking spray.
  3. Drop dough by teaspoonfuls into powdered sugar; roll around to coat and shape into balls. Place about 2 inches apart on cookie sheets. (Balls should be small because they will expand)
  4. Bake 10 to 12 minutes or until almost no imprint remains when touched lightly in center. Immediately remove from cookie sheets to cooling racks.
Yield:  About 72 cookies (depending on how small you roll them)

  

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