Chocolate Peppermint Crinkles

A perfect holiday cookie – moist and fudgy with a spike of peppermint extract. The powdered sugar coating makes for a pretty and festive appearance, but it will meld into the cookie the longer they sit. If this happens, simply dust a little more powdered sugar over the tops using a mesh strainer.

Chocolate Peppermint Crinkles

Prep Time 15 minutes
Cook Time 15 minutes
A perfect holiday cookie – moist and fudgy with a spike of peppermint extract. The powdered sugar coating makes for a pretty and festive appearance, but it will meld into the cookie the longer they sit. If this happens, simply dust a little more powdered sugar over the tops using a mesh strainer.
4 from 1 vote
Course Dessert
Servings 18 Cookies

Ingredients
 

  • 8 ounces bittersweet chocolate from a good quality bar, between 55% and 70%
  • 8 tablespoons (1 stick) unsalted butter
  • ½ cup (100 grams)sugar
  • ¼ cup (50 grams) brown sugar
  • 3 large eggs
  • 1 tablespoon peppermint extract
  • 1 ¼ cups (155 grams) all-purpose flour
  • ¾ teaspoon baking powder
  • ¼ teaspoon kosher salt
  • ½ cup bittersweet chocolate chips
  • ½ cup (100 grams) granulated sugar for rolling
  • 1 cup powdered sugar for rolling

Instructions
 

  • Set up a double boiler by nesting a large heat proof bowl over a pot of barely simmering water. Make sure the bottom of the bowl is not touching the water. Cut the butter into cubes, and break up the chocolate bar and add it to the bowl with the butter. Melt over simmering water, stirring with a heat proof spatula.
  • When the chocolate and butter are fully melted, remove the bowl from the heat and stir in the sugars.
  • In a separate small bowl, whisk together the flour, baking powder, and salt.
  • Add in the eggs to the chocolate mixture one at a time, whisking well after each addition. Stir in the peppermint extract.
  • Use a spatula or large spoon to stir the flour into the chocolate mixture until just combined, then stir in the chocolate chips. Refrigerate the dough for 2 hours, and up to 24.
  • Preheat your oven to 325 F. Line cookie sheets with parchment paper. Place the powdered sugar in a medium bowl and the granulated sugar in a separate bowl.
  • Form golfball sized balls of cookie dough, using your hands to shape them. Roll first in the granulated sugar, then in the powdered sugar so they are heavily coated. Place them on the cookie sheet, 2 inches apart. Bake for 15 minutes.
  • Let cool on the pan for 5 minutes, then remove to racks. Cookies will keep, stored at room temperature, for 1 ½ weeks.
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