Holiday Chocolate Crackletop Cookies
Rich & fudgy flavor, sugary & perfectly crunchy exterior and slightly chewy center! Filled with festive mini holiday M&M’s, these crackletops definitely deserve a place on your treat table!
Ingredients
- 2 c. all-purpose flour
- 2 tsp. baking powder
- 2 c. granulated sugar
- 1/2 c. butter
- 4 oz. unsweetened baking chocolate chopped
- 4 eggs lightly beaten
- 2 tsp. vanilla
- 1 3/4 c. M&M's chocolate holiday mini baking bits
- Additional granulated sugar
Instructions
-
In a large bowl combine flour and baking powder; set aside.
-
In 2-quart saucepan over medium heat melt together the butter and chocolate. Add sugar & stir until dissolved. Remove from heat.
-
Gradually stir in eggs and vanilla.
-
Stir in flour mixture until well blended.
-
Chill mixture 1 hour. Stir in M&M's chocolate holiday mini baking bits; return to refrigerator an additional hour.
-
Preheat oven to 350 F. Line cookie sheets with foil. Roll dough into 1-inch balls
-
Roll balls in additional granulated sugar.
-
Place about 2 inches apart onto prepared cooking sheets.
-
Bake 10-12 minutes. Do not over bake.
-
Remove from oven. At this point, you can dust cookies with one last addition of granulated sugar if desired. Cool completely on wire racks.
-
Enjoy! Store in lightly covered container.
Recipe Notes
Important Tips for making Holiday Chocolate Crackletops
- When starting out you’ll want to use a bowl about triple the size of what will hold your flour. You’ll be adding all of your ingredients in the end to this bowl. Start big enough to avoid having to swap halfway through the process (and creating unnecessary dishes)
- It’s important to melt your butter and chocolate BEFORE adding the sugar. This will be the smoothest & easiest route rather than trying to melt and dissolve everything altogether.
- As soon as your sugar is dissolved remove the pan from the heat, you won’t want to cook any longer on the stovetop.
- Chilling time is encouraged. See note above about tips for speeding up the process if necessary.
- M&M's chocolate holiday mini baking bits are preferred for this recipe, but if you have to use regular M&M’s it won’t be the end of the world.
- See notes above about one vs. the other in this recipe
- If larger M&M’s are being used, I recommend making larger cookies than the instructed 1” for more cookie dough/candy ratio.
- I recommend using a cookie scoop for uniform cookies, this is my favorite one that you can find on Amazon.
- Most of the sugar from the initial coat before going into the oven will have disappeared after baking, I like to sprinkle and additional dusting of sugar immediately after cookies are taken from the oven before transferring to cooling rack.
- Store cooled cookies in an airtight container for 2-3 days or in the freezer for up to 2 weeks
Adapted from The Cookie Bible