Chocolate Peppermint Crinkles
- 8 ounces bittersweet chocolate
- 1 ¼ all purpose flour
- ½ cup cocoa powder
- 2 teaspoons baking powder
- ¼ teaspoon salt
- 1 stick butter
- 1 ½ cups packed light brown sugar
- 2 large eggs
- 1 teaspoon pure vanilla extract
- 1 teaspoon peppermint extract
- ⅓ cup Almond Breeze Chocolate Almondmilk
- 1 cup granulated sugar
- 1 cup powdered sugar
- Microwave chocolate in 30 second increments until melted and smooth. Let cool slightly.
- Combine all dry ingredients in a bowl. Beat butter and sugar together then mix in eggs, vanilla, peppermint and melted chocolate.
- Add dry ingredients in two batches, adding the Almond Breeze® Chocolate Almondmilk in between additions.
- Refrigerate dough for 2 hours. Then make 2 inch balls of dough, roll them in granulated sugar then powdered sugar.
- Bake in an oven preheated to 350°F for 7 minutes, then rotate the baking sheet and cook for another 7 minutes.
- Let cool completely on wire racks and then enjoy!
