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Chocolate Peppermint Crinkle Cookies

Soft, chewy chocolate peppermint crinkle cookies with a cracked sugar top and cool mint flavor. An easy chocolate peppermint crinkle cookies recipe for the holidays.
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Prep Time 10 minutes
Cook Time 11 minutes
Chill Time 2 hours
Total Time 2 hours 21 minutes
Servings: 20 cookies
Course: Dessert
Cuisine: American
Calories: 137
Ingredients Method Notes

Ingredients
  

  • 1 cup plus 2 tbsp all-purpose flour
  • 1/2 cup unsweetened cocoa powder
  • 1 tsp baking soda
  • 1/4 tsp salt
  • 1/2 cup unsalted butter room temperature
  • 3/4 cup granulated sugar
  • 1 large egg room temperature
  • 1 egg yolk room temperature
  • 1 tsp vanilla extract
  • 1/2 tsp peppermint extract
  • 1/4 cup granulated sugar for rolling
  • 1 cup powdered sugar for rolling

Method
 

  1. Whisk together the flour, cocoa powder, baking soda, and salt. Set aside.
  2. 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.
  3. Add the dry ingredients to the wet ingredients and mix just until combined.
  4. Cover and refrigerate the dough for at least 2 hours, or overnight.
  5. 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.
  6. Bake for 10 to 12 minutes, until puffed and cracked.
  7. 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.