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.

Chocolate Peppermint Crinkle Cookies

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

Chocolate Peppermint Crinkle Cookies

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Chocolate Peppermint Crinkle Cookies

  • Yield: 28 cookies

Ingredients

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

For rolling

  • 1/4 cup sugar
  • 1/2 cup powdered sugar

Instructions

  1. Preheat oven to 325Β°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.
  2. 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.
  3. 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.
  4. 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.

Notes

Rolling the cookies in granulated sugar first before rolling in powdered sugar helps the cookies crackle and keeps the powered sugar coating in place. Adapted from Cook’s Illustrated


Nutrition

  • Calories: 128
  • Carbohydrates: 22

16 comments

  1. Christmas bliss, indeed, Laura! Such exquisite styling and photography as always. We have been on the same page with what we are baking in cookies this holiday season, LOL! I, too, have a chocolate cookie post coming up soon as well as a few others. Cannot wait to try this scrumptious recipe!

  2. These sound like Christmas heaven to me! There’s nothing like the combination of chocolate and peppermint. Your description has me wanting to run to the kitchen and preheat the oven!

  3. I was scrolling through your blog – mouth watering, tummy rumbling, and then I came across this post and my boyfriend, who is sitting across the room, yelled out “IS THAT CHOCOLATE AND PEPPERMINT?!”

    Needless to say, I think I’ll be making these for him and I to share.

    Deliciousness!

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