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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!
These fudgy, brownie-like peppermint crinkle cookies are perfect to make when you’re short on time because there’s no dough chilling required here. Simply make the dough, let it rest for a few minutes, then scoop and roll in sugar.
A double coating of sugar is the secret to perfect crinkle cookies. First roll the dough balls in granulated sugar, then coat generously with powdered sugar. This method encourages the cookies to crackle as they bake, and helps the powdered sugar coating remain in place.
Craving more crinkle cookies? You may also like my red velvet crinkle cookies!
How to Make Chocolate Peppermint Crinkle Cookies
Melt Chocolate – Combine unsweetened chocolate and butter in a bowl and microwave in bursts, stirring until melted and smooth. Set aside to cool slightly.
Make Dough – Combine dry ingredients in a medium bowl, whisking until incorporated. In a large bowl, whisk together sugar, brown sugar, and eggs. Add cooled chocolate mixture and whisk until smooth. Fold in dry ingredients just until incorporated, then fold in crushed candy canes. The mixture will resemble fudgy brownie batter. Let dough stand at room temperature for 10 minutes to cool slightly.
Scoop Dough – Spray a medium (1 1/2-inch) cookie scoop with nonstick spray and scoop balls of dough. Roll first in granulated sugar, then in powdered sugar to coat. Place two inches apart on parchment-lined baking sheets.
Bake – Bake at 325°F, rotating pans halfway through, for 14 to 15 minutes, until cookies are puffed and cracked, with edges set. Cool cookies for 15 minutes on baking sheets, then transfer to a wire rack to cool completely.
Make Ahead Tips
Make the dough in advance, then roll into balls (without the sugar coating) and freeze on a baking sheet for 1 hour. Transfer cookie dough balls to an airtight container in the freezer for up to 2 months.
Just before baking, roll the cookie dough in granulated sugar and coat generously in powered sugar. Bake as directed, adding 1-2 minutes to baking time.
More holiday cookie recipes you’ll love:
- Red Velvet Crinkle Cookies
- Double Chocolate Mint Cookies
- Dark Chocolate Crinkle Cookies
- Peppermint Bark Brownie Cookies
Fudgy Chocolate Peppermint Crinkle Cookies
- Prep Time: 30 minutes
- Cook Time: 15 minutes
- Total Time: 45 minutes
- Yield: 28 cookies
- Category: Dessert
- Method: Bake
- Cuisine: American
Description
Say hello to your new favorite holiday cookie: chocolate peppermint crinkle cookies! So rich, so decadent, and so dreamy, these cookies are Christmas bliss. No mixer or dough chilling required!
Ingredients
Cookies
- 4 ounces unsweetened chocolate, chopped
- 4 Tbsp unsalted butter, cubed
- 1 cup all-purpose flour
- 1/2 cup unsweetened cocoa powder
- 1 tsp baking powder
- 1/4 tsp baking soda
- 1/2 tsp salt
- 3/4 cup granulated 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 granulated 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 cookies are 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.
Hi, I just finished baking these cookies – for a friend who is attending a “friendsmas” tomorrow. My friend loves chocolate and peppermint and I offered to bake something for her to bring to the gathering.
The recipe process was spot-on. While I was crushing the peppermint candy, I ended up with a good amount of peppermint candy “powder”, so I added it to the 1/2 cup of powdered sugar to use for the final rolling. The dough got rather stiff before I added the crushed peppermint candy (it’s winter, the house is 60 degrees, and the chocolate cooled rather quickly). I used a sturdier spatula to fold in the peppermint candy and all was good.
The cookies baked within the recommended time, I allowed to cool on the baking pan before transferring to the cooling rack.
Yes, I just had to try one and may I say – OUTSTANDING!!! Chocolatey and minty, fudgy center, crunchy peppermint candy and the sugary (and minty, in my case) coating. A perfect combination of flavors and texture.
Thank you for this recipe – will part of my baking “repertoire” in the future.
I have also baked your Red Velvet Crinkle recipe many times – everyone loves them.
Thank you so much, Lan! I really appreciate your feedback and adding some peppermint to the coating is brilliant. Can’t wait to try that next time myself! 🙂 Wishing you a wonderful holiday season!
Hello again! What a lovely recipe, was wondering if I really have to roll the dough it into balls before freezing them of up to 2mos? Can I just transfer the unballed dough into a parchment paper then a freezer food grade container then ball them when I need to bake them again? Thanks!
Thank you so much! I would absolutely roll the dough before freezing because the dough consistency is much easier to work with when it’s freshly made. Rolling the cookies before freezing also makes future baking a breeze because you won’t have scoop anything later. 🙂 Hope that helps!
I made these for Valentine’s Day and they came out absolutely perfect! Thank you so much for the recipe! As a tip to other readers: I stored some in a tin and some In a double-zip plastic bag (in a single layer). The bagged cookies retained their softness better than the tin. It’s on me for not reading too far into the comments to learn this myself 🙂
Thanks so much for your feedback, Maria! 🙂
Instead of crushed candy canes, can I substitute with mini chocolate chips? About how much could I add? Or would it be too much chocolate? And would I need to increase the peppermint extract? Thanks for answering so many questions 🙂
Hi Jennifer! 🙂 Yes, you can add mini chocolate chips – I’d try about 1/2 cup, and I would increase the peppermint extract to 3/4 teaspoon. Happy baking!
“Say hello to your new favorite holiday cookie.” Um, OK! Indeed! First time making these and they are indeed DREAMY!! Am I a brownie? A cookie? Both!? Gaaah these were fantastic! You should have seen my kids eyebrows when they took their first bite! Made it all worth it! These will be on permanent rotation at Christmas now! Thanks for sharing!
Thank you so much, Natalie! That makes my day! 🙂
These look absolutely scrumptious! I couldn’t wait to give them a try but my batter came out extremely runny, more like cake batter. I double checked I had all the measurements correct too, any suggestions on salvaging it?
Hi Jenica, the batter should be like brownie batter consistency. I’d try gently folding in an additional 1/4 to 1/3 cup flour, and then letting the batter stand at room temperature for 10 to 15 minutes. As the melted chocolate cools down a bit, the batter should thicken up somewhat so that it can be rolled into balls.
I came across your recipe after searching for chocolate peppermint crinkles. I noticed you don’t refrigerate the balls prior to baking? Don’t they spread too much? Most other recipes i read refrigerate for 15 min prior to baking. Just curious why u don’t and if your cookies flatten out and spread? Also, I don’t have candy canes. will it be ok to leave them out?
Hi Jody, you can omit the candy canes. And that’s correct, this dough is not refrigerated before baking.
These were the first Christmas cookies I made this year. They came out so picture perfect! I was nervous taking them out after 15 minutes because they seemed really gushy still but they set up beautifully! With all the crinkle cookie recipes out there I am so glad I picked this one! Will definitely be coming back to make again
Hi Kim, I’m so glad to hear this recipe was such a success for you! 🙂
I’m excited to try this! But I need them to last a little while— I am wondering if I can freeze the batter for a few days before rolling and baking, or if it is better to bake the cookies, then freeze them?
Hi Meg! To make these ahead, make the dough in advance, roll into balls and freeze on a baking sheet for 1 hour, then transfer to an airtight container in the freezer for up to 2 months. Just before baking, roll the cookie dough in granulated sugar, coat in powered sugar, and bake as directed, adding 1-2 minutes to baking time.
I made them today for the first time. Excellent directions, and they were easy! Another plus, they came out perfect. I’ll be making them again. Thank you!!!!
That’s so wonderful to hear, thank you Paula! 🙂
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!
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.