Images

Chocolate Peppermint Crinkle Cookie Mix

Chocolate Peppermint Crinkle Cookie Mix

These chewy, deep dark chocolate cookies have a slightly crunchy crinkle on the outside making them a melt-in-your mouth delight. With a little confectioners' sugar sprinkled on top, they are as pretty as they are delectable.
These chewy, deep dark chocolate cookies have a slightly crunchy crinkle on the outside making them a melt-in-your mouth delight. With a little confectioners' sugar sprinkled on top, they are as pretty as they are delectable.

Details+

Nutritional Info+

Made in USA

Weight
17.5 oz
Ingredients
Sugar, Malted Wheat Flour, Powdered Sugar, Cocoa processed with alkali, Chocolate chips (sugar, chocolate liquor, cocoa butter, chocolate liquor processed with alkali, soy lecithin added as an emulsier and salt), Mint drops (Sugar, partially hydrogenated palm oil, nonfat dry milk solids, soy lecithin, articial color, natural flavor, peppermint oil), Baking Powder (sodium acid pyrophosphate, baking soda, cornstarch, monocalcium phosphate), Vanilla, Sea Salt Contains: Wheat, Milk, Soy
Allergens
MILK
SOY
WHEAT

Gluten

Preparation & Instructions

Chocolate Peppermint Crinkle Cookie

  • 2 large eggs
  • 4 Tbsp. unsalted butter, melted and cooled
  • 1 Tbsp. milk

Add the eggs, butter and milk to the bowl of an electric mixer fitted with the paddle attachment and mix until uniform. Add the cookie mix, then mix on low until just combined. Pat dough into a disk. Wrap in plastic wrap. Chill in the refrigerator for 1 hour.

When dough has chilled, preheat oven to 375℉. Grease or line two cookie sheets with parchment paper. Pour powdered sugar into a small shallow bowl. Form cookie dough, by hand, into 1-inch balls. Roll in powdered sugar, coating each ball generously. Place on cookie sheets 2 inches apart. Bake on middle oven rack for 6–8 minutes until tops appear cracked. Allow cookies to cool on sheets for 5 minutes, then remove to wire rack and cool completely.