This week and next week are purely focused on studying and finals, so forgive me for this week’s post.
I needed something quick and not so detail oriented because I had no time tonight. I was going to go with some brownies but I needed something a little bit more interesting.
I went with these Chocolate Crinkle Cookies, which I’m sure many of you have had before. I’ve made them before (I know, this week was a bit of a cheat) BUT, I added a little bit of a twist to it.
I made two normal pans of the cookie and then one rolled in peppermint sugar instead of the normal sugar. You know it’s the holiday season when peppermint starts sneaking into desserts
For the peppermint cookies, all I did was take some peppermint candies, a plastic bag (preferably a freezer one so that the bag doesn’t break when you’re hammering it), and a rubber mallet (or anything hard basically) and smash them into itty bitty pieces. Then add the smashed up peppermints into the bowl of confectioners sugar.
These are really great if you’re in the mood for chocolate, but don’t want something as thick and heavy as a brownie. Yum yum yum.
Chocolate Crinkle Cookies
- 1/2 cup confectioners’ sugar
- 1 2/3 cups all-purpose flour
- 1/2 cup unsweetened cocoa powder
- 1 1/2 teaspoons baking powder
- 1/4 teaspoon salt
- 8 tablespoons (1 stick) unsalted butter, at room
- 1 1/4 cups sugar
- 2 eggs
- 1/2 teaspoon vanilla extract
Preheat an oven to 350°F. Grease 2 baking sheets with butter.
2. In another bowl, using a wooden spoon, stir together the flour, cocoa, baking powder and salt. Set aside.
3. In a large bowl, using an electric mixer, beat the butter and sugar on medium speed until creamy, about 3 minutes. Turn off the mixer and scrape down the bowl with a rubber spatula. Add 1 egg and beat on medium speed until blended. Add the other egg and vanilla and beat until blended.
4. Add the flour mixture. Beat on low speed just until blended.
Form the cookies
Using a tablespoon, scoop up a rounded spoonful of dough. Scrape the dough off the spoon into the palm of your other hand. Roll the dough into a ball. Roll the ball in the confectioners’ sugar until covered. Place the balls on a prepared baking sheet. Repeat, spacing the balls about 2 inches apart.
Bake the cookies
When 1 baking sheet is full, put it in the oven and bake the cookies until they are crackled and puffed, 10 to 12 minutes. Using oven mitts, remove the baking sheet from the oven and set it on a wire rack for 15 minutes.