Description
Rich, fudgy chocolate cookies with a refreshing hint of mint, rolled in powdered sugar to create a beautiful snow-topped effect.
Ingredients
Units
Scale
- 1 1/2 cups all-purpose flour
- 1/2 cup unsweetened cocoa powder
- 1 1/2 teaspoons baking powder
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon peppermint extract
- 1 teaspoon vanilla extract
- 1 cup semisweet chocolate chips
- 1/2 cup powdered sugar (for rolling)
Instructions
- In a medium bowl, whisk together flour, cocoa powder, baking powder, and salt.
- In a large bowl, cream together butter and granulated sugar until light and fluffy.
- Beat in eggs, one at a time, then add peppermint and vanilla extracts.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- Fold in chocolate chips.
- Cover the dough and chill for at least 2 hours, or until firm enough to handle.
- Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.
- Shape dough into 1-inch balls and roll each ball generously in powdered sugar.
- Place cookies 2 inches apart on prepared baking sheets.
- Bake for 10–12 minutes, until the tops are cracked and edges are set.
- Cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Notes
- Chilling the dough is important for the crackle effect and to prevent spreading.
- Use pure peppermint extract for the best mint flavor.
- Store in an airtight container for up to 5 days.
Nutrition
- Serving Size: 1 cookie
- Calories: 140
- Sugar: 12g
- Sodium: 40mg
- Fat: 6g
- Saturated Fat: 3.5g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 20mg