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.

Ingredients

Scale

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

Instructions

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.
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.
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.
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.
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.
Prepare confectioners’ sugar for coating. Pour the confectioners’ sugar into a small bowl and set aside for rolling the dough balls before baking.
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.
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.
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.
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