Friday, December 16, 2016

Chocolate Peppermint Crinkle Cookies

The Jackson Five Family was compensated for this sponsored post while working with the Ohio Poultry Association. However, all opinions are honest and our own! 

What are you bringing to all of your holiday parties --We have the perfect holiday cookie!

These are easy to make, are super festive with all of the flavors of a peppermint patty and have chocolate in them--yum! Not only that, but they have that perfect crispy outside, with a chewy, gooey inside that everyone loves.
Before I share the recipe with you, lets talk eggs, a key ingredient in these cookies. The Ohio Poultry Association who represents Ohio Eggs has some fun facts and tips to share with you, including this holiday recipe!
Eggs are flying off the shelves right now with everyone baking for holiday parties, family Christmases and the popular cookie exchange. Did you know more eggs are marketed during the winter holiday season than any other time of year, including Easter?  
Eggs are one of the most important, indispensable ingredients used in baking during the holidays, and all year long! Eggs add moisture, color, flavor and nutritional value to recipes. One egg has 13 essential vitamins and minerals. They are all-natural, contain high-quality protein, unsaturated fats and antioxidants and are only 70 calories a piece!
There's a good chance the eggs you're using are from an Ohio egg farm, and they might just be from right here in Mercer County. Ohio is the second largest egg farming state in the nation, producing more than 9 billion eggs a year! 
Want to hear more about Ohio egg farmers and see what they do? Take a virtual tour of the Lochtefeld Family Farm and visit to learn more!
Now back to those festive holiday cookies...

2-1/4 cups all purpose flour
1/4 cup unsweetened cocoa powder
1-1/2 tsp. baking powder
1/2 tsp. salt
2 cups granulated sugar
1 pkg.(12 oz) or 2 cups semisweet chocolate chips, melted, cooled
3 eggs, room temperature
1/2 cup vegetable oil
1 tsp. peppermint or vanilla extract
1/3 cup powdered sugar, sifted
1/4 cup crushed peppermint candies or candy canes
1/3 cups granulated sugar, for rolling
Mix flour, cocoa powder, baking powder and salt in a large bowl.
Beat 2 cups sugar, cooled chocolate, eggs, oil and peppermint  extract in mixer bowl 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 a small bowl. Work with 1/3 of the 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 the parchment paper-lined or ungreased baking sheet.

Bake in 350°F oven until lightly browned, 5 to 10 minutes. Cool on baking sheets 1 to 2 minutes, then remove to a wire rack to cool completely.

Find the whole recipe, baking tips and more HERE!

Holiday Baking Tips from Ohio Egg Farmers
* Use large eggs in holiday baking! Using a different size egg, without making an adjustment, will affect texture, flavor and consistency. If you don’t have large eggs, use this conversion chart to see how to substitute a different size.
* If your recipe calls for multiple eggs, add one egg at a time. This will help prevent a lumpy batter and will allow it to mix evenly.
* Use an inexpensive egg separator or a funnel to separate eggs, rather than passing the egg yolk back and forth from the shells or your hands, to avoid contamination when a recipe calls for only egg whites or yolks.



Post a Comment