Peppermint Chocolate Crinkle Cookies

Updated at: Thu, 17 Aug 2023 13:12:07 GMT

Step 1

Preheat the oven to 325℉. Line two large rimmed sheet pans with parchment paper. Set aside.

Step 2

Melt the chocolate and butter together in either a double-boiler over gently simmering water, or in a heat-proof glass bowl in the microwave. If using a microwave, heat in bursts of 30 seconds on medium power, stirring well and scraping down the sides of the bowl with a spatula after each increment, until completely smooth and glossy. Set aside.

Step 3

In a medium mixing bowl, whisk together the flour, cocoa powder, baking powder, baking soda, and salt until combined. Set aside.

Step 4

In another large mixing bowl, whisk together the eggs until well-combined. Add the brown sugar, vanilla, and peppermint extract, and continue whisking until smooth and creamy.

Step 5

Stir in the melted chocolate, and mix until smooth. Fold in the flour mixture until combined and no dry streaks remain. Let the batter sit for 10 minutes at room temperature.

Step 6

Meanwhile, place the granulated and powdered sugars in two separate shallow bowls. Use a 2-Tbsp cookie scoop (I used a #26) to scoop the dough into equal portions then gently roll into balls. Place each ball in the granulated sugar and gently roll until completely coated. Repeat with the powdered sugar. Place on the prepared sheet pans, about 2-inches apart.

Step 7

Bake each sheet individually for 11-13 minutes, until the cookies are gently puffed and the tops are crackled. Remove from the oven and let cool completely on the baking sheets. Enjoy!

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