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Double Chocolate Peppermint Crinkle Cookies Ready in 12 min · Yield 15-20 cookies
Chill the dough completely so the cocoa powder stays dark and the cookies crack beautifully when they bake, then sprinkle the crushed peppermint on right when they come out of the oven so it sticks to the warm powdered sugar.
Double Chocolate Peppermint Crinkle Cookies Print / PDF Cook mode
Yield: 15-20 cookies Cook: 12 min Total: 12 min
Skills you’ll practice: Baking ,Doughs & Batters ,Seasoning & Balance
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1 In a large bowl, fitted to your stand mixer or hand-held mixer, attach the paddle attachment. Cream the soft butter for about 30 seconds until fluffy. Add the granulated, and brown sugar to the butter. Mix until smooth. 2 Add in the egg, vanilla, peppermint extract and mix on high until incorporated. 3 In a separate medium sized bowl, mix together the flour, baking soda, cocoa powder, and salt. Slowly add the dry mixture to the wet in 3 parts mixing until just combined. The dough will be thick, so turn the speed to high to mix in the milk chocolate chips, and semi sweet chocolate chips. 4 Cover the dough with plastic wrap and chill for at least 2 hours or overnight. 5 Remove the dough from the fridge and let sit for 10 minutes or so, to allow it to loosen up. 6 Preheat your oven to 350 degrees. Line a couple of cookie sheets with parchment paper or a baking mat. Roll the dough into;5 tablespoon balls. Roll each ball in powdered sugar, making sure to coat well, and place on baking sheet."; 7 Bake the cookie for 10-12 minutes. Remove the cookies from the oven and crush 3-4 peppermint sticks in a bowl. Sprinkle the crushed peppermint on top for added crunch and decor! Sprinkle a bit more powdered sugar if needed! ENJOY! Your turn
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