I agreed to donate some baked goods to an annual fundraiser this weekend, but wanted to make something fairly quick and simple. (Stay tuned for more elaborate holiday baking to emerge in a week or two). I’ve also been craving something chocolate and mint (yet not overwhelmingly minty). The answer – chewy chocolate peppermint crinkles!
I slightly modified a cookie recipe I found on Remodelaholic and then topped the cookies with melted chocolate infused with peppermint extract. The original recipe incorporates peppermint chips. If you are in a rush and want to avoid melting chocolate or buying peppermint extract, simply add some sort of peppermint candy/chips to your dough before baking or top with something like a mint hershey’s kiss while cookies are still warm.
Chewy Chocolate Cookies: (modified to to be lactose-free; if this isn’t necessary for you, feel free to use all butter)
- 2 cups + 2 Tbsp flour (I used 1 C + 2 Tbsp whole wheat pastry flour & 1 C unbleached all-purpose)
- 3/4 C unsweetened cocoa powder (I also added 1.5 Tbsp black cocoa*)
- 1 tsp baking soda
- 1/2 tsp salt
- 1/2 cup margarine (I used Fleischmann’s unsalted – their unsalted sticks are lactose-free)
- 3/4 cup shortening (I used Crisco butter flavor because it was what I had on hand; it is also lactose-free)
- 2 cups granulated sugar
- 2 large eggs
- 2 tsp vanilla extract
*Black cocoa is available through King Arthur flour and is VERY dark. I wanted to give my cookies a slightly deeper flavor, so I added just a little. The original source of this recipe used Hershey’s special dark cocoa powder. Use whatever best suits your taste.
Preheat oven to 350 degrees F.
In medium bowl, combine flour, cocoa, baking soda, and salt (sift or whisk together). When measuring the flour, gently spoon it into your measuring cup rather than ‘scooping’ into the bag. Set combined mixture aside.
In large bowl, cream your sugar and margarine/shortening (or butter, if you choose) together using a mixer…until light and fluffy. You can’t really over-cream these two, so mix for at least a couple minutes.
Beat eggs and vanilla into your creamed mixture, until just combined.
Slowly and gradually add the bowl of dry ingredients you set aside to your wet mixture until everything is well-combined (but don’t over-mix).
Spoon (generous tablespoons or desired size) dough onto ungreased baking sheet (line the sheet with parchment paper for easy cleanup). Bake approximately 10 minutes. Remove from oven once they have started to crinkle – they will sink and crinkle a bit further after you take them out. Let cool on sheet for a couple minutes, then transfer to wire rack.
Chocolate Mint Topping:
- 9 oz. chocolate (I used a combination of bittersweet and semi-sweet – any kind should be fine), broken in smaller pieces
- 3/4 tsp peppermint extract (this will give a minty flavor, but not overwhelming – adjust to your own taste)
In microwave-safe container, heat chocolate for 20 seconds. Pour in your peppermint extract, gradually continue to heat the chocolate, checking and stirring every 30 seconds until completely melted.
Immediately pipe or spoon melted chocolate onto the center of each cookie. If desired, add sprinkles.
Allow chocolate to solidify before stacking cookies.