Chocolate Chip and Peppermint Crunch Crackles

Name: Chocolate Chip and Peppermint Crunch Crackles
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 8 ounces bittersweet chocolate or 8 ounces semisweet chocolate, chopped; ½ cup unsalted butter, cut into 1/2 inch pieces; 1 12 ounces unsweetened chocolate, chopped; ½ cup peppermint candy, finely crushed; 6 ½ tablespoons sugar; 3 large eggs; 2 teaspoons vanilla extract; 1 teaspoon peppermint extract; 1 ½ cups all-purpose flour; ¾ teaspoon baking powder; ¼ teaspoon salt; ½ cup semi-sweet chocolate chips; peppermint candy, coarsely crushed; powdered sugar

Servings: persons

8 ounces bittersweet chocolate or 8 ounces semisweet chocolate, chopped
½ cup unsalted butter, cut into 1/2 inch pieces
1 12 ounces unsweetened chocolate, chopped
½ cup peppermint candy, finely crushed
6 ½ tablespoons sugar
3 large eggs
2 teaspoons vanilla extract
1 teaspoon peppermint extract
1 ½ cups all-purpose flour
¾ teaspoon baking powder
¼ teaspoon salt
½ cup semi-sweet chocolate chips
peppermint candy, coarsely crushed
powdered sugar

1
Combine bittersweet chocolate, 1/2 cup butter and unsweetened chocolate in heavy large saucepan.
2
Stir over low heat until chocolates melt and mixture is smooth.
3
Remove pan from heat.
4
Mix in finely crushed mints and 6 1/2 tablespoons sugar.
5
Cool mixture to lukewarm, stirring occasionally, about 30 minutes.
6
Whisk eggs into chocolate mixture, 1 at a time, then whisk in vanilla extract.
7
Whisk flour, baking powder and salt in a small bowl to blend.
8
Whisk flour mixture, then chocolate chips into chocolate mixture.
9
Cover batter and chill until firm enough to shape, at least 3 hours and up to 1 day.
10
Position rack in center of oven and presheat to 325 degrees F. Line 2 baking sheets with parchment paper.
11
Using 1 generous tablespoonful of each cookie, roll dough between moistened palms into 1 1/4 inch diameter balls, then arrange on prepared baking sheets, spacing 1 inch apart.
12
Bake cookies, 1 sheet at a time, until puffed and cracked on top but still soft to touch in cnter, about 11 minutes.
13
Press coarsely crushed peppermints onto tops of cookies and sprinkle with powdered sugar.
14
Transfer to racks and cool completely.
15
Can be made 1 week ahead.
16
Store in airtight container between sheets of wax paper in refrigerator.

1149

kcal

Calories

Fat

124

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 8 ounces bittersweet chocolate or 8 ounces semisweet chocolate, chopped, ½ cup unsalted butter, cut into 1/2 inch pieces, 1 12 ounces unsweetened chocolate, chopped, ½ cup peppermint candy, finely crushed, and more.

Yes, Chocolate Chip and Peppermint Crunch Crackles falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!