Chocolate-Peppermint Crinkle Cookies

Name: Chocolate-Peppermint Crinkle Cookies
Prep time: 30 min
Total time: 1 h
Yield: 24 serving(s)
Ingredients: 4 oz. unsweetened chocolate, chopped; 4 tbsp. unsalted butter, cut into pieces; 1 1/2 c. all-purpose flour, spooned and leveled; 1/2 c. unsweetened cocoa powder; 1 tsp. baking powder; 1/4 tsp. baking soda; 1/2 tsp. kosher salt; 3/4 c. packed light brown sugar; 2 large eggs, at room temperature; 1/2 tsp. pure peppermint extract; 1 1/4 c. granulated sugar, divided; 1/2 c. confectioners’ sugar; 4 candy canes, crushed, for garnish

Make room on the Christmas sideboard for this holiday cookie classic!

By Beth BranchPublished: Dec 2, 2024

1 Rating

Jump to recipe

Becky Luigart-Stayner

Yields:

24 serving(s)

Prep Time:

30 mins

Total Time:

1 hr

Who doesn’t love crinkle cookies on the Christmas dessert table? That combination of crunchy outside and chewy interior is hard to resist—as is the blend of chocolate and peppermint flavors. The dough is easy to make and work with—and it’s so fun to watch them go into the oven as powder-covered balls and come out as perfectly crinkled little bites. Give ’em a try this year—and check out our other Christmas cookie recipes too.

Advertisement - Continue Reading Below

Ingredients

4 oz. unsweetened chocolate, chopped
4 Tbsp. unsalted butter, cut into pieces
1 1/2 cups all-purpose flour, spooned and leveled
1/2 cup unsweetened cocoa powder
1 tsp. baking powder
1/4 tsp. baking soda
1/2 tsp. kosher salt
3/4 cup packed light brown sugar
2 large eggs, at room temperature
1/2 tsp. pure peppermint extract
1 1/4 cups granulated sugar, divided
1/2 cup confectioners’ sugar
4 candy canes, crushed, for garnish

Directions

1. Step 1Preheat oven to 325°F. Line two baking sheets with parchment paper. Melt chocolate and butter in a bowl in microwave at 50% power for 30 seconds; stir. Continue to microwave and stir, in 10-second intervals, until melted and smooth. Cool slightly.
2. Step 2Whisk together flour, cocoa powder, baking powder, baking soda, and salt in a bowl. Beat brown sugar, eggs, peppermint extract, and 3/4 cup granulated sugar with an electric mixer until just combined. Beat in chocolate mixture until smooth, about 1 minute. Beat in flour mixture just until combined.
3. Step 3Place confectioners’ sugar and remaining 1/2 cup granulated sugar in separate bowls. Scoop cookies (about 1 1/2 tablespoons each) and roll in granulated sugar, then in confectioners’ sugar. Place about 2 inches apart on prepared baking sheets.
4. Step 4Bake, rotating pans halfway through, until cookies are puffed and cracked, 13 to 15 minutes. Remove from oven and sprinkle with crushed candy canes. Cool on pan 15 minutes, then transfer to a wire rack to cool completely. Store in an airtight container at room temperature, 2 to 3 days.