Name: Chocolate Peppermint Surprise Cookies
Prep time: 20 min
Cook time: PT-481935H41M12S
Total time: 1 min
Ingredients: 270 g (2 1/4 cups) all-purpose flour; 2 tsp baking powder; 1 tsp salt; 300 g (1 1/2 cups) granulated sugar; 160 g (2/3 cup) vegetable oil; 80 g (1 cup) cocoa powder; 4 eggs; 2 tsp vanilla extract; ½ tsp peppermint extract; 5 candy canes, crushed (about 75g); 120 g (1 cup) confectioners’ sugar for rolling

Description

Welcome to the wonderful world of holiday baking with these Chocolate Peppermint Surprise Cookies! This recipe masterfully combines the rich taste of chocolate with the refreshing zest of peppermint and the irresistible crunch of candy canes. These cookies are not only a perfect treat for festive occasions but also a delightful addition to your dessert repertoire any time of the year.

Ingredients

Scale

270 g (2 1/4 cups) all-purpose flour
2 tsp baking powder
1 tsp salt
300 g (1 1/2 cups) granulated sugar
160 g (2/3 cup) vegetable oil
80 g (1 cup) cocoa powder
4 eggs
2 tsp vanilla extract
½ tsp peppermint extract
5 candy canes, crushed (about 75g)
120 g (1 cup) confectioners’ sugar for rolling

Instructions

Prepare the Dry Ingredients: In a small bowl, whisk together the all-purpose flour, baking powder, and salt. Set aside for later use.
Mix the Wet Ingredients: In a large bowl, combine the granulated sugar, vegetable oil, and cocoa powder, ensuring they are well blended.
Incorporate Eggs and Extracts: Add the eggs one at a time to the sugar mixture, mixing thoroughly after each addition. Stir in the vanilla and peppermint extracts.
Combine the Mixtures: Fold the dry ingredients gently into the wet mixture until almost combined, with some streaks of flour still visible. Avoid over-mixing.
Addition of Candy Canes: Stir in the crushed candy canes just until they are evenly distributed throughout the dough.
Chill the Dough: Cover your bowl with plastic wrap and refrigerate the dough for at least 2 hours, or overnight, to firm up.
Preheat and Prepare: Preheat your oven to 350°F (177°C) and line your baking sheets with parchment paper or silicone baking mats.
Form and Bake Cookies: Scoop the chilled dough using a 3 tablespoon cookie scoop, roll the dough balls generously in confectioners’ sugar, and place them on the prepared baking sheets. Bake for about 11 minutes. Remember, the cookies will seem soft but will firm up as they cool.

Prep Time: 20 minutes
Cook Time: 11 minutes per batch