Minty Chocolate Crackles Recipes

Steps:

• Combine the granulated sugar, eggs, melted chocolate, shortening, baking powder, and peppermint extract in a large bowl. Beat with an electric mixer on medium speed until combined, scraping sides of bowl occasionally. Gradually beat in as much of the flour as you can with the mixer. Using a wooden spoon, stir in any remaining flour.
• Cover and chill for 2 to 24 hours or until dough is easy to handle.
• Preheat oven to 375 degrees F. Line cookie sheets with Reynolds® Parchment Paper; set aside. Shape dough into 1-inch balls. Roll balls in powdered sugar and place 2 inches apart on prepared cookie sheets.
• Bake about 9 minutes or until edges are just set. Transfer the cookies on the parchment paper to a wire rack; cool completely.

Steps:

• In medium bowl, mix flour, baking cocoa, baking powder and salt; set aside.
• In large bowl, beat granulated sugar, oil and eggs with whisk until well mixed. Beat in vanilla and peppermint extract.
• Stir dry ingredients into wet ingredients just until combined. Cover bowl with plastic wrap, and refrigerate at least 2 hours.
• Heat oven to 350°F. Line cookie sheets with cooking parchment paper. Place powdered sugar in small bowl. Shape dough into tablespoon-size balls; roll in powdered sugar. Place on cookie sheets about 1 1/2 inches apart.
• Bake 10 to 12 minutes, until cookies crackle and dough doesn't look raw. When cookies are done, immediately place a KISSES candy in center of each cookie, and press lightly. Cool on cookie sheet 2 minutes. Remove to cooling rack; cool completely until candy is set.

Steps:

• Melt chocolate in a heatproof bowl set over a pan of simmering water, stirring.
• Whisk together flour, baking powder, and cocoa in a small bowl.
• Whisk together granulated sugar, eggs, and melted butter in a medium bowl. Gradually whisk in melted chocolate and mint extract until smooth. Stir in flour mixture. Refrigerate until firm, at least 3 hours.
• Preheat oven to 325 degrees. Roll tablespoons of dough into balls using your palms, then roll in confectioners' sugar to coat. Transfer to parchment-lined baking sheets, spacing each 1 inch apart. Bake until slightly firm in the center, about 15 minutes.
• Let cool slightly on sheets set on wire racks. Transfer cookies to racks, and let cool completely.

Steps:

• Preheat oven to 350 degrees. Melt chocolate in a heatproof bowl set over a pan of simmering water, stirring. Set aside, and let cool. Sift together flour, cocoa powder, baking powder, and salt in a medium bowl; set aside.
• Mix butter and brown sugar on medium speed until pale and fluffy, 2 to 3 minutes. Mix in eggs and vanilla, and then the melted chocolate. Reduce speed to low; mix in flour mixture in 2 batches, alternating with the milk. Divide dough into 4 equal pieces. Wrap each in plastic; refrigerate until firm, about 2 hours.
• Divide each piece into 16 (1-inch) balls. Roll in granulated sugar to coat, then in confectioners' sugar to coat. Space 2 inches apart on baking sheets lined with parchment paper.
• Bake until surfaces crack, about 14 minutes. Let cool on sheets on wire racks. Cookies can be stored between layers of parchment in airtight containers up to 3 days.

Steps:

• In the top of a double boiler over simmering water, melt chocolate.
• When chocolate is liquid, lift pot out of water and beat in oil, sugar and mint extract.
• Add eggs, one at a time. Beat until thick and smooth.
• Sift flour, baking powder and salt into the chocolate mixture. Stir until blended.
• Cover dough and chill for at least 4 hours or as long as 2 days.
• Roll about 1 tsp of cookie dough at a time into a ball. Roll in icing sugar to coat generously. Set balls slightly apart on a greased cookie sheets.
• Bake at 350F for 10 to 12 minutes.
• Let cool on pan for about 30 seconds before transferring them to a rack to cool completely.

Steps:

• Combine flour, baking powder, and 1/4 tsp salt; set aside.
• Melt 1 cup of chocolate chips; stir until smooth.
• Beat butter with a mixer on medium speed for 30 seconds.
• Beat in granulated sugar until combined.
• Beat the melted chocolate into the creamed mixture, then add eggs, vanilla and mint extract.
• Stir flour mixture and remaining chocolate chips into chocolate mixture.
• Wrap dough in plastic wrap and freeze for 30 minutes or until easy to handle.
• Preheat oven to 350°F.
• Shape dough into 1 inch balls; roll balls in powdered sugar.
• Place balls 2 inches apart on ungreased cookie sheets.
• Bake for 10-12 minutes.
• Cool on cookie sheets for 2 minutes.
• Remove from cookie sheets and cool completely on cooling racks.
• Preparation time does not include chilling time.