Chocolate Peppermint Crinkles

• Vegetarian

• Refrigerated

  • 4 Eggs

• Baking & Spices

  • 2 tsp Baking powder
  • 4 oz Chocolate, unsweetened
  • 1/2 cup Confectioners' sugar
  • 2 cups Flour
  • 2 tsp Peppermint extract
  • 1/2 tsp Salt
  • 2 cups Sugar

• Oils & Vinegars

  • 1/2 cup Oil

• Desserts

  • 1/2 cup Candy canes

Found on thelifejolie.com

Description

Ingredients

• 1/2 cup of oil (I used canola oil)
• 4 oz. of unsweetened chocolate
• 2 cups of sugar
• 4 eggs
• 2 tsp. of peppermint extract
• 2 cups of flour
• 2 tsp. of baking powder
• 1/2 tsp. of salt
• 1/2 cup of confectioners sugar
• 1/2 cup of candy canes, crusted into a powder (I used my meat mallet to pound them to smithereens!)

Directions

• Melt your chocolate. You can do this in a double boiler, melt the chocolate over medium heat, stirring frequently (keep an eye on this and go slow because it can seize if the heat is too high!). You can also microwave it for 15 seconds then stir. Then another 15 seconds and then stir again and then in 10 second increments stirring between each until its fully melted.
• In a bowl, mix oil, chocolate and sugar. Add your eggs and vanilla and mix until its all well combined.
• Add flour, baking powder and salt to the wet ingredients and mix until theyre just combined (dont over mix!).
• Chill for at least a few hours. I chilled it overnight.
• Preheat your oven to 350 degrees. Prepare your cookie pans by either greasing them or lining with parchment paper.
• In a small bowl, mix your confectioners sugar and the crushed candy canes until well combined.
• Roll teaspoons of dough into small balls and cover in confectioners sugar mixture. Bake for 10-12 minutes (dont over bake!).
• Enjoy!