PLAN AHEAD: The dough needs to be refrigerated for 4 hours or put in the freezer for 1 hour before baking.
Crush the peppermint candies or candy canes until they’re finely ground.
In a small bowl combine flour, salt and baking powder. Set aside.
Using an electric mixer in a medium bowl, mix together the cocoa powder, sugar, applesauce, oil and extracts until well blended.
Fold in crushed peppermints.
Add flour mixture and mix until just combined. The dough should be pretty sticky and wet. If not, you may need to add 1/4 cup applesauce or a little extra water.
Wrap dough in plastic wrap and chill for 4 hours.
Let’s Cook the Chocolate Peppermint Cookies
Preheat oven to 350 degrees.
Place the granulated sugar and the powdered sugar in 2 separate bowls.
Line a baking sheet with parchment paper or use a silicone mat (Silpat) on top of the sheet.
Remove the chilled dough and roll into small balls about 1 tablespoon each.
Roll each ball first in the granulated sugar and then in the powdered sugar and place on the baking sheet.
Bake for 12-13 minutes. The cookies should be slightly under baked. Allow to cool 2-3 minutes on the sheet and then transfer to a cooling rack. The cookies should have a soft, chewy center with a little crispiness on the outside.