Chocolate Peppermint Crinkle Cookies
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.
Servings: 4 dozen
Ingredients
- 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
Instructions
- 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