Peppermint Crinkle Cookies so fudgy and brownie-like you may end up like me and make three batches in a week.
To me, nothing says holidays like peppermint and chocolate. I have a mild obsession (see here and here… and here and here).
For peppermint and chocolate to work together at their best, some amount of fudginess has to be involved. These cookies accomplish just that.
They are so ridiculously fudgy that I hesitate calling them cookies because they’re more like brookies (brownie cookies, duh). And we all know how much I love a good brownie.
I can hardly believe Christmas is in 9 days. Where has the time gone? I feel like I was just biking in the 80°F air and trying (read: failing) to get a tan.
But the fact is that it’s currently 17°F out and I just went sweater shopping to calm my warm-weather delusions (I got this sweater for 40% off and it’s sooo comfy!).
And as stated above, cold weather and holidays make me want peppermint and chocolate, so I made these cookies 3 times in one week. Totally unnecessarily, of course; but my belly told me to do it and I obeyed.
SO let that be a testament to the fact that these brookies are silly good.
I made them in partnership with Challenge Dairy, whose butter I’ve been hoarding all season. Like no joke our bottom fridge shelf is all butter. And it’s delish.
And on the topic of Challenge, this season they are hosting an amazing campaign with UNICEF to fight and raise awareness of the childhood malnutrition crisis. It’s called the “Pin a Recipe, Feed a Child” campaign.
It’s an amazing campaign, and one that takes just seconds to contribute to. Simply click here to take you to the Pinterest board and pin a recipe (or two, or five, or twenty!) and each pin will equal one meal donated to a child in need.
1/2cup dark cocoa powder (I use Rodelle Baking Cocoa and it’s by far the best cocoa powder I’ve ever used)
3/4 teaspoon salt
1/2cup granulated sugar
1cup powdered sugar
Preheat the oven to 350°F. Line a cookie sheet with parchment paper.
In a small saucepan over medium heat, melt the butter and chocolate until fully melted. Set aside and allow to cool slightly.
In a standing mixer fitted with a paddle attachment, beat the melted chocolate mixture, brown sugar, vanilla extract, and peppermint extract together. Add in the eggs and yolk, beating on medium speed for about 1 minute.
In a separate bowl, mix together the flour, cocoa powder, salt. Fold the flour mixture into the batter.
Chill batter for 1 hour in fridge.
Once batter has chilled, pour granulated sugar into a small bowl. Pour powdered sugar into a second small bowl.
Use a 2 ounce cookie scoop to scoop the dough into balls (make them rounded scoops– bigger is better!). Roll each dough ball slightly with your hands, making it as round as possible. Coat the ball in the granulated sugar, then the powdered sugar, and set on the cookie sheet. Repeat with remaining dough.
Cook for 10 minutes, until the cookies have spread out and “cracked,” but are still soft to the touch (they should seem under-done). Let cookies sit on cookie sheet for 10 minutes before setting on a cooling rack. Allow to cool completely before serving. …If you can handle it.
This post was sponsored by Challenge Dairy. All text and opinions are 100% my own. Thank you for supporting the companies that help make Broma possible!