These classic chocolate crinkle cookies have a minty surprise inside.
Story Behind the Recipe
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1/3 cup Land O Lakes® Butter
4 ounces high-quality dark chocolate baking bar, broken into pieces
1 3/4 cups all-purpose flour
1 1/2 cups sugar
3 large Land O Lakes® Eggs
1 1/2 teaspoons baking powder
1 teaspoon vanilla
3/4 teaspoon salt
1/2 cup unsweetened cocoa
2/3 cup powdered sugar
2 teaspoons Land O Lakes® Heavy Whipping Cream
1/8 teaspoon peppermint extract
Red food color, as desired
1/4 cup powdered sugar
Extra fine edible glitter, if desired
*Substitute 2/3 cup dark chocolate chips.
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.
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.
Read the Story Behind the Recipe
Making cookies in batches of 12 keeps the dough cold and easier to work with. One 2-inch disk of dough will make one cookie.
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