Chocolate-Peppermint Crackle Cookies Recipe


For the best "crackle" effect, reroll balls in powdered sugar just before baking to cover any exposed dough.

Chocolate-Peppermint Crackle Cookies
Photo: Linda Pugliese, Hector Sanchez; Styling: Heather Chadduck Hillegas, Buffy Hargett Miller
Hands On Time:
15 mins
Total Time:
2 hrs
15 cookies


  • 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


  1. 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.

  2. 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.

  3. Bake, in batches, at 350° for 10 minutes or until cookies are crackled. Cool completely on a wire rack (about 20 minutes).

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