Peppermint Double Chocolate Crinkle Cookies
Peppermint Double Chocolate Crinkle Cookies are stuffed with white chocolate chips and peppermint and exudes all things Christmas.
Ingredients
- 1 cup flour
- 1 tsp baking powder
- ½ tsp salt
- ½ cup cocoa powder
- 1 cup sugar
- ¼ cup vegetable oil
- 2 eggs
- 2 tsp peppermint extract
- ½ cup white chocolate chips
- Powdered sugar to coat
Instructions
- In a small bowl, mix the flour, baking powder, and salt and stir. Set aside.
- In a large bowl, mix the cocoa powder, sugar, and vegetable oil. Add the eggs and peppermint extract and beat until combined.
- Fold the dry mixture into the wet mixture and stir. Add the white chocolate chips and stir until just combined. Cover and chill overnight in the fridge (or 3 hours at the minimum).
- Once chilled, preheat the oven to 350°F and bring the cookie dough to room temperature.
- Roll the dough into 1 tbsp balls and toss in powdered sugar until coated. Place on a lined cookie sheet.
- Bake for 11-12 minutes. The cookies will harden as they cool. Let cool for 5-10 minutes before transferring to a cooling rack.
