Tis the season for cookies!!
One of the best holiday flavors is chocolate and peppermint – in my opinion, it just evokes the feeling of the holiday season! Christmas is one of my favorite times to break out all my special cookie recipes and learn some new ones along the way!
My chocolate crinkle cookies are a crispy, dark chocolate cookie that is sprinkled with a candy cane sugar. They are crispy, super chocolately and have the most delicious candy flavor – not too strong of a chocolate flavor and not over the top peppermint flavor. Perfect balance! This is an awesome addition to your holiday baking menus!
CHOCOLATE CANDYCANE COOKIES
Servings: 3-3.5 dozen
- 1 ¾ cup all-purpose flour
- ½ cup of unsweetened dark cocoa powder
- 1 tsp. baking soda
- ½ tsp. salt
- ½ cup butter, melted
- 1 ¾ cup sugar
- 2 eggs
- 2 tsp. vanilla
- 1 tsp. peppermint flavoring (add ½ tsp. more for stronger flavor)
- 1 cup of mini chocolate chips
- 1/4 cup of crushed candy canes
- Candy Cane Sugar: (3/4 cup crushed candy canes + 1/2 cup powdered sugar)
- In a medium mixing bowl, combine the flour, cocoa powder, baking and salt. Set Aside.
- In a separate bowl or stand-alone mixer, add in butter, sugar, and eggs. Whisk together on medium speed or until fully blended.
- Add in vanilla, peppermint flavoring.
- Gradually add in flour few tablespoons at a time until fully combined into a soft dough.
- Fold in the mini chocolate chips and crushed candy canes.
- Place dough into plastic wrap and refrigerate for 1.5 to 2 hours.
- In a small food processor, add in the powdered sugar and candy canes and blend into a fine powder consistency. Transfer to a bowl and set aside.
- Once dough is cooled, preheat oven to 350F.
- Lightly Grease 2-3 cookie sheets.
- Take the cookie dough and take out enough dough to make 1-inch size cookie balls. Place about 1.5 inches apart on the cookie sheets. Continue until all cookie rounds are made.
- Bake in oven for 12 minutes or until cookies look a bit darker in color.
- Remove from oven after time and allow to cool on cookie sheets about 5-7 minutes before transferring to wire rack.
- While cookies are cooling on rack, pour some of the candy cane sugar into a wire sieve and sprinkle a decent amount of the sugar on top of each cookie. Make sure cookies are cool to touch before sprinkling sugar, to avoid any sugar from melting.
- Transfer to desired serving platter and enjoy.
Let me know what you think of this recipe! Comment below and tag me on IG @cmspiceculture with your pics from my recipe!
Happy Holidays! Enjoy! :O)