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Chocolate Peppermint Crinkles Recipe
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 The holidays are a special time of year to celebrate and connect with family and friends. From a cookie swap at work to a formal holiday dinner at home, with the right kind of recipes and a little planning, any holiday gathering can be a sweet success.

But, before you tie your apron strings and grab your rolling pin, avoid the last minute trips to the store by stocking up on baking staples like flour, butter, sugar and especially eggs.

As a versatile and affordable ingredient, eggs can be used in everything and offer limitless baking possibilities - from pies to cookies to eggnog. Plus, at 15 cents apiece, they can be an affordable way to feed a crowd for the holidays.

For holiday recipes, baking hacks and more, visit and Incredible Eggs on Facebook, Twitter, Instagram and Pinterest.

Chocolate Peppermint Crinkles
Prep time: 30 minutes
Chill time: 1 hour or overnight
Cook time: 8-10 minutes per batch
Yield: 6 dozen cookies
2 1/4 cups all-purpose flour
1/4 cup unsweetened cocoa powder
1 1/2 teaspoons baking powder
1/2 teaspoon salt
2 cups granulated sugar
1 package (12 ounces) or 2 cups semisweet chocolate chips, melted, cooled
3 eggs, room temperature
1/2 cup vegetable oil
1 teaspoon peppermint extract or vanilla
1/3 cup powdered sugar, sifted
1/4 cup crushed peppermint candies or candy canes
1/3 cup granulated sugar, for rolling

Mix flour, cocoa powder, baking powder and salt in large bowl.

Combine sugar, cooled chocolate, eggs, oil and peppermint extract in mixer bowl. Beat on medium speed until blended. Gradually add flour mixture, beating on low speed until blended.

Refrigerate, covered, until firm enough to shape, about 1 hour or overnight.

Heat oven to 350°F. Mix powdered sugar and crushed candy in small bowl. Work with 1/3 of dough at a time, keeping remaining dough refrigerated. Shape dough into 1-inch balls; roll in granulated sugar first and then in crushed candy mixture. Place 2 inches apart on parchment paper-lined or ungreased baking sheets.

Bake in oven until lightly browned, 8-10 minutes. Cool on baking sheets 1-2 minutes. Remove to wire racks; cool completely.