Description
Thick & fudgy chocolate peppermint crinkle cookies that bake up with beautiful cracks, a brownie-like texture, and an irresistible flavor.
Ingredients
Scale
- 120g (1 cup) all-purpose flour
- 60g (scant 3/4 cup) cocoa powder
- 1 tsp baking powder
- 1/2 tsp salt
- 100g (1/2 cup) granulated sugar
- 82g (1/3 cup + 1 tbsp) brown sugar
- 50g (1/4 cup) neutral oil
- 2 eggs (room temp)
- 1 tsp vanilla paste or extract
- 1/2 tsp peppermint extract
- 56g (1/2 cup) powdered sugar, for rolling
Instructions
- In a medium bowl, whisk together the flour, cocoa powder, baking powder, and salt. Set aside.
- In a large bowl, combine the granulated sugar, brown sugar, oil, eggs, vanilla, and peppermint extract.
- Gently fold the dry ingredients into the wet until just combined. Do not over-mix!
- Cover the bowl and chill in the fridge overnight.
- When ready to bake the cookies, preheat the oven to 350 degrees F (180 degrees C) and line two baking sheets with parchment paper.
- Using a 1 tbsp cookie scoop, scoop the cookie dough and roll in the powdered sugar.
- Place cookie dough on the prepared baking sheet about 1 inch apart.
- Bake the cookies for about 8-10 minutes or until puffed up and cracked.
- Allow cookies to cool completely on the baking sheet before removing.
Notes
- Chill the cookie dough. To ensure the cookie dough thickens up to the right consistency, don't skip the chill time!
- Use a cookie scoop. Use a 1 tablespoon cookie scoop to portion the cookie dough into equally sized cookies!
Nutrition
- Serving Size: 1 cookie
- Calories: 128
- Sugar: 14.9 g
- Sodium: 48.2 mg
- Fat: 4.1 g
- Carbohydrates: 23.2 g
- Protein: 2.2 g
- Cholesterol: 23.3 mg
Keywords: chocolate peppermint crinkle cookies, dairy free cookies, chocolate crinkle cookies, Christmas crinkle cookies