Best Chocolate Peppermint Crinkle Cookies Recipe
There is a certain kind of cookie that just smells like the holidays the second it comes out of the oven, and these chocolate peppermint crinkle cookies are exactly that. Rich chocolate dough meets a cool hit of peppermint, all wrapped in a cracked sugar coat that looks like a little snowball.
They are soft in the middle with just enough chew around the edges, and the peppermint keeps them from tasting like just another chocolate cookie. One bite and you will understand why this is the cookie everyone asks for on the holiday tray.
This chocolate peppermint crinkle cookies recipe does need a chill in the fridge, but the hands-on time is short. Mix the dough, let it rest, then scoop, roll, and bake. The payoff is a batch of chocolate peppermint crinkles that disappear fast at any cookie swap.
Why You Will Love This Recipe
- Rich chocolate flavor with a cool peppermint finish
- Soft, chewy centers with a pretty cracked sugar top
- Simple pantry ingredients, nothing hard to find
- Dough can be made ahead and chilled overnight
- Freezes well for easy holiday baking
- Makes about 20 cookies, great for sharing or gifting
Ingredients
- All-purpose flour: 1 cup plus 2 tbsp
- Unsweetened cocoa powder: ½ cup
- Baking soda: 1 tsp
- Salt: ¼ tsp
- Unsalted butter: ½ cup, room temperature
- Granulated sugar: ¾ cup
- Large egg: 1, room temperature
- Egg yolk: 1, room temperature
- Vanilla extract: 1 tsp
- Peppermint extract: ½ tsp
- Granulated sugar: ¼ cup, for rolling
- Powdered sugar: 1 cup, for rolling
- Crushed candy cane or peppermint: for garnish, optional
Ingredient Notes and Substitutions
- Peppermint extract: A little goes a long way here. Start with ½ tsp and taste the dough before adding more, since brands vary in strength.
- Butter: Use softened, not melted, butter so the dough creams up light and fluffy instead of greasy.
- Eggs: Room temperature eggs blend into the dough more smoothly than cold ones straight from the fridge.
- Garnish: Crushed candy cane is optional but adds a nice crunch and festive color on top.
Step-by-Step Instructions
Step 1: Mix the Dry Ingredients
Whisk together the flour, cocoa powder, baking soda, and salt in a bowl. Set this aside for later.
Step 2: Cream the Butter and Sugar
Beat the butter and granulated sugar together until light and fluffy, about 2 minutes. Add the egg, egg yolk, vanilla, and peppermint extract, and mix until well combined.
Step 3: Combine the Dough
Add the dry ingredients to the wet ingredients and mix just until combined. Do not overmix once the flour goes in.
Step 4: Chill the Dough
Cover the dough and refrigerate for at least 2 hours, or overnight for the best texture. This keeps the cookies from spreading too thin.
Step 5: Roll the Dough Balls
Heat the oven to 350°F and line a baking sheet with parchment paper. Scoop the chilled dough into balls, roll each one in granulated sugar, then generously in powdered sugar.
Step 6: Bake the Cookies
Bake for 10 to 12 minutes. The cookies will look puffy and then flatten slightly as they cool.
Step 7: Cool
Let the cookies cool on the baking sheet for 5 minutes, then move them to a wire rack. Sprinkle with crushed candy cane if using.
Tips for the Best Results
- Chill the dough overnight for the best crinkle effect and chewiest texture.
- Roll in granulated sugar first, then powdered sugar, so the coating holds up better in the oven.
- Keep the dough cold right up until baking, since warm dough spreads flat.
- Bake one test cookie first to check your oven’s exact timing.
- Be generous with the powdered sugar for the prettiest cracked top.
Variations and Add-ins
- Double chocolate: Fold in ½ cup mini chocolate chips for extra richness.
- Mocha twist: Add 1 tbsp espresso powder to the dry ingredients.
- Peppermint blossoms: Press a peppermint chocolate kiss into each cookie right after baking.
- White chocolate drizzle: Drizzle melted white chocolate over the cooled cookies for a festive touch.
What to Serve With It
- A mug of hot chocolate with whipped cream
- A cold glass of milk
- A holiday cookie tray with red velvet crinkle cookies
- A cup of coffee or chai on a cold afternoon
- Vanilla ice cream sandwiched between two cookies
Chocolate Peppermint Crinkle Cookies
Ingredients
Method
- Whisk together the flour, cocoa powder, baking soda, and salt. Set aside.
- Beat the butter and granulated sugar until light and fluffy, about 2 minutes. Add the egg, egg yolk, vanilla, and peppermint extract, and mix until combined.
- Add the dry ingredients to the wet ingredients and mix just until combined.
- Cover and refrigerate the dough for at least 2 hours, or overnight.
- Heat the oven to 350°F and line a baking sheet with parchment paper. Roll the chilled dough into balls, then coat each in granulated sugar followed by powdered sugar.
- Bake for 10 to 12 minutes, until puffed and cracked.
- Cool on the baking sheet 5 minutes, then move to a wire rack.
Notes
- Chill the dough overnight for the deepest crinkle effect and chewiest texture.
- Store cooled cookies in an airtight container for up to 5 days at room temperature, or freeze the dough balls for up to 3 months.
- Keep the dough cold right up until it goes in the oven so the cookies hold their shape.
These chocolate peppermint crinkle cookies bring together everything good about the holiday cookie tray: rich chocolate, a cool mint finish, and that irresistible cracked sugar top. They look like a bakery treat but come together with ingredients you probably already have.
Since the dough chills ahead of time, this is a great recipe to prep the night before and bake fresh the next day. I hope these chocolate peppermint crinkles become a new favorite on your holiday cookie list.
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