Chocolate Peppermint Crinkle Cookies Recipe

Introduction

These Chocolate Peppermint Crinkle Cookies combine rich cocoa and refreshing peppermint in a soft, fudgy treat. Their crackled, powdered sugar-coated tops make them as delightful to look at as they are to eat. Perfect for holiday gatherings or any time you crave a festive twist on classic chocolate cookies.

Ingredients

• 2 cups (400 g) granulated sugar
• 1 cup (118 g) unsweetened cocoa powder
• ½ cup (109 g) vegetable oil
• 4 large eggs, room temperature
• 2 teaspoons peppermint extract
• 2 cups (250 g) all-purpose flour
• 2 teaspoons baking powder
• ½ teaspoon kosher salt
• ½ cup (62.5 g) confectioners’ sugar

Instructions

1. Step 1: In a large mixing bowl, whisk together the granulated sugar, cocoa powder, vegetable oil, eggs, and peppermint extract until the mixture is smooth, glossy, and free of cocoa streaks.
2. Step 2: In a separate bowl, whisk the all-purpose flour, baking powder, and kosher salt until evenly combined.
3. Step 3: Gradually add the dry flour mixture to the cocoa mixture, stirring with a wooden spoon or rubber spatula until a thick, sticky dough forms.
4. Step 4: Cover the dough tightly with plastic wrap and refrigerate for at least 4 hours, or overnight.
5. Step 5: When ready to bake, preheat the oven to 350°F (175°C) and line baking sheets with parchment paper.
6. Step 6: Pour the confectioners’ sugar into a small bowl and set aside.
7. Step 7: Using a 2-tablespoon cookie scoop, portion out chilled dough balls. Roll each ball thoroughly in the confectioners’ sugar until fully coated.
8. Step 8: Arrange the coated dough balls on the prepared baking sheets, spacing them about 2 inches apart.
9. Step 9: Bake for 10 to 12 minutes, or until the edges are set but the centers still look slightly underbaked.
10. Step 10: Allow the cookies to cool on the baking sheets for 5 minutes, then transfer them to wire racks to cool completely.

Tips & Variations

• For a stronger peppermint flavor, add an extra half teaspoon of peppermint extract, but be careful not to overpower the chocolate.
• If you prefer a mint chocolate chip version, fold in ½ cup of mini chocolate chips after mixing the dough.
• Chilling the dough is essential for the crinkle effect and helps prevent spreading during baking.
• Use parchment paper or silicone mats to prevent sticking and ensure easy cleanup.

Storage

Store cookies in an airtight container at room temperature for up to 5 days. They can also be frozen for up to 3 months; allow thawing at room temperature before serving. To refresh, warm briefly in the microwave for a soft, melty texture.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use peppermint oil instead of extract?

Yes, but peppermint oil is much more concentrated. Use it sparingly—start with a few drops and adjust cautiously to avoid an overpowering taste.

Why do I need to chill the dough?

Chilling firms the dough, which helps the cookies keep their shape and creates the signature crackled surface when baked.

Chocolate Peppermint Crinkle Cookies Recipe

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★★★★★

4.7 from 73 reviews

• Author: Naomi
• Total Time: 4 hours 27 minutes
• Yield: 24 servings 1x

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Description

These Chocolate Peppermint Crinkle Cookies are rich, fudgy, and bursting with refreshing peppermint flavor. Coated generously in confectioners’ sugar, they bake up with a delightfully crackled top and a moist, soft center. Perfect for holiday celebrations or any time you want a festive treat with a cool minty twist.

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Ingredients

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Wet Ingredients

• 2 cups (400 g) granulated sugar
• 1 cup (118 g) unsweetened cocoa powder
• ½ cup (109 g) vegetable oil
• 4 large eggs, room temperature
• 2 teaspoons peppermint extract

Dry Ingredients

• 2 cups (250 g) all-purpose flour
• 2 teaspoons baking powder
• ½ teaspoon kosher salt

Coating

• ½ cup (62.5 g) confectioners’ sugar

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Instructions

1. Whisk sugar, cocoa, oil, eggs, and peppermint extract. In a large mixing bowl, whisk together the granulated sugar, unsweetened cocoa powder, vegetable oil, eggs, and peppermint extract until the mixture is smooth and glossy, with no streaks of cocoa remaining.
2. Whisk dry ingredients. In a separate medium bowl, combine the all-purpose flour, baking powder, and kosher salt, mixing well to distribute the leavening and salt evenly.
3. Add flour mixture to cocoa mixture. Gradually stir the dry flour mixture into the wet cocoa mixture using a wooden spoon or rubber spatula until a thick, sticky dough forms.
4. Cover and chill dough. Cover the bowl tightly with plastic wrap and refrigerate the dough for at least 4 hours or up to overnight to develop flavor and make the dough easier to handle.
5. Preheat oven and prepare baking sheets. When ready to bake, heat the oven to 350°F (177°C). Line baking sheets with parchment paper to prevent sticking.
6. Prepare confectioners’ sugar for coating. Pour the confectioners’ sugar into a small bowl and set aside for rolling the dough balls before baking.
7. Portion out cookie dough and roll in confectioners’ sugar. Using a 2-tablespoon cookie scoop, portion out sticky dough balls. Roll each ball fully in the confectioners’ sugar until completely coated.
8. Arrange coated dough balls on baking sheets. Place the coated dough balls about 2 inches apart on the prepared baking sheets to allow spreading during baking.
9. Bake cookies. Bake for 10 to 12 minutes, until the cookie edges are set but the centers still look slightly underbaked. They will firm up as they cool.
10. Let cool. Allow the cookies to cool on the baking sheets for 5 minutes, then transfer to wire racks to cool completely before serving or storing.

Notes

• Chilling the dough is essential to develop the flavors and prevent excessive spreading during baking.
• Make sure eggs are at room temperature for better mixing and texture.
• For extra peppermint flavor, you can add a few drops of food-grade red or green coloring to the dough.
• These cookies keep well in an airtight container at room temperature for up to 5 days.
• Do not overbake; the centers should remain slightly soft for the perfect chewy texture.

• Prep Time: 15 minutes
• Cook Time: 12 minutes
• Category: Dessert
• Method: Baking
• Cuisine: American

Keywords: Chocolate peppermint cookies, crinkle cookies, peppermint extract cookies, holiday cookies, fudgy chocolate cookies