These Chocolate Peppermint Crinkle Cookies give a classic Christmas cookie a seasonal twist!
Author: Adapted from a Betty Crocker Recipe
Recipe type: Cookies
Cuisine: Dessert/Holiday
Serves: 60
Ingredients
½ cup canola oil
*4 oz unsweetened baking chocolate, melted, cooled
2 cups granulated sugar
2 teaspoons vanilla
4 eggs
2 cups all-purpose flour, sifted
2 teaspoons baking powder
½ teaspoon salt
½ cup powdered sugar {for coating}
1 bag of Hershey's Peppermint Kisses
*If using unsweetened cocoa powder in place of the unsweetened baking chocolate, simply melt 4 tablespoons of unsalted butter in the microwave or in a saucepan {remove from heat source}. Stir in 12 tablespoons of unsweetened cocoa powder until well combined.
Instructions
In large bowl, mix oil, melted chocolate, granulated sugar and vanilla. Stir in eggs, one at a time. Set aside.
Combine dry ingredients {flour, baking powder and salt} in a separate mixing bowl. Slowly add to wet ingredients, stirring until just combined. Cover and refrigerate for at least 3 hours.
Preheat oven to 350°F. Grease cookie sheet with cooking spray or line in parchment paper.
Drop dough by teaspoonfuls {I used a small cookie scoop} into powdered sugar; roll around to coat and shape into balls. Place about 2 inches apart on cookie sheets. {I was able to fit 16 small cookies per cookie sheet.}
Bake 10 to 12 minutes, or until almost no imprint remains when touched lightly in center. {While cookies are baking, unwrap peppermint kisses.}
When cookies are done, immediately place a peppermint kiss candy in the center of each cookie, and press lightly.
Cool on cookie sheet for a minimum of 2 minutes. Using a spatula, remove the cookies to a cooling rack and cool completely until candy is set. Enjoy!
Recipe by Simply Happenstance at https://www.simplyhappenstance.com/chocolate-peppermint-crinkle-cookies/