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Double Chocolate Peppermint Crinkle Cookies

Double Chocolate Peppermint Crinkle Cookies

Recipe provided by Haley Herridge 

Prep Time : 2.5 hours (Chill time included)
Cook Time: 12 minutes
Servings : 12-15 cookies

Ingredients: 

  • 1 stick unsalted butter softened to room temperature
  • 1/2 cup granulated sugar
  • 1/2 cup  brown sugar
  • 1 large egg
  • 1 teaspoon  vanilla extract
  • 1/2 teaspoon  peppermint extract
  • 2 peppermint sticks or 1/4 cup of crushed peppermint for topping
  • 1 cup all purpose flour level with a knife
  • 1/2 cup + 2 tablespoons cocoa powder
  • 1 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/2 cup milk chocolate chips
  • 1/2 cup semi-sweet chocolate chips
  • 1- 2 cups of powdered sugar to roll the dough in

Directions: 

  1. In a large bowl, fitted to your stand mixer or hand-held mixer, attach the paddle attachment. Cream the soft butter for about 30 seconds until fluffy. Add the granulated, and brown sugar to the butter. Mix until smooth.
  2. Add in the egg, vanilla, peppermint extract and mix on high until incorporated.
  3. In a separate medium sized bowl, mix together the flour, baking soda, cocoa powder, and salt. Slowly add the dry mixture to the wet in 3 parts mixing until just combined. The dough will be thick, so turn the speed to high to mix in the milk chocolate chips, and semi sweet chocolate chips.
  4. Cover the dough with plastic wrap and chill for at least 2 hours or overnight.
  5. Remove the dough from the fridge and let sit for 10 minutes or so, to allow it to loosen up.
  6. Preheat your oven to 350 degrees. Line a couple of cookie sheets with parchment paper or a baking mat. Roll the dough into 1.5 tablespoon balls. Roll each ball in powdered sugar, making sure to coat well, and place on baking sheet.
  7. Bake the cookie for 10-12 minutes. Remove the cookies from the oven and crush 3-4 peppermint sticks in a bowl. Sprinkle the crushed peppermint on top for added crunch and decor! Sprinkle a bit more powdered sugar if needed! ENJOY!

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