Chocolate Peppermint Crinkle Cookies

• Vegetarian

• Refrigerated

  • 2 Eggs, large

• Baking & Spices

  • 1 tsp Baking powder
  • 1/4 tsp Baking soda
  • 3/4 cup Brown sugar, light
  • 4 oz Chocolate, unsweetened
  • 1/2 cup Cocoa powder, unsweetened
  • 1 cup Flour
  • 1/2 tsp Peppermint extract, pure
  • 1/2 cup Powdered sugar
  • 1/2 tsp Salt
  • 1 cup Sugar

• Dairy

  • 4 tbsp Butter, unsalted

• Desserts

  • 4 Peppermint candy canes

Found on tutti-dolci.com

Description

Ingredients

• 4 ounces unsweetened chocolate, chopped
• 4 Tbsp unsalted butter, cubed
• 1 cup flour
• 1/2 cup unsweetened cocoa powder
• 1 tsp baking powder
• 1/4 tsp baking soda
• 1/2 tsp salt
• 3/4 cup sugar
• 3/4 cup light brown sugar
• 2 large eggs, at room temperature
• 1/2 tsp pure peppermint extract
• 4 peppermint candy canes, crushed
• 1/4 cup sugar
• 1/2 cup powdered sugar

Directions

• Preheat oven to 325°F and line two baking sheets with parchment paper. Place chocolate and butter in a microwave-safe bowl and microwave on high for 30 seconds. Remove and stir. Continue microwaving and stirring in 15 second intervals until melted and smooth. Set aside to cool slightly.
• Whisk together flour, cocoa powder, baking powder, baking soda, and salt in a medium bowl. Whisk together sugar, brown sugar, eggs, and peppermint extract in a large bowl until combined; add cooled chocolate mixture and whisk until smooth. Fold in flour mixture just until incorporated, then fold in crushed candy canes. Let dough stand at room temperature for 10 minutes.
• Place granulated sugar and powdered sugar in separate shallow bowls. Scoop 1 1/2-inch balls of dough and roll in granulated sugar to coat, then coat generously in powdered sugar. Place two inches apart on prepared baking sheets.
• Bake, rotating pans halfway through, for 14 minutes, until puffed and cracked, with edges set. Let cookies cool for 15 minutes on baking sheets, then transfer to a wire rack to cool completely. Store in an airtight container at room temperature.

Nutrition