3 Kinds of Crinkles

To make this recipe, you will need 2 medium-sized eggs, 4 tablespoons of vegetable oil, 1 pack of MAYA Chocolate Crinkle Mix 400g, 200 to 220 grams of peanut butter chips, and enough confectioners’ sugar for rolling. Start by preheating your oven to 350°F or 177°C. Prepare and line a perforated baking sheet pan, then set it aside. Prepare the crinkle dough according to the package directions. For easier handling, wrap the whole dough in cling wrap or parchment paper and refrigerate it for 10 to 15 minutes, or until it becomes firm to the touch.

Once chilled, remove the dough from the refrigerator and divide it into 10 to 11 portions, or measure about 50 grams of dough for each piece. Place 20 grams of peanut butter chips in the center of each portion and carefully shape the dough into balls, making sure the chips are fully enclosed inside. Roll each ball generously in confectioners’ sugar until fully coated. Arrange the coated dough balls on the prepared baking sheet, leaving about 2 inches of space between each one. Bake in the preheated oven for 10 to 12 minutes, or until the cookies crack on top. Be careful not to overbake. This recipe yields 10 to 11 pieces.

You will need melted butter, a few drops of orange food color, flour, sugar, confectioners’ sugar, eggs, vegetable oil, 1 pack MAYA Chocolate Crinkle Mix 400 g, and 22 chewy toffee candies.

Preheat your oven to 350°F or 177°C and line a baking sheet. For the butternut coating, mix the melted butter with the orange food color. Toast the flour in a pan until aromatic, then add powdered milk, sugar, and confectioners’ sugar. Turn off the heat, pour in the colored butter, and mix until it becomes a fine orange powder. Set aside.

Prepare the crinkle dough according to the package directions, then chill it for 10 to 15 minutes until firm. Divide into 10 to 11 portions, about 50 grams each. Place two pieces of chewy toffee in the center of each, shape into balls, and roll in the butternut coating. Arrange on the baking sheet 2 inches apart and bake for 10 to 12 minutes, or until the tops crack. Do not overbake. Makes 10 to 11 pieces.

You will need 2 medium-sized eggs, 4 tablespoons of vegetable oil, 1 pack MAYA Chocolate Crinkle Mix 400 g, 20 to 22 pieces of matcha chocolate wafer fingers cut into small cubes, and enough matcha green tea powder for rolling.

Preheat your oven to 350°F or 177°C and line a baking sheet. Prepare the crinkle dough according to the package directions, then chill it for 10 to 15 minutes until firm for easier handling. Divide the dough into 10 to 11 portions, about 50 grams each. Place about 18 grams of cubed matcha wafers in the center of each portion, shape into balls, and roll generously in matcha green tea powder. Arrange the dough balls 2 inches apart on the baking sheet and bake for 10 to 12 minutes, or until the tops crack. Do not overbake. Makes 10 to 11 pieces.