Christmas Cookies: Chocolate Peppermint Crinkle Cookies
Basically a peppermint mocha in a cup. Sign us up!
Happy holidays! We are in full-on baking mode around here and I have a recipe you will not want to miss: Chocolate Peppermint Crinkle Cookies. They're basically a peppermint mocha in the form of a cookie.
Created in the Best Friends for Frosting test kitchen, these rich and decadent brownie-like cookies are easy to set out on a festive platter for your friends and family to enjoy.
Photo: Melissa Johnson
Chocolate Peppermint Crinkle Cookies
8 tablespoons unsalted butter (1 stick)
1 cup chocolate chips
1 cup unsweetened cocoa powder
1 3/4 cups white sugar
1 1/4 teaspoon peppermint extract
4 eggs
2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
1 cup powdered sugar
Preheat oven to 350 degrees F and line baking sheets with parchment.
In a mixing bowl, combine flour, baking powder, and salt.
In the bowl of an electric mixer, beat white sugar, cocoa powder, and melted butter until uniform.
Add the eggs one at a time and beat into the mixture, then add peppermint extract and chocolate chips. Mix.
Add dry mixture into the chocolate mixture a
Photo: Melissa Johnson
little at a time and beat until uniform. Cover dough and refrigerate for 3-4 hours or overnight.
Use a cookie scoop to pick up equal amounts for each cookie and roll each into little balls.
Roll each ball in powdered sugar until covered and place 1 1/2 inches apart on baking sheet. Bake for 13 to 14 minutes. Cool cookies and serve.
