Chocolate Crackletops

Christmas is creeping ever so closer. Before you know it, it’ll be here and you’ll be declaring, “Where did the time go?” It’s tricky like that. First you’re complaining about decorations being up in the stores in August, then it’s here and you’re not at all prepared.

Chocolate Crackletops

Don’t let that happen.

You have about 6 weeks left until the big day (and 5 more weeks of these posts ahead of you). Start your baking now! Stash those cookies in the freezer and have them ready. Just invited to a get together at a friend’s house? You’re covered! Grab a few cookies from your freezer stash and you can dazzle them with the array of delicious delights, without having to stress out about last minute baking.

Chocolate Crackletops

This recipe comes from a cookbook I’ve had on my shelf for many years now. Back in the days when people would come to workplaces selling books, this was one that I picked up from the door-to-door book salesman. Somehow, I never got to this recipe before, but it seemed perfect for our series of holiday-themed treats. I slightly altered it, substituting some of the vanilla extract with peppermint extract for a bit of a zing. The method is much like that of making brownies, except you chill the batter to transform it into a more malleable dough. The sugar sparkling on top is like frost on a late fall morning. Beautiful!

Chocolate Crackletops

5.0 from 1 reviews
Chocolate Crackletops
Prep time
Cook time
Total time
Recipe type: Cookie
Serves: 60
  • 2 cups all purpose flour
  • 2 tsp baking powder
  • ¼ tsp fine sea salt
  • 2 cups vanilla sugar
  • ½ cup (8 Tbsp) unsalted butter
  • 4 oz unsweetened baking chocolate (I used Ghirardelli's 100% cacao baking bar), chopped
  • 4 large eggs
  • 1 tsp vanilla extract
  • 1 tsp peppermint extract
  • 11 oz M&M's Minis Baking Bits (whole bag)
  • ¼ cup granulated sugar for rolling
  1. In a small mixing bowl, combine the flour, baking powder, and sea salt. Set aside.
  2. In a medium sauce pan, over medium heat, combine the vanilla sugar, butter, and baking chocolate. Stir frequently and remove from heat when chocolate and butter are melted.
  3. Stir in the eggs, one at a time, until incorporated.
  4. Stir in the vanilla and peppermint extracts.
  5. Stir in flour mixture until well incorporated.
  6. Cover and chill for 1 hour.
  7. Remove from fridge and stir in the M&M's Minis Baking Bits.
  8. Cover and chill for 1 hour.
  9. Preheat oven to 350 degrees Fahrenheit. Line 2 baking sheets with parchment paper.
  10. With a small cookie scoop, portion out the dough, rolling in granulated sugar and then placing on baking sheets, about 2 inches apart.
  11. Bake 10-12 minutes, being careful not to overbake.
  12. Let sit for 2 minutes on baking sheet, then remove to wire racks to cool completely.

What did everyone else make for the 7th Week of the 12 Weeks of Christmas Cookies & Sweets?

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