Peppermint Chocolate Crinkle Cookies
Peppermint Chocolate Crinkle Cookies are a festive treat that smells like holiday cheer the moment you open the oven. Soft, fudgy chocolate cookies get their magic from bits of peppermint…
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Peppermint Chocolate Crinkle Cookies are a festive treat that smells like holiday cheer the moment you open the oven. Soft, fudgy chocolate cookies get their magic from bits of peppermint that add a refreshing twist, all dusted with a snowy layer of powdered sugar that cracks as you bite into them.
I love making these cookies because they remind me of cozy winter nights and fun baking days with friends. The way they crack perfectly while baking always surprises me, and the peppermint melts just enough to give a little pop of cool flavor in every bite. I find that chilling the dough before baking helps make those beautiful crinkles and deepen the flavor.
These cookies are my go-to for sharing during holiday parties or leaving out for Santa. I usually serve them with a glass of milk or a warm cup of cocoa for extra comfort. Whenever I bake a batch, they disappear fast because everyone loves that mix of sweet chocolate and refreshing peppermint.
Key Ingredients & Substitutions
Cocoa powder: Unsweetened cocoa gives these cookies a rich chocolate flavor. You can use natural or Dutch-processed cocoa. I prefer Dutch-processed for a smoother taste. Substitute with hot cocoa mix in a pinch, but reduce sugar a bit.
Peppermint extract and crushed candies: Peppermint extract adds the cool mint flavor. Use good-quality extract to avoid bitter notes. If you don’t have crushed peppermint candies, finely chopped candy canes or even mint chips work well.
Butter: Softened unsalted butter makes the dough creamy. If you want a dairy-free version, use plant-based butter, but it might slightly change texture.
Powdered sugar: This coats the dough balls and creates the classic crinkle look. Don’t skip or replace this with granulated sugar—it’s key for the cookie’s crackled appearance.
How Do You Get Those Perfect Crinkles on Chocolate Crinkle Cookies?
The secret to the beautiful crackled tops lies in how the dough is handled and coated. Here’s how to nail it:
- Chill the dough: Refrigerate for 2+ hours so it firms up, preventing spreading and helping cracks form.
- Coat generously: Roll dough balls thoroughly in powdered sugar. This thick coating cracks as the cookies bake.
- Don’t overbake: Bake until edges look set but centers are still soft. Overbaking dries the cookies and reduces cracks.
- Space cookies well: Leave room between dough balls so they have space to spread and crack without merging.
Following these tips, you get those classic deep cracks contrasted by snowy sugar—the hallmark of great crinkle cookies!
Equipment You’ll Need
- Mixing bowls – I use a large one for wet ingredients and a medium one for dry to keep things organized.
- Electric mixer or hand whisk – makes creaming the butter and sugar quick and smooth.
- Measuring cups and spoons – to get the right amounts of cocoa, flour, and extracts every time.
- Baking sheets – flat and sturdy for even cookie baking without warping.
- Parchment paper or silicone baking mats – prevents sticking and makes cleanup easy.
- Spoon or cookie scoop – helps portion uniform cookie dough balls for even baking.
- Sifter or fine mesh sieve – to dust powdered sugar evenly over the dough balls for perfect crinkles.
Flavor Variations & Add-Ins
- Swap peppermint extract for orange extract for a chocolate-orange twist that brightens the flavor.
- Add mini chocolate chips or chunks for extra melty chocolate bites in each cookie.
- Mix in chopped nuts like walnuts or pecans for crunch and nutty flavor contrast.
- Stir in white chocolate chips with the crushed peppermint for a creamy peppermint-chocolate combo.
How to Make Peppermint Chocolate Crinkle Cookies?
Ingredients You’ll Need:
For The Cookie Dough:
- 1 cup all-purpose flour
- ½ cup unsweetened cocoa powder
- ½ teaspoon baking powder
- ¼ teaspoon salt
- ½ cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- ½ teaspoon peppermint extract
- ½ cup crushed peppermint candies or candy canes
For Coating:
- 1 cup powdered sugar
How Much Time Will You Need?
This recipe takes about 15 minutes to prepare, plus at least 2 hours to chill the dough to get that perfect crinkle effect. Baking takes about 10-12 minutes per batch, and then a few minutes to cool before serving. Overall, plan for roughly 2.5 to 3 hours including chilling time.
Step-by-Step Instructions:
1. Mix Dry Ingredients:
In a medium bowl, whisk together the flour, cocoa powder, baking powder, and salt. Set aside as your dry mix for later.
2. Cream Butter and Sugar:
In a large bowl, use a mixer to beat the softened butter and granulated sugar together until the mixture looks light and fluffy—this usually takes about 3-4 minutes.
3. Add Eggs and Flavors:
Beat in the eggs one at a time, making sure each is well combined before adding the next. Stir in the vanilla and peppermint extracts to give your cookies that refreshing holiday aroma.
4. Combine Dry and Wet Ingredients:
Slowly add the dry ingredients to the wet mixture, mixing just until everything is combined. Don’t overmix to keep your cookies tender.
5. Add Peppermint Candy:
Gently fold the crushed peppermint candies into the dough, spreading the festive flavor throughout every bite.
6. Chill the Dough:
Cover the dough with plastic wrap and chill it in the refrigerator for at least 2 hours or overnight. This step helps the dough firm up, making it easier to roll and ensuring those signature crinkles.
7. Prepare for Baking:
Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper to keep your cookies from sticking and for easy cleanup.
8. Shape and Coat:
Scoop out tablespoon-sized balls of dough. Roll each ball generously in powdered sugar so they’re fully coated, which creates the lovely cracked look.
9. Bake:
Place the coated dough balls on the parchment-lined baking sheets, leaving about 2 inches between them for spreading. Bake for 10-12 minutes until the edges have set and the tops have cracked, but centers stay soft.
10. Cool and Serve:
Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely. Enjoy these peppermint-chocolate delights with a glass of milk or your favorite cozy drink!
Can I Use Frozen Dough to Make These Cookies?
Yes! You can freeze the dough balls after rolling them in powdered sugar. Just place them on a baking sheet until solid, then transfer to an airtight container. Bake straight from frozen, adding a minute or two to the baking time.
Can I Substitute Peppermint Extract with Something Else?
Absolutely! If you don’t have peppermint extract, you can use mint extract (but reduce the amount as it’s stronger) or even a splash of vanilla for a milder flavor. Crushed candy canes alone will still add great peppermint taste.
How Should I Store Leftover Cookies?
Store cooled cookies in an airtight container at room temperature for up to 5 days. They also freeze well—just thaw at room temperature before enjoying.
Why Do I Need to Chill the Dough?
Chilling firms up the dough so the cookies spread less and develop those signature crinkles. It also deepens the flavor and makes the dough easier to handle for rolling in powdered sugar.
