peppermint chocolate crinkle cookies are fudgy holiday cookies with a snowy powdered-sugar finish and a restrained cool mint flavor. Their dark chocolate centers and dramatic white cracks make them ideal for Christmas cookie trays without requiring elaborate icing.
Crinkle cookies depend on a soft, well-chilled dough. The dough is intentionally stickier than ordinary sugar cookie dough; chilling allows it to hold a round shape so the coating splits during baking. A small amount of peppermint extract adds a festive note without overwhelming the chocolate.
Why You Will Love These peppermint chocolate crinkle cookies
The cocoa provides depth, oil keeps the center tender, and rolling the dough in two sugars creates a more visible crinkle coating. These cookies can be baked in batches, which is helpful when preparing edible holiday gifts.
Peppermint Chocolate Crinkle Cookies for Christmas: Ingredients
Yield: about 24 cookies. Prep: 20 minutes plus 2 hours chilling. Cook: 10–12 minutes per tray. Oven: 350°F (175°C).
Ingredients
- 1 cup (125 g) all-purpose flour
- ½ cup (45 g) unsweetened cocoa powder
- 1 teaspoon baking powder
- ¼ teaspoon fine salt
- ¾ cup granulated sugar, plus 2 tablespoons for rolling
- ⅓ cup neutral vegetable oil
- 2 large eggs
- 1 teaspoon vanilla extract
- ¼ teaspoon peppermint extract, or to taste
- ½ cup powdered sugar for rolling
- Optional: ¼ cup mini chocolate chips
How to Make peppermint chocolate crinkle cookies
- Mix the dry ingredients. Whisk flour, cocoa powder, baking powder and salt in a bowl until no cocoa lumps remain. Sift if necessary for an even dough.
- Beat the wet ingredients. In a second bowl mix ¾ cup sugar with oil, eggs, vanilla and peppermint extract until glossy and well combined. Begin with the smaller peppermint amount because extracts vary widely in strength.
- Make and chill the dough. Fold dry ingredients into the wet mixture until no flour remains. Add mini chocolate chips if desired. Cover and refrigerate for at least two hours; the dough should be firm enough to scoop without spreading immediately.
- Shape and coat. Heat oven to 350°F (175°C) and line baking trays with parchment. Scoop tablespoons of dough and roll quickly into balls. Roll each ball first in a little granulated sugar, then generously in powdered sugar.
- Bake. Space cookies about 2 inches apart. Bake 10–12 minutes until tops are crackled and edges are set but centers still look slightly soft. Avoid waiting for the middle to become completely firm.
- Cool. Leave on the tray five minutes, then move to a rack. The centers continue setting as the cookies cool, producing a soft bite beneath the crackled crust.
Tips for the Best peppermint chocolate crinkle cookies
- Chill thoroughly: Warm dough spreads before the outer coating can crack, leaving flat cookies.
- Use generous powdered sugar: A thin dusting melts away. Roll in a thick, even layer immediately before baking.
- Measure the mint carefully: Too much peppermint extract can taste medicinal. Add a tiny amount at a time.
- Do not overbake: Crinkle cookies look a little underdone at the center when first removed; that is what preserves their fudgy texture.
Variations to Try
For classic chocolate crinkles, omit peppermint entirely. For extra holiday flavor, fold in two tablespoons of finely crushed peppermint candies, but avoid large shards that melt on the tray. A tiny pinch of espresso powder deepens the cocoa without adding obvious coffee flavor.
How to Serve or Gift Them
Pack fully cooled peppermint chocolate crinkle cookies in cookie tins with parchment between layers. For a contrasting vanilla cookie, try our frosted Christmas sugar cookies. You can also explore the site’s dessert collection.
Make-Ahead and Storage
Make Ahead
The covered dough can be chilled overnight. For longer storage, portion dough balls and freeze uncoated, then thaw briefly until the surface is tacky enough to roll in sugar before baking. Baking from frozen may require a little extra time.
Storage
Once cool, keep cookies in an airtight container at room temperature for about four days or freeze for longer storage. Separate layers with parchment to preserve the powdered-sugar finish. Do not store while warm because condensation dissolves the coating.
peppermint chocolate crinkle cookies FAQ
Why did my crinkle cookies turn flat?
The dough may have been too warm, or there may have been too little flour. Chill thoroughly and measure flour carefully.
Can I use Dutch-process cocoa?
Natural cocoa is the safer default for this baking powder formula; Dutch-process cocoa may change the flavor and color slightly but can work.
How much peppermint extract should I use?
Start with ¼ teaspoon. Peppermint extracts are strong, and more can easily overpower the chocolate.
Can I freeze these Christmas cookies?
Yes. Freeze completely cooled cookies in an airtight container, then thaw while wrapped to reduce condensation.
Save These Holiday Baking Ideas
Keep this peppermint chocolate crinkle cookies recipe close when planning a Christmas cookie tray or sharing something homemade. Check the ingredients before baking, and save the article for the next holiday gathering.
