Chocolate Peppermint Crinkle Cookies

Chocolate Peppermint Crinkle Cookies

This recipe is the perfect amount of chocolate to peppermint and they make great gifts during the holidays!
Print Recipe
Prep Time 40 minutes
Cook Time 15 minutes
Servings: 4 dozen
Course: Christmas
Ingredients Method Notes

Ingredients
  

  • 3 ¾ cups bittersweet chocolate chips divided
  • 7 Tablespoons unsalted butter sliced
  • ½ cup canola oil
  • 2 teaspoons peppermint extract
  • 1 cup all-purpose flour
  • 1 cup whole-wheat flour
  • 2 teaspoons baking powder
  • ½ teaspoon salt
  • 1 cup granulated sugar
  • 4 large eggs
  • 1 cup powdered sugar
  • ½ cup crushed peppermint candy

Method
 

  1. Combine 2 ¾ cups chocolate chips, butter and oil in a large microwave-safe bowl.
  2. Microwave on High, stirring every 30 seconds, until melted.
  3. Stir in peppermint extract. Let cool 10 minutes.
  4. Meanwhile, whisk all-purpose flour, whole-wheat flour, baking powder and salt in a small bowl.
  5. Combine granulated sugar and eggs in the bowl of a stand mixer fitted with the whisk attachment. Beat on high speed until light in color and the volume has doubled, about 3 minutes.
  6. Using a flexible spatula, fold in the cooled chocolate mixture, then the flour mixture.
  7. Fold in the remaining 1 cup chocolate chips, being careful not to overmix.
  8. Refrigerate for at least 1 hour and up to 4 days.
  9. Preheat oven to 350°.
  10. Line baking sheet with parchment paper.
  11. Place powdered sugar in a small bowl. Working in batches, scoop balls of dough about 1 ½ Tablespoons each, and roll in the sugar.
  12. Arrange 12 cookies on the prepared pan.
  13. Use a small glass, dip the bottom into powdered sugar and lightly flatten each cookie.
  14. Sprinkle each cookie with crushed candy. Refrigerate the remaining dough while the first batch bakes.
  15. Bake until cookies are firm on the outside about 15 to 20 minutes. Transfer to a wire rack and cool completely.

Notes

Recipe from Eating Well Magazine.