Peppermint Chocolate Crinkle Cookies

These peppermint chocolate crinkle cookies are rich, soft, and deeply chocolatey with a festive hint of mint. Their snowy, crackled tops make them a beautiful addition to any cookie plate.

This recipe comes together in about 40 minutes. The dough needs a short rest to firm up, which is the key to getting clean, round cookies that are easy to roll in sugar.

Ingredients You Need

• Chocolate: Using a good quality bittersweet or unsweetened chocolate bar that you chop yourself will give the best flavor and texture. Chocolate chips can also be used.
• Cocoa Powder: Natural unsweetened cocoa powder is recommended over Dutch-processed for this recipe, as it reacts with the baking soda for the right amount of lift.
• Peppermint Extract: This can be found in the baking aisle. Be sure to use pure peppermint extract, not mint extract, for a classic candy cane flavor.
• Eggs: Bringing your eggs to room temperature helps them incorporate smoothly into the batter, creating a more uniform dough.

Exact amounts are in the recipe card below.

How to Make It

Make the Chocolate Dough: First, melt the chocolate and butter together until smooth and set it aside. In one bowl, whisk your dry ingredients: flour, cocoa, leaveners, and salt. In another, whisk the eggs, brown sugar, and extracts, then stir in the melted chocolate. Finally, fold the dry ingredients into the wet ingredients to form the dough.

Rest and Roll the Cookies: Let the dough rest for 10 minutes at room temperature so it can firm up. While it rests, put granulated sugar and confectioners’ sugar in two separate bowls. Scoop the dough, roll it into a ball, and coat it first in the granulated sugar, then in the confectioners’ sugar.

Bake and Cool: Place the sugar-coated dough balls onto parchment-lined baking sheets. Bake one sheet at a time until the cookies are puffed and the tops have cracked. Let them cool for a few minutes on the pan to set before transferring them to a wire rack.

Baking Tips

• Using room temperature eggs helps them combine more easily into the batter for a smoother dough.
• For the fudgiest texture, be careful not to overbake the cookies. The centers should still be soft when you take them out of the oven.
• The first roll in granulated sugar helps absorb moisture from the dough, which allows the outer layer of confectioners’ sugar to stay bright white and create a distinct crinkle pattern.
• The amount of peppermint extract can be adjusted to your taste, but it is quite strong, so start with a small amount.

Serving Ideas

These cookies are wonderful on their own with a glass of milk or a cup of hot cocoa during the holidays.

Storing and Freezing

Store cookies in an airtight container at room temperature for up to 4 days. For longer storage, freeze the baked cookies for up to 3 months. Thaw at room temperature before serving.

FAQ

Peppermint Chocolate Crinkle Cookies

Print Recipe

Fudgy chocolate cookies with a touch of peppermint, rolled in powdered sugar for a classic cracked finish.

• Author: Sofia
• Prep Time: 25 minutes
• Cook Time: 12 minutes
• Total Time: 37 minutes
• Yield: about 24 cookies 1x
• Category: Dessert
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

• 4 oz (115g) bittersweet or unsweetened chocolate, chopped
• 4 Tbsp (57g) unsalted butter
• 1 1/3 cups (160g) all-purpose flour
• 1/3 cup (30g) unsweetened cocoa powder
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp salt
• 2 large eggs, at room temperature
• 1 large egg yolk, at room temperature
• 1 1/2 cups (300g) packed light brown sugar
• 1 tsp vanilla extract
• 1/4 tsp peppermint extract
• 1/2 cup (100g) granulated sugar, for rolling
• 1/2 cup (60g) confectioners’ sugar, for rolling

Instructions

1. Preheat your oven to 325°F (165°C). Line two large baking sheets with parchment paper.
2. In a microwave-safe bowl, combine the chopped chocolate and butter. Microwave in 30-second intervals, stirring between each, until melted and smooth. Set aside to cool slightly.
3. In a medium bowl, whisk together the flour, cocoa powder, baking powder, baking soda, and salt.
4. In a large bowl, whisk the eggs and egg yolk. Add the brown sugar, vanilla extract, and peppermint extract, whisking until the mixture is smooth.
5. Whisk the cooled chocolate mixture into the egg and sugar mixture until fully combined. Gently fold in the dry ingredients with a spatula until no flour streaks remain.
6. Let the cookie dough rest at room temperature for 10 minutes. It will thicken as it sits.
7. Place the granulated sugar and confectioners’ sugar into two separate shallow bowls.
8. Scoop the dough using a 2-tablespoon cookie scoop. Roll each portion into a ball, first coating it completely in granulated sugar, then generously in confectioners’ sugar.
9. Arrange the coated dough balls on the prepared baking sheets, leaving about 2 inches of space between them.
10. Bake one sheet at a time for 11 to 13 minutes. The cookies will be puffed with crackled tops. Let them cool on the baking sheet for 10 minutes before moving them to a wire rack to cool completely.

Notes

• Using room temperature eggs helps them combine more easily into the batter for a smoother dough.
• For the fudgiest texture, be careful not to overbake the cookies. The centers should still be soft when you take them out of the oven.
• The first roll in granulated sugar helps absorb moisture from the dough, which allows the outer layer of confectioners’ sugar to stay bright white and create a distinct crinkle pattern.
• The amount of peppermint extract can be adjusted to your taste, but it is quite strong, so start with a small amount.

Keywords: peppermint chocolate crinkle, chocolate cookies, peppermint, holiday baking, crinkle cookies