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Wednesday, December 8, 2010

Cooking Thursday

It's time for Cooking Thursday. The recipe I'm sharing today is one I haven't tried yet, but will be making today. It looks yummy and would be a good Christmas goodie, so I'm passing it on to you. It came from the Pioneer Woman, so I'm thinking it has to be good!
For more recipes, visit Sandra at Diary of a SAHM.

Chocolate Peppermint Crinkle Cookies

Chocolate Peppermint Crinkle Cookies

Yields 3 dozen cookies
  • 1 3/4 cup plus 2 tablespoons spooned and leveled bleached all-purpose flour
  • 1 1/2 teaspoons baking powder
  • ½ teaspoon salt
  • 8 ounces semi-sweet chocolate, finely chopped
  • 2 3/4 cups sugar, divide
  • 1/4 cup canola oil
  • 1/4 cup unsalted butter, melted
  • 1 tablespoons light corn syrup
  • 2 large eggs
  • 1 large egg yolk
  • 2 teaspoons pure vanilla extract
  • 1 ½ tablespoons of peppermint extract
  • 1 cup sugar
Instructions:
  1. In a medium bowl, beat together well the flour, baking powder, and salt; set aside. Melt the chocolate in the microwave on 50 percent power for 1 minute, stir, and microwave for 15 seconds more and stir; set aside.
  2. In a mixer with the paddle attachment, beat together 2 1/2 cups of the sugar, the oil, butter and corn syrup to blend. Beat in the eggs, egg yolk, vanilla and peppermint extract. Then on low, beat in the melted chocolate. Add the flour mixture and beat in on low speed. Wrap the dough in plastic and refrigerate for several hours or overnight.
  3. Heat oven to 325 degrees F. Line bakesheet with parchment. Take out about one-quarter of the dough at a time to shape. Roll the dough into 2 inch balls. Pour the remaining 1/4 cup granulated sugar into one bowl and the confectioners’ sugar in another bowl. Roll each cookie dough ball lightly in granulated sugar first, then very heavily in confectioners’ sugar. (By rolling in plain sugar first, the confectioners’ sugar does not soak in so much and stays on the surface better).
  4. Arrange cookies 2 inches apart on the foil. For crisp cookies, bake 12 to 14 minutes. For a chewier cookie, bake 10-12 minutes. Bake one sheet at a time.

15 comments:

Pat said...

I fully trust the Pioneer Woman..and You!
These look so good, I can almost smell them baking!

Chocolate Covered Daydreams said...

Wow! Those look like melt in the mouth cookies! I've got to try them! Thanks!

A Stone Gatherer said...

They look great Mari! Question: I don't have pure vanilla extract, can I use the imitation? If so how much more?


HOOTIN' ANNI
said...

I think I have everything but the peppermint extract. And as always I'm heading out to shop for groceries...so that'll be added to the list.

You promise to do an update on these tomorrow, right? They look so very scrumptious.

septembermom said...

This looks like a good one to try at this time of year. Thanks Mari!

Brooke said...

yum!

Sharon said...

I also love PW and have made several of her recipes.
This sure does look yummy.
Have a great day

Abraham Lincoln said...

Speaking of peppermint, we are having peppermint ice cream cakes this evening.

Momma Roar said...

How have I missed these from PW?? (I am making her Perfect Pot Roast for supper tonight and as always, the house smells SO YUMMY!)

Will be trying these! Chocolate Crinkles are my fav cookie!

Thanks for sharing!

Julieann said...

Oh my, they look so good. I will have to try these. I just love all the recipes you post:)

Julieann

Sandra said...

Wow these look amazing, I'm saving this recipe and trying them too :)

Patti said...

I think I found my recipe for the cookie exchange at church! :)

Kim said...

These look and sound amazing! Definitely going to have to try these. Should do it while we're still here and I don't mind turning the oven on :)

Brenda said...

Hi!
Tho' I'm not a mint person they certainly look delicious!
Thanks for stopping by, it's been so long since I've been able to blog I got all giddy inside just writing my post!

Sandi @the WhistleStop Cafe said...

Mari~ I haven't had the time to stroll through your little corner of the world recently... but I love this recipe. This might just be my special cookie this year.
In my spare time that is~