Chocolate Peppermint Crinkle Cookies

From Sloane Papa

Serves ?? (not sure)

Ingredients

  • 1 cup all-purpose flour

  • Scant ¾ cup cocoa powder

  • 1 teaspoon baking powder

  • ½ teaspoon salt

  • ½ cup granulated sugar

  • ⅓ cup + 1 Tablespoon brown sugar

  • ¼ cup neutral oil

  • 2 eggs, room temperature

  • 1 teaspoon vanilla paste or extract

  • ½ teaspoon peppermint extract

  • ½ cup powdered sugar, for rolling

Instructions

  1. In a medium bowl, whisk together the flour, cocoa powder, baking powder, and salt. Set aside.

  2. In a large bowl, combine the granulated sugar, brown sugar, oil, eggs, vanilla, and peppermint extract.

  3. Gently fold the dry ingredients into the wet until just combined. Do not over-mix!

  4. Cover the bowl and chill in the fridge overnight.

  5. When ready to bake the cookies, preheat the oven to 350° F (180° C) and line two baking sheets with parchment paper.

  6. Using a 1 Tablespoon cookie scoop, scoop the cookie dough and roll in the powdered sugar.

  7. Place cookie dough on the prepared baking sheet about 1 inch apart.

  8. Bake the cookies for about 8-10 minutes or until puffed up and cracked.

  9. Allow cookies to cool completely on the baking sheet before removing.


    Notes:

    • Chill the cookie dough. To ensure the cookie dough thickens up to the right consistency, don’t skip the chill time!

    • Use a cookie scoop. Use a 1 Tablespoon cookie scoop to portion the cookie dough into equally sized cookies.

Recipe courtesy of Katie Couric

Next
Next

King's Hawaiian Cinnamon Rolls