Peppermint Chocolate Crinkle Cookies
Bake these thin and chewy Peppermint Chocolate Crinkle Cookies topped with crushed candy cane for the perfect holiday treat. A rich chocolate base with a fresh peppermint crunch makes these cookies ideal for cookie boxes, parties, and holiday baking season.
Ingredients
- ½ cup brown sugar packed
- ¼ cup butter melted
- 1 large egg room temperature
- ¾ cup all-purpose flour
- 3 tbsp cocoa powder
- 2 tsp baking soda
- ¼ cup granulated sugar
- ¼ cup icing sugar
- 4 candy canes crushed
Instructions
- Preheat oven to 350 degrees F. Line a baking sheet with parchment paper and set aside.
- Add brown sugar to a mixing bowl, and pour over warm melted butter. Mix thoroughly.
- Add egg and mix until well combined.
- Next, add all the dry ingredients: flour, cocoa powder and baking soda. A sticky cookie dough will form.
- Grab a mound of cookie dough with your hands (a sphere about an inch and a half in diameter): coat it thoroughly in granulated sugar, followed by the icing sugar.
- Place the coated cookie dough gently on lined baking sheet, with each cookie about 2 inches apart from each other. Top off with crushed candy canes.
- Bake for 9 to 11 minutes. Allow to cool before serving and enjoy!