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Perfect Chocolate Peppermint Crinkle Cookies: Easy Holiday Recipe

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These chocolate peppermint crinkle cookies are soft and fudgy on the inside with a signature crinkled top dusted in snowy powdered sugar. The cool, bright peppermint perfectly complements the deep chocolate flavor, making them a must-have for holiday baking.

Ingredients

Scale
  • 2 cups (250g) all-purpose flour
  • 1/2 cup (50g) unsweetened cocoa powder
  • 1 cup (200g) granulated sugar
  • 1/2 cup (100g) light brown sugar, packed
  • 1/2 cup (113g) unsalted butter, melted and cooled
  • 2 large eggs, room temperature
  • 1 teaspoon vanilla extract
  • 1 teaspoon peppermint extract
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1/2 cup (60g) powdered sugar, for rolling
  • 1/4 cup crushed candy canes or peppermint candies (optional, for topping)

Instructions

  1. Melt the butter: Place 1/2 cup (113g) unsalted butter in a microwave-safe bowl and microwave in 20-second bursts until just melted. Set aside to cool for 5 minutes.
  2. Mix the dry ingredients: In a medium bowl, whisk together 2 cups (250g) all-purpose flour, 1/2 cup (50g) unsweetened cocoa powder, 2 teaspoons baking powder, and 1/2 teaspoon salt.
  3. Cream the sugars and butter: In a large mixing bowl, combine 1 cup (200g) granulated sugar, 1/2 cup (100g) packed light brown sugar, and the cooled melted butter. Beat with an electric mixer on medium speed for about 2 minutes until well combined.
  4. Add the eggs and extracts: Add 2 room-temperature eggs, one at a time, beating well after each addition. Scrape down the sides of the bowl. Add 1 teaspoon vanilla extract and 1 teaspoon peppermint extract. Beat on low until combined.
  5. Combine wet and dry ingredients: Gradually add the flour mixture to the wet ingredients, mixing on low speed in three additions, just until combined. Do not overmix. The dough will be soft and slightly sticky.
  6. Chill the dough: Cover the bowl with plastic wrap and refrigerate for at least 2 hours (or overnight).
  7. Preheat the oven: About 20 minutes before baking, preheat oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone mats.
  8. Prepare the coating: Place 1/2 cup (60g) powdered sugar in a small bowl. If using crushed peppermint, place in a separate small bowl.
  9. Shape and roll the cookies: Using a cookie scoop or hands, portion dough into 1.5-tablespoon balls (about 25g each). Roll each ball between palms until smooth. Roll generously in powdered sugar until completely coated. For extra sparkle, roll in crushed peppermint if using.
  10. Bake: Place coated dough balls on prepared baking sheets, spacing 2 inches apart. Bake for 10-12 minutes. Cookies should look puffy and crackled with edges just set. For fudgier cookies, bake 10 minutes; for crispier edges, bake 12 minutes.
  11. Cool: Let cookies cool on baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
  12. Repeat: Scoop, roll, and bake remaining dough, using fresh powdered sugar for each batch.

Notes

Don’t skip the chill time—it prevents spreading and creates the crinkled top. Use a light hand with peppermint extract; 1 teaspoon is perfect. Roll generously in powdered sugar for best crinkle effect. Start checking cookies at 9 minutes; they are done when edges are set and centers look slightly underdone. Keep extra powdered sugar handy as it gets clumpy. For best results, use pure peppermint extract, not peppermint oil.

Nutrition

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

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