So now that Thanksgiving is behind us, let’s keep the celebration going enjoy some more festive indulgences. With so much going on this time of year, I’m all about simplifying things as much as possible. Take these Triple Chocolate Red Velvet-Peppermint Crinkle Cookies for example.
They’re incredibly easy to make and you can make the dough in advance so the cookies are ready to bake when you are. Plus, they’re simply perfect for this time year and will make even the bahumbugiest in the bunch crack and smile and enjoy.
This creation won me a spot in the Barnes & Noble Cookie Cookbook this year.
The hardback cookbook is filled with lots of excellent cookie recipes and would make a perfect little stocking stuffer or hostess gift. Bonus: It’s on sale on the Barnes & Noble website!
Three kinds of chocolate makes these cookies super special and the espresso powder helps to pump up the depth of flavor but without a coffee taste. Speaking of taste, I know some of you will leave out the peppermint flavoring when you make these and that’s totally fine. Omitting it won’t affect the outcome but, if you like those little thin chocolate mint cookies the Girl Scouts sell, you’re gonna love these even more.
Perfect with a cold glass of milk, I bet you can’t eat just one!
If you like this holiday treat, you’re guaranteed to LOVE these too {click on links below for immediate satisfaction!}:
Red Velvet-Almond Cake Ball Truffles
Red Velvet-Coconut Cake Ball Truffles
Red Velvet-Peppermint Cake Ball Truffles
Chocolate Chip Shortbread Cookies
Parmesan & Pepper Shortbread Cookies
Sea Salt & Caramel Chocolate Chip Cookies
Chocolate Covered Cherry Pistachio Cookies
- 1 large egg
- 2 teaspoons espresso powder
- 1 teaspoon peppermint extract
- ½ cup plus 2 tablespoons all-purpose flour
- 2 tablespoons unsweetened cocoa powder
- 1 teaspoon baking powder
- 1 teaspoon flaked sea salt
- 3½ tablespoons unsalted butter, room temperature
- ¾ cup light brown sugar
- 3.5-ounces semi-sweet chocolate, melted
- 1½ tablespoons red food coloring
- 3.5-ounces dark chocolate, roughly chopped
- ¼ cup granulated white sugar
- ¼ cup confectioners’ sugar
- In a small bowl, whisk together the egg, espresso powder, and peppermint extract; set aside. In another small bowl, whisk together the flour, cocoa powder, baking powder, and salt; set aside.
- Place the butter and brown sugar in an electric mixer and beat until light and fluffy, about 3 minutes. Add the egg mixture and beat until well blended, about 2 minutes. Add the melted chocolate and food coloring and mix to combine. Gradually add the flour mixture and mix until combined and a smooth dough forms. Fold in chopped chocolate, cover with plastic wrap, and refrigerate for 1 hour or until firm. (Note: At this point you can freeze if you’re making in advance).
- Heat oven to 350 degrees F. Line 2 large baking sheets with parchment paper; set aside. Place granulated and confectioners’ sugars in separate shallow bowls. Divide dough into tablespoonful-size balls. Roll first in the granulated sugar and then evenly coat in the confectioners’ sugar; place on prepared pans allowing room to spread.
- Bake 12-14 minutes, rotating pans halfway through, until surface is cracked and edges set (cookies will appear underdone between the cracks). Let cool completely on baking sheets before serving.
Lily J says
December 17, 2015 at 1:00 amAbout how many cookies does this recipe make?
Brett Youmans says
December 18, 2015 at 10:06 amHi Lily! The recipe makes 12 as written but I’ve made 16 by making them a little smaller.