Chocolate Peppermint Crinkle Cookies
A hint of peppermint adds a festive touch to these fudgy Chocolate Peppermint Crinkle Cookies. A wonderful choice for your holiday baking list.
Servings: 48 cookies
- 1 cup unsweetened cocoa powder
- 2 cups granulated sugar
- ½ cup vegetable oil
- 4 eggs
- 1 teaspoon pure vanilla extract
- 1 teaspoon pure peppermint extract
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- ½ teaspoon salt
- ½ cup powdered sugar
In a large bowl, mix together the cocoa, white sugar, and vegetable oil. Beat in the eggs, one at a time, then add the vanilla and peppermint extracts.
In a separate mixing bowl, whisk together the flour, baking powder, and salt. Add the dry mixture into the wet mixture and mix until well combined. Cover the bowl and chill for at least 4 hours.
Preheat oven to 350 degrees F. Line cookie sheets with parchment paper or a silicone baking mat. If not using either, coat the cookie sheets with nonstick cooking spray. Place powdered sugar into a small shallow bowl.
Roll dough into 1-inch balls (use a #40 cookie scoop or just eyeball it). Roll the balls of dough in the powdered sugar to generously coat all sides. Transfer the coated dough to the cookie sheets and place them about 2-inches apart.
Bake for 10 to 12 minutes until just set. Remove from the oven and allow cookies to cool on the cookie sheet for a minute before transferring to wire racks to cool.
Serving: 1cookie | Calories: 86kcal | Carbohydrates: 15g | Protein: 1g | Fat: 3g | Saturated Fat: 2g | Cholesterol: 14mg | Sodium: 30mg | Potassium: 55mg | Fiber: 1g | Sugar: 10g | Vitamin A: 20IU | Calcium: 12mg | Iron: 1mg