Chocolate Peppermint Crinkle Cookies Recipes

CHOCOLATE PEPPERMINT CRINKLE COOKIES

Steps:

• Preheat oven to 350 degrees F (176 C).
• Fit a cookie sheet with parchment paper.
• Crush the candy canes or peppermint candies in a ziplock bag with a rolling pin or the back of a knife, set aside.
• In a medium bowl, combine the flour, cocoa powder, baking powder, and salt.
• In a stand mixer fitted with a paddle attachment, combine oil and sugar. Mix on medium for 2 minutes, then add eggs one at a time.
• Next, add the vanilla, then add the flour mixture. Scrape down sides.
• Add chocolate chips, then crushed candy canes.
• Take a spoon and scoop 1 Tablespoon size pieces of dough. Roll dough into a ball, then roll ball into powdered sugar. Set on parchment paper. Continue to do this with the remainder of the dough until all is rolled.
• Bake for 10 minutes, cool, and enjoy!

CHOCOLATE PEPPERMINT COOKIES

Steps:

• For the cookies: Preheat oven to 350 degrees F.
• In a medium bowl sift together flour, cocoa powder, baking soda and salt. Set aside. In a mixer beat together the butter with the sugars until fluffy, about 2 minutes. Add eggs 1 at a time, beating until smooth after each addition and scraping the sides of the bowl as necessary. Add in the vanilla. On a low speed beat in the flour mixture a little at a time. Gently mix in chocolate chips.
• On an ungreased cookie sheet, drop teaspoons of the batter about 2 inches apart. Bake until just cracked on top, about 8 to10 minutes, rotating the pan halfway through the cooking time. Cool completely.
• For the glaze: In a small bowl mix together the sugar; mint extract and water until smooth. Transfer mixture to a medium resealable plastic bag and snip off the corner. Drizzle glaze over cooled cookies. Let cookies stand until set, about 10 minutes.