Zutaten für Chocolate Peppermint Crackle Cookies
- 1 ½ cups whole wheat pastry flour
- All Purpose Flour
- Unsweetened Cocoa Powder
- 1 teaspoon baking powder
- ½ cup (1 stick) margarine
- ¾ cup Splenda brown sugar blend
- 2 large eggs
- Mint Extract
- Semisweet Mini Chocolate Chips
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Zubereitung von Chocolate Peppermint Crackle Cookies
- Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.
- In a medium bowl, whisk together 1 ½ cups whole wheat pastry flour, 1 cup all-purpose flour, ¾ cup unsweetened cocoa powder, and 1 teaspoon baking powder.
- In a large bowl, cream together ½ cup (1 stick) margarine and ¾ cup Splenda brown sugar blend until light and fluffy.
- Beat in 2 large eggs and 1 teaspoon peppermint extract until well combined.
- Gradually add ½ cup melted semi-sweet chocolate chips, beating until smooth.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.
- Divide the dough into 4 equal portions. Shape each portion into a disc, wrap in plastic wrap, and refrigerate for at least 2 hours (or overnight for easier handling).
- On a lightly floured surface, roll one dough disc at a time into an 8x1-inch log.
- Cut each log into 8 equal pieces (approximately 1 inch each).
- Roll each piece into a ball.
- Place the balls onto the prepared baking sheets, leaving about 2 inches between each cookie.
- Gently flatten each ball slightly with your hand.
- Bake for 12-15 minutes, or until the edges are set and the tops have cracked. Do not overbake!
- Let the cookies cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.
Nutrition Information (Approximate per serving)
Sodium
2 g
Sugar
15g
Fat
5g
Carbs
4g