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Chocolate-Peppermint Crinkles

Crinkles, with their snowy white confectioners’ sugar coating and surprise dark chocolate interiors, are given an extra treatment for the holidays with a colorful topping of crushed peppermint candies.

Ingredients:

  • 4 oz. (125 g) unsweetened chocolate, coarsely chopped
  • 2 cups (10 oz./315 g) all-purpose flour
  • 2 tsp. baking powder
  • 1/4 tsp. salt
  • 3 eggs
  • 1 1/2 cups (12 oz./375 g) granulated sugar
  • 1/2 cup (4 fl. oz./125 ml) canola, sunflower or other light
      vegetable oil
  • 2 tsp. vanilla extract
  • 20 to 24 red-and-white peppermint candies, or crushed
      peppermint candies as needed
  • 1 cup (4 oz./125 g) confectioners’ sugar

Directions:

Place the chocolate in the top pan of a double boiler set over but not touching barely simmering water and heat, stirring occasionally, until melted. Let cool slightly.

In a large bowl, whisk together the flour, baking powder and salt.

In another large bowl, using an electric mixer, beat together the eggs and granulated sugar until well blended. Add the oil, vanilla and melted chocolate and beat until well blended. Stir in the flour mixture just until fully incorporated. Cover and refrigerate until the dough is firm enough to shape, at least 2 hours or up to 24 hours.

Preheat an oven to 350°F (180°C).

If using whole peppermint candies, place them between 2 sheets of aluminum foil and strike with a hammer or meat mallet, breaking them into large pieces. Then roll the candies with a rolling pin to crush them into small pieces. Set aside.

Put the confectioners’ sugar in a shallow bowl. Pinch off a piece of dough and roll it into a ball about 1 inch (2.5 cm) in diameter. Roll the ball in the confectioners’ sugar, coating evenly, and place on an ungreased baking sheet. Repeat with the remaining dough, spacing the balls 1 inch (2.5 cm) apart.

Bake until the cookies have puffed up and the surface cracks, showing the chocolate beneath, 8 to 10 minutes. Let cool slightly on the pan and then gently press some of the crushed peppermint all over each cookie. Transfer the cookies to wire racks and let cool completely. Store in layers, separated by waxed paper, in an airtight container at room temperature for up to 3 days. Makes about 48 cookies.

Adapted from Williams-Sonoma Holiday Entertaining, by Georgeanne Brennan (Oxmoor House, 2007).