We’ve reached it. The end of cookie week! And what a week it was!
To be totally honest, I’m suffering from a bit of writer’s block today. Yesterday was a loooooong day. It was trying for me, both in the kitchen and in my mind. I’ll keep it short, I don’t want to be a Gloomy Gus all over this bright, baking space.
However, I do want to curl up on the couch with a big mug of tea and a stack of these cookies while watching Mike & Molly reruns to remind me of Chicago and bring me thismuchcloser to being home.
The chocolate will boost my mood and the peppermint kick might get my rear in gear. If not, at the very least it compliments a cup of strong tea nicely.
And if you make these this Christmas, you’ll get compliments too. Trust me.
Chocolate Peppermint Krinkle Cookies
(makes roughly 30 cookies)
1 ¼ cups flour
½ cup cocoa powder
½ tsp. salt
½ tsp. baking soda
1 tsp. baking powder
½ tsp. espresso powder
½ cup (1 stick) unsalted butter, at room temperature
¾ cup sugar
1 tsp. vanilla extract
¼ tsp. peppermint extract
½ cup mini chocolate chips
½ cup crushed peppermint candies
½ cup powdered sugar
Preheat oven to 350 degrees. Line baking sheets with parchment paper and set aside.
Whisk together flour, cocoa, salt, baking soda and powder and espresso powder; set aside.
Cream together the butter and sugar, scraping down sides of bowl as necessary. Stir in egg and extracts. Add dry ingredients to wet before stirring in chocolate chips.
Stir together the peppermint candies and powdered sugar. Scoop dough by rounded spoonfuls into sugar and candy mixture, roll to coat.
Place cookies on prepared baking sheets leaving two inches between each cookie.
Bake in preheated oven for 8 – 10 minutes, until edges are slightly firm and tops are all cracked.
Cool on rack before transferring to container.