Chocolate Peppermint Crinkle Cookies
This recipe is the perfect amount of chocolate to peppermint and they make great gifts during the holidays!
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
Instructions
- Combine 2 ¾ cups chocolate chips, butter and oil in a large microwave-safe bowl.
- Microwave on High, stirring every 30 seconds, until melted.
- Stir in peppermint extract. Let cool 10 minutes.
- Meanwhile, whisk all-purpose flour, whole-wheat flour, baking powder and salt in a small bowl.
- 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.
- Using a flexible spatula, fold in the cooled chocolate mixture, then the flour mixture.
- Fold in the remaining 1 cup chocolate chips, being careful not to overmix.
- Refrigerate for at least 1 hour and up to 4 days.
- Preheat oven to 350°.
- Line baking sheet with parchment paper.
- Place powdered sugar in a small bowl. Working in batches, scoop balls of dough about 1 ½ Tablespoons each, and roll in the sugar.
- Arrange 12 cookies on the prepared pan.
- Use a small glass, dip the bottom into powdered sugar and lightly flatten each cookie.
- Sprinkle each cookie with crushed candy. Refrigerate the remaining dough while the first batch bakes.
- 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.