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Easy Peppermint Chocolate Crinkle Cookies Recipe

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These Easy Peppermint Chocolate Crinkle Cookies are quick to make, look stunning on a plate, and taste like winter in the best possible way. The crackled tops, fudgy centers, and little bursts of peppermint in every bite make them a perfect holiday treat.

Ingredients

Scale
  • ½ cup (1 stick / 113g) unsalted butter, softened
  • 1 cup (200g) granulated sugar
  • 1 large egg, at room temperature
  • 1 teaspoon vanilla extract
  • ½ teaspoon peppermint extract
  • 1 ½ cups (180g) all-purpose flour
  • ½ cup (40g) unsweetened cocoa powder (Dutch-process preferred)
  • 1 teaspoon baking powder
  • ¼ teaspoon salt
  • ½ cup (60g) powdered sugar (for rolling)
  • ¼ cup (30g) crushed peppermint candies or candy canes (for topping)

Instructions

  1. Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.
  2. In a large mixing bowl, beat the softened butter and granulated sugar together until light and fluffy, about 2-3 minutes with a hand mixer on medium speed. Scrape down the sides of the bowl halfway through.
  3. Beat in the egg, vanilla extract, and peppermint extract until just combined. The mixture might look slightly curdled; this is normal.
  4. In a separate medium bowl, whisk together the flour, cocoa powder, baking powder, and salt.
  5. Gradually add the dry ingredients to the wet mixture, mixing on low speed or folding with a spatula until no streaks of flour remain. The dough will be thick and slightly sticky.
  6. Chill the dough for 20 minutes if time allows (optional but helpful for easier handling and thicker crinkles).
  7. Scoop about 1.5 tablespoons of dough (using a #40 cookie scoop) and roll into balls between your palms. You should get about 18-20 dough balls.
  8. Place the powdered sugar in a small shallow bowl. Roll each dough ball generously in the sugar, coating every surface.
  9. Place the sugar-coated dough balls on the prepared baking sheet, spacing them about 2 inches apart.
  10. Bake for 10-12 minutes. At 10 minutes, cookies will be soft and fudgy; at 12 minutes, more set but still tender. 11 minutes is ideal.
  11. Immediately after removing from the oven, gently press a few pieces of crushed peppermint candy onto the tops while still warm.
  12. Let the cookies rest on the baking sheet for 5 minutes, then transfer to a wire cooling rack to cool completely.

Notes

For best results, use a cookie scoop for even sizing. Don’t overmix the dough. Crush peppermint strategically for a mix of sizes. Bake one sheet at a time. Let cookies cool completely before storing. If cookies don’t crinkle, the dough may be too warm, not enough powdered sugar, or old baking powder.

Nutrition

Keywords: peppermint chocolate crinkle cookies, easy holiday cookies, chocolate crinkle cookies, peppermint cookies, Christmas cookies

Find it online: https://cookluma.com/easy-peppermint-chocolate-crinkle-cookies-recipe/