This recipe gives your bakery style Chocolate Peppermint Crinkle Cookies. They're going to be your new holiday obsession!
These Chocolate Peppermint Crinkle Cookies are a festive twist on a classic favorite; rich, fudgy and coated in snowy powdered sugar.
With a hint of cool peppermint, they're the perfect holiday cookie for chocolate lovers like me.
If you love these cookies, try my Freezable Christmas Cookies, these Christmas Tree Oreos and these Delicious Christmas Bar Cookies.
Ingredients
Round up these ingredients and get ready to make these yummy Chocolate Peppermint Crinkle Cookies:
It's important to use unsalted butter that's at room temperature so it can cream smoothly with the sugars, creating a soft, tender cookie texture.
Light brown sugar adds a gentle molasses note and extra moisture, which helps keep the cookies chewy in the center.
For the best results, choose a high quality unsweetened cocoa powder.
Remember that peppermint extract, a little goes a long way here! Remember to spoon and level the flour rather than packing it into the cup to avoid dense cookies.
See recipe card for quantities.
Instructions
These are my precise steps to making these easy Chocolate Peppermint Crinkle Cookies:
- Step 1: In a large bowl or stand mixer, cream the butter, brown sugar, and granulated sugar until light and fluffy, about 2 to 3 minutes.
- Step 2: Beat in the eggs one at a time, then mix in the vanilla and peppermint extract. Scrape down the bowl as needed.
- Step 3: In a separate bowl, add the flour, cocoa powder, baking powder, baking soda and salt.
- Step 4: Sieve the ingredients together.
- Step 5: Add the dry ingredients to the wet.
- Step 6: Mix on low until just combined. The dough will be thick and sticky. Cover and chill.
- Step 7: Scoop tablespoon-sized dough balls, then roll in granulated sugar followed by powdered sugar to coat. Place cookies 2 inches apart on the prepared sheets.
- Step 8: Bake for 10-12 minutes, until puffed, cracked, and set at the edges but soft in the center. Cool.
Hint: For perfectly even cookies, use a digital scale and weigh out the balls so they are the same size.
Substitutions
Need to make a few ingredient swaps? No worries, check these options out:
- Butter: You can use coconut oil or vegan butter for a dairy free version. The texture will stay soft, though the flavor will be slightly different.
- Flour: Swap all purpose flour for a 1:1 gluten-free baking blend to make the cookies gluten free without affecting the structure.
- Peppermint extract: If you don't have peppermint extract, use mint extract or add a few crushed peppermint candies for a similar flavor.
Variations
You can adjust this chocolate peppermint crinkle cookies recipe if you like. Here are a couple of variations I've tried before:
- Chocolate peppermint chip: Stir in a handful of mini chocolate chips or peppermint baking chips for extra bursts of flavor.
- Double chocolate: Add white chocolate chunks or drizzle melted white chocolate over the cooled cookies for a rich, bakery-style finish.
- Mocha: Mix in 1 teaspoon of instant espresso powder with the cocoa for a deeper, coffee-infused chocolate flavor.
Equipment
For this Chocolate Peppermint Crinkle Cookies recipe, I used a large mixing bowl and a stand mixer. You'll also need measuring equipment and baking sheets.
Storage
Store leftover Chocolate Peppermint Crinkle Cookies in an airtight container for up to 4 days. I don't suggest storing them in the refrigerator. I find this dries the sugar exterior and messes with the crackle effect.
I suggest freezing unbaked dough balls, rolled in sugar only, for up to 3 months. Roll in fresh powdered sugar just before baking. Add 1-2 extra minutes to bake time from frozen.
Top tip 1
Use a cold dough for better structure, prettier crackle and more defined shape.
Top tip 2
If the dough feels too soft or sticky at any time during rolling, return it to the fridge as.
Top tip 3
Let them cool on the baking sheet for a full 5 minutes before transferring. Moving them too early can cause collapse and tearing of the crinkle surface.
FAQ
Yes! You can prepare the dough up to 2-3 days in advance. Keep it refrigerated until you're ready to bake. If the dough becomes too firm, let it sit at room temperature for about 10 to 15 minutes before rolling and coating in sugar.
Related
Looking for other recipes like this? Try these:
Chocolate Peppermint Crinkle Cookies
Ingredients
- ½ cup unsalted butter at room temperature
- ¾ cup light brown sugar
- ¼ cup granulated sugar
- 2 large eggs at room temperature
- ¾ teaspoon vanilla extract
- 1 teaspoon peppermint extract
- 1 ½ cups all purpose flour spooned and leveled
- ½ cup cocoa powder
- 1 ½ teaspoons baking powder
- ¼ t teaspoon baking soda
- ½ teaspoon fine sea salt
For rolling
- ½ cup granulated sugar
- ½ cup powdered sugar
Instructions
- In a large mixing bowl (or bowl of a stand mixer fitted with the paddle attachment) cream together the butter, brown sugar, and granulated sugar until light and fluffy, about 2-3 minutes.
- Beat in the eggs, one at a time, followed by the vanilla and peppermint extract. Scrape down the mixing bowl.
- In a separate bowl, whisk together the flour, cocoa powder, baking powder, baking soda and salt.
- Add the dry ingredients to the wet ingredients and mix on a low speed until only just combined. The dough will be thick and sticky.
- Cover the bowl with plastic wrap and refrigerate for at least 2 hours (or overnight). Chilling helps the cookies to crack.
- Preheat the oven to 350ºF. Line two large baking sheets with parchment paper.
- Scoop tablespoon-sized portions of dough and roll into balls. Roll each ball in the granulated sugar, then generously in powdered sugar to coat.
- Arrange the cookies, 2 inches apart on prepared baking sheets.
- Bake for 10-12 minutes, or until the cookies are puffed, cracked, and just set around the edges. The center of the cookies will still look slightly soft, which is fine.
- Cool on the baking sheets for 5 minutes before transferring to a wire rack to cool completely.
- Serve and enjoy!
Notes
- These Chocolate Peppermint Crinkle Cookies are the definition of cozy holiday baking. Rich and deeply chocolatey with a touch of peppermint. They bake up with that classic snow-dusted crinkle finish, the edges are soft and slightly chewy, while the centers stay fudgy. If you like the combination of dark chocolate and refreshing mint, you will love these cookies!
- For best crinkle formation, the dough must be well chilled for a minimum of 2 hours, but overnight is ideal as this will hugely improve the flavor. Proper chilling prevents the dough from spreading too quickly and allows those dramatic cracks to open slowly as the exterior sets before the center does.
- Creaming the butter and sugars until pale and visibly fluffy is an important step. Under creaming results in dense cookies that won't lift or crack.
- Use Dutch-processed cocoa if possible as it gives deeper color, smoother chocolate flavor, and reacts better with the leavening agents. Natural cocoa still works, but the cookies will be lighter brown and slightly more acidic.
- When rolling, don't skimp on the coatings, the first layer of granulated sugar helps draw moisture to the surface, which enhances crackling. It also helps the powdered sugar stick. The second layer of powdered sugar must be thick and generous, if you can still see dough, it's not enough. Thin coatings will dissolve during baking so make sure to pack it on.
- Bake the cookies just until the edges are set but the centers still look soft. Do not wait for them to look "baked through". Slight underbaking guarantees a fudgy, brownie- centered interior once cooled. They will continue to firm up on the tray.
Nutrition
Nutrition Disclaimer
All nutritional information provided is an estimate. For specific dietary needs or concerns, we recommend consulting a nutrition calculator or a qualified expert.
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