Dark Chocolate Peppermint Crackle Cookies

These Dark Chocolate Peppermint Crackle Cookies are a festive holiday treat made with dark and semi-sweet chocolate, giving them a rich, deep flavor. With a hint of peppermint and a satisfying crackled texture, they’re perfect for Christmas cookie exchanges, neighbor gifts, or any holiday gathering. Easy to make and customizable with different Hershey's KISS flavors, these cookies bring a touch of sweetness and crunch to every occasion.

Course Dessert

Cuisine American

Keyword Dark Chocolate Peppermint Crackle Cookies

Prep Time 20

Cook Time 11

Cooling: 2

Total Time 2 31

Servings cookies

Calories 197kcal

Equipment

measuring cups and spoons For accurately measuring ingredients.
mixing bowls For whisking the dry ingredients together (flour, baking soda, salt).
Stand Mixer or hand mixer. To easily mix the dough and incorporate all ingredients evenly.
Sheet Pan To bake the cookies on.
Silicone Baking Mat or parchment. Prevents cookies from sticking and makes cleanup easier.
whisk To blend the ingredients.

Instructions

Preheat the oven to 350°F and place the rack in the middle position. Line each baking sheet with silicone mats or parchment paper. (I used two 12 x 18-inch rimmed baking sheets, placing 20 cookies on each tray.)
Whisk together the 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, about 4-5 minutes.
2-1/2 cups all-purpose flour, 1 tsp baking soda, 1/4 tsp table salt, 1 cup unsalted butter, 2 cups packed, light brown sugar, 2/3 cup (2 oz) unsweetened cocoa, 1 tsp vanilla extract , 3/4 tsp peppermint extract
Add the eggs one at a time, beating well after each addition. Add the melted (but cooled) dark chocolate and mix until blended, about 1 minute. Gradually add the flour mixture and mix on low speed until just combined. Stir in the chopped semisweet chocolate (it may take a bit of muscle).
3 large eggs, 8 oz bittersweet, dark chocolate, 4 oz semisweet chocolate
Shape the dough into balls, using 2 level tablespoons or 30 grams each. Dip the tops of each ball into granulated sugar and place them sugar side up on the baking sheet. There's no need to chill the dough. (The dough doesn’t spread much, so I was able to fit 20 dough balls on each tray—four balls in a row, no more.)
1/3 cup granulated sugar
Bake one sheet at a time for 11 minutes. Remove the cookies from the oven (they will continue to cook a bit after you take them out) and gently press a Hershey's Kiss into the center of each cookie. (Do not move the trays or the cookies until they are completely cool, or the Kisses will flatten. This may take a couple of hours.)
40 Candy Cane Hershey's Kisses, unwrapped

Video

Notes

For optimal outcomes when preparing these dark chocolate peppermint crackle cookies, it's recommended to refer to the recipe details within the post. The recipe post commonly includes valuable notes, expert tips and frequently asked questions, that are not presented in the recipe card, often including how to make this recipe dairy-free, gluten free or vegan and ideas for healthy ingredient substitutions or variations.

The provided nutrition information is merely an approximation, as variations can arise depending on the specific ingredients/brands you select.

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Nutrition