Chocolate-Peppermint Crackle Cookies – a delicious recipe with baking bars, butter, salt, sugar, peppermint, eggs. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
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 350u00b0. 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 350u00b0 for 10 minutes or until cookies are crackled. Cool completely on a wire rack (about 20 minutes).
604
kcal
Calories
16
g
Fat
110
g
Carbs
11
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 10 ingredients. The key ingredients include: 2 ounces unsweetened chocolate baking bars, chopped, 2 tablespoons butter, cut into pieces, 1/4 teaspoon table salt, 1 cup granulated sugar, 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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