Enjoy the delectable combination of rich chocolate crinkle cookies and luscious peppermint cream filling. These cookies are ideal for holiday gatherings or whenever you crave a chocolate-mint flavor combination.

Ingredients: 2 cups all-purpose flour. 1 cup granulated sugar. 1/2 cup unsweetened cocoa powder. 1/2 cup vegetable oil. 2 large eggs. 1 teaspoon vanilla extract. 1 teaspoon baking powder. 1/2 teaspoon salt. 1/2 cup powdered sugar for coating. 1/2 cup crushed peppermint candies for filling. 1/2 cup heavy cream. 1/2 teaspoon peppermint extract.

Instructions: Mix the cocoa powder, baking powder, salt, and flour together in a bowl using a whisk. The granulated sugar and vegetable oil should be mixed well in a different bowl. One at a time, add the eggs and beat well after each one. The vanilla extract should be added. Slowly add the dry ingredients to the wet ones and mix them together until they are just combined. Put the cookie dough in the fridge for at least two hours with plastic wrap over it. Warm the oven up to 350F 175C and put parchment paper on a baking sheet. Take tablespoon-sized chunks of dough and roll them into balls. Once the baking sheet is ready, roll each dough ball in powdered sugar and place them on it. It will take 10 to 12 minutes in a hot oven for the cookies to get crinkly and set around the edges. Get the peppermint cream filling ready while the cookies cool. Whip the heavy cream in a bowl until soft peaks form. The crushed peppermint candies and peppermint extract should be added slowly. While the cookies are still cool, spread or pipe the peppermint cream on one of the flat sides of one cookie and put it between two other cookies. Do it again with the rest of the cookies and peppermint cream. Before you serve, put the cookies in the fridge for about 30 minutes to let the filling set.

Prep Time: 30 minutes

Cook Time: 12 minutes