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.