Chocolate Peppermint Crinkle Cookies
These Chocolate Peppermint Crinkle Cookies are one of my favorite holiday cookies. They’re incredibly fudgy and dusted with a snowy blanket of powdered sugar!
The perfect balance of rich chocolate and refreshing peppermint makes them irresistible!
For more chocolate peppermint goodness, check out our Chocolate Peppermint Cheesecake, Chocolate Peppermint Biscotti and Peppermint Chocolate Chip Cookies!
Key ingredients
- Unsweetened cocoa powder: Both natural and Dutch process cocoa powder will work for these crinkle cookies.
- Instant espresso powder: An optional ingredient, but it really brings out the deep chocolate notes without making the cookies taste like coffee.
- Vegetable oil: The fudgy, almost brownie-like texture comes from vegetable oil.
- Peppermint extract: Pure peppermint extract adds a festive touch to these cookies. Stick to the 1/2 teaspoon and make sure not to overdo it, peppermint can quickly overpower.
Step by step photos
Step 1: Combine the dry ingredients: flour, cocoa powder, espresso powder, baking powder, and salt.
Step 2: Mix together the wet ingredients: oil, sugar, egg, and extracts.
Step 3: Add the dry ingredients to the wet and mix until just combined. Cover and chill the dough for at least 1 hour.
Step 4: Portion the dough into balls, then roll through granulated sugar followed by powdered sugar. Bake and enjoy!
Make ahead and storage
Leftover chocolate peppermint crinkle cookies can be stored in an airtight container at room temperature for up to 5 days. While the flavor stays delicious, the powdered sugar coating may absorb moisture over time, softening the crinkled appearance.
The baked cookies can also be frozen for up to 2 months.
To freeze unbaked cookies, roll into balls (without sugar coating) and freeze on a tray. Once solid, transfer to a bag and freeze for up to 3 months. Thaw 30 minutes, then coat in sugars and bake. You may need to add a few minutes to the bake time.
FAQs
Absolutely! While espresso powder deepens the chocolate flavor (without tasting like coffee), you can leave it out. The cookies will still be delicious!
No, the cookie dough needs to chill for at least 1 hour. This makes it easier to roll and prevents overspreading in the oven.
I highly recommend it. The granulated sugar acts as a barrier. It keeps the dough from absorbing too much powdered sugar too quickly, which helps create those sharp, dramatic cracks (instead of muddy ones).
Chocolate Peppermint Crinkle Cookies Recipe
- Total Time: 1 hour 42 minutes
- Yield: 24
- Prep Time: 30 minutes
- Chill Time: 1 hour
- Cook Time: 12 minutes
- Category: Cookies
- Method: Baking
- Cuisine: Global
Description
The BEST soft-baked Chocolate Peppermint Crinkle Cookies with a melt-in-your-mouth texture.
Ingredients
- 2 cups (250g) all-purpose flour
- 1 cup (80g) unsweetened cocoa powder*
- 1 teaspoon instant espresso powder
- 1.5 teaspoons baking powder
- 1 teaspoon kosher salt
- 1/2 cup (120 ml) vegetable oil
- 3/4 cup (150g) granulated sugar
- 3/4 cup (150g) dark brown sugar, packed
- 3 large eggs
- 1 teaspoon vanilla extract
- 1/2 teaspoon peppermint extract
- Extra granulated sugar and powdered sugar for rolling
Instructions
- In a large bowl, whisk together the flour, cocoa powder, instant espresso powder, baking powder, and salt. Set aside.
- In a separate bowl, whisk together the oil, granulated sugar, and brown sugar until combined. Add the eggs one at a time, mixing well after each, then stir in the vanilla and peppermint extract.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Cover the dough and chill for 1 hour (up to 24 hours).
- Preheat oven to 350°F. Line baking sheets with parchment paper. Place about 1/2 cup each granulated sugar and powdered sugar in separate shallow bowls.
- Roll the dough into balls, using about 2 tablespoons (40 grams) per portion. Roll each ball in granulated sugar first, then heavily coat in powdered sugar. Place on baking sheets 2 inches apart and very slightly flatten with your palm.
- Bake for 10-12 minutes or until the edges are set but the centers still appear slightly soft. Let cool on the sheet for 5 minutes, then transfer to a wire rack to cool completely.
Notes
Cocoa powder: You can use either natural unsweetened cocoa powder or Dutch-process cocoa powder in this recipe. Since baking powder (not baking soda) provides the leavening, the cocoa’s acidity only slightly affects the rise.
Storage: Leftover crinkle cookies can be stored in an airtight container at room temperature for up to 5 days.
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