Chocolate Peppermint Crinkle Cookie
These rich and minty cookies will make your nose crinkle with delight.
White Fudge Peppermint Winter Stand Up Box, 8 oz.
3 hours
Medium
15 people
Ingredients
- 1 cup all-purpose flour
- 1/2 cup + 2 Tablespoons unsweetened natural cocoa powder
- 1 tsp baking soda
- 1/8 tsp salt
- 1/2 cup unsalted butter, room temperature,
- 1/2 cup granulated sugar
- 1/2 cup packed light or dark brown sugar
- 1 large egg, room temperature
- 1 tsp pure vanilla extract
- 1 cup semi-sweet chocolate chips
- 3 Tbsps granulated sugar
- 1 cup confectioner's sugar
- 6 ounces Russell Stover Peppermint Candies
Instructions
- Whisk flour, cocoa powder, baking soda, and salt together in large bowl. Set aside.
- Using a mixer, beat butter, granulated sugar and brown sugar together on medium-high speed until fluffy and creamed, about 2-3 minutes.
- Beat in egg and vanilla on high speed. Stir in the chocolate chips with rubber spatula.
- The dough will be thick and sticky. Scoop cookies onto parchment or silicone mat lined baking sheet. Cover tightly with plastic wrap. Chill for at least 2 hours in the fridge or overnight.
- Remove dough from fridge. Preheat oven to 350°F (177°C).
- Fill two bowls, one with powdered sugar, one with granulated sugar. Roll each dough ball lightly in granulated sugar, then generously in confectioners’ sugar.
- Place 3 inches apart on silicone lined baking sheets. Bake cookies for 11-12 mins.
- Cookies flatten slightly when done. Remove cookies from oven and let cool for 5 mins on baking sheet, then transfer to wire rack. Cookies will deflate slightly during cooling.
- Sprinkle with Russell Stover Peppermint Bark.
Russell Stover Chocolate In This Recipe
- Sugar Free Semi-Sweet Style Baking Chips, 8 oz. bagSpecial Price $7.49 Regular Price $9.99Out of stock
-
-
