Chocolate-Peppermint Crinkle Cookies

RECIPE SOURCE

RECIPE INFORMATION

PREP: 30 minutes
COOK TIME: 30 minutes
TOTAL TIME: 1 hour

YIELD: 24 servings

INGREDIENTS

4 oz. unsweetened chocolate, chopped

4 Tbsp. unsalted butter, cut into pieces

1 1/2 c. all-purpose flour, spooned and leveled

1/2 c. unsweetened cocoa powder

1 tsp. baking powder

1/4 tsp. baking soda

1/2 tsp. kosher salt

3/4 c. packed light brown sugar

2 large eggs, at room temperature

1/2 tsp. pure peppermint extract

1 1/4 c. granulated sugar, divided

1/2 c. confectioners’ sugar

4 candy canes, crushed, for garnish

PREPARATION

Preheat oven to 325°F. Line two baking sheets with parchment paper. Melt chocolate and butter in a bowl in microwave at 50% power for 30 seconds; stir. Continue to microwave and stir, in 10-second intervals, until melted and smooth. Cool slightly. 

Whisk together flour, cocoa powder, baking powder, baking soda, and salt in a bowl. Beat brown sugar, eggs, peppermint extract, and 3/4 cup granulated sugar with an electric mixer until just combined. Beat in chocolate mixture until smooth, about 1 minute. Beat in flour mixture just until combined. 

Place confectioners’ sugar and remaining 1/2 cup granulated sugar in separate bowls. Scoop cookies (about 1 1/2 tablespoons each) and roll in granulated sugar, then in confectioners’ sugar. Place about 2 inches apart on prepared baking sheets. 

Bake, rotating pans halfway through, until cookies are puffed and cracked, 13 to 15 minutes. Remove from oven and sprinkle with crushed candy canes. Cool on pan 15 minutes, then transfer to a wire rack to cool completely. Store in an airtight container at room temperature, 2 to 3 days.