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Peppermint Chocolate Crinkle Cookies

Finished peppermint chocolate crinkle cookies on a wire cooling rack with a glass of milk nearby.
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Fudgy chocolate cookies with a touch of peppermint, rolled in powdered sugar for a classic cracked finish.

Ingredients

Scale
  • 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

Find it online: https://recipesbysofia.com/peppermint-chocolate-crinkle/