Chocolate Peppermint Crinkle Cookies
Thick & fudgy chocolate peppermint crinkle cookies that bake up with beautiful cracks, a brownie-like texture, and an irresistible flavor.
Equipment
Ingredients
- 120 g (1 cup) all-purpose flour
- 60 g (scant ¾ cup) cocoa powder
- 1 teaspoon baking powder
- ½ teaspoon salt
- 100 g (½ cup) granulated sugar
- 82 g (⅓ cup + 1 tbsp) brown sugar
- 50 g (¼ cup) neutral oil
- 2 eggs, room temp
- 1 teaspoon vanilla paste or extract
- ½ teaspoon peppermint extract
- 56 g (½ 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 tablespoon 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 Facts
Serving: 1cookie | Calories: 116kcal | Carbohydrates: 20g | Protein: 2g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 1g | Trans Fat: 0.02g | Cholesterol: 18mg | Sodium: 97mg | Potassium: 71mg | Fiber: 1g | Sugar: 13g | Vitamin A: 26IU | Calcium: 25mg | Iron: 1mg
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