Christmas Crackle Cookies
- 1/2 cup (1 stick) butter, cut into pieces
- 8 ounces semisweet chocolate, chopped, or chocolate chips
- 1-1/2 ounces unsweetened chocolate, chopped
- 1/2 cup crushed candy canes or peppermint candies
- 1/3 cup granulated sugar
- 3 eggs
- 1-1/2 teaspoons vanilla
- 1/2 teaspoon peppermint extract
- 1-1/2 cups flour
- 3/4 teaspoon baking powder
- 1/4 teaspoon salt
- 1/2 cup chocolate chips
- Powdered sugar
Line a baking sheet with parchment paper.
Melt the butter in a saucepan over low heat. Stir in the chopped semisweet and unsweetened chocolates and continue to stir until the chocolates are melted and the mixture is smooth. Remove from the heat. Stir in the crushed candy and granulated sugar. When the mixture is still warm (but not hot), beat in the eggs, vanilla, and peppermint extract.
Whisk in the flour, baking powder, and salt and stir until combined. Stir in the 1/2 cup of chocolate chips. Transfer the dough to a resealable plastic bag and refrigerate until firm, several hours or overnight.
When ready to cook, start the Traeger grill on Smoke with the lid open until the fire is established (4 to 5 minutes). Set the temperature to 325 degrees F (High) and preheat, lid closed, for 10 to 15 minutes.
Meanwhile, roll the dough into walnut-sized balls and arrange on the baking sheet. Bake the cookies until puffed and cracked on top (10 to 12 minutes). Rap the pan gently on the grill grate. Remove from the grill and let cool for several minutes. Use a flour sifter or small mesh strainer to dust powdered sugar on the cookies. Transfer the cookies to cooling racks. Store in an airtight container. Repeat with the remaining dough.