Chocolate Peppermint Crinkle Cookies

peppermint cookies

The theme this month for #CreativeCookieExchange is PEPPERMINT! What a perfect ingredient to get us in the Christmas spirit! I found a secret ingredient that will turn many of your ordinary holiday cookies into peppermint gems: Andes Peppermint Crunch Baking Chips. If you can stop yourself from eating handfuls right out of the bag, then these chips will add that special touch to these and many cookies.You don’t have to create a brand new recipe to enjoy a new treat. I started with a cookie I already like to bake and added the peppermint crunch just like you’d add chocolate chips. I made two batches in the #CookingLight challenge of #BakeaSecondBatch. The first batch went to teachers at my son’s preschool and the second batch to a friend as a thank you. Packaging cookies in cupcake baking cups is a nice way to present the cookies and to keep them from moving around inside the container. Last year I used Pringles containers to store, gift and ship my cookies. How do you like to wrap homemade gifts?

Recipe from Crazy for Crust, page 150 (peppermint chips added)

1 1/4 cups all-purpose flour (I added another 1/4 cup to my dough)
1 Tablespoon baking powder
1/2 teaspoon salt
12 ounces bittersweet chocolate
4 Tablespoons (1/2 stick) butter, softened
2 large eggs
1/2 cup brewed espresso, room temperature
2 Tablespoons granulated sugar
1 cup confectioners’ sugar (to roll the balls of dough in before baking)

1. Combine the flour, baking powder and salt in a bowl, set aside.
2. Heat the chocolate and butter in a double boiler until melted. Set aside to cool.
3. Beat the eggs, espresso and granulated sugar until smooth.
4. Add the flour mixture and chocolate to the egg mixture. Wrap in plastic and refrigerate for 2-3 hours or until firm.
5. Preheat the oven to 350 degrees F. Line baking sheets with parchment.
6. Put the confectioners’ sugar in a bowl. Use a melon-baller to scoop consistent amounts of dough. Roll them in your hands into balls. Drop the dough balls into the confectioners’ sugar and coat thoroughly.
7. Place the balls on the cookie sheets about 2 inches apart. One dozen should fit on each cookie sheet. Bake for 10 minutes then let cool for 5 minutes before transferring the cookies to a rack.

Here is what the group has made this month– what gorgeous cookies!

Peppermint Bark Shortbread from Food Lust People Love

Peppermint Mocha Cookies from If I Ever Owned A Bakery

Peppermint Dark Chocolate Drizzled Coconut Macaroons from All That’s Left Are The Crumbs

Mint Chocolate Cookies from Made With Love

Chocolate Peppermint Cookies from Ninja Baking

Peppermint French Macarons from Cookie Dough and Oven Mitt

Chocolate Peppermint and Chocolate Chip Cookies from Karen’s Kitchen Stories

Cocoa Peppermint Cookie Bark from The Spiced Life

Chocolate Peppermint Crinkle Cookies from A Baker’s House

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  1. says

    I am loving the peppermint theme this month – so many great cookies, and these are no exception. I think I may have a package of those Andes Peppermint Crunch Baking Chips in my pantry, so I’ll have to search for them so I can try these. I love your idea about the Pringles container, what great way to ship cookies and keep them protected.

    • Holly F says

      Thanks for visiting my blog, Felice. I hope you find those chips in your pantry. I cleaned mine out the other day and was surprised by what I found!

    • Holly F says

      I only found them recently and think I’d better stock up before they disappear from the shelves! they are softer, more like white chocolate chips rather than hard, candy canes. Love them!

  2. Yvette says

    What a yummy sounding cookie. You gain weight but have great breath ;) My kinda cookie! And that pringle can idea — GENIUS!!!

    And did you change the look of your blog? LOVE it!

    • Holly F says

      Thanks, Yvette! I did switch to WordPress so I am learning a lot this week! I didn’t do the transfer myself but now am hoping to spend some time learning about WordPress so I can customize and update a few things. It’s a work in progress but I am excited so far!
      I hope your Christmas preparations are coming along well. Not much longer to go!


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