Kris Kringle Choco-mint Crinkles

Both Kris Kringle and kids from 1 to 92 will be thrilled by these crinkly chewy chocolatey peppermint treats. 

INGREDIENTS:

• 1 cup of Cocoa Powder
• 2 cups of Sugar
• 1/2 cup of vegetable oil
• 3/4 cup of applesauce
• 1 tsp vanilla extract
• 1 tsp peppermint extract
• 2 cups all purpose flour, plus more if dough is too wet/sticky
• 2 1/2 tsp baking powder
• 1/2 tsp salt
• 2 Tbs crushed peppermint candies

SUGAR COATING:

• 1/2 cup granulated sugar
• 1/2 cup powdered sugar

DIRECTIONS:

1. In a mixing bowl combine flour, salt and baking powder. Set aside.

2. In another bowl combine cocoa powder, sugar. applesauce, oil, vaniall and peppermint extracts.  Then fold in the crushed peppermint candies, followed by the flour mixture. Stir until thoroughly combined. 

3. Wrap the dough in plastic and place in the fridge for 4 hours or in the freezer for 45 minutes. 

4. Preheat the oven to 350 degrees. Line a baking sheet with parchment paper and place the two sugars for coating on separate plates. 

5. Remove chilled dough and roll into balls between 1/2 a Tbs and 1 Tbs in size (depending on your preference). Toss the ball first in granulated sugar, then powdered sugar. This method is what creates the beautiful look above. 

6. Bake for approximately 12 minutes. You want the cookies to be slightly under-baked so they remain chewy and soft. Remove from the oven and let cool completely before transferring to a cookie jar/tin.

*This recipe was sourced from My Darling Vegan (Chocolate Peppermint Crinkle Cokies)