Chocolate Peppermint Gingerbread Cookies

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These crinkle cookies have all the Christmas flavors in them:  chocolate, peppermint, pecans and gingerbread. When I first read the recipe on the label of my bottle of molasses, I thought that all those flavors together might be too much, but they meld together nicely.
I couldn’t find any peppermint candy canes at the grocery store this year. They were all flavors like blueberry, cherry and bubblegum and had cartoon characters like Dora the Explorer on them. I guess your kids are supposed to get so excited about all the flavors that you accidentally come home with eight pounds of them. I used Starlight mints instead.
Why did you take the cookies outside? WHY DID YOU TAKE THE COOKIES OUTSIDE?

 

Chocolate Peppermint Gingerbread Cookies
An easy way to measure the margarine is to pour the 1/4 cup of canola oil in a liquid measuring cup and add margarine by the spoonful until they both total 1/2 cup. To crush the mints or candy canes, unwrap them and put them in a sandwich-sized zippered plastic bag. Squeeze the air out and zip up the bag. Then, hit the mints with the back of a large knife until they’re crushed to your desired size.
1-1/2 cups all-purpose flour
1/4 cup cocoa
1 teaspoon baking soda
1 teaspoon cinnamon
1 teaspoon ground ginger
1/4 teaspoon nutmeg
Pinch of salt
1/4 cup canola oil
1/4 cup Earth Balance margarine
1/2 cup molasses (not blackstrap)
4 tablespoons sugar, divided
6 ounces chocolate chips
1/2 cup chopped pecans
1/4 cup crushed peppermints or candy canes
Measure the flour, cocoa, baking soda, cinnamon, ginger, nutmeg and salt and add to a medium bowl. Stir together.
Beat canola oil, margarine, molasses and 2 tablespoons sugar on medium until creamy. Turn the mixer to low and add large spoons of the flour mixture. Beat until just blended (In order to avoid over-mixing the dough, thereby releasing the gluten in the flour and making the cookies tough, I usually finish stirring in the flour by hand.) Stir in chocolate chips, pecans and crushed peppermints.
Wrap dough in plastic wrap and refrigerate for at least an hour.
Preheat oven to 325 F. Oil two large baking sheets. Spoon the remaining 2 tablespoons sugar into a small bowl. Cut the dough into 24 pieces. Roll each piece into a ball, flatten slightly, dip the sugar and place on a baking sheet, sugared side up. Bake for 12-15 minutes until the cookies have crinkled and they smell like gingerbread.
Makes 24.

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2 Responses

  1. Mmmmmmm, those sound lovely! They would be dnagerous to have lying around. I would eat too many :)

  2. at some point I need to stop baking, but these sound sooooooooooo good, I may have to make them too!!

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