Chocolate Peppermint Crinkle Cookies

If you’re looking for a cookie that combines rich chocolate, refreshing peppermint, and a festive, crinkled texture, then Chocolate Peppermint Crinkles are the treat you’ve been waiting for! These cookies are not only delicious but also absolutely beautiful, making them a show-stopper at any holiday party or cookie exchange. With their deep chocolate flavor and a hint of peppermint extract, every bite is a perfect balance of sweetness and seasonal spice. Topped with crushed candy canes, these cookies are as visually stunning as they are tasty—a true holiday treat.

To get that signature crinkle effect, it’s crucial to chill the dough. The dough is soft and sticky when freshly mixed, so chilling it for at least an hour helps the cookies maintain their shape and develop those irresistible crinkled tops. While the dough chills, the butter firms up, ensuring the cookies don’t spread too much while baking. Once the dough is firm and ready to go, roll the dough balls generously in powdered sugar to give them a snowy, sugary coating. This extra step is key to achieving the signature crackly look that makes these peppermint chocolate cookies so visually striking and fun to eat!

These chocolate peppermint cookies are also perfect for holiday gift boxes, cookie tins, or any festive gatherings. Whether you’re baking for a cookie exchange, a holiday party, or simply to treat yourself, these cookies are always a hit. The soft, chewy texture and the pop of crunch from the candy canes make them an instant crowd-pleaser. Plus, they look gorgeous stacked in a box, ready to impress your friends and family. The combination of chocolate and peppermint is so universally loved that it’s sure to bring smiles to everyone who takes a bite.

If you’ve been searching for the perfect Christmas cookie recipe, look no further. These Chocolate Peppermint Crinkles are the ultimate holiday cookie that checks all the boxes—easy to make, delicious to eat, and beautiful to look at. Whether you’re enjoying them yourself, sharing them with friends, or adding them to your holiday dessert table, they’re guaranteed to make your season a little sweeter. Bake a batch today, and let the holiday cheer begin!

Chocolate Peppermint Crinkles: A Festive Holiday Treat

Ingredients:

• For the Cookie Dough:
  • 1½ cups all-purpose flour
  • ½ cup unsweetened cocoa powder
  • 2 tsp baking powder
  • ½ tsp salt
  • 1 stick unsalted butter, softened
  • 1 cup brown sugar, packed
  • 1 tsp pure peppermint extract
  • 1 tsp pure vanilla extract
  • 2 large eggs
  • 8 ounces semisweet chocolate, melted
• For Rolling & Topping:
  • ½ cup granulated sugar
  • 1 cup powdered sugar
  • 4 crushed candy canes (about ½ cup)

Instructions:

1. In a large bowl, whisk together the all-purpose flour, cocoa powder, baking powder, and salt. Set aside.
2. In a separate large bowl, beat the softened butter and brown sugar using a hand-held mixer or stand mixer on medium-high speed until light and fluffy—about 2 minutes.
3. Add the eggs, vanilla extract, and peppermint extract to the butter-sugar mixture. Beat until smooth, scraping down the sides and bottom of the bowl as needed.
4. Pour the melted semisweet chocolate into the bowl and mix until fully incorporated.
5. Gradually mix the dry ingredients into the wet mixture, beating until just combined. The dough should be thick and smooth.
6. Cover the bowl with plastic wrap and refrigerate the dough for at least 1 hour, or overnight if you’re prepping in advance. Chilling helps the dough firm up and prevents excessive spreading during baking.
7. Preheat your oven to 350°F and line two large baking sheets with parchment paper.
8. Scoop out tablespoon-sized portions of dough and roll them into balls. First, roll each ball lightly in the granulated sugar, then generously coat it in powdered sugar. Be sure to coat each dough ball completely in the powdered sugar for that signature crinkle effect.
9. Then, press the tops of the dough ball in the crushed candy canes. You can also just sprinkle them on top, but you’ll want to press them gently into the dough for them to stick.
10. Place the dough balls 2–3 inches apart on the prepared baking sheets.
11. Bake for 11-12 minutes, or until the cookies have spread slightly and the tops have cracked (the signature “crinkle”!). Keep an eye on them to ensure they don’t overbake.
12. Let the cookies cool on the baking sheet for 5 minutes, then transfer them to a wire rack to cool completely.

Happy Baking!