Ingredients
Equipment
Method
- In a medium bowl, whisk together the all-purpose flour, unsweetened cocoa powder, baking powder, and salt. Set aside.
- In a large bowl, use an electric mixer to beat together 2 cups of granulated sugar and the vegetable oil until well combined. Add the eggs one at a time, beating well after each addition. Mix in the peppermint extract.
- Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Do not overmix. Cover the bowl and refrigerate for at least 4 hours or overnight.
- Preheat oven to 350°F (175°C). Line two baking sheets with parchment paper. Place the remaining 1/2 cup of granulated sugar and the powdered sugar in two separate shallow bowls.
- Scoop the chilled dough into 1-inch balls. Roll each ball first in granulated sugar, then coat generously in powdered sugar.
- Place dough balls 2 inches apart on the prepared baking sheets. Bake for 10-12 minutes, until the edges are set. Let cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.
Notes
Chilling the dough is essential for the crinkle effect. Do not skip this step!
For an extra minty kick, you can add a mint chocolate candy to the top of each cookie immediately after baking.
The cookies will appear slightly underbaked in the center when they come out of the oven; this is key to a fudgy texture.
For an extra minty kick, you can add a mint chocolate candy to the top of each cookie immediately after baking.
The cookies will appear slightly underbaked in the center when they come out of the oven; this is key to a fudgy texture.