Get ready to create some holiday magic with these incredible Chocolate Peppermint Crinkle Cookies! This recipe delivers a decadent, fudgy brownie-like cookie bursting with festive peppermint flavor.
You’ll love how simple they are to make, requiring no chilling time, so you can enjoy these snowy treats faster. Perfect for sharing, gifting, or a cozy treat.
Table of Contents
Why You’ll Love These Chocolate Peppermint Crinkle Cookies
- Fudgy, brownie-like texture: Each bite is rich, soft, and melt-in-your-mouth delicious, just like your favorite brownie.
- Festive chocolate-peppermint flavor: The classic holiday combination of rich chocolate and refreshing peppermint is simply irresistible.
- Quick and easy, no chilling required: Skip the waiting game; this recipe gets you to delicious cookies faster, perfect for busy schedules.
- Beautiful cracked, snowy appearance: The signature crinkled, powdered sugar coating makes these cookies look as stunning as they taste.
- Perfect for holiday baking/gifting: They are a wonderful addition to any holiday platter or a thoughtful homemade gift for friends and family.
Ingredients
Gather your baking essentials to make these delightful Chocolate Peppermint Crinkle Cookies.
Wet Ingredients:
- 4 ounces unsweetened chocolate, chopped
- 4 Tbsp unsalted butter, cubed
- 2 large eggs, at room temperature
- 1/2 tsp pure peppermint extract
Dry Ingredients:
- 1 cup all-purpose flour
- 1/2 cup unsweetened cocoa powder
- 1 tsp baking powder
- 1/4 tsp baking soda
- 1/2 tsp salt
- 3/4 cup granulated sugar
- 3/4 cup light brown sugar
Mix-ins:
- 4 peppermint candy canes, crushed
Rolling Sugars:
- 1/2 cup granulated sugar
- 1/2 cup powdered sugar
Notes & Substitutions
- Unsweetened chocolate provides the deepest chocolate flavor; avoid swapping for semi-sweet.
- As highlighted by baking experts, room temperature ingredients like butter and eggs emulsify better, resulting in a smoother dough and more consistent cookie texture.
- Ensure your butter and eggs are at room temperature for a smooth, cohesive cookie dough. For the cocoa powder, natural unsweetened works well here, but Dutch-processed can create a darker color.
- Adjust peppermint extract to your taste; start with 1/2 teaspoon for a balanced flavor. If you don’t have candy canes, use peppermint candies or even a few drops of additional extract.
- You can easily make these peppermint crinkle cookies gluten-free by using a 1:1 gluten-free all-purpose flour blend.
Equipment
You won’t need many special tools for this simple recipe.
- Two baking sheets
- Parchment paper
- Microwave-safe bowl
- Medium and large mixing bowls
- Whisks (or electric mixer)
- Spatula
- Cookie scoop (1.5-inch)
- Two shallow bowls (for rolling sugars)
- Wire rack
Instructions For Chocolate Peppermint Crinkle Cookies
Our simple Chocolate Peppermint Crinkle Cookies recipe walks you through each step for perfect results.
- Preheat your oven to 325°F (160°C). Line two baking sheets with parchment paper to prevent sticking.
- Combine the chopped unsweetened chocolate and cubed unsalted butter in a microwave-safe bowl. Microwave on high for 30 seconds, then remove and stir well. Continue microwaving and stirring in 15-second intervals until the mixture is completely melted and smooth. Set aside to cool slightly.
- In a medium bowl, whisk together the all-purpose flour, cocoa powder, baking powder, baking soda, and salt. Make sure there are no lumps.
- In a large bowl, whisk together the granulated sugar, light brown sugar, room temperature eggs, and pure peppermint extract until just combined. Pour the slightly cooled chocolate and butter mixture into the wet ingredients and whisk until everything is smooth and fully incorporated.
- Gradually fold the dry flour mixture into the wet ingredients using a spatula, mixing only until just incorporated. Be careful not to overmix. Then, gently fold in the crushed peppermint candy canes. Let the dough stand at room temperature for 10 minutes to firm up slightly.
- Place the 1/2 cup granulated sugar in one shallow bowl and the 1/2 cup powdered sugar in another. Use a 1 1/2-inch cookie scoop (coated with nonstick spray if sticky) to form balls of dough.
- First, roll each dough ball thoroughly in the granulated sugar. This layer helps the powdered sugar stick better.
- Next, roll each sugar-coated dough ball generously in the powdered sugar. Ensure a thick, even coating for the best “crinkle” effect.
- Place the coated dough balls two inches apart on your prepared baking sheets.
- Bake the chocolate crinkle cookies, rotating the pans halfway through, for 14 to 15 minutes. The cookies are done when they are puffed, visibly cracked, and their edges are set. Avoid overbaking.
- Let the baked cookies cool on the baking sheets for 15 minutes. This allows them to set fully. Then, carefully transfer them to a wire rack to cool completely. Store your delicious Chocolate Peppermint Crinkle Cookies in an airtight container at room temperature.
Pro Tips & Troubleshooting
Achieving the perfect fudgy and crinkled peppermint crinkle cookies is easy with these tips.
- Double Sugar Coating: Don’t skip the two-step sugar rolling. The granulated sugar helps the powdered sugar adhere and prevents it from melting into the dough during baking, ensuring clear cracks.
- Do Not Overmix: Overmixing develops gluten, which can lead to tough cookies. Mix the dry ingredients into the wet just until no streaks of flour remain.
- Avoid Overbaking: For that irresistible fudgy texture, pull the cookies from the oven when the edges are set but the centers still look slightly soft. They will continue to set as they cool.
- Properly Crush Peppermint Candy Canes: Finely crush candy canes for even distribution and a pleasant texture. Large chunks can create air pockets or uneven baking.
- Ensure Room Temperature Ingredients: Butter and eggs at room temperature emulsify better, creating a smoother dough and a more consistent cookie texture.
- Handling Sticky Dough: If your dough feels too sticky, chill it for 15-20 minutes, or lightly coat your hands with nonstick spray before rolling.
- Preventing Powdered Sugar from Dissolving: Roll generously in powdered sugar right before baking. The double sugar coating technique also helps significantly.
Serving, Storage, & Variations
These versatile cookies are wonderful for any occasion, especially during the festive season.
Serving Suggestions
- Serve these alongside a steaming mug of hot cocoa or a festive peppermint mocha for a delightful treat.
- Enjoy with a cold glass of milk or your morning coffee as a special holiday breakfast.
- They are the perfect addition to any holiday cookie platter, bringing festive cheer and flavor.
Storage & Make Ahead
- Store your delicious Chocolate Peppermint Crinkle Cookies in an airtight container at room temperature for up to 5 days.
- Freezing Baked Cookies: Once completely cooled, place baked cookies in a single layer on a baking sheet to flash freeze. Once frozen solid, transfer them to a freezer-safe bag or container for up to 3 months. Thaw at room temperature.
- Freezing Cookie Dough: Roll the dough into balls and coat them in granulated sugar (but not powdered sugar). Flash freeze, then transfer to a freezer-safe bag. When ready to bake, roll in powdered sugar and bake from frozen, adding 1-2 minutes to the baking time.
Variations
- Add 1/2 cup of chocolate chips or chopped chocolate chunks to the dough along with the crushed candy canes for extra chocolatey goodness.
- After cooling, drizzle these chocolate peppermint cookies with melted white chocolate for an elegant touch.
- Omit the candy canes entirely for a purely rich chocolate peppermint flavor, appealing to those who prefer less crunch.
Nutrition
Understanding the nutritional content of your homemade treats can be helpful. Please note that this information is an estimate based on the ingredients listed and standard serving sizes. Actual values may vary depending on ingredient brands and preparation methods.
| Nutrient | Per Serving (approx.) |
|---|---|
| Calories | 180 kcal |
| Total Fat | 8g |
| Saturated Fat | 5g |
| Cholesterol | 20mg |
| Sodium | 90mg |
| Total Carbs | 27g |
| Dietary Fiber | 2g |
| Total Sugars | 20g |
| Protein | 2g |
Nutrition facts are an estimate.
Frequently Asked Questions
Why does my powdered sugar disappear?
Powdered sugar often absorbs into the dough if it’s not coated thickly enough or if the cookies are baked at too high a temperature. Rolling generously in both granulated sugar and then powdered sugar helps prevent this, creating a better barrier.
Can I use chocolate chips instead of unsweetened chocolate?
You can, but it will change the texture and sweetness. Unsweetened chocolate provides a deeper, fudgier base. If substituting, use about 6 ounces of bittersweet or semi-sweet chocolate, reducing the added sugars slightly.
Is chilling the dough necessary?
No, this recipe is designed to be made without chilling the dough, making it quick and convenient. However, a brief 10-minute rest helps the flavors meld and the dough become slightly easier to handle.
Conclusion
These Fudgy Chocolate Peppermint Crinkle Cookies are the ultimate holiday treat, combining rich chocolate with refreshing peppermint in a delightfully easy-to-make package. Their beautiful crinkled appearance and irresistible fudgy texture make them a standout on any festive table.
Get ready to impress your friends and family with these homemade chocolate peppermint crinkle cookies. Bake a batch today and spread some holiday cheer! Don’t forget to leave a comment and rate the recipe once you’ve tried it!
Chocolate Peppermint Crinkle Cookies
Ingredients
Equipment
Method
- Preheat oven to 325°F (160°C). Line two baking sheets with parchment paper.
- Melt chocolate and butter together in a microwave-safe bowl in short bursts, stirring until smooth. Let cool slightly.
- In a medium bowl, whisk flour, cocoa powder, baking powder, baking soda, and salt.
- In a large bowl, whisk sugars, eggs, and peppermint extract. Add chocolate-butter mixture and whisk until smooth.
- Fold dry ingredients into wet until just combined. Stir in crushed candy canes. Let dough rest for 10 minutes.
- Place granulated and powdered sugars into separate bowls. Scoop dough, roll in granulated sugar, then in powdered sugar.
- Arrange dough balls on baking sheets 2 inches apart. Bake for 14–15 minutes, rotating pans halfway.
- Cool cookies on baking sheets for 15 minutes before transferring to wire racks to cool completely.
Nutrition
Notes
- Use unsweetened chocolate for a deep cocoa flavor.
- Room temperature eggs and butter help emulsify the dough.
- For a darker color, Dutch-processed cocoa may be used.
- Candy canes can be swapped with peppermint candies.
