Peppermint Chocolate Crinkle Cookies
These peppermint chocolate crinkle cookies, with a peppermint extract and crushed candy canes, are a perfect addition to the holiday season. Share them at your next holiday cookie exchange or holiday party!
These delicious chocolate peppermint crinkle cookies are rich in chocolate flavor, and the crushed peppermint candies provide an extra texture and a peppermint twist.
This cookie dough is straightforward but requires some chilling time for the best results. It is based off my double chocolate crinkle cookie recipe.
Rolling the unbaked cookie dough balls generously in powdered sugar creates a winter wonderland effect as they puff and bake.
You might like these chocolate-swirled peppermint marshmallows, too!
Ingredients
Here’s what you’ll need for this peppermint chocolate crinkle cookies recipe. Check the recipe card at the bottom of the post for quantities.
- Neutral vegetable oil: Keeps the cookies soft and moist, adding to their overall texture. I also find it makes for a better-powdered sugar crinkle.
- Large eggs: Provide structure and binding.
- Soft brown sugar: Soft brown sugar adds a rich sweetness and moisture to the cookies.
- Granulated sugar: Granulated sugar is important for sweetness and also aids in the spread of the cookies while they bake.
- Pure vanilla extract or paste: Vanilla extract enhances the flavors in the cookies.
- All-purpose flour: As the base ingredient, all-purpose flour provides structure and body to the peppermint chocolate crinkle cookies.
- Unsweetened cocoa powder: This ingredient brings a deep, rich chocolate flavor to the cookies, contributing to their dark color. This can be natural or Dutch-processed cocoa.
- Baking powder: Baking powder acts as a leavening agent, creating light, fluffy cookies with beautiful crinkles.
- Baking soda: Baking soda helps in browning and further assists the leavening, complementing the baking powder.
- Salt: A pinch of salt is essential to enhance all the flavors and balance the sweetness in these cookies.
- Crushed peppermint candies and peppermint extract: The crushed peppermint candies and extract give these cookies their peppermint flavor and a crunchy texture.
- Powdered sugar or confectioners’ sugar: Used for coating, the powdered sugar gives the cookies their distinctive ‘snowy’ crinkle look.
- Chocolate chips (optional) – Add some dark chocolate chips or chunks to make them extra decadent.
Method
Whisk flour, cocoa powder, baking soda, baking powder, and salt in a small bowl.
Add the oil, eggs, brown sugar, granulated sugar, vanilla and peppermint extract in a large mixing bowl. Beat together to combine.
Add the dry ingredients to the wet ingredients and fold them together using a rubber spatula until almost combined.
Then fold in the crushed peppermint candies until completely combined.
This creates a thick and sticky cookie dough.
Cover the bowl tightly with plastic wrap and refrigerate for at least two or 24 hours. This chilling time is important for the perfect texture of these holiday cookies and helps develop an extra flavor.
Shaping
After the dough has chilled, heat the oven to 350°F (180°C) and line a baking sheet with parchment paper. Add powdered sugar to a small bowl.
Remove the dough from the refrigerator using a medium cookie scoop and scoop about 1 ½ tablespoons per cookie.
Roll the dough into a ball, then drop it into the dish of powdered sugar.
Roll the cookie dough balls in the sugar until a generous layer sticks to them.
Place the cookies at least 2 inches apart on the prepared baking sheet.
Bake for 11-12 minutes until the cookies have puffed up and the beautiful crinkles form. The exact baking time will depend on your oven. The cookies should still be a bit soft in the center.
Once done, remove them from the oven and let them cool on the baking sheet for 5 minutes before moving the finished cookies to a wire rack to cool to room temperature.
Storing
Store any leftover peppermint chocolate crinkle cookies in an airtight container for up to a week. These cookies also freeze well, tightly wrapped or placed in a freezer bag.
More cookie recipes
- Egg Yolk Cookies
- Chewy M&M Sugar Cookies
- Brown Butter Biscoff Butter Cookies
- Peppermint Chocolate Dipped Cookies
Peppermint Chocolate Crinkle Cookies
These peppermint chocolate crinkle cookies, with a hint of peppermint extract and crushed candy canes, are a perfect addition to the holiday season.
Ingredients
- 70g (⅓ cup) neutral vegetable oil
- 100g (1/2 cup) soft brown sugar
- 65g (1/3 cup) granulated sugar
- 1 teaspoon vanilla extract
- ½ teaspoon peppermint extract
- 2 large eggs
- 160g ( 1 ¼ cups) all-purpose flour
- 45g (½ cup) cocoa powder
- ½ teaspoon salt
- ½ teaspoon baking powder
- ½ teaspoon baking soda
- 3-4 peppermint candy canes, crushed
Coating
- 120g (½ cup) powdered sugar
Instructions
- Add the oil, eggs, brown sugar, granulated sugar, vanilla and peppermint extract in a large mixing bowl. Beat together to combine.
- Whisk flour, cocoa powder, baking soda, baking powder, and salt in a separate bowl.
- Add the dry ingredients to the wet ingredients and fold them together using a rubber spatula until almost combined. Then fold in the peppermint candy bits until completely combined.
- This creates thick and sticky cookie dough. Cover the bowl tightly with plastic wrap and refrigerate for at least two or 24 hours. This chilling time is important for the perfect texture of these holiday cookies and helps develop an extra flavor.
Shaping
- After chilling the dough, heat the oven to 350°F (180°C) and line a baking sheet with parchment paper. Add powdered sugar to a small bowl.
- Remove the dough from the refrigerator using a medium cookie scoop and scoop about 1 ½ tablespoons per cookie. Roll the dough into a ball, then drop it into the dish of powdered sugar.
- Roll the cookie dough balls in the sugar until a generous layer sticks to them. Place the cookies at least 2 inches apart on the prepared baking sheet.
- Bake for 10-11 minutes until the cookies have puffed up. The exact baking time will depend on your oven. The cookies should still be a bit soft in the center.
- Once done, remove them from the oven and sprinkle on extra crushed candy cane bits. Let them cool on the baking sheet for 5 minutes before moving the finished cookies to a wire rack to cool to room temperature.
Nutrition Information:
Yield: 18 Serving Size: 1Amount Per Serving: Calories: 141Total Fat: 5gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 21mgSodium: 119mgCarbohydrates: 22gFiber: 1gSugar: 12gProtein: 2g
This is an informational estimate only. I am not a certified Dietitian or Nutritionist
