Name: Choco Butternut Crinkles
Prep time: 10 min
Cook time: 15 min
Total time: 145 min
Ingredients: ¼ cup (68 g) unsalted butter; 230 g semisweet chocolate chips; ½ cup (100 g) white sugar; 2 eggs (at room temperature); 2 tsp vanilla extract; 1 ½ cup (195 g) all-purpose flour; ¼ tsp salt; ½ tsp baking powder; ½ tsp espresso powder; ½ cup powdered sugar; ¼ cup coconut flour; ¼ cup desiccated coconut; Orange food coloring (preferably the gel kind)

Do you think these Choco Butternut Crinkles would be good for Halloween parties?

I’ve always wanted to make something especially for Halloween, but I haven’t had the chance until now. Although I am not celebrating Halloween, I love the cute and creative ideas I see online.

I was thinking of graveyard chocolate cupcakes, but can’t find the RIP sign for the topping.

Anyways, I settled with these Choco Butternut Crinkles. I don’t know much about Halloween, but when I see something orange and black (or dark brown), Halloween is the first thing that comes to mind.

Choco Butternut is one of my favorite donuts from Dunkin Donut so I was thrilled that there are so many choco butternut recipes online now. And since I haven’t made crinkles in a long time, why not Chocolate Butternut Crinkles, yes?

I used the recipe of Chocolate Crinkles I have on the blog and just played with the coating. But first, question — Are you always familiar with your cookie recipes? Is the first batch of cookies from the oven always perfect? As for me, the first batch is always an experiment, then I adjust the temperature and the timing. Ugh!

Okay, for the coating, I used powdered sugar, coconut flour, desiccated coconut, and orange food color. I see other recipes that are not using coconut in the coating, but I think it depends on one’s preference.

These cookies came out really nice – soft, fudgy and close to the choco butternut flavor, if not exactly the same.

PLEASE CHECK THESE OUT, TOO. I THINK YOU’LL LOVE THEM!

Notes:

I used semisweet chocolate chips, but you can use milk.
Espresso powder is optional.
Oven are different from each other. Please make sure to check the cookies from 12 minute mark. If not ready, check every after 1 minute.

I’ve shared a recipe video on my YouTube channel. I hope you can check it out.

I am taking these with me to Angie’s Fiesta Friday #344, co-hosted by Laurena @ Life Diet Health.

Choco Butternut Crinkles

These Choco Butternut Crinkles are crunchy outside but chewy inside. If you love butternut flavor from the famous donut shop, I think you’ll love these, too.

Course Snack

Prep Time 10 minutes

Cook Time 15 minutes

Chilling Time 2 hours

Total Time 2 hours 25 minutes

Servings 20 cookies

Author Jhuls @ The Not So Creative Cook

Ingredients

For the crinkles:

¼ cup (68 g) unsalted butter
230 g semisweet chocolate chips
½ cup (100 g) white sugar
2 eggs at room temperature
2 tsp vanilla extract
1 ½ cup (195 g) all-purpose flour
¼ tsp salt
½ tsp baking powder
½ tsp espresso powder

For the coating:

½ cup powdered sugar
¼ cup coconut flour
¼ cup desiccated coconut
Orange food coloring preferably the gel kind

Instructions

In a heatproof bowl, add chocolate chips and butter. Melt in microwave with 15 seconds interval, mixing every after 15 seconds. Set aside to cool to room temperature.
In another (large) bowl, add sugar and eggs. Using an electric hand mixer, beat until the mixture becomes pale yellow and when you lift your mixer, the mixture falls back and create ribbons. Add vanilla extract and chocolate mixture, and beat until just combined.
In another bowl, mix flour, salt, baking powder and espresso/coffee. Add this to the wet ingredients and mix until well combined, making sure not to overmix.
Cover the bowl with cling wrap and keep in the fridge for at least two hours or until firm.
For the coating: add powdered sugar, coconut flour and desiccated coconut in a bowl. Add the desired amount of orange food color and mix using your hands. The amount of the orange food color depends on you but it is preferable to use gel type so your coating won’t be too wet. Add as much as you need until you get a deep orange color.
When the dough is firm enough, preheat the oven to 325 F. Prepare bakings sheet lined with parchment paper. Set aside.
Scoop out dough (about 1 ½ – 2 tbsp) and form into balls. Roll into the coating mixture, making sure everything is coated.
Place coated dough on the prepared baking sheets, leaving 2 inches apart from each other.
Bake the crinkles for about 12-15 minutes or until the edges are slightly firm. Rotate the baking sheet halfway through baking. Bear in mind that oven differs from each other. You can start checking your cookies at 10 minute mark. If not ready, then you have to bake until edges are slightly firm. The crinkles with harden as they cool down.

Recipe Notes

You can use milk chocolate chips instead of semisweet chocolate chips.
Espresso powder is optional.
Oven are different from each other. Please make sure to check the cookies from 12 minute mark. If not ready, check every after 1 minute.