Chocolate Mint Crackle Cookies

These cookies are a little fudgy, a little crispy and all chocolate with a burst of true peppermint flavor. If you want to make them even more decadent and delicious, try sandwiching our Chocolate Mint Meltaway filling between two cookies!

Prep Time30

Cook Time15

CHILL TIME2

Total Time2 45

Course: Dessert

Keyword: Chef Taffiny Elrod, Chocolate Mint

Recipe Creator: Chef Taffiny Elrod

Servings: cookies

Calories: 61.6kcal

Author: Taffiny Elrod

Ingredients

2 oz sugar-free dark chocolate chips
1 scant cup Chocolate Mint Keto Chow
1/2 tsp baking powder
1/8 tsp salt
1/4 cup cocoa powder
1 cup granulated erythritol
2 large egg(s)
4 tbsp salted butter melted
1/2 tsp peppermint extract
1/2 cup powdered erythritol

Instructions

Place the chocolate in a microwave safe bowl and microwave in 10 second bursts until the chocolate is melted and can be stirred completely smooth.
In a medium mixing bowl, whisk together the keto chow, baking powder, salt, and cocoa powder.
In a large mixing bowl, beat together the erythritol, eggs, butter, and peppermint extract.
Mix the dry ingredients into the wet ingredients, then fold in the melted chocolate.
Cover and chill the dough for at least two hours.
When ready to bake the cookies preheat the oven to 325 F
Line two cookie sheets with parchment paper
Scoop the dough by tablespoons and roll into balls
Place the dough at least two inches apart on the prepared baking sheets
Place on racks set in the middle of the preheated oven.
Bake 13-15 minutes until the cookies are firm at the edges and the centers are still slightly soft.
Allow the cookies to cool slightly before transferring them to a cooling rack.
While they are still warm, sift the powdered erythritol over them.
Store cookies in an airtight container in the fridge for up to a week.

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