This cookie is a fan favorite at our house. I stumbled upon this gem of a recipe a couple of years ago, and with a several tweaks and modifications, it turned out perfect! It really is Christmas in a cookie ~ dark and chocolately, a burst of peppermint flavor, and a dusting of powdered sugar. They’re cakey and fudgey, and simply delicious!
The best part of this recipe is that they were an instant hit with Terry! That automatically puts them at the top of my baking list each holiday season. I send a big container of them to work with him for his birthday treat.
Sadly, baking powder and salt did not show up for the picture… Divas!
Chocolate Peppermint Crinkles
- 1 Cup Unsweetened Baking Cocoa
- 2 Cups White, Granulated Sugar
- 1/2 Cup Canola Oil
- 4 Eggs
- 2 Tsp. Peppermint Extract
- 2 Tsp. Baking Powder
- 1/2 Tsp. Salt
- 2 Cups All-Purpose Flour
- 1/2 Cup Mini Chocolate Chips
- Powdered Sugar (for rolling)
- Preheat oven to 350 degrees.
- In a large mixing bowl, combine cocoa powder, white sugar, and canola oil and stir with a wooden spoon until mixed well.
- Beat in eggs, one at a time, and then stir in the peppermint. The batter will be dark and very glossy at this point.
- Stir in baking powder and salt, and then add flour, about 1/2 cup at a time. The mixture will get very hard to mix; I always ending up mixing by hand.
- Mix in chocolate chips.
- At this point, put the dough in the freezer for at least 30 minutes. This is an important step because the dough is extremely sticky; you’ll want it frozen so that you can easily form the dough into balls!
- Line cookie sheets with parchment paper. Roll dough into small balls, about 1 inch, and roll them thoroughly in powdered sugar before placing them on the cookie sheet.
- Bake in preheated oven for 8 minutes. The key here is to bake them very close to the top of the oven; this will cause the cookies to “crinkle” so beautifully!
Yield: approximately 5 dozen cookies