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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.

Chocolate Peppermint Crinkle Cookies
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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

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. 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 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.

Perfect 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!

Make Ahead Crinkle Cookies

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.

Chocolate Peppermint Crinkle Cookies

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Chocolate Peppermint Crinkle Cookies

Chocolate Peppermint Crinkle Cookies

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 13 reviews
  • Author: Laura Kasavan
  • Prep Time: 30 minutes
  • Cook Time: 15 minutes
  • Total Time: 45 minutes
  • Yield: 28 cookies
  • Category: Dessert
  • Method: Bake
  • Cuisine: American
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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.


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

  1. Preheat oven to 325°F and line two baking sheets with parchment paper.
  2. 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.
  3. 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.
  4. 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.
  5. 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.

Meet Laura

Hi, I'm Laura and I'm so happy you're here! Welcome to Tutti Dolci Baking Recipes, a baking blog celebrating all things sweet! I share approachable baking recipes and elevated classic desserts for every home baker. My goal is to inspire you to bake from scratch with kitchen-tested recipes you can count on.

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52 Comments

  1. 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?

  2. 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






  3. 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?

    1. 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.

  4. 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!!!!






  5. 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!






  6. 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!






  7. 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?






    1. 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.

  8. 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!

  9. These are so perfect for Christmas Laura! I bought some candy canes today too so I may need to make a batch.