Well, one holiday down, one to go! I hope everyone had an amazing Thanksgiving. Mine was awesome. Just to get out of the cold-ish Colorado temps and back in some Arizona sunshine for a few days was nice and rejuvenating. Baking, feasting, family, who could ask for more? Now that that’s over- time for some*CHRISTMAS* baking! And I’ve got lots of holiday recipes up my sleeve…
Isn’t it funny when you spend soooooo much time making some grand masterpiece dessert for a special event, but find yourself craving something as easy and simple as a cookie? I truly believe that the perfect cookie can change those non-dessert lovers into full fledged sugar fiends. This chocolate peppermint crinkle cookie is quite possibly, one of those cookies. It’s oh so chocolatey, not too sweet and only 2 or 3 bites. It’s rich, but not overpowering. And the peppermint. If you’re not a peppermint fan, I urge you to try this- the peppermint is very subtle and compliments the chocolate like no other. This cookie has almost a brownie-like texture, if you’re into that sort of thing.
Chocolate Peppermint Crinkle Cookies
Yield 18-20 cookies
Oil ¼ cup
Sugar ¾ cup
Eggs 2
Salt ½ tsp
Vanilla 1 tsp
Flour 1 cup
Cocoa powder ½ cup
Baking powder 1 tsp
Chocolate chips ¾ cup
Candy canes, crushed 3 (1/4 cup)
Powdered sugar 1 cup (for rolling)
Directions:
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 Crinkle Cookies
Ingredients
- 1/4 cup canola oil
- 3/4 cup sugar
- 2 eggs
- 1/2 tsp salt
- 1 tsp vanilla
- 1 cup flour
- 1/2 cup cocoa powder
- 1 tsp baking powder
- 3/4 cup chocolate chips
- 3 crushed candy canes (1/4 cup)
- 1 cup powdered sugar (for rolling)
Instructions
- 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!
