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!

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