Soft, fudgy centers, a crackly powdered sugar shell, and just the right whisper of cool mint make these chocolate peppermint crinkle cookies feel like the cookie version of a peppermint hot cocoa hug. They are festive, deeply chocolatey, and dressed in that unmistakable snowy crackle that says the holidays have arrived. Fair warning: they disappear fast, so you may want to plan on a double batch from the start.
These have been a winter staple in our home ever since I brought a plate to a cookie exchange five years ago and spent the next week fielding texts asking for the recipe. They are the kind of cookie that works for every occasion, whether you are baking with little helpers, hosting a cozy gathering, or leaving a few out for Santa. Best of all, they come together with nothing more than a couple of bowls and a whisk.
Why You’ll Love This Recipe
The flavor is the headline here. These cookies strike a perfect balance between rich, almost brownie-like chocolate and a clean, cooling hit of peppermint that keeps each bite from feeling heavy. The contrast is what makes them so easy to keep reaching for, and it is exactly what you want alongside coffee, cocoa, or a glass of cold milk.
They are also refreshingly low-effort. There is no fancy equipment required, just bowls and a good whisk, and the dough comes together quickly before its rest in the fridge. The signature crackled tops look impressive on a platter but happen almost automatically once the powdered-sugar-coated dough hits the oven, so you get a bakery-worthy result with very little fuss.
On top of all that, they are made for the season’s realities. The dough and the finished cookies both freeze well, which makes them ideal for gifting, sharing, or stashing away ahead of a busy week. Whether you are building a cookie box or just want a treat on hand, these check every box.
Ingredients
The dry side of the recipe calls for 1 cup of all-purpose flour, 1/2 cup of unsweetened cocoa powder, 1 teaspoon of baking powder, and 1/4 teaspoon of salt. For the best deep chocolate flavor, reach for Dutch-processed cocoa if you have it. These dry ingredients get whisked together first so the leavening and cocoa distribute evenly through the dough.
For the wet and sweet components, you will need 1/2 cup of granulated sugar, 1/2 cup of packed brown sugar, 1/4 cup of softened unsalted butter, 2 large eggs, 1/2 teaspoon of peppermint extract, and 1 teaspoon of vanilla extract. The two sugars work together to give the cookies their chewy, fudgy texture, while the peppermint and vanilla layer in that cozy, festive aroma. Finally, keep 1/2 cup of powdered sugar aside for rolling, since that coating is what creates the dramatic crackle.
A few small choices make these even better. Soft butter that is slightly cool to the touch but easily pressed creams best, and if you love an extra-chocolatey cookie, fold in 1/3 cup of mini chocolate chips. For the snowiest possible tops, roll each dough ball in powdered sugar twice before baking.
Step-by-Step Instructions
Begin by whisking together the flour, cocoa powder, baking powder, and salt in a medium bowl, then set it aside. Combining the dry ingredients first ensures the cocoa and leavening are evenly dispersed, which gives you a consistent crumb and reliable crackle across every cookie.
In a large bowl, cream the softened butter with the granulated and brown sugars until the mixture is light and fluffy, about two to three minutes. Add the eggs one at a time, beating well after each addition, then stir in the peppermint and vanilla extracts. Taking the time to properly cream the butter and sugars builds the structure that keeps these cookies tender in the center.
Gradually add the dry ingredients to the wet mixture, mixing just until combined. The dough will be soft and quite sticky at this stage, which is exactly what you want, so resist the urge to add more flour. Cover the bowl and refrigerate for at least two hours or up to overnight, because this chill is essential for both handling and proper crinkling.
When you are ready to bake, preheat the oven to 350 degrees Fahrenheit and line your baking sheets with parchment paper. Scoop tablespoon-sized portions of the chilled dough, roll them into smooth balls, and then roll each one generously in powdered sugar until it is thoroughly coated. A double roll in the sugar gives you that striking snowy finish.
Place the coated dough balls about two inches apart on the prepared sheets and bake for 10 to 12 minutes, until the edges are set but the centers still look slightly soft. Let the cookies rest on the baking sheet for five minutes to finish setting up, then transfer them to a wire rack to cool completely. They firm up as they cool, so pulling them while the centers are just underdone is the secret to that fudgy bite.
Tips for the Best Chocolate Peppermint Crinkle Cookies
The golden rule is not to overbake. These cookies continue to firm up as they cool, so they should come out of the oven with soft centers and set edges. Well-chilled dough is your other best friend, because it rolls more easily and produces deeper, more dramatic crinkles, so if the dough softens too much while you scoop, pop it back in the fridge for ten to fifteen minutes.
For the most eye-catching results, roll the dough balls in powdered sugar twice, which builds a thicker coating that splits into those signature snowy cracks. A cookie scoop keeps every cookie uniform so they bake evenly and look tidy on a platter, and if you want to lean into the peppermint theme, press a few crushed candy canes onto the tops before baking.
These cookies love good company on a holiday tray. Set them next to classic chocolate crinkle cookies for guests who want the peppermint-free version, or round out a mint-forward dessert board with rich chocolate peppermint truffles. Together they make a gorgeous, giftable spread that always draws a crowd.
Kitchen Gear for This Recipe
As an Amazon Associate, The Kitchen’s Aid earns from qualifying purchases at no extra cost to you.
Frequently Asked Questions
Can I make the dough ahead of time?
Yes. You can prepare the dough up to 48 hours in advance and keep it refrigerated. If it becomes too firm to scoop, let it sit at room temperature for ten to fifteen minutes before rolling.
Can I freeze the cookies?
Absolutely. Freeze the baked cookies in an airtight container for up to two months, then let them thaw at room temperature before serving. The dough also freezes well if you prefer to bake fresh later.
What if I do not like peppermint?
No problem at all. Simply leave out the peppermint extract and use 1 teaspoon of vanilla extract instead, and you will have classic chocolate crinkle cookies with the same fudgy texture.
Why did my cookies not crinkle?
The most common culprits are skipping the chill time or using too thin a coating of powdered sugar. Make sure the dough is thoroughly chilled and roll each ball generously, ideally twice, to encourage those dramatic cracks.
Can I add chocolate chips?
Yes, and they are a delicious upgrade. Fold in 1/3 cup of mini chocolate chips with the dry ingredients for an even richer, more chocolatey cookie.
If you make these chocolate peppermint crinkle cookies, I would love to hear how they turned out. Leave a comment, tag @thekitchensaid on Instagram, and explore more healthy eating ideas to balance the sweet with the wholesome. Happy baking!
Chocolate Peppermint Crinkle Cookies
American · Dessert
Fudgy chocolate peppermint crinkle cookies with a crackly powdered sugar shell and a cool hint of peppermint. Easy, freezer-friendly holiday cookies.
Ingredients
- 1 cup all-purpose flour
- 1/2 cup unsweetened cocoa powder
- 1 tsp baking powder
- 1/4 tsp salt
- 1/2 cup granulated sugar
- 1/2 cup brown sugar, packed
- 1/4 cup unsalted butter, softened
- 2 large eggs
- 1/2 tsp peppermint extract
- 1 tsp vanilla extract
- 1/2 cup powdered sugar (for rolling)
Instructions
- Whisk together the flour, cocoa powder, baking powder and salt.
- Cream butter and sugars until fluffy, then beat in eggs and extracts.
- Combine with dry ingredients and chill the dough at least 2 hours.
- Scoop into balls, roll in powdered sugar and bake at 350F for 10 to 12 minutes.
Nutrition: 95 calories
Made this? Rate it
