Chocolate Peppermint Crinkles
A festive, peppermint take on classic chocolate crinkles inspired by seasonal version available at Panera.
Servings: 48 cookies
- 1 cup unsweetened cocoa powder
- 2 cups white sugar
- 1/2 cup vegetable oil
- 4 eggs
- 1 teaspoon vanilla extract
- 1 teaspoon peppermint extract
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/2 cup confectioners' sugar
In a large bowl, mix together cocoa, white sugar, and vegetable oil. Beat in eggs one at a time, then add the vanilla and peppermint extract.
In a separate mixing bowl, whisk together the flour, baking powder, and salt. Add the dry mixture into the wet mixture and stir 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. If not using parchment paper, coat the cookie sheets with nonstick cooking spray. Place confectioners' sugar into a small bowl.
Roll dough into 1-inch balls. Coat each ball in confectioners' sugar before placing onto prepared cookie sheets.
Bake in preheated oven for 10 to 12 minutes. Let stand 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