These festive Dark Chocolate Peppermint Crackle Cookies are the perfect treat for the holiday season, combining rich dark chocolate with refreshing peppermint flavor. Their unique crackled texture gives way to robust chocolate flavor that tastes more like a truffle than a cookie.
Indulge in the Festive Flavor of Dark Chocolate Peppermint Crackle Cookies
As the holiday season approaches, there’s nothing better than indulging in a batch of delicious, festive cookies. If you’re a fan of dark chocolate and peppermint, these dark chocolate peppermint crackle cookies will surely satisfy your sweet tooth.
Made with rich, dark and semisweet chocolate, these cookies have a decadent flavor that’s perfect for the holidays. The crackled appearance of the cookies is achieved by rolling the dough in granulated sugar before baking, giving them a unique and visually appealing texture.
Not only do these dark chocolate peppermint crackle cookies taste great, but they’re also easy to make. With just a few simple ingredients and minimal prep time, you can have a batch of these festive cookies ready to enjoy in no time. So why wait? Whip up a batch of these delicious cookies and get into the holiday spirit!
The Perfect Pair: Why Chocolate and Peppermint Make a Delicious Match
Chocolate and peppermint are a classic flavor pairing that’s beloved by many during the holiday season. But have you ever stopped to wonder why these two flavors go so well together? Here’s a look at why chocolate and peppermint make such a delicious match.
First and foremost, chocolate and peppermint are both bold flavors that complement each other beautifully. The rich, creamy taste of chocolate is perfectly balanced by the refreshing and invigorating flavor of peppermint. This combination creates a harmonious balance of flavors that’s both satisfying and pleasing to the taste buds.
In addition to their complementary flavors, chocolate and peppermint also have a number of health benefits when consumed in moderation. Chocolate is a rich source of antioxidants and has been linked to a variety of health benefits, including improved cardiovascular health and brain function. Peppermint, on the other hand, is known for its digestive benefits and has been used to help alleviate symptoms of indigestion and nausea. Does this make you feel better about indulging in a cookie or two?
To sum it up…
- Opposites attract: Chocolate and peppermint are two flavors that are polar opposites in terms of their taste and aroma. Chocolate is rich, creamy, and sweet, while peppermint is refreshing, cool, and invigorating. This contrast in flavors creates a perfect balance and makes for a very satisfying treat.
- Complementary flavors: Chocolate and peppermint are also complementary flavors that enhance each other’s taste. The sweetness of chocolate can help to mellow out the strong mint flavor of peppermint, while the peppermint helps to cut through the richness of the chocolate. This creates a well-rounded flavor that is neither too sweet nor too minty.
- Seasonal appeal: Chocolate and peppermint are also both associated with the holiday season, making them a popular choice for festive treats. The refreshing flavor of peppermint is particularly well-suited to the winter months, when a cool blast of mint can be especially refreshing.
So next time you indulge in a chocolate peppermint treat, you can feel good knowing that you’re not only satisfying your taste buds, but you may also be benefiting your overall health (at least that’s what I’m going to think).
Here Are a Few Tips for Making Perfect Crackle Cookies
- Use room temperature butter: Make sure your butter is soft, but not melted, so that it creams well with the sugar. This will help give your cookies the right texture.
- Roll the dough in sugar: Before baking, roll the dough balls in granulated sugar. This will give the cookies a sweet, crunchy coating and help them crackle as they bake.
- Make your cookies the same size: The size of your cookies can affect the crackle pattern. For best results, try to make them all the same size so they bake evenly.
- Don’t overbake: It’s important to watch your cookies carefully as they bake. You want them to be set, but not overly browned, as this can cause them to lose their crackle pattern.
- Cool on the baking sheet: After removing the cookies from the oven and pressing in a KISS, allow them to completely cool on the baking sheet. This will help them maintain their shape, the integrity of the KISS and crackle pattern.
By following these tips, you should be able to achieve perfectly crackled cookies every time!
Get into the Holiday Spirit with These Mouthwatering Christmas Dessert Recipes
The holiday season is the perfect time to indulge in delicious and festive desserts. If you’re looking to get into the holiday spirit, these mouthwatering Christmas dessert recipes will surly do the trick. From classic cookies and cakes to creative twists on traditional treats, these recipes have something for every sweet tooth. So why wait? Get your baking gear ready and whip up a batch of these delicious desserts to share with your friends and family.
Whether you’re hosting a holiday party or just looking for a sweet treat to enjoy at home, these recipes are sure to be a hit.
- Peppermint Patty Brownies
- Cream Cheese Cranberry Bars
- The Easiest Triple Chocolate KISS Cookies
- No-Fail Pistachio and Walnut Fudge
- Peppermint Bark Hot Chocolate
- Andes Mint Brownies
- Cherry Tassies
- Zinfandel Port Balls
- Double Ginger Crackles
- Chai Eggnog
- Candy Cane Frappe
- Eggnog Banana Bread Muffins
- Chocolate Peppermint Lush
- Puppy Chow Recipe (Muddy Buddies)
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Dark Chocolate Peppermint Crackle Cookies
- 2-1/2 cups all-purpose flour
- 1 tsp baking soda
- 1/4 tsp table salt
- 1 cup unsalted butter, softened
- 2 cups packed, light brown brown sugar
- 2/3 cup (2 oz) unsweetened cocoa, sift to remove the lumps
- 1 tsp vanilla extract or vanilla bean paste
- 3/4 tsp peppermint extract
- 3 large eggs
- 8 oz (good quality) bittersweet, dark chocolate, 85% cacao, melted and mostly cooled
- 4 oz (good quality) semisweet chocolate, chopped
- 1/3 cup granulated sugar
- 40 Candy Cane Hershey's Kisses, unwrapped
- Preheat oven to 350 degrees F with the rack in the middle position. Prepare each baking sheet with silicone mats or parchment paper. (I used two 12 x 18 rimmed baking sheets, 20 cookies on each tray.)
- Whisk together flour, baking soda and salt in a medium bowl. In the bowl of your stand mixer, using the paddle attachment, beat the butter, brown sugar, cocoa, vanilla and peppermint extract until well combined; 4-5 minutes.
- Add eggs, one at a time, beating them in before adding another. Add melted (but cooled) chocolate and mix until blended, about 1 minute. Add the flour mixture and mix on low speed until just blended. Stir in the chopped chocolate (it will take some muscle).
- Shape dough into balls (2 level Tablespoons or 30 grams each). Dip the tops of each of the balls into granulated sugar and set the balls sugar side up. The dough does not need to be chilled. (Dough does not spread very much, so I was able to get 20 dough balls on each tray. Four balls in a row no more.)
- Bake one sheet at a time for 11 minutes. Remove cookies (let them finish cooking out of the oven) and gently press Hershey's Kiss into the middle of each cookie. (Do not move your trays or your cookies until they are completely cool or your Kisses will fall flat. This might take a couple of hours.)
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