Chocolate Peppermint Crackle Cookies – a delicious recipe with whole wheat pastry flour, flour, unsweetened cocoa, baking powder, non-hydrogenated soft, brown sugar. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
In a medium bowl, combine wehole wheat pastry flour, all-ourpose flour, cocoa and baking powder. Set aside.
2
In a mixing bowl, beat margarine with Splenda Brown Sugar Blend until smooth. Beat in eggs and peppermint extract. Add melted chocolate and beat until smooth. Add flour mixrture to chocolate mixture and bveat ot combine. Divide dough into 4 equal parts, shape into discs, cover wirh plasric wrap and refrigerate for 2 hours.
3
Preheat oven to 350u00b0F Line cookie sheet with parchment paper. Working with one disc at a time, shape dough into 8x1-inch log on un-floured work surface. Cut each log into 8 equal pieces and shape each into a ball.
4
Place balls on prepared cookie sheet, about 2-inches apart. Slightly flatten each ball with hand and bake until surface cracks, and is cooked through, about 15 minutes. Do not overbake.
5
Cool cookie on baking sheet for 5 minutes before removing to rack and cooling completely.
6
NOTE: Freezer Friendly: Yes - store cookies in airight container for up to 5 days or freeze for to 3-4 weeks).
588
kcal
Calories
12
g
Fat
113
g
Carbs
16
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 9 ingredients. The key ingredients include: 3/4 cup whole wheat pastry flour, 1 cup all-purpose flour, 3/4 cup unsweetened cocoa powder, sifted, 2 teaspoons baking powder, and more.
Yes, Chocolate Peppermint Crackle Cookies 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.
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