Introduction
Peppermint Chocolate Crinkle Cookies are a delightful treat that combines the rich flavors of chocolate with the refreshing taste of peppermint. These cookies are perfect for the holiday season or any time you crave a sweet and minty indulgence. The crinkled appearance of these cookies adds a touch of elegance to your dessert table, making them a favorite among both kids and adults.
Ingredients
To make these delicious Peppermint Chocolate Crinkle Cookies, you will need the following ingredients:
– 1 cup all-purpose flour
– 1/2 cup unsweetened cocoa powder
– 1 teaspoon baking powder
– 1/4 teaspoon salt
– 1/2 cup unsalted butter, softened
– 1 cup granulated sugar
– 2 large eggs
– 1 teaspoon vanilla extract
– 1/2 teaspoon peppermint extract
– 1/2 cup powdered sugar, for rolling
Steps
Follow these simple steps to make your own Peppermint Chocolate Crinkle Cookies:
1. In a medium-sized bowl, whisk together the flour, cocoa powder, baking powder, and salt.
2. In a separate large bowl, cream together the softened butter and granulated sugar until light and fluffy.
3. Beat in the eggs, one at a time, followed by the vanilla extract and peppermint extract.
4. Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
5. Cover the dough with plastic wrap and refrigerate for at least 2 hours or overnight. Chilling the dough helps in shaping the cookies.
6. Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
7. Place the powdered sugar in a small bowl.
8. Roll the chilled dough into 1-inch balls, then coat each ball generously in the powdered sugar.
9. Arrange the coated dough balls on the prepared baking sheet, leaving about 2 inches of space between each cookie.
10. Bake for 10-12 minutes, or until the edges are firm and the centers are slightly soft.
11. Remove from the oven and allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
Variations
If you want to switch things up and add some variety to your Peppermint Chocolate Crinkle Cookies, here are a few delicious variations to try:
1. Peppermint Mocha: Add 1 tablespoon of instant coffee granules to the dough for a hint of mocha flavor.
2. Mint Chocolate Chip: Fold in 1/2 cup of mini chocolate chips to the dough for extra bursts of chocolate.
3. Dark Chocolate: Use dark cocoa powder instead of regular cocoa powder for a richer and more intense chocolate flavor.
4. White Chocolate Drizzle: Melt some white chocolate and drizzle it over the cooled cookies for an elegant finishing touch.
Tips
Here are some helpful tips to ensure your Peppermint Chocolate Crinkle Cookies turn out perfectly:
– Make sure to properly measure your flour by spooning it into the measuring cup and leveling it off with a knife. This will prevent the cookies from turning out dry.
– Don’t skip the step of chilling the dough. This helps the cookies hold their shape and prevents them from spreading too much during baking.
– Generously coat the dough balls in powdered sugar before baking to achieve the classic crinkled appearance.
– For an extra burst of peppermint flavor, sprinkle some crushed candy canes or peppermint candies over the cookies before baking.
Conclusion
Peppermint Chocolate Crinkle Cookies are a delightful treat that combines the irresistible flavors of chocolate and peppermint. With their crinkled appearance and refreshing taste, these cookies are perfect for holiday gatherings, cookie exchanges, or simply as a sweet indulgence for yourself. Try out different variations and enjoy the rich, minty goodness of these delicious cookies!
FAQs
1. Can I freeze the dough?
Yes, you can freeze the dough for Peppermint Chocolate Crinkle Cookies. Simply shape the dough into balls, roll them in powdered sugar, and place them in an airtight container or freezer bag. When ready to bake, thaw the dough in the refrigerator, then follow the baking instructions as usual.
2. How long do these cookies stay fresh?
Peppermint Chocolate Crinkle Cookies can be stored in an airtight container at room temperature for up to 1 week. If you want to keep them fresh for longer, you can freeze the baked cookies for up to 3 months.
3. Can I use peppermint extract instead of peppermint oil?
Yes, you can use peppermint extract instead of peppermint oil. However, keep in mind that peppermint extract is not as concentrated as peppermint oil, so you may need to use a slightly larger amount to achieve the desired peppermint flavor.
Peppermint Chocolate Crinkle Cookies
Delightful cookies that combine rich chocolate flavors with refreshing peppermint taste. Perfect for the holiday season or any sweet indulgence.
Ingredients
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1 cup all-purpose flour
-
1/2 cup unsweetened cocoa powder
-
1 teaspoon baking powder
-
1/4 teaspoon salt
-
1/2 cup unsalted butter, softened
-
1 cup granulated sugar
-
2 large eggs
-
1 teaspoon vanilla extract
-
1/2 teaspoon peppermint extract
-
1/2 cup powdered sugar, for rolling
Directions
-
In a medium-sized bowl, whisk together flour, cocoa powder, baking powder, and salt.
-
In a separate large bowl, cream together softened butter and granulated sugar until light and fluffy.
-
Beat in eggs, one at a time, followed by vanilla extract and peppermint extract.
-
Gradually add dry ingredients to wet ingredients, mixing until just combined.
-
Cover the dough with plastic wrap and refrigerate for at least 2 hours or overnight.
-
Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
-
Place powdered sugar in a small bowl.
-
Roll chilled dough into 1-inch balls, then coat each ball generously in powdered sugar.
-
Arrange coated dough balls on prepared baking sheet, leaving space between each cookie.
-
Bake for 10-12 minutes, or until edges are firm and centers are slightly soft.
-
Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
