Chocolate-Peppermint Crackle Cookies

Southern Living
Chocolate-Peppermint Crackle CookiesRecipe

Photo: Linda Pugliese, Hector Sanchez; Styling: Heather Chadduck Hillegas, Buffy Hargett Miller

For the best "crackle" effect, reroll balls in powdered sugar just before baking to cover any exposed dough.

Makes about 15 cookies

Ingredients

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2 ounces unsweetened chocolate baking bars, chopped
2 tablespoons butter, cut into pieces
1/4 teaspoon table salt
1 cup granulated sugar
1/2 teaspoon peppermint extract
2 large eggs
3/4 cup all-purpose flour
1/4 cup unsweetened cocoa
1 teaspoon baking powder
1 cup powdered sugar

Preparation

Hands-on: 15 Minutes
Total: 2 Hours

1. Microwave first 3 ingredients in a medium-size microwave-safe bowl at HIGH 1 to 2 minutes or until butter and chocolate are melted and smooth, stirring every 30 seconds. Stir in granulated sugar and next 2 ingredients until blended. Stir together flour, cocoa, and baking powder in a small bowl. Stir flour mixture into chocolate mixture until well blended. Cover bowl with plastic wrap, and chill 1 hour to 5 days.

2. Preheat oven to 350°. Carefully drop dough by level spoonfuls into powdered sugar, using a 1 1/2-inch cookie scoop, and roll to coat. Place coated cookies 1 inch apart on 2 parchment paper-lined baking sheets.

3. Bake, in batches, at 350° for 10 minutes or until cookies are crackled. Cool completely on a wire rack (about 20 minutes).

Created date

November 2015