Holiday Cookie Recipes :: Chocolate Peppermint Crinkles

We can all agree that chocolate is necessary for any holiday sweets spread, yeah?
Perhaps you have had the classic chocolate crinkle cookie. They are really popular around this house. They are fudgy and sweet, but not tooooooo sweet and best of all, kids love to help make them. They can roll the dough into balls and then roll them in the powdered sugar.

Today’s cookie recipe is a holiday variation. Check it out:

Chocolate Peppermint Crinkles107523.jpg
adapted from

8 ounces bittersweet or semisweet chocolate, chopped
1 stick unsalted butter, cut into pieces
1 1/2 ounces unsweetened chocolate, chopped
1/2 cup finely crushed red-and-white-striped hard peppermint candies
5 tablespoons sugar

3 large eggs
1 1/2 teaspoons vanilla extract
1 teaspoon peppermint extract
1 1/2 cups all purpose flour
3/4 teaspoon baking powder
1/4 teaspoon salt
1/2 cup semisweet chocolate chips

Coarsely crushed peppermints
Powdered sugar

Combine first bitter or semisweet chocolate, butter and unsweetened chocolate in a large saucepan. Stir over low heat until chocolates are nearly melted, remove from heat and stir until smooth. Mix in finely crushed mints and sugar. Cool mixture to lukewarm, stirring occasionally, about 30 minutes.
Whisk eggs into chocolate mixture, 1 at a time, then whisk in vanilla extract and peppermint extract.
Whisk flour, baking powder, and salt in small bowl to blend. Whisk flour mixture, then chocolate chips into chocolate mixture. Cover batter and chill until firm enough to shape, at least 3 hours and up to 1 day.
Position rack in center of oven and preheat to 325 degrees. Line 2 baking sheets with parchment paper. Using 1 tablespoonful for each cookie, roll dough between moistened palms into 1 1/4-inch-diameter balls, then roll in powdered sugar and arrange on prepared baking sheets, spacing 1 inch apart.
Bake cookies, 1 sheet at a time, until puffed and cracked on top but still soft to touch in center, about 11 minutes. Let stand on sheets 5 minutes. Press coarsely crushed mints onto tops of cookies. Transfer to racks; cool completely. Cookies can be made 1 week ahead. Store airtight between sheets of waxed paper in refrigerator.

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