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Chocolate Peppermint Crinkle Cookies

kept bytihleigh

The original recipe does not call for peppermint. I added that for an extra holiday flavor (after having Panera’s Peppermint Crinkle Cookie). The cookies will be just as drool worthy if you decide to skip the peppermint flavoring.

For best results let the cookie dough rest overnight.

The cookie dough can be prepared four days in advance. Once the cookies are baked they can be kept in an airtight container at room temperature for up to a week.

To keep your cookies chewy add a plain piece of bread to the container. The cookies will absorb the moisture from the bread and stay chewy. Replace the bread piece once it starts to resemble a crouton in texture.

Yields 2 dozen cookies

Adapted from Shirley Corriher


1 3/4 cup plus 2 tablespoons spooned and leveled bleached all-purpose flour
1 1/2 teaspoons baking powder
½ teaspoon salt
8 ounces semi-sweet chocolate, finely chopped
2 3/4 cups sugar, divide
1/4 cup of canola oil
3 tablespoons unsalted butter, melted and warm, not hot
2 tablespoons light corn syrup
2 large eggs
1 large egg yolk
2 teaspoons pure vanilla extract
1 ½ teaspoons of peppermint extract
1 cup powdered sugar



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