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Double Chocolate Peppermint Crinkle Cookies
Double Chocolate Peppermint Crinkle Cookies - A little peppermint twist on the classic chocolate crinkle cookie! With additions of chocolate chips, peppermint extract and crushed peppermint topping! T…
Ingredients
- stick
- Imperial butter
- softened to room temperature
- d:1
- 1/2
- cup
- granulated sugar
- d:0.5
- Baker's Corner brown sugar
- large
- egg
- teaspoon
- Stonemill vanilla extract
- Stonemill peppermint extract
- Baker's Corner flour
- level with a knife
- cup + 2 tablespoons
- cocoa powder
- baking soda
- 1/4
- salt
- d:0.25
- milk chocolate chips
- Baker's Corner semi-sweet chocolate morsels
- powdered sugar to roll dough in
Steps
- In a large bowl, fitted to your stand mixer or hand-held mixer, attach the paddle attachment. Cream the soft butter for about 30 seconds until fluffy. Add the granulated, and brown sugar to the butter. Mix until smooth.
- Add in the egg, vanilla, peppermint extract and mix on high until incorporated.
- In a separate medium sized bowl, mix together the flour, baking soda, cocoa powder, and salt. Slowly add the dry mixture to the wet in 3 parts mixing until just combined. The dough will be thick, so turn the speed to high to mix in the milk chocolate chips, and semi sweet chocolate chips.
- Cover the dough with plastic wrap and chill for at least 2 hours or overnight.
- Remove the dough from the fridge and let sit for 10 minutes or so, to allow it to loosen up.
- 5 tablespoon balls. Roll each ball in powdered sugar, making sure to coat well, and place on baking sheet.";s:5:"group";s:0:"";s:5:"image";s:4:"1118";}i:6;a:3:{s:11:"description";s:230:"Bake the cookie for 10-12 minutes. Remove the cookies from the oven and crush 3-4 peppermint sticks in a bowl. Sprinkle the crushed peppermint on top for added crunch and decor! Sprinkle a bit more powdered sugar if needed! ENJOY!";s:5:"group";s:0:"";s:5:"image";s:4:"1115";}i:7;a:3:{s:11:"description";s:0:"";s:5:"group";s:0:"";s:5:"image";s:4:"1117";}}