Chocolate Peppermint Crinkle Cookie – a delicious recipe with u00bc, Flour, Cocoa, Baking Powder, Salt, u00bc. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Preheat oven to 350u00b0F (176u00b0C). Fit a cookie sheet with parchment paper.
2
Crush candy canes or peppermint candies in a resealable bag with a rolling pin or the back of a knife. Set aside.
3
In a medium bowl, combine flour, cocoa powder, baking powder, and salt.
4
In a stand mixer fitted with a paddle attachment, combine oil and sugar. Mix on medium speed for 2 minutes, then add eggs one at a time. Add vanilla, then add the flour mixture. Scrape down sides.
5
Add chocolate chips, followed by crushed candy canes.
6
Take a spoon and scoop 1-tablespoon-sized pieces of dough. Roll dough into a ball, then roll ball into powdered sugar. Set on parchment paper. Continue to do this with the remainder of the dough until all is rolled.
7
Bake for 10 minutes. Cool and enjoy!
778
kcal
Calories
32
g
Fat
117
g
Carbs
13
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.
How did you like this recipe?
Thank you — your rating has been saved!
Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 11 ingredients. The key ingredients include: 1/4 cups Crushed Candy Canes, 1 cup Flour, 1/2 cups Cocoa Powder, 1 teaspoon Baking Powder, and more.
Yes, Chocolate Peppermint Crinkle Cookie 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.
We use cookies — including from Google AdSense — to give you a better experience and show relevant advertising.
Privacy Policy
