Indulge in the delightful combination of chocolate and peppermint with these crinkle cookies. They have a crackly exterior, a soft interior, and a refreshing hint of peppermint.
Ingredients: 1 cup semisweet chocolate chips. 1/4 cup unsweetened cocoa powder. 1 1/2 cups all-purpose flour. 1/2 cup granulated sugar. 1/2 cup packed brown sugar. 1/2 cup unsalted butter, melted. 2 large eggs. 1 teaspoon vanilla extract. 1/2 teaspoon peppermint extract. 1/2 teaspoon baking powder. 1/4 teaspoon salt. 1/2 cup powdered sugar for rolling.
Instructions: As you stir the chocolate chips in a bowl that can go in the microwave, melt them for 30 seconds at a time. Allow it to cool a bit. Melt the butter and mix the white sugar, brown sugar, and granulated sugar in a different bowl using a whisk. One at a time, add the eggs and mix well after each one. Put the peppermint extract and vanilla extract in and mix them in. It's important to fully mix in the melted chocolate. Mix the cocoa powder, baking powder, salt, and flour together in a different bowl using a whisk. Slowly add the dry ingredients to the wet ones and mix them together until they are just combined. The dough might be a little sticky. Put the dough in the fridge for at least two hours, or until it is firm. Warm the oven up to 325F 165C and put parchment paper on a baking sheet. Take a tablespoon of dough and shape it into a ball. Coat the ball well with powdered sugar by rolling it in it. Do it again with the rest of the dough. Spread the dough balls out on the baking sheet that has been prepared, leaving about 2 inches of space between each one. Put the cookies in an oven that has already been heated for 10 to 12 minutes, or until they have cracked and are set around the edges but still a little soft in the middle. After taking the cookies out of the oven, let them cool for a few minutes on the baking sheet before moving them to a wire rack to cool all the way down. The cookies are ready to eat once they have cooled down.
Prep Time: 20 minutes
Cook Time: 10 minutes
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