Chocolate Peppermint Crinkle Cookie

Preheat oven to 350ºF (176ºC). Fit a cookie sheet with parchment paper.

Crush candy canes or peppermint candies in a resealable bag with a rolling pin or the back of a knife. Set aside.

In a medium bowl, combine flour, cocoa powder, baking powder, and salt.

In a stand mixer fitted with a paddle attachment, combine oil and sugar. Mix on medium speed for 2 minutes, then add eggs one at a time. Add vanilla, then add the flour mixture. Scrape down sides.

Add chocolate chips, followed by crushed candy canes.

Take a spoon and scoop 1-tablespoon-sized pieces of dough. Roll dough into a ball, then roll ball into powdered sugar. Set on parchment paper. Continue to do this with the remainder of the dough until all is rolled.

Bake for 10 minutes. Cool and enjoy!