CHOCOLATE PEPPERMINT CRACKLE COOKIES With hundreds of food bloggers participating in the Great Food Blog Cookie Swap, choosing a small selection of recipes to feature was no small task. Here are a few favorites that caught our eye.
Jessica // a-kitchen-addiction.com //
makes 36 cookies
1 cup semi-sweet chocolate chips 1 ¼ cup all-purpose flour ½ cup unsweetened baking cocoa 2 teaspoons baking powder ¼ teaspoons salt ½ cup butter, softened ¾ cup brown sugar ½ cup sugar 2 eggs 1 teaspoons vanilla extract 1/3 cup milk 1c up confectioner’s sugar, for rolling the dough in 1c up Andes Peppermint Crunch Baking Chips 1. Preheat oven to 350° F. Line cookie sheet with parchment paper or silicone liner. 2. Melt chocolate in a small saucepan or double boiler over low heat. Set aside. 3. Sift together flour, baking cocoa, baking powder and salt. 4. Beat butter and sugars until creamy. Beat in eggs and vanilla until well combined. Slowly beat in melted chocolate. 5. Alternate between beating in flour and milk until incorporated and dough forms. 6. Form dough into a ball and cover with plastic wrap. Refrigerate for at least 2 hours. 7. Roll dough into 1-inch balls. Roll dough in confectioner’s sugar. 8. Place cookies on prepared cookie sheet. Bake for 8 minutes. 9. Remove from oven. Sprinkle the tops with peppermint baking chips. Lightly press chips into tops of cookies. Return to oven and bake for another 4-7 minutes. 10. Transfer cookies to a wire rack to cool completely. Store in an airtight container.