These classic chocolate crinkle cookies have a minty surprise inside.
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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.
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.
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.
Explore reviews fromour online community
I've been cooking and baking for over 50 years and every year I bake dozens of holiday cookies. I enjoy trying new recipes but have a few "keepers" that get requested by my family and friends year after year. I'm happy to say that this recipe is definitely a keeper! After having read the reviews and comments I made only a couple of adjustments and the cookies were picture perfect and wonderfully tasty. I added a couple of tablespoons of peppermint crumbles to the filling and, as suggested by the Test Kitchen, I rolled the filling into small balls and put it in the freezer for 15 minutes prior to adding it to the dough. To make sure the filling stayed firm I laid out the 36 flattened rounds of cookie dough on baking sheets prior to removing the filling from the freezer and then only worked with 1/2 of the filling at a time. I also increased the oven temperature to 350 and took them out promptly after 10 minutes. Using this technique, almost every cookie looked just like the picture with the recipe. A few of them leaked a small amount of filling but not so much as to affect the taste quality of the cookie. My only problem with these cookies is that they taste so good that it's hard to stop with just one!
My new favorite Christmas cookie! I increased the cream in the filling to 3-4 teaspoons. The filling leaked out of some of them but that was ok. The were still pretty and delicious.
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