Chocolate Peppermint Crinkles
220g 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 degrees F for 7 minutes, then rotate the baking sheet and cook for another 7 minutes. Let cool completely on wire racks and then enjoy!