Say hello to your new favorite holiday cookie: the chocolate peppermint crinkle! So rich, so decadent, and so dreamy, these snowy cookies remind me of a winter wonderland.
Crackled tops give way to soft and fudgy centers, flecked with crushed peppermint candy canes that melt ever so slightly into the dough while baking. Finished with a generous roll in powdered sugar (because the more, the merrier!), these crinkle cookies are Christmas bliss!
Chocolate Peppermint Crinkle Cookies
- 4 ounces unsweetened chocolate, chopped
- 4 Tbsp unsalted butter, cubed
- 1 cup flour
- 1/2 cup unsweetened cocoa powder
- 1 tsp baking powder
- 1/4 tsp baking soda
- 1/2 tsp salt
- 3/4 cup sugar
- 3/4 cup light brown sugar
- 2 large eggs, at room temperature
- 1/2 tsp pure peppermint extract
- 4 peppermint candy canes, crushed
- 1/4 cup sugar
- 1/2 cup powdered sugar
- Preheat oven to 325°F and line two baking sheets with parchment paper. Place chocolate and butter in a microwave-safe bowl and microwave on high for 30 seconds. Remove and stir. Continue microwaving and stirring in 15 second intervals until melted and smooth. Set aside to cool slightly.
- Whisk together flour, cocoa powder, baking powder, baking soda, and salt in a medium bowl. Whisk together sugar, brown sugar, eggs, and peppermint extract in a large bowl until combined; add cooled chocolate mixture and whisk until smooth. Fold in flour mixture just until incorporated, then fold in crushed candy canes. Let dough stand at room temperature for 10 minutes.
- Place granulated sugar and powdered sugar in separate shallow bowls. Scoop 1 1/2-inch balls of dough and roll in granulated sugar to coat, then coat generously in powdered sugar. Place two inches apart on prepared baking sheets.
- Bake, rotating pans halfway through, for 14 minutes, until puffed and cracked, with edges set. Let cookies cool for 15 minutes on baking sheets, then transfer to a wire rack to cool completely. Store in an airtight container at room temperature.