These chocolate peppermint crinkle cookies have a rich, brownie-like texture with a festive hint of peppermint. Their snowy, cracked tops make them a beautiful addition to any cookie plate.
This recipe comes together in under an hour. The dough is straightforward to mix, and the signature crinkled look is easy to achieve. They are a great choice for holiday baking or whenever you need a special chocolate treat.
Why You’ll Love Chocolate Peppermint Crinkle Cookies
- Melting unsweetened chocolate with butter creates a fudgy, rich foundation that gives these cookies their brownie-like texture.
- Letting the dough rest for 10 minutes allows it to firm up slightly, which makes it much easier to scoop and roll without being too sticky.
- Rolling the dough balls in granulated sugar before the powdered sugar creates a barrier that helps the powdered sugar stay bright white and form deep cracks during baking.
Chocolate Peppermint Crinkle Cookies Ingredients
- Unsweetened Chocolate: This provides a deep, pure chocolate flavor that balances the sweetness of the sugars. Do not substitute with semi-sweet or milk chocolate without adjusting the sugar in the recipe.
- Peppermint Extract: A small amount adds a distinct, cool flavor. Use pure peppermint extract for the best taste, not imitation flavoring.
- Crushed Peppermint Candies: You can buy pre-crushed candies or crush your own candy canes. They add a nice crunch and extra peppermint flavor.
- Cocoa Powder: Use unsweetened natural cocoa powder. It works with the baking soda to help the cookies rise and contributes to the rich chocolate taste.
- Room Temperature Eggs: Cold eggs can cause the melted chocolate mixture to seize and harden. Let your eggs sit on the counter for about 30 minutes before you start.
Exact quantities are in the recipe card below.
How to Make Chocolate Peppermint Crinkle Cookies
Step 1: Prepare Chocolate and Dry Ingredients
First, get your oven preheating and line your baking sheets. Melt the unsweetened chocolate and butter together until smooth, then set it aside to cool a bit. While it cools, whisk your flour, cocoa powder, baking powder, baking soda, and salt in a separate bowl.
Step 2: Mix the Cookie Dough
In a large bowl, whisk the sugars, eggs, and peppermint extract. Pour in the cooled chocolate mixture and whisk until everything is smooth and combined. Gently fold in the dry ingredients, followed by the crushed peppermint candies. Let this finished dough sit for about 10 minutes.
Step 3: Roll and Bake the Cookies
Set up your rolling station with two bowls: one for granulated sugar and one for powdered sugar. Scoop balls of dough, roll them in the granulated sugar, and then give them a heavy coat of powdered sugar. Arrange them on your baking sheets and bake until they are puffed and cracked. Let them cool on the pan for a few minutes to set before moving them to a rack.
Storage Tips for Chocolate Peppermint Crinkle Cookies
Store cooled cookies in an airtight container at room temperature for up to 5 days. For longer storage, you can freeze the baked cookies for up to 3 months. You can also freeze the dough balls (before rolling in sugar) and bake from frozen, adding a few extra minutes to the baking time.
Expert Tips for Chocolate Peppermint Crinkle Cookies
- Using room temperature eggs helps them mix more evenly into the batter, creating a better cookie texture.
- To easily crush peppermint candies or candy canes, place them in a zip-top bag and gently tap them with a rolling pin or mallet.
- The dough will be sticky. Chilling it for longer than the recommended 10 minutes will make it easier to handle, but it is not required.
- The double-rolling technique, first in granulated sugar and then in powdered sugar, helps create the signature crinkles by absorbing moisture from the cookie surface.
What to Serve with Chocolate Peppermint Crinkle Cookies?
These cookies are wonderful on their own or served with a glass of cold milk. They also pair nicely with a mug of hot chocolate for an extra cozy treat.
Chocolate Peppermint Crinkle Cookies Recipe FAQs
Why didn’t my cookies crinkle?
The crinkle effect depends on the outside of the cookie drying out before the inside spreads. This can be prevented if the dough is too warm or if you don’t use enough powdered sugar. Be sure to coat the dough balls generously.
Can I make the dough ahead of time?
Yes. You can prepare the dough and chill it in the refrigerator for up to 2 days. Let it sit at room temperature for about 20-30 minutes to soften slightly before scooping and rolling.
Can I use chocolate chips instead of chopped chocolate?
It’s best to use a chopped baking bar. Chocolate chips contain stabilizers that prevent them from melting as smoothly, which can affect the final texture of the cookie.
Chocolate Peppermint Crinkle Cookies
Ingredients
- 4 ounces unsweetened chocolate chopped, 113g
- 1/2 stick unsalted butter 4 tablespoons / 57g
- 1 cup all-purpose flour 120g
- 1/2 cup unsweetened cocoa powder 45g
- 1 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/2 teaspoon salt
- 3/4 cup granulated sugar 150g
- 3/4 cup packed light brown sugar 165g
- 2 large eggs at room temperature
- 1/2 teaspoon peppermint extract
- 1/2 cup crushed peppermint candies 85g
- 1/2 cup granulated sugar for rolling, 100g
- 1/2 cup powdered sugar for rolling, 60g
Instructions
- Preheat your oven to 325°F (165°C). Line two large baking sheets with parchment paper.
- Place the chopped chocolate and butter in a microwave-safe bowl. Microwave in 30-second bursts, stirring in between, until fully melted and smooth. Set it aside to cool down for a few minutes.
- In a medium bowl, whisk together the flour, cocoa powder, baking powder, baking soda, and salt.
- In a large bowl, whisk the granulated sugar, brown sugar, eggs, and peppermint extract until combined. Whisk in the slightly cooled chocolate mixture until smooth.
- Add the flour mixture to the wet ingredients and fold with a spatula until just a few streaks of flour remain. Fold in the crushed peppermint candies. Let the dough rest at room temperature for 10 minutes to firm up.
- Place the extra granulated sugar and powdered sugar into two separate shallow bowls.
- Use a 1.5-tablespoon cookie scoop to portion the dough. Roll each ball first in the granulated sugar to coat it completely, then roll it generously in the powdered sugar.
- Place the dough balls about 2 inches apart on the prepared baking sheets.
- Bake for 14 to 15 minutes, until the edges are set and the centers are puffed with cracks. Let the cookies cool on the baking sheets for 10 minutes before transferring them to a wire rack to cool completely.
