Soft, fudgy centers, a crackly powdered sugar shell, and just the right hint of cool peppermint—these Chocolate Peppermint Crinkle Cookies are festive little bites of holiday magic. They’re like the cookie version of a peppermint hot cocoa hug, and yes, they disappear fast—so maybe make a double batch! 😉
Why You’ll Love This Recipe
These cookies are a winter staple in our home, ever since I whipped up a batch for a cookie exchange five years ago and got more texts than I could count asking for the recipe! Whether you’re baking with littles, hosting a cozy gathering, or need a treat for Santa—these check all the boxes.
- Perfect balance of chocolate richness and peppermint freshness
- No fancy equipment needed—just bowls and a good whisk
- Fudgy texture with beautifully crinkled tops
- Ideal for gifting, sharing, or hoarding (I won’t judge!)
- Easy to freeze the dough or finished cookies
Ingredients Breakdown
Essentials
- 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)
Pro Tips
- Use Dutch-processed cocoa for a deeper chocolate flavor.
- Soft butter is key—slightly cool to the touch but easily pressed.
- Chilling the dough is crucial—don’t skip it or your cookies won’t crinkle properly!
- Use a cookie scoop for even bake and perfect shape every time.
- For extra chocolatey goodness, add 1/3 cup mini chocolate chips.
Step-by-Step Instructions
- In a medium bowl, whisk together flour, cocoa powder, baking powder, and salt. Set aside.
- In a large bowl, cream together the butter, granulated sugar, and brown sugar until light and fluffy (about 2-3 minutes).
- Add eggs, one at a time, beating well after each addition. Stir in the peppermint and vanilla extracts.
- Gradually add the dry ingredients to the wet mixture, mixing until just combined. The dough will be soft and sticky.
- Cover the bowl and refrigerate for at least 2 hours or up to overnight.
- Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.
- Scoop tablespoon-sized balls of dough and roll them into smooth balls. Then roll each ball generously in powdered sugar until thoroughly coated.
- Place cookie balls 2 inches apart on prepared baking sheets and bake for 10–12 minutes, until edges are set but centers are still slightly soft.
- Let cookies cool on the baking sheet for 5 minutes before moving to a wire rack to cool completely.
Chef’s Tips and Tricks
- Don’t overbake! The cookies will continue to firm up as they cool.
- Chill the dough well—it makes rolling easier and gives better crinkles.
- Roll the dough balls in powdered sugar TWICE for extra snowy effect.
- If dough gets too soft while scooping, pop it back in the fridge for 10–15 minutes.
Recipe Variations and Serving Suggestions
- Add crushed candy canes to the dough or sprinkle on top before baking.
- Dip half of each finished cookie in melted dark chocolate for a stunning look (and more chocolate!).
- Pair with peppermint mocha or hot cocoa for cozy seasonal vibes.
- Make a festive cookie box with snickerdoodles, shortbread, and these for a sweet holiday gift.
FAQs
Can I make the dough ahead of time?
Yes! You can prep the dough up to 48 hours in advance and refrigerate. Just let it sit out for 10–15 minutes if it’s too firm to scoop.
Can I freeze the cookies?
Absolutely—freeze baked cookies in an airtight container for up to 2 months. Let them thaw at room temperature before serving.
What if I don’t like peppermint?
No problem! Just use 1 tsp vanilla extract instead and you’ve got classic chocolate crinkle cookies.
Recipe Card
Prep Time: 15 minutes + 2 hours chill
Cook Time: 10–12 minutes
Total Time: About 2.5 hours with chilling
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 dry ingredients in a bowl.
- Cream the butter and sugars until fluffy, then add eggs and extracts.
- Combine with dry ingredients, chill dough for 2 hours.
- Scoop into balls, roll in powdered sugar, and bake at 350°F for 10–12 min.
Nutrition: ~95 calories per cookie
If you make these Chocolate Peppermint Crinkle Cookies, I’d love to hear how they turned out! Leave a comment, tag me on Instagram @thekitchensaid, or share them at your next cookie swap. Happy baking and big cookie hugs! 🍪❄️
