Chocolate Peppermint Crackle Cookies
Delight your taste buds with these irresistible Chocolate Peppermint Crackle Cookies, the ultimate festive treat perfect for holiday gatherings or anytime you crave a chocolatey indulgence with a refreshing twist. These cookies boast a fudgy cocoa-rich center, a crisp crackled exterior, and a hint of cool peppermint that sets them apart from traditional holiday cookies. Rolled in powdered sugar for a striking snowy finish, they’re as visually stunning as they are delicious. With just 15 minutes of prep time, these easy-to-make cookies are ideal for both novice and experienced bakers. Whether served with a cozy mug of hot cocoa or shared as a holiday gift, these cookies promise to be a crowd-pleaser!
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Recipe Information
Ingredients
- 1.25 cups all-purpose flour
- 0.5 cups unsweetened cocoa powder
- 1 teaspoons baking powder
- 0.25 teaspoons salt
- 1 cups granulated sugar
- 0.25 cups vegetable oil
- 2 large eggs
- 1 teaspoons peppermint extract
- 1 teaspoons vanilla extract
- 0.5 cups powdered sugar
Instructions
In a medium bowl, whisk together the all-purpose flour, cocoa powder, baking powder, and salt. Set aside.
In a large bowl, mix the granulated sugar and vegetable oil until well combined. Add the eggs one at a time, mixing thoroughly after each addition.
Stir in the peppermint and vanilla extracts.
Gradually add the dry ingredients to the wet ingredients, mixing until a soft dough forms. The dough will be sticky.
Cover the dough with plastic wrap and refrigerate for at least 2 hours or overnight to make it easier to handle.
Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper.
Place the powdered sugar in a small bowl. Using your hands or a cookie scoop, form the dough into 1-inch balls.
Roll each dough ball generously in the powdered sugar until completely coated.
Arrange the coated dough balls on the prepared baking sheets, spacing them about 2 inches apart.
Bake the cookies in the preheated oven for 10-12 minutes or until the tops are crackled and the cookies have set around the edges but are still soft in the center.
Remove the cookies from the oven and allow them to cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.
Serve the cookies once cooled, or store them in an airtight container for up to one week.
Nutrition Facts
Calories |
2448 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 79.9 g | 102% | |
| Saturated Fat | 20.3 g | 102% | |
| Polyunsaturated Fat | 33.6 g | ||
| Cholesterol | 372 mg | 124% | |
| Sodium | 1185 mg | 52% | |
| Total Carbohydrate | 454.9 g | 165% | |
| Dietary Fiber | 46.9 g | 168% | |
| Total Sugars | 265.6 g | ||
| Protein | 51.9 g | 104% | |
| Vitamin D | 2.1 mcg | 10% | |
| Calcium | 220 mg | 17% | |
| Iron | 27.8 mg | 154% | |
| Potassium | 2118 mg | 45% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
