The Christmas season is my favorite time to get in the kitchen and do some serious baking. I’ve just stocked my kitchen with a few pounds of butter, along with two giant bags (not quite Costco size yet) of sugar and flour. There are cookie recipes that I make every year, and I’m excited to share those with your soon, but these Peppermint Crunch Chocolate Crinkle Cookies are relatively new to me. They remind me of a brownie covered in powdered sugar, and I’ve added some peppermint crunch baking bits to add some cheery color and minty flavor. I love the way chocolate and peppermint go together!
These would make a great addition to any Christmas cookie platter, and you can make the dough early in the season and then wrap it up tightly, freeze it, and then it’s ready to go when you have the need for some cute Christmas cookies to enjoy with your loved ones.
If peppermint isn’t your thing, you can leave out the peppermint baking bits all together and still have a really yummy chocolate crinkle cookie.
That’s all for now friends– I’m planning on doing some serious online shopping tonight so I can make a dent in my Christmas to-do list and breath a little easier. Looking forward to sharing lots of holiday baking ideas with you in the coming weeks!Print
- 2 cups sugar
- 1 cup vegetable oil
- 1 cup cocoa powder
- 4 eggs
- 2 teaspoons vanilla extract
- 2 1/3 cups flour
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1 cup Andes peppermint crunch baking chips
- 1 cup powdered sugar
- On medium speed, mix together sugar and oil in a mixing bowl. Mix in cocoa powder and mix until well combined.
- Add eggs one at a time and mix well.
- Mix in vanilla.
- In a separate bowl, mix together flour, baking powder, and salt.
- Gradually add dry ingredients to wet ingredients on low speed until just combined. Mix in the peppermint baking chips until well distributed throughout the dough.
- Cover and chill the dough for at least 3 hours.
- Preheat the oven to 350 degrees and then scoop into 1 inch balls. Roll in powdered sugar and place them on a Silpat lined baking sheet at least 2 inches apart.
- Bake for 11-13 minutes. The top of the cookies will be crackled when they are done.
Source: Adapted from Hershey’s Recipe Collection cookbook