GreenThumbWhiteApron.com

Let's Grow, Eat, Make, See, & Do Something Together!

Navigation
  • Home
  • About
    • About Brett
    • Contest Experiences
    • Blog
    • Privacy Policy
    • FAQ
    • Contact
  • Renovation
    • Kraemer House History
    • Kraemer House Renovation
    • Interior
      • First Floor
        • Kitchen
        • Pantry & Laundry Room
        • Dining Room
        • Living Room
        • First Floor Bathroom
      • Second Floor
        • Bedroom 1
        • Bedroom 2
        • Office
        • Second Floor Bathroom
      • Third Floor
        • Bedroom 3
        • Craft Room
        • Third Floor Bathroom
      • Staircase and Hall
      • Basement
    • Exterior
      • Kraemer House Exterior
      • Porches
      • Garden
      • Barns
  • Grow
    • Gardening
  • Eat
    • Cooking & Food Related
    • Recipes
  • Make
    • Crafting
  • Chickens
    • Meet The Girls!
    • Coop & Run
    • Chicken Cam (Run)
    • Chicken Cam (Coop)
You are here: Home / Food / Triple Chocolate Red Velvet-Peppermint Crinkle Cookies

Triple Chocolate Red Velvet-Peppermint Crinkle Cookies

November 29, 2015 by Brett Youmans 2 Comments

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.

Fresh out of the oven, 3 kinds of chocolate make these gorgeously delicious crinkle cookies with a sweet sprinkle of powdered sugar. Photo credit: GreenThumbWhiteApron.com

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 Barnes & Noble Cookie Bake-Off featuring my "Triple Chocolate Red Velvet-Peppermint Crinkle Cookies."

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!

The Barnes & Noble Cookie Bake-Off featuring my "Triple Chocolate Red Velvet-Peppermint Crinkle Cookies." Recipe.

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, 3 kinds of chocolate make these gorgeously delicious crinkle cookies with a sweet sprinkle of powdered sugar. Photo credit: GreenThumbWhiteApron.com

Perfect with a cold glass of milk, I  bet you can’t eat just one!

Perfect with a cold glass of milk, 3 kinds of chocolate make these gorgeously delicious crinkle cookies with a sweet sprinkle of powdered sugar. Photo credit: GreenThumbWhiteApron.com

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

Triple Chocolate Red Velvet-Peppermint Crinkle Cookies
 
Print
Prep time
10 minutes
Cook time
12 minutes
Total time
22 minutes
 
Super moist with three kinds of chocolate, these Triple Chocolate Red-Velvet Peppermint Cookies deserve a place on your holiday table.
Author: Brett@GreenThumbWhiteApron.com
Recipe type: Cookie
Ingredients
  • 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
Instructions
  1. 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.
  2. 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).
  3. 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.
  4. 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.
3.4.3177

 

Share this:

  • Facebook
  • Twitter
  • Pinterest

Filed Under: Food, Popular Posts Tagged With: Chocolate, chocolate chips, cookies, Desserts, Holiday, recipe, Red Velvet, Sweet Treats

« Farmer’s Market Farro Salad
Creamy Baked Roasted Pumpkin Risotto »

Comments

  1. Lily J says

    December 17, 2015 at 1:00 am

    About how many cookies does this recipe make?

    Reply
    • Brett Youmans says

      December 18, 2015 at 10:06 am

      Hi Lily! The recipe makes 12 as written but I’ve made 16 by making them a little smaller.

      Reply

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Chicken Cam
Welcome to Green Thumb White Apron! I’m Brett — avid gardener, recipe developer, crafter, renovator, traveler—and I love to share. Join me as we grow, eat, make, see, and do something. Together! read more →
  • Connect
  • Subscribe
  • Search
  • Email
  • Facebook
  • Instagram
  • Pinterest
  • RSS
  • Twitter
eNewsletter

Subscribe For Email Updates

Foodgawker

my foodgawker gallery

Dwellinggawker

my dwellinggawker gallery

Craftgawker

my craftgawker gallery

Tastespotting

my photos on tastespotting

Healthy Aperture

my healthy aperture gallery

HomeTalk

Bloglovin

Follow on Bloglovin

CCC Blog Network

CCC Blog Network

Categories

  • Connect
  • Subscribe
  • Search
  • Email
  • Facebook
  • Instagram
  • Pinterest
  • RSS
  • Twitter
eNewsletter

Subscribe For Email Updates

Popular Posts

Beets are one of the first things I get planted in the garden every year. Depending on the variety, they’re ready from seed to table in about 60 days. While we mostly associate this versatile vegetable with its deeply hued taproot, did you know the leaves are also edible? As they grow to maturity in the garden, I enjoy clipping the leaves for fresh crisp salads and quick stir-fry dishes. GreenThumbWhiteApron.com
Garden Salad Gin & Tonic | GreenThumbWhiteApron.com
Cucumber tendril climbing up a rusted metal trellis. GreenThumbWhiteApron.com
Photo of jelly jars filled with Lavender-Strawberry Jam Spritzer Cocktail. We make strawberry jam every year and always have it on hand so it seemed natural to use it as a sweeter in this cocktail. When mixed together with a bit of lavender syrup, vanilla infused vodka, and club soda, you’ve got something quite special. GreenThumbWhiteApron.com
Strawberry blossoms are an indication of a heavy crop this year.
Perfect Steamed Eggs! The only sure-fire trick is to use old eggs. As eggs age, they gradually lose moisture through the pores in their shell and the air pocket at the tip expands. The pH of the whites also changes, going from a low pH to a relatively high pH, which makes them adhere less strongly to the shell. Farm-fresh eggs will always be tricky to age. Ideally, buy your eggs a week or two before you plan to boil them and let them age in the fridge.

© 2021 · McQ Web Design · Admin