Chocolate Peppermint Crinkle Cookies

Last Sunday was a busy day in the kitchen - I made a cheeseball, a coconut cream cake, and a chocolate caramel tart... and then decided that what the heck,  I should also make some cookies! (totally beside the point - I also did a 7.5 mile hike that morning!!! I was a zombie the rest of the day!!) The cake and tart were great (I'll post those recipes soon), but they're good for all year 'round - the crinkle cookies seem so Christmasy tho that I want to post them first. If you need any last minute neighbor/office/co-worker/teacher/etc. gifts, these are easy, pretty, and delish. The recipe says it makes 24 but I got way more - she used a #40 size scoop which I have no idea how big is,  I used my small cookie scoop and made 38 (and they seemed like normal sized cookies to me!). My only note is that the recipe calls for 1 teaspoon peppermint extract, which doesn't sound like much - but they are really minty...maybe a little too minty...I'll use less next time. I might even leave out the peppermint all together, the chocolate crinkle cookie recipe would be good without mint at all - especially with the candy cane kisses, you'll get a little mint from them and then the chocolate cookie will balance it out.


one year ago: tiger fudge
two years ago: mini corn muffins

INGREDIENTS:

• 1 stick (8 tablespoons, 4 ounces) butter, softened
• 1/2 cup (3.75 ounces) packed light brown sugar
• 2/3 cup (5 ounces) granulated sugar
• 2 large eggs
• 1/2 teaspoon vanilla extract
• 1 teaspoon peppermint extract
• 1 2/3 cups (8.25 ounces) all-purpose flour
• 1/2 cup (2 ounces) natural unsweetened cocoa powder
• 1 teaspoon baking soda
• 1/4 teaspoon salt
• 1/2 cup (3 ounces) mini chocolate chips
• 1/2 cup powdered sugar, for rolling
• 24 Hershey Kisses, unwrapped (highly recommend the Candy Cane variety)

DIRECTIONS:

1. Preheat the oven to 350 degrees F. Line two, large baking sheets with parchment paper or lightly grease with nonstick cooking spray. 
2. In a large bowl with an electric handheld mixer (or in the bowl of a stand mixer fitted with the paddle attachment), cream together the butter, brown sugar, and granulated sugar until light and fluffy, 1-2 minutes. 
3. Add the eggs, vanilla extract, and peppermint extract. Mix until the batter has lightened in color, 2-3 minutes. 
4. In a separate bowl, whisk together the flour, cocoa powder, baking soda, and salt. Toss in the mini chocolate chips. 
5. Add the dry ingredients to the wet ingredients and mix until combined. 
6. Place the powdered sugar in a bowl or shallow dish. 
7. Scoop the dough into heaping tablespoon-sized balls (I use my #40 cookie scoop) and roll into a smooth ball shape (if the dough is too sticky, let it rest for 10-15 minutes or refrigerate for just a few minutes…I usually just scoop and roll right away because I’m too impatient). 
8. Roll each ball in the powdered sugar, shaking off the excess, and place several inches apart on the baking sheets. 
9. Bake for 9 minutes, until puffed and crackled (don’t overbake!). Remove the baking sheet from the oven. Immediately press an unwrapped Hershey’s Kiss into the center of each cookie. Remove the cookies to a wire rack to cool completely.

All images and text ©Mel's Kitchen Cafe.

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