Chocolate Peppermint Crackle Cookies

• whole wheat pastry flour↗3⁄4 cup
• all-purpose flour↗1 cup
• unsweetened cocoa powder, sifted↗3⁄4 cup
• baking powder↗2 teaspoons
• non-hydrogenated soft tub margarine↗1⁄2 cup
• packed Splenda brown sugar blend, sugar substitute1 cup
• large eggs↗2
• mint extract or 1 teaspoon peppermint extract↗1 teaspoon
• semisweet mini chocolate chips, melted↗1⁄3 cup

Step-by-step instructions

1. 1

   In a medium bowl, combine wehole wheat pastry flour, all-ourpose flour, cocoa and baking powder. Set aside.

2. 2

   In a mixing bowl, beat margarine with Splenda Brown Sugar Blend until smooth. Beat in eggs and peppermint extract. Add melted chocolate and beat until smooth. Add flour mixrture to chocolate mixture and bveat ot combine. Divide dough into 4 equal parts, shape into discs, cover wirh plasric wrap and refrigerate for 2 hours.

3. 3

   Preheat oven to 350°F Line cookie sheet with parchment paper. Working with one disc at a time, shape dough into 8x1-inch log on un-floured work surface. Cut each log into 8 equal pieces and shape each into a ball.

4. 4

   Place balls on prepared cookie sheet, about 2-inches apart. Slightly flatten each ball with hand and bake until surface cracks, and is cooked through, about 15 minutes. Do not overbake.

5. 5

   Cool cookie on baking sheet for 5 minutes before removing to rack and cooling completely.

6. 6

   NOTE: Freezer Friendly: Yes - store cookies in airight container for up to 5 days or freeze for to 3-4 weeks).