Food and Recipes Desserts Cookies Chocolate-Peppermint Crackle Cookies Recipe 5.0 (1) 1 Review For the best "crackle" effect, reroll balls in powdered sugar just before baking to cover any exposed dough. By Southern Living Editors Southern Living Editors Since 1966, the editors of Southern Living have been carrying out the mission of the brand: to bring enjoyment, fulfillment, and inspiration to our readers by celebrating life in the South. We inspire creativity in their homes, their kitchens, their gardens, and their personal style. We are a friend they can trust, a guide to the seasons, a helping hand during the holidays, and a relentless champion of the Southern way of life. Southern Living's editorial guidelines Updated on January 5, 2022 Print Rate It Share Share Tweet Pin Email Photo: Linda Pugliese, Hector Sanchez; Styling: Heather Chadduck Hillegas, Buffy Hargett Miller Hands On Time: 15 mins Total Time: 2 hrs Yield: 15 cookies Ingredients 2 ounces unsweetened chocolate baking bars, chopped 2 tablespoons butter, cut into pieces 1/4 teaspoon table salt 1 cup granulated sugar 1/2 teaspoon peppermint extract 2 large eggs 3/4 cup all-purpose flour 1/4 cup unsweetened cocoa 1 teaspoon baking powder 1 cup powdered sugar Directions Microwave first 3 ingredients in a medium-size microwave-safe bowl at HIGH 1 to 2 minutes or until butter and chocolate are melted and smooth, stirring every 30 seconds. Stir in granulated sugar and next 2 ingredients until blended. Stir together flour, cocoa, and baking powder in a small bowl. Stir flour mixture into chocolate mixture until well blended. Cover bowl with plastic wrap, and chill 1 hour to 5 days. Preheat oven to 350°. Carefully drop dough by level spoonfuls into powdered sugar, using a 1 1/2-inch cookie scoop, and roll to coat. Place coated cookies 1 inch apart on 2 parchment paper-lined baking sheets. Bake, in batches, at 350° for 10 minutes or until cookies are crackled. Cool completely on a wire rack (about 20 minutes). Rate it Print