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Chocolate Crackletops

adapted from Favorite Brand Name Bake Sale Cookbook
5 from 1 vote
Servings 60


  • 2 cups all purpose flour
  • 2 tsp baking powder
  • 1/4 tsp fine sea salt
  • 2 cups vanilla sugar
  • 1/2 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
  • 1/4 cup granulated sugar for rolling


  • In a small mixing bowl, combine the flour, baking powder, and sea salt. Set aside.
  • 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.
  • Stir in the eggs, one at a time, until incorporated.
  • Stir in the vanilla and peppermint extracts.
  • Stir in flour mixture until well incorporated.
  • Cover and chill for 1 hour.
  • Remove from fridge and stir in the M&M's Minis Baking Bits.
  • Cover and chill for 1 hour.
  • Preheat oven to 350 degrees Fahrenheit. Line 2 baking sheets with parchment paper.
  • With a small cookie scoop, portion out the dough, rolling in granulated sugar and then placing on baking sheets, about 2 inches apart.
  • Bake 10-12 minutes, being careful not to overbake.
  • Let sit for 2 minutes on baking sheet, then remove to wire racks to cool completely.