Now that Thanksgiving is over, it’s out with the pumpkin and in with the peppermint! I still have a couple cans of pumpkin left from the fall season, but I’m sure I’ll use those up soon. But for now, here’s a great peppermint recipe to kick off the winter baking season! I recently bought a huge container of peppermint bark from Costco, so I wanted to incorporate that into the recipe. I found this recipe for Double Chocolate Crackle Cookies over at She Wears Many Hats, and I decided to modify it to make it peppermint-flavored. Instead of the spicy cinnamon and chile flavors, I added some peppermint extract, and chopped up some of the peppermint bark instead of adding extra chocolate chunks to the batter.
I was a little worried that these cookies would spread when baked, since the dough doesn’t require any chilling, but they barely spread at all, and they crackle quite nicely! I think that’s due to the use of melted chocolate in the batter instead of cocoa powder, which prevents the batter from spreading. Also, the higher baking temperature makes the top bake faster, but as the cookie bakes through and expands, the top cracks, giving it that lovely, shiny crackly appearance. These cookies are dense, fudgy, and chocolate-y, with the extra crunch from the peppermint bark and a nice, refreshing peppermint flavor. I’m sure I will be making these again!
Peppermint Chocolate Crackle Cookies
adapted from She Wears Many Hats
Makes about 4 dozen small cookies
8 oz semi-sweet baking chocolate, roughly chopped
3/4 cup all-purpose flour
1/2 tsp baking powder
1/2 tsp salt
1/4 cup (1/2 stick) unsalted butter, softened
1/2 cup granulated sugar
1/4 cup brown sugar
1 tsp vanilla extract
1 tbsp peppermint extract
1 cup peppermint bark, chopped
Preheat the oven to 375˚F.
In a microwave-safe bowl, melt the semi-sweet chocolate at 50-60% power in 45 second intervals. Melting time will depend on the power of your microwave. While the chocolate is melting, sift together the flour, baking powder, and salt.
In a separate bowl, cream together the butter and sugars. Beat in the eggs and extracts, then add the melted chocolate and beat to combine. Stir in the flour mixture. Fold in the chopped peppermint bark to distribute the chunks evenly throughout the batter.
Drop small balls (about 2 teaspoons each) on ungreased cookie sheets. Bake for 8 minutes, until the cookies are crackled and just set. Remove from the oven and allow to cool for a couple minutes, then remove from the sheets and allow to cool completely on racks. Enjoy!
Shared on Wake Up Wednesdays at Kitchen Meets Girl