CHOCOLATE CRINKLE COOKIES
When I baked this moist, fudgy chocolate crinkle cookie recipe for the first time, my three preschool children went wild over them! But I like them because they're lower in fat and easy to mix and bake. -Maria Groff, Ephrata, Pennsylvania
Provided by Taste of Home
Categories Desserts
Time 25m
Yield about 3-1/2 dozen.
Number Of Ingredients 10
Steps:
- In a microwave, melt 1 cup chocolate chips. Stir until smooth; set aside. Beat butter and sugar until crumbly, about 2 minutes. Add egg whites and vanilla; beat well. Stir in melted chocolate. , In another bowl, whisk together flour, baking powder and salt; gradually add to butter mixture alternately with water. Stir in remaining chocolate chips. Refrigerate, covered, until easy to handle, about 2 hours., Preheat oven to 350°. Shape dough into 1-in. balls. Roll in confectioners' sugar. Place 2 in. apart on baking sheets coated with cooking spray. Bake until set, 10-12 minutes. Remove to wire racks to cool.
Nutrition Facts : Calories 85 calories, Fat 3g fat (2g saturated fat), Cholesterol 1mg cholesterol, Sodium 39mg sodium, Carbohydrate 15g carbohydrate (11g sugars, Fiber 1g fiber), Protein 1g protein. Diabetic Exchanges
CHOCOLATE-PEPPERMINT CRINKLE COOKIES
My husband always asks for peppermint crinkle cookies at Christmas, and I always have trouble finding a recipe with the perfect cake-to-fudge balance. After years of hits and misses, my husband insisted I write this recipe down. This is for a smaller batch, but can easily be doubled for larger families.
Provided by celestial_tsarina
Time 1h40m
Yield 15
Number Of Ingredients 10
Steps:
- Mix white sugar, cocoa, and vegetable oil together in a bowl. Beat in eggs and peppermint extract. Separately mix together flour, baking powder, and salt; combine with above ingredients. Mix in chocolate chips.
- Cover dough and place in a freezer for 1 hour (or refrigerate for 3 hours or longer.)
- Preheat the oven to 350 degrees F (175 degrees C). Line baking sheets with parchment paper.
- Take dough out of the freezer and remove by rounded tablespoons. Form into balls with clean hands. Roll each ball in confectioners' sugar and place on prepared baking sheets.
- Bake in the preheated oven until a toothpick comes out mostly clean, about 20 minutes.
Nutrition Facts : Calories 166.9 calories, Carbohydrate 26.9 g, Cholesterol 24.8 mg, Fat 6.5 g, Fiber 1.5 g, Protein 2.5 g, SaturatedFat 2 g, Sodium 82 mg, Sugar 18.5 g
CHOCOLATE PEPPERMINT CRINKLE COOKIES
Make and share this Chocolate Peppermint Crinkle Cookies recipe from Food.com.
Provided by SweetSaura
Categories Dessert
Time 20m
Yield 18 20, 20 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees F (176 C).
- Fit a cookie sheet with parchment paper.
- Crush the candy canes or peppermint candies in a ziplock bag with a rolling pin or the back of a knife, set aside.
- In a medium bowl, combine the flour, cocoa powder, baking powder, and salt.
- In a stand mixer fitted with a paddle attachment, combine oil and sugar. Mix on medium for 2 minutes, then add eggs one at a time.
- Next, add the vanilla, then add the flour mixture. Scrape down sides.
- Add chocolate chips, then crushed candy canes.
- Take a spoon and scoop 1 Tablespoon size pieces of dough. Roll dough into a ball, then roll ball into powdered sugar. Set on parchment paper. Continue to do this with the remainder of the dough until all is rolled.
- Bake for 10 minutes, cool, and enjoy!
Nutrition Facts : Calories 142.2, Fat 5.5, SaturatedFat 1.8, Cholesterol 18.6, Sodium 84.9, Carbohydrate 23.6, Fiber 1.2, Sugar 16.9, Protein 2
CHOCOLATE PEPPERMINT COOKIES
This recipe reminds me of eating candy canes, fudge and brownies during the holidays. That's why it's one of my favorites. Sometimes I even crush a candy cane and sprinkle it over the top before the glaze sets. Most of the time I ignore the measurement for the mint and just add as much as I like. This way everyone can add their own personal touch to these cookies.
Provided by Food Network
Categories dessert
Time 40m
Yield 2 dozen
Number Of Ingredients 13
Steps:
- For the cookies: Preheat oven to 350 degrees F.
- In a medium bowl sift together flour, cocoa powder, baking soda and salt. Set aside. In a mixer beat together the butter with the sugars until fluffy, about 2 minutes. Add eggs 1 at a time, beating until smooth after each addition and scraping the sides of the bowl as necessary. Add in the vanilla. On a low speed beat in the flour mixture a little at a time. Gently mix in chocolate chips.
- On an ungreased cookie sheet, drop teaspoons of the batter about 2 inches apart. Bake until just cracked on top, about 8 to10 minutes, rotating the pan halfway through the cooking time. Cool completely.
- For the glaze: In a small bowl mix together the sugar; mint extract and water until smooth. Transfer mixture to a medium resealable plastic bag and snip off the corner. Drizzle glaze over cooled cookies. Let cookies stand until set, about 10 minutes.
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- Preheat the oven to 325℉. Line two large rimmed sheet pans with parchment paper. Set aside.
- Melt the chocolate and butter together in either a double-boiler over gently simmering water, or in a heat-proof glass bowl in the microwave. If using a microwave, heat in bursts of 30 seconds on medium power, stirring well and scraping down the sides of the bowl with a spatula after each increment, until completely smooth and glossy. Set aside.
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