Peppermint Chocolate Crinkle Cookies
Ingredients
- 2 cups all-purpose flour (240g)
- 2 tsp baking powder (8g)
- ½ tsp kosher salt
- ¾ cup canola oil (150g, or use vegetable oil or butter)
- ¾ cup unsweetened cocoa powder (63g)
- 2 cups granulated sugar (400g)
- 4 large eggs (200g)
- 2 tsp pure vanilla extract (8g)
- 10 oz. Andes peppermint crunch baking chips (283 g, chopped in half, crushed candy canes also wor)
Instructions
- 1
Line a baking sheet with parchment paper; set aside.
- 2
Whisk
- 3
In a medium-sized bowl, whisk the flour, baking powder, and salt together; set aside.
- 4
Cream
- 5
In the bowl of a stand mixer fitted with the paddle attachment, cream the oil, cocoa, and sugar together for 3-4 minutes.
4 min - 6
Add eggs, one-at-a-time, mixing well after each addition.
- 7
Mix
- 8
Add vanilla and mix well. Add the flour mixture just until incorporated. The dough should look a lot like brownie dough.
- 9
Spray a container with nonstick spray, and pour the cookie dough into the container. Cover the dough with plastic wrap that has been sprayed with nonstick spray and cover the container with the lid.
- 10
Refrigerate the dough for at least 3 hours or overnight. When the dough is ready, preheat the oven to 350°F.
- 11
Roll
- 12
Spray a tablespoon and your hands with nonstick spray—the dough is sticky. Roll the dough into 1-inch balls, and roll the balls in the chopped peppermint chips. Place the balls 2 inches apart onto the prepared baking sheet.
- 13
Bake for 10-11 minutes. The cookies should be a little under-baked. They are ready when the cookies begin to firm around the edges and flatten just a tiny bit.
11 min - 14
Cool
- 15
Move the cookies and baking sheet to a cooling rack and let the cookies set for 1 minute, then transfer the cookies to a cooling rack to cool completely.
1 min
Nutrition
Per serving (based on 24 servings)
