Chocolate Peppermint Crinkle Cookies
Add a festive twist on a classic holiday cookie and bake these chocolate peppermint crinkle cookies! These soft fudgy cookies have a minty flavor similar to candy canes. They are perfect for cookie swaps this Christmas!
How can you resist the flavor combination found in chocolate peppermint cookies? It’s a holiday classic! The coating of powdered sugar on these crinkle cookies adds a festive snowy appearance. You won’t believe how easy they are to make!
Why this recipe works
This is an adaptation of my classic chocolate crinkle cookies, but with a peppermint twist! The cookies turn out chewy and soft and won’t spread. They are super chocolatey with the perfect crinkle effect. You can make the dough ahead of time and freeze it for easy holiday prep!
- Cocoa powder: Unsweetened cocoa powder adds a rich chocolatey taste. I prefer the Ghirardelli brand.
- Eggs: An egg and an egg yolk helps bind the ingredients and create a chewy texture. Be sure they are room temperature
- Butter: Unsalted butter should be at room temperature for a consistent dough.
- Peppermint extract: This is the key ingredient that adds that holiday flavor!
- Confectioners’ sugar: You’ll need this to coat the cookies in before baking.
To make these cookie double chocolate peppermint, add 1/2 cup of mini chocolate chips to the dough. It will also make the cookies a little melty on the inside when served warm out of the oven.
If you’re a fan of coffee desserts, try mocha peppermint crinkle cookies by whisking in 1 Tablespoon of espresso powder with the dry ingredients. It also helps enhance the rich cocoa flavor!
You could also make these chocolate peppermint crinkle cookies into blossoms by pressing a peppermint Hershey’s kiss into the center of each cookie after the cookies come out of the oven. They will look similar to my peanut butter blossoms, but chocolate peppermint flavored!
How to make chocolate peppermint crinkle cookies
- Whisk together the dry ingredients: flour, cocoa powder, baking soda and salt. Set aside.
- Beat wet ingredients: Mix butter and sugar until light and fluffy. Add egg, egg yolk, vanilla and peppermint extract, then mix until combined. Scrape down the sides and bottom of the bowl as necessary.
- Add dry ingredients to the wet ingredients. Mix just until combined.
- Chill the dough for at least 2 hours. Preheat oven to 350 F.
- Roll the cookie dough into balls. Roll each ball in granulated sugar, then confectioners’ sugar. Place cookie dough balls on parchment-lined baking sheet.
- Bake cookies for 10 to 12 minutes or until the crinkles, or cracks, appear. Let them cool on the sheet for 5 minutes then transfer to a wire rack to cool completely.
Be accurate with your measurements. Use a kitchen scale to weigh your ingredients. If you don’t have a scale, spoon the flour into a measuring cup and level it off with a knife. I also recommend using room temperature ingredients for a smooth and consistent dough.
Chill the dough for at least 2 hours. Cold cookie dough guarantees a chewy cookie that doesn’t spread. I find I get the best results when the dough is chilled overnight.
Roll the cookies in granulated sugar first. This dries out the dough to create the crinkle effect while preventing the confectioners’ sugar from being absorbed by the dough. Be generous with the confectioners’ sugar when coating the cookie dough balls. Really pack it on! If it disappears after baking, dip the top of the warm cookies in confectioners’ sugar.
Frequently Asked Questions
Yes, the dough may be frozen for up to 3 months. Defrost in the refrigerator overnight before rolling into balls and baking.
The dough wasn’t chilled long enough or it got warm while sitting at room temperature. Remember that the heat of your hands will warm the dough when you roll it into balls.
Yes, about 1/4 cup, but it can cause the cookies to become misshapen. I personally think a sprinkle of crushed peppermint on top of the finished cookies adds a nice touch!
If you enjoyed this recipe, you will also enjoy these cookies!
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Chocolate Peppermint Crinkle Cookies
- 1 cup + 2 Tablespoons (140 g) all purpose flour
- ½ cup (50 g) unsweetened cocoa powder
- 1 teaspoon baking soda
- ¼ teaspoon salt
- ½ cup (113 g or 1 stick) unsalted butter, room temperature
- ¾ cup (150 g) granulated sugar
- 1 egg, room temperature
- 1 egg yolk, room temperature
- 1 teaspoon pure vanilla extract
- ½ teaspoon peppermint extract
- ¼ cup (50 g) granulated sugar
- 1 cup (120 g) confectioners’ sugar
- Candy canes or peppermint for garnish
- In a large bowl, whisk together flour, cocoa powder, baking soda and salt. Set aside.
- In a separate bowl, use an electric mixer to bear butter and ¾ cup sugar together until light and fluffy, about 2 minutes. Add egg, egg yolk, vanilla and peppermint extract. Mix until well combined, scraping down the sides and bottom of the bowl as necessary.
- Add flour mixture to wet ingredients and mix just until combined. Cover the bowl and refrigerate the dough for 2 hours or ideally overnight.
- Remove the cookie dough from the refrigerator and let is sit at room temperature while the oven preheats to 350 F. Line a baking sheet with parchment paper and set aside.
- Use a medium cookie scoop to scoop a heaping tablespoon of dough. Roll dough into a ball in your hands. Roll dough ball in granulated sugar, then confectioners’ sugar generously. Place on cookie sheet and repeat with remaining dough, spacing each dough ball 2 inches apart.
- Bake cookies at 350 F for 10 to 12 minutes. The cookies will look puffy, but will flatten slightly as they cool. Allow cookies to cool on the pan for 5 minutes before transferring to a wire rack to cool completely. Sprinkle some crushed peppermint on top if that looks good to you!