3 Kinds of Crinkles

Peanut Butter Chips Filled Crinkles

Ingredients

• 2 pieces medium-sized egg
• 4 tablespoons vegetable oil
• 1 pack MAYA Chocolate Crinkle Mix 400g
• 200-220 grams peanut butter chips
• enough confectioners’, for rolling

Instructions

1. Preheat oven to 350°F/177° Prepare and line perforated baking sheet pan.  Set aside for later use.
2. Prepare crinkle dough according to package directions.
3. For easy handling, wrap the whole crinkle dough in a cling wrap or parchment paper and refrigerate for 10 to 15 minutes or until firm to touch.
4. Remove crinkle dough from the refrigerator then divide the dough into 10-11 portions or measure dough at 50 grams each.
5. Place 20 grams of peanut butter chips at the center of each 50 grams of crinkle dough and shape into balls then roll and cover each balls with enough confectioners’ sugar.
6. Arrange each ball in a prepared baking sheet 2-inch apart then bake in the oven for 10-12 minutes or until the cookies cracks on top.  Do not over bake.

Recipe Notes

• Yield: Makes 10-11 pieces

 

Chewy Toffees Filled Butternut Crinkles

Ingredients

Butternut Coating:

• ¼ cup butter, melted
• 2 to 3 drops orange food color
• 1 cup all-purpose flour
• ½ cup sugar
• ½ cup confectioners’ sugar
• 2 pieces medium-sized egg
• 4 tablespoons vegetable oil
• 1 pack MAYA Chocolate Crinkle Mix 400 g
• 22 pieces chewy toffee candies (18 grams /two pieces)

Instructions

1. Preheat oven to 350°F/177°C. Prepare and line perforated baking sheet pan. Set aside for later use.
2. Prepare butternut coating: Mix the melted butter and orange food color until well blended.  Set aside.  Toast flour in a pan until aromatic; add powdered milk, sugar and confectioners’ sugar.  Turn off the heat then add in the colored butter and continue mixing until the flour and milk mixtures turned into orange powder coating.  Set aside for later use.
3. Prepare crinkle dough according to package directions.
4. For easy handling, wrap the whole crinkle dough with a cling wrap or parchment paper and refrigerate for 10 to 15 minutes or until firm to touch.
5. Remove crinkle dough from the refrigerator then divide the dough into 10-11 portions or measure dough at 50 grams each.
6. Place the 18 grams (two pieces) chewy toffees at the center of each 50 grams of crinkle dough and shape into balls then roll and cover each balls with enough prepared butternut coating powder.
7. Arrange each butternut covered balls in a prepared baking sheet 2-inch apart then bake
8. in the oven for 10-12 minutes or until the cookie cracks on top.  Do not over bake.

Recipe Notes

Yield: Makes 10-11 pieces

 

Matcha Chocolate Wafer Filled Coated Crinkles

Ingredients

• 2 pieces medium-sized egg
• 4 tablespoons vegetable oil
• 1 pack MAYA Chocolate Crinkle Mix 400 g
• 20-22 pieces Matcha chocolate wafer fingers (2 pieces wafer fingers = 18 grams), cut into small cubes
  enough matcha green tea powder, for rolling

Instructions

1. Preheat oven to 350°F/177° Prepare and line a perforated baking sheet pan. Set aside for later use.
2. Prepare crinkle dough according to package directions.
3. For easy handling, wrap the whole crinkle dough in a cling wrap or parchment paper and refrigerate for 10 to 15 minutes or until firm to touch
4. Remove crinkle dough from the refrigerator then divide the dough into 10-11 portions or measure dough at 50 grams each
5. Place the 18 grams of cubed matcha wafers at the center of each 50 grams of crinkle dough and shape into balls then roll and cover each ball with enough matcha green tea powder
6. Arrange each ball in a prepared baking sheet 2-inch apart then bake in the oven for 10-12 minutes or until the cookie cracks on top.  Do not over bake.

Recipe Notes

Yield: Makes 10-11 pieces