chocolate peppermint crinkle cookies
Say hello to your new favorite holiday cookie: chocolate peppermint crinkle cookies! 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!
Perfect Chocolate Peppermint Crinkle Cookies
Rolling the cookie dough in granulated sugar before coating in powdered sugar helps the cookies crackle as they bake, and keeps the powdered sugar coating in place, for perfect crinkles with every batch!
Prep Time:
Yield:
Print
PinDescription
Say hello to your new favorite holiday cookie: chocolate peppermint crinkle cookies! So rich, so decadent, and so dreamy, these cookies are Christmas bliss.
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
- 1/2 cup sugar
- 1/2 cup powdered sugar
Instructions
- 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. Use a cookie scoop coated with nonstick spray to scoop 1 1/2-inch balls of dough. 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 to 15 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
Keywords: Chocolate, Peppermint, Crinkle Cookies, Holiday Cookies
More holiday cookie recipes you’ll love:
Red Velvet Crinkle Cookies
Chocolate Peppermint Shortbread Cookies
White Chocolate Peppermint Cookies
Peppermint Brownie Sandwich Cookies
21 comments
Well, aren’t these just putting me in the Christmas spirit Laura!! They are absolutely gorgeous! And I can bet they taste just as delicious! And WOW, your photos are just spectacular!
So festive!
These are some scrumptious, beautiful cookies! I love your photography too – these are styled so beautifully. I wish I could grab one off the screen!
crinkles are the best! These look delish!
Whoa, you’ve just pushed chocolate crinkles up a notch or two! So festive and delicious!!!
I am such a sucker for the chocolate/peppermint combo – it’s one of my favs! And I’m always looking for new festive Christmas cookie inspriation!
Such beautiful cookies!!
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!
I’m in chocolate crinkle heaven! I love your photos, Laura 🙂
I saw these on your Instagram, I love the idea 🙂
Ahhh the fudgy-ness of these, Laura! I’m in LOVE.
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!
These are so perfect for Christmas Laura! I bought some candy canes today too so I may need to make a batch.
My favorite holiday cookies!!
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!
These are SO stunning and festive! I would not be able to resist these!
Love these cookies!!! Best Christmas recipe yet…. how long can I store them? And what is the best way to store them to keep there freshness?
★★★★★
Thanks Kelsey, so glad to hear that! 🙂 You can store these at room temperature in a single layer for 2-3 days, or you can freeze them in an airtight container.
I KNEW I had to make these cookies and they did not disappoint at all. In fact, they were better than expected because the center remained chewy, almost like a fudgy brownie would be. They’re a good size cookie, also, so one is really enough for a fabulous treat. I’ll have them to enjoy that much longer. BRAVO!
★★★★★
So happy to hear that you love these cookies, Carol! 🙂
Holy cow!! These came out absolutely amazing. Rolling them in granulated sugar made the powdered sugar crinkle perfectly. The taste is absolutely amazing as well. Perfect for Christmas!
★★★★★