Ingredients:
– 1 ¾ cups granulated sugar
– 1 cup unsweetened cocoa powder
– ½ cup vegetable oil
– 4 eggs
– 1 teaspoon vanilla extract
– 1 teaspoon peppermint extract
– 2 cups all-purpose flour
– 2 teaspoons baking powder
– ¾ teaspoon salt
– ½ cup powdered sugar
– ½ cup crushed candy canes (about 3-4 candy canes)
Instructions:
1. In the bowl of a stand mixer, combine the granulated sugar and cocoa powder using the paddle attachment until there are no cocoa lumps.
2. Add the vegetable oil, eggs, vanilla extract, and peppermint extract to the bowl. Beat on medium speed until the mixture is shiny and uniformly blended.
3. Incorporate the flour, baking powder, and salt into the mixture. Mix until just combined.
4. Cover the bowl with plastic wrap and refrigerate the dough for at least 4 hours until it’s firm.
5. Preheat the oven to 350ºF (175ºC) and line two baking trays with parchment paper.
6. Place the powdered sugar in a small bowl and set it aside.
7. Use an ice cream scoop to form the cookie dough into small balls. Roll each ball in the powdered sugar and place them on the prepared baking trays, spacing them about 2 inches apart.
8. Bake the cookies for 10 minutes. The edges should be firm, while the centers remain slightly moist. This will yield a chewy texture.
9. As soon as you remove the cookies from the oven, top them with crushed candy canes.
10. Allow the cookies to cool on the baking trays for approximately 5 minutes before transferring them to a wire rack to cool completely. Enjoy these delightful chocolate mint treats!