Peppermint Chocolate Crackles

By food contributor Brittany

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I’m all about giving away plates of goodies to neighbors each Christmas (I’m also all about receiving and eating them too 🙂 and this is a great classic cookie to add contrast to the traditional iced sugar cookie.  I love peppermint and chocolate together so this is at the top of my list of favorites. An extra fun idea is to add peppermint ice cream smashed in between 2 cookies and walah, a Christmas ice cream sandwich!

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Keep reading for the recipe…PEPPERMINT CHOCOLATE CRACKLES

Makes about 30
2 oz. bittersweet chocolate, finely chopped
1 c. all-purpose flour
1 tsp. baking powder
1/4 c. unsweetened Dutch-process cocoa powder
1 c. granulated sugar
2 large eggs
4 tbsp. unsalted butter, melted
6 oz. Hershey’s Peppermint Chocolate, finely chopped*
1/2 c. powdered sugar
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1. Prepare ingredients and roughly chop chocolates.
1. Melt chocolate in a double broiler over simmering water or in microwave.
2. Whisk together flour, baking powder, and cocoa in a small bowl.
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3. Whisk together granulated sugar, eggs, and melted butter in a medium bowl.  Gradually whisk in slightly cooled melted chocolate. Stir in flour mixture gradually mixing with a spoon/spatula.
4. Add in the chopped peppermint chocolate candy into the mixture and combine. This is a brownie texture cookie and is thicker than regular cookie doughs.
5. Place in refrigerator for at least 2 hours, or until firm and easy to work with.
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6. Preheat oven to 325°F degrees.  Roll tablespoons of dough into balls using your palms.
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7. Roll the balls into powdered sugar coating it with a generous layer.
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8. Transfer to parchment-lined baking sheets, spacing each 1” apart.
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9. Bake until slightly firm in the center, about 15 minutes.
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5. Let cool slightly on baking sheet and then they will easily lift off of the parchment paper. Then EAT! 🙂
*The original recipe calls for mint extract, so that is an option if you have that on hand.  I liked the Hershey’s Peppermint Chocolate bar because it had fun red sprinkles that added a little something extra to the cookie and tasted extra yummy too!


I couldn’t find the Hershey’s and used Andes chocolate instead and it worked out well. Follow the advice on coating the cookie thickly with the powered sugar–it makes a big difference!


I’m in the UK and we can’t get the Hershey’s peppermint chocolate. What would you recommend as a replacement? Maybe peppermint essence?


Could you sub candy canes in stead of the Hershey peppermint chocolate?

These are beautiful! Hopefully I’ll find a little extra time to make them this season.

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