There’s nothing like peppermint and chocolate during the holidays and that’s the focus of today’s recipe in our “12 Days of Cookies” series. Today, Elizabeth visits the kitchen of baking instructor Nancy Burgeson to make Andes Chocolate Crackles.
Each of our cookie recipes is paired with a delicious flavor of Bridgeman’s Ice Cream this year. Nancy thinks Bridgeman’s Peppermint Bon Bon Ice Cream is the perfect addition to her crackle cookies.
Bridgeman’s Ice Cream has been stirring up sweet memories for over 80 years when the original Bridgeman’s Ice Cream Shoppe opened its doors back in 1936. They have 14 different flavors including their holiday flavor, Peppermint Krisp. Look for Bridgeman’s Ice Cream at Hy-Vee, Kowalski’s, Von Hanson’s Meats, Oxendale’s or your local family market or check out Bridgemans.com to find a retail location near you.
Andes Chocolate Crackles
¾ cup unsweetened cocoa
2 ¼ cups all-purpose flour
2 tsp baking powder
½ tsp salt
¾ cup + 1 tbsp unsalted butter, melted
1 ½ cups Andes Crème de Menthe baking chips
2 ¼ cups granulated sugar
4 large eggs
1 ½ tbsp. vanilla extract
Place dry ingredients into a small bowl and stir to aerate and blend together. Place the melted butter and sugar in a large bowl and cream, blending well. Add eggs one at a time beating for 1 minute after each egg has been added, creaming until smooth. Mix in vanilla. Add dry ingredients just until combined. Stir in baking chips.
Preheat oven to 350 degrees F. Using cookie scoop, scoop out portioned dough and roll in a ball. Coat generously with powdered sugar, and place onto parchment lined cookie sheets, and bake until tops appear cracked – about 12 minutes. Do not overbake.