Peppermint Chocolate Crinkle Cookies

• Refrigerated

  • 3 Land o lakes eggs, large

• Baking & Spices

  • 1 3/4 cups All-purpose flour
  • 1 1/2 tsp Baking powder
  • 1/2 cup Cocoa, unsweetened
  • 4 oz Dark chocolate baking bar, high-quality
  • 1 Food color, red
  • 1/8 tsp Peppermint extract
  • 1 cup Powdered sugar
  • 3/4 tsp Salt
  • 1 1/2 cups Sugar
  • 1 tsp Vanilla

• Dairy

  • 1/3 cup Land o lakes butter
  • 2 tsp Land o lakes heavy whipping cream

• Other

  • Extra fine edible glitter, if desired

Found on landolakes.com

Description

Directions

• Melt 1/3 cup butter and chocolate pieces in 1-quart saucepan over low heat, stirring occasionally, 8-10 minutes or until smooth. Cool 10 minutes.Pour melted chocolate mixture into bowl. Add 1 cup flour, sugar, eggs, baking powder, vanilla and salt; beat at medium speed, scraping bowl often, until well mixed. Stir in remaining flour and cocoa. Cover; refrigerate 1 hour or until firm.Combine all filling ingredients in bowl; mix well. (Filling will be thick.) Tint with red food color, as desired. Set aside. Heat oven to 300°F. Combine powdered sugar and edible glitter, if desired, in bowl; set aside.Shape dough into 36 (1-inch) balls. Flatten 12 balls into 2-inch disks. Place 1/4 teaspoon filling into center of each disk. Bring edges of dough together over filling, smoothing and rolling to seal. Roll cookies in powdered sugar mixture. Place 2 inches apart onto ungreased cookie sheet. Bake 10-12 minutes or until just set. Repeat with remaining dough and filling, working in batches of 12.

Nutrition