Ingredients Jump to Instructions ↓

  1. 8 oz 227g Bittersweet or semisweet chocolate - chopped

  2. 1/2 cup 99g / 3 1/2oz Unsalted butter - (1 stick) - cut 1/2" pieces

  3. 1 1/2 oz 42g Unsweetened chocolate - chopped

  4. 1/2 cup 73g / 2.6oz Finely-crushed red-and-white-striped Hard peppermint candies

  5. 6 1/2 tablespoons 97ml Sugar

  6. 3 tablespoons 45ml Eggs (large)

  7. 2 teaspoons 10ml Vanilla extract

  8. 1 teaspoon 5ml Peppermint extract

  9. 1 1/2 cups 93g / 3 1/3oz All-purpose flour

  10. 3/4 teaspoon 3.8ml Baking powder

  11. 1/4 teaspoon 1 1/3ml Salt

  12. 1/2 cup 55g / 1.9oz Semisweet chocolate chips - (abt 3 oz) Coarsely-crushed peppermints Powdered sugar

Instructions Jump to Ingredients ↑

  1. Recipe Instructions Combine first 3 ingredients in heavy large saucepan. Stir over low heat until chocolates melt and mixture is smooth. Remove pan from heat. Mix in finely crushed mints and 6 1/2 tablespoons sugar. Cool mixture to lukewarm, stirring occasionally, about 30 minutes. Whisk eggs into chocolate mixture, 1 at a time, then whisk in vanilla extract and peppermint extract. Whisk flour, baking powder, and salt in small bowl to blend. Whisk flour mixture, then chocolate chips into chocolate mixture. Cover batter and chill until firm enough to shape, at least 3 hours and up to 1 day. Position rack in center of oven and preheat to 325 degrees. Line 2 baking sheets with parchment paper. Using 1 generous tablespoonful for each cookie, roll dough between moistened palms into 1 1/4-inch-diameter balls, then arrange on prepared baking sheets, spacing 1 inch apart. Bake cookies, 1 sheet at a time, until puffed and cracked on top but still soft to touch in center, about 11 minutes. Let stand on sheets 5 minutes. Press coarsely crushed mints onto tops of cookies or sprinkle with powdered sugar. Transfer to racks; cool completely. (Can be made 1 week ahead. Store airtight between sheets of waxed paper in refrigerator.) This recipe yields about 36 cookies. Description: "These fudgy treats, also known as crinkles, get their name from the small wrinkles that develop on top as they bake."


Send feedback