Chocolate Peppermint Crinkle Cookies are a holiday classic. Showcasing dark chocolate with peppermint in a crisp outside with a chewy middle. A dusting of confectioners sugar on the outside reminds you of snow while the inside reminds of candy canes and Santa Clause.
This holiday season I decided to participate in The Great Cookie Swap 2013. Helping to raise money for Cookies for Kids’ Cancer.
The Great Cookie Swap is the brainchild of two amazing ladies, Lindsay from the blog Love & Olive Oil and Julie from the blog the little kitchen. This is the third year the ladies have organized us food bloggers to donate a small sum of money to participate. Our job is to whip up a batch of our cookies to send off to three other food bloggers and share our recipes on our blogs. Along with food bloggers, there were some brand partners who matched our donations dollar for dollar. This year $13,778.40 was raised for Cookies for Kids’ Cancer.
I wanted to come up with a cookie that was pretty special for my fellow food bloggers, but also a recipe that you guys could easily make at home to share with your friends and family. This is a great recipe to make with the family, kids will love rolling the balls in the sugars.
The peppermint and chocolate combination is perfect. Pleasing your chocolate fix and making you think of the holidays with the peppermint flavor. If you are not a big peppermint fan, just omit the extract and you will still have a delicious, moist chocolate cookie. These freeze up great, for up to one month.
- 1 1/4 cup all-purpose flour
- 8 ounces bitter 60% dark chocolate (1 1/3 cup)
- 1/2 teaspoon espresso powder
- 1/2 cup cocoa powder
- 2 teaspoon baking powder
- 1/2 teaspoon salt
- 2 large eggs, room temperature
- 8 tablespoon unsalted butter, room temperature
- 1 1/3 cup light brown sugar, packed
- 1/3 cup whole milk
- 1 teaspoon vanilla extract
- 1/2 teaspoon peppermint extract
- 1/2 cup confectioners sugar
- 1/2 cup of granulated sugar
- Combine flour, cocoa, baking powder and salt in medium bowl and set aside.
- Melt chocolate morsels in microwave. Cook for 1 minute, remove and stir, then cook an addition minute.
- Add espresso powder to chocolate and stir to combine.
- In an electric mixing bowl add butter and brown sugar and blend until creamy.
- Add eggs, vanilla and peppermint extract while mixing on low speed until blended.
- Add chocolate mix and blend.
- Alternating between flour mix and milk add, ending with flour mixture.
- Form dough into a ball and wrap with with sedan wrap. Refrigerate for at least an hour.
- Preheat oven to 350 degrees and line two baking sheets with parchment paper.
- Place confectioners sugar in one bowl and sugar in another.
- Roll dough into 1″ balls and then drop ball into sugar bowl, rolling to coat.
- Then roll ball into confectioners sugar to coat.
- Place on baking sheets 2″ apart.
- Bake with cookie sheets on top and bottom racks for 6 minutes.
- Switch cookie sheets, top to bottom, bottom to top and cook an additional 6 minutes
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