Peppermint Chocolate Crinkle Cookies

Make the Dough

1. Cream the butter and sugar together with a hand mixer (or a stand mixer) in a large bowl until light yellow, about 2-3 minutes.
2. Add the peppermint extract, vanilla extract and eggs to the butter/sugar mixture. Mix until blended, about 1-2 minutes.
3. Add the milk, as well as the cooled, melted chocolate and stir until mixture is an even light brown.
4. In another glass bowl, combine the all-purpose flour, baking powder and salt. Whisk until combined.
5. Pour the dry ingredients into the wet ingredients, mixing with the hand mixer until just mixed through.
6. Fold the crushed peppermints/candy canes into the batter with a rubber spatula.
7. Cover with plastic wrap, and refrigerate for AT LEAST an hour. (If the dough sits for a day or more, you might need to let it sit on the counter for 15-20 minutes before baking, as it might be too solid to easily roll.)

Bake the Cookies

1. Once the cookies have chilled for at least an hour, preheat the oven to 350°F. Line a baking sheet with parchment paper or a nonstick baking mat, then set aside.
2. Measure out the powdered sugar in a wide bowl.
3. Using a cookie scooper and your hands, shape the dough into 1” balls. (I use a 1-tablespoon cookie scoop.)
4. Roll in the powdered sugar until covered, then transfer to the prepared baking sheet. Give the cookies about 2" from each other so they can spread in the oven as they bake.
5. Once all the dough has been rolled, bake in the preheated oven for 15-18 minutes, or until the cookies have firmed up and are set.
6. Cool on a cooling rack, then enjoy with a glass of milk!