Chocolate Crinkle Cookies

These cookies have a double-dose of peppermint: chopped and folded into the dough, and crushed to a powder that’s mixed into confectioner’s sugar for the exterior. Key to getting the perfect crinkle? Be sure the dough balls are very cold before they bake.

Prep

Cook

Servings

Level

Easy

Ingredients

2 cups all-purpose flour
¾ cup Dutch-process cocoa powder
1 teaspoon baking powder
¾ teaspoon baking soda
¾ teaspoon kosher salt
1 stick (8 Tablespoons) Challenge Salted Butter, melted
¾ cup granulated sugar, plus more for rolling
½ cup brown sugar
3 large eggs, room temperature
1 teaspoon peppermint extract
¾ cup finely crushed peppermint candies, divided
½ cup powdered sugar, for rolling

Directions

1

In a medium bowl, whisk together flour, cocoa powder, baking powder, baking soda, and salt.
2

In a large bowl, combine melted butter, granulated sugar, and brown sugar and whisk smooth. Add eggs and peppermint extract and whisk until smooth and combined.
3

Stir in dry ingredients until just combined, then fold in ½ cup crushed peppermint candies. Cover with plastic wrap and chill for 2 hours.
4

Preheat oven to 350°F. Line three baking sheets with parchment paper.
5

Scoop dough into 1 Tablespoon portions and roll into balls. Chill in freezer for 10 minutes.
6

Fill two bowls each with granulated sugar and powdered sugar, for rolling. Transfer remaining ¼ cup crushed peppermint candies into a resealable plastic bag. Use a rolling pin to crush them into a fine powder. Mix peppermint candy powder into the powdered sugar bowl.
7

Roll cold cookie dough balls in granulated sugar and then powdered sugar and place on prepared baking sheets. Roll balls once more in powdered sugar to get a thick coating, then arrange 3-inches apart on the baking sheets.
8

Bake until cookies are puffed and cracked and edges are just set, 10-12 minutes. Let cool completely on a baking sheet.