Peppermint Chocolate Crinkle Cookies
Peppermint Chocolate Crinkle Cookies are soft, chewy, and festive! Our easy chocolate cookies with peppermint are ideal for holiday cookie exchanges.
Servings: 36 cookies
Calories: 159kcal
Equipment
- medium bowl
- whisk
- hand mixer or stand mixer
- baking sheet lined with parchment paper
- Plastic wrap
- small cookie scoop or spoon
Ingredients
For the Cookie Dough:
- 1 cup all-purpose flour (120g)
- ½ cup unsweetened cocoa powder (50g)
- 1 teaspoon baking powder
- ¼ teaspoon salt
- ½ cup unsalted butter (113g ) softened
- 1 cup granulated sugar (200g)
- 2 large eggs
- 1 teaspoon vanilla extract
- ½ teaspoon peppermint extract
- ½ cup mini chocolate chips (85g) (optional)
For Coating:
- ½ cup granulated sugar (100g)
- 1 cup powdered sugar (120g)
- * 2-3 candy canes crushed (for topping, optional)
Instructions
- Mix Dry Ingredients: In a medium bowl, whisk together flour, cocoa powder, baking powder, and salt. Set aside.
- Cream Butter and Sugar: In a large mixing bowl, beat softened butter and granulated sugar with electric hand or stand mixer on medium-high speed until light and fluffy (about 3 minutes).
- Add Wet Ingredients: Turn mixer down to medium-low speed and add eggs one at a time, then add vanilla and peppermint extracts. Mix until combined.
- Combine: Gradually add dry ingredients to wet ingredients, mixing on low speed until just combined. Fold in mini chocolate chips if using.
- Chill Dough: Cover bowl with plastic wrap and refrigerate for at least 4 hours or overnight. DOUGH MUST BE COLD!
- Preheat Oven: When ready to bake, preheat oven to 350°F (175°C). Line baking sheets with parchment paper.
- Roll Cookies: Place granulated sugar in one small bowl and powdered sugar in another. Using a small cookie scoop or round spoon, scoop dough and roll into 1 inch balls. Then, roll dough balls first in granulated sugar coating them, then generously coating in powdered sugar.
- Bake: Place cookie dough balls 2 inches apart on prepared baking sheets. Bake for 10-12 minutes until edges are set but centers still look slightly soft. If using crushed candy canes, sprinkle on top immediately after removing from oven, if they don’t stick to the top of the cookies, gently press them slightly on top.
- Cool: Let cookies cool on baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Notes
Recipe Tips
Keep your hands lightly dusted with powdered sugar while rolling the balls. This prevents sticking and adds extra coating for those pretty white cracks.
Rolling in granulated sugar first creates a base layer that helps the powdered sugar stick better and creates more dramatic cracks. Be generous with the powdered sugar for the best visual effect.
Rotate your baking sheet halfway through baking if your oven has hot spots. Watch the edges carefully in those last few minutes since overbaking makes them dry instead of chewy.
Press those crushed candy canes gently into the cookies right when they come out of the oven so they stick. Waiting too long means they'll fall off once the cookies cool.
Ingredient Substitutions:
Butter: You can use refined coconut oil (same amount) for a dairy-free version, though the texture will be slightly different. Avoid margarine since it contains water.
Eggs: Two flax eggs (2 tablespoons ground flaxseed mixed with 6 tablespoons water, let sit 5 minutes) work as a substitute, though cookies will be slightly denser. See our recipe for no-egg cookies substitutions.
Peppermint Extract: Start with ¼ teaspoon if you're sensitive to mint flavor. You can always add more next time you bake these.
Cocoa Powder: Dutch-process cocoa creates a darker, richer cookie, while natural cocoa tastes slightly more acidic.
Mini Chocolate Chips: Dark chocolate chips, white chocolate chips, or peppermint baking chips all work. You could skip them entirely for a pure chocolate cookie experience. Storage and Make-Ahead The dough keeps in the fridge for up to 3 days, so you can break up your baking sessions. Baked cookies stay fresh in an airtight container for 5 days. The powdered sugar coating may absorb slightly over time, but you can dust them with more before serving.
Eggs: Two flax eggs (2 tablespoons ground flaxseed mixed with 6 tablespoons water, let sit 5 minutes) work as a substitute, though cookies will be slightly denser. See our recipe for no-egg cookies substitutions.
Peppermint Extract: Start with ¼ teaspoon if you're sensitive to mint flavor. You can always add more next time you bake these.
Cocoa Powder: Dutch-process cocoa creates a darker, richer cookie, while natural cocoa tastes slightly more acidic.
Mini Chocolate Chips: Dark chocolate chips, white chocolate chips, or peppermint baking chips all work. You could skip them entirely for a pure chocolate cookie experience. Storage and Make-Ahead The dough keeps in the fridge for up to 3 days, so you can break up your baking sessions. Baked cookies stay fresh in an airtight container for 5 days. The powdered sugar coating may absorb slightly over time, but you can dust them with more before serving.
Nutrition
Serving: 1serving | Calories: 159kcal | Carbohydrates: 25g | Protein: 2g | Fat: 6g | Saturated Fat: 4g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 2g | Trans Fat: 0.2g | Cholesterol: 24mg | Sodium: 49mg | Potassium: 68mg | Fiber: 1g | Sugar: 19g | Vitamin A: 141IU | Calcium: 19mg | Iron: 1mg