Chocolate Peppermint Crinkle
COOKIES
INGREDIENTS
DIRECTIONS
Makes 3 dozen
In a medium bowl add the peppermint dust, granulated sugar, flour, baking powder, and salt.
⅓ cup peppermint dust ½ cup granulated sugar
In a large bowl, stir the cocoa powder, butter, and hot water until smooth. Stir in the eggs, and then gradually stir in the
1 ½ cups all-purpose flour
flour mixture. Fold in the chocolate chips. Cover and
1 ½ teaspoons baking powder
refrigerate until very firm, at least 6 hours and up to 1 day.
½ teaspoon table salt ¼ cup unsweetened cocoa powder 8 tablespoons (1 stick) unsalted
Preheat the oven to 375°F. Line several baking 3 sheets with parchment paper. Put the confectioner's sugar in a shallow bowl.
butter, melted ¼ cup hot water 2 large eggs, beaten ½ cup mini dark chocolate chips 1 cup confectioner's sugar
Working in batches, form the dough into 1/2-inch balls. The best way to handle the sticky dough is to scoop up a level 1/2 teaspoon of dough, then use the tip of a butter knife to scoop it out of the spoon into the confectioner's sugar. Once coated, they can be gently shaped into perfect balls. Transfer the cookies to the baking sheets, spacing them 1 inch apart. Bake until the cookies are cracked but still soft in the middle if pressed lightly, about 6 minutes. Cool completely on the pans on wire racks.