Chocolate Peppermint Crinkle Cookies

In this recipe, the chocolate cookies contain chopped up candy cane pieces rolled in confectioners sugar producing a tasty combination of chocolate and peppermint, a combination which also satisfies my candy cane cravings which are in full effect during the holidays.

Course sweets

Cuisine American

Keyword chocolate, christmas cookie, cookie, peppermint

Prep Time 40

Cook Time 10

Servings cookies

Calories 127kcal

Ingredients

1 ⅔ cups all-purpose flour
½ cup unsweetened cocoa powder
1 ½ teaspoons baking powder
¼ teaspoon table salt
8 tablespoons unsalted butter, at room temperature
1¼ cups granulated sugar
2 eggs, at room temperature
½ teaspoon vanilla extract
1/3 cup crushed candy canes (about 7 candy canes)
1½ cups confectioner’s sugar

US Customary - Metric

Instructions

Preheat oven to 350ºF (180ºC).
In a medium mixing bowl whisk together the flour, cocoa powder, baking powder and table salt until completely combined.
In the bowl of a stand mixer fitted with a paddle attachment, beat the butter and sugar on medium speed until light and creamy, about 3 minutes.
Add the eggs one at a time, beating well after each addition. Follow with the vanilla.
With the mixer off, add the flour mixture. Turn on low speed and mix until combined. Stir in the crushed candy canes using a wooden spoon. Cover and refrigerate for 30 minutes.
Add the confectioners sugar to a small shallow bowl. Scoop the dough in rounded tablespoons and roll into a ball between your hands. Roll in the confectioners sugar until it has a thick coating of the sugar. Place on a prepared baking sheet. Continue with the remaining dough, leaving 2 inches between each ball.
Bake until the cookies are cracked and puffed, about 10 minutes. Remove to a cooling rack and continue with the remaining dough.

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