These Chocolate Peppermint Crinkle Cookies have fudgy middles and crisp edges. They are extra chocolatey, hinted with peppermint and are coated in powdered sugar. These classic Christmas cookies are perfect for sharing!
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Peppermint chocolate crinkle cookies are soft, chewy cookies with slightly crisp edges. They’re made with both cocoa powder and chocolate chips and are coated with powdered sugar.
This recipe has the perfect amount of sweetness, chocolate and peppermint flavor.
For more holiday cookies, try my Snickerdoodles recipe, chocolate blossom cookies, and molasses crinkle cookies!
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Why We Love This Recipe
- Everyone loves these soft peppermint chocolate crinkle cookies! They have crisp edges and fudgy middles.
- No need to decorate. They develop a showstopping crinkle look as they bake just like my lemon crinkle cookies!
- The dough is super easy to make. You can chill it ahead of time.
- These festive cookies are perfect for holiday cookie boxes just like these shortbread chocolate chip cookies. make sure to also add this homemade chocolate salami to your holiday baking list.
- The cookie dough balls freeze well and can be made ahead.
Ingredients
Below are useful notes needed to make peppermint crinkle cookies.
- Brown sugar: Use either light or dark brown sugar. Make sure your brown sugar is fresh.
- Granulated sugar: Granulated sugar sweetens cookies and gives them structure.
- Cocoa powder: Use natural unsweetened cocoa powder or Dutch processed cocoa powder. Check out my chocolate rice pudding for another cozy chocolate dessert!
- Eggs: Use 4 large, room temperature eggs.
- Peppermint extract: The amount of peppermint extract is customizable. For a hint of peppermint, I recommend 1 teaspoon. For stronger peppermint flavor, add 1 and 1/4 teaspoon and for a stronger level, go up to 1 and 1/2 teaspoons! Try my brownies with peppermint bark for another yummy chocolate peppermint treat!
- Vegetable oil: Use a mild flavored cooking oil like vegetable oil. You can also use canola oil or grapeseed oil.
- Chocolate: Use regular or mini semi-sweet chocolate chips for these crinkle chocolate chip cookies. You can also use chopped chocolate. Use good quality chocolate baking bar. Be sure to add my delicious hot chocolate cookies recipe to your baking list!
- Powdered sugar: The cookie dough balls are rolled in powdered sugar before baking. Powdered sugar gives chocolate crinkle cookies their crinkled look.
Substitutions & Variations
- Use extra virgin olive oil in place of vegetable oil. The chocolate flavor will cover most of the olive oil flavor.
- Feel free to reduce the amount of peppermint extract. You can also leave it out.
Instructions
Step 1: (Photo 1 above) Beat the oil, granulated sugar and brown sugar with an electric mixer until combined.
Step 2: (Photo 2 above)Add the cocoa powder and mix until well combined. Mix in the eggs. Add the vanilla extract and peppermint extract.
Step 3: (Photo 3 above)With the mixer on low, add the flour mixture to the wet ingredients. Stir in the chocolate chips.
Step 4: (Photo 4 above)Cover with plastic wrap and refrigerate for at least 4 hours. When ready to bake, preheat the oven to 350 F and line baking sheets with parchment paper.
Step 5: (Photo 5 above)Roll dough into balls about 1 to 1.5 Tablespoons of dough each. Roll lightly in the granulated sugar then generously roll in powdered sugar. Place 3 inches apart on the prepared baking sheets.
Step 6: (Photo 6 above) Bake 10-11 minutes. until the edges of the cookies are set and the middles are puffed but still appears a little wet and soft.
Recipe FAQs
Yes you can. These cookies are delicious with or without peppermint extract.
Chilling crinkle cookie dough makes it easier to shape the dough into balls. It also helps the flavor develop and keeps the cookies from spreading while they bake.
Yes! The cookie dough needs at least 4 hours to chill. It can chill in the fridge for up to 2 days. Freeze unbaked cookie dough for up to 2 months. Thaw dough in the fridge overnight then scoop it and coat with sugar and bake the next day.
Store leftover mint crinkle cookies in an airtight container at room temperature for up to 1 week. Freeze cookies in a freezer bag for up to 2 months.
Expert Tips
- Let the dough chill. Chilling the dough helps the flavor develop, makes the dough easier to shape, and keeps them from spreading while baking.
- Lightly wet your hands or dust your hands with powdered sugar to keep it from sticking to your hands.
- Dough can become warm and sticky while forming the balls. If this happens, put the bowl in the fridge or freezer for 5 minutes. This should make it easier to work with.
- Roll the dough into balls and chill. Coat with sugar just before baking. Leave remaining balls in fridge and coat just before baking.
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Chocolate Peppermint Crinkle Cookies
Ingredients
- 2 cups (250 g) all purpose flour
- 2 teaspoons baking powder
- ¾ teaspoon salt
- ¼ cup (55 g) brown sugar
- 1½ cups (300 g) granulated sugar
- 1/2 cup (118.29 ml) vegetable oil or use canola, grapeseed, or olive oil
- 1 cup (86 g) unsweetened natural cocoa powder
- 4 large eggs room temperature
- 1¼ teaspoon vanilla extract
- 1¼ teaspoon peppermint extract add an extra ¼ teaspoon for extra peppermint flavor
- ⅔ cup (120 g) semi-sweet chocolate chips or chopped chocolate
Powdered sugar coating
- ¼ cup (50 g) granulated sugar
- 1 cup (120 g) powdered sugar
Instructions
- Whisk to combine the flour, baking powder, salt. Set aside.
- In a medium sized bowl or the bowl of a stand mixer, beat the oil, granulated sugar and brown sugar on medium speed until combined. Add the cocoa powder and mix on low speed until well combined.
- Add the eggs one at a time, beating well after each addition. Mix in the vanilla extract and peppermint extract.
- With the mixer on low, add the flour mixture to the wet ingredients. Beat til just combined then stir in the chocolate chips.
- Cover with plastic wrap and refrigerate for at least 4 hours.
- After 4 hours, preheat the oven to 350 F and line baking sheets with parchment paper.
- Pour the 1/4 cup granulated sugar into one small, shallow bowl. Add the powdered sugar to another shallow bowl.
- Dough will be sticky so it's a good idea to lightly coat your hands with powdered sugar or start with lightly wet hands. Next, scoop and roll dough into balls about 1 to 1.5 Tablespoons of dough each. Roll the balls lightly in the granulated sugar then generously roll twice in powdered sugar, coating them completely. Do not shake off excess powdered sugar.
- Place balls 3 inches apart on the prepared baking sheets. Bake 10-11 minutes. until the edges of the cookies are set and the middles are puffed but still appears a little wet and soft. Remove from oven. Allow cookies to cool for 5 minutes on the baking sheet then transfer cookies to a cooling rack to cool completely.
Notes
Nutrition
Please note that nutritional values are created by an online calculator and should only be used as an estimate.
Judy H
These cookies are delicious. My only complaint was that they are not as minty as I’d like. I used at least 1/4 teaspoon of extra peppermint extract. I also added several crushed candy canes to the dough and more to the powdered sugar coating. Recipe generally worked quite well though. Thanks!
Natalie
Hi Judy! Thanks for making these cookies. I’m happy you enjoyed the recipe and appreciate your feedback about the mintiness level and helpful recipe notes! Have a great evening!:) -Natalie
Gina Bednarz
Any suggestions on how to make these work at high altitude?
Natalie
Hi Gina,
Unfortunately I don’t have any suggestions on how to make these at high altitude. I’m sorry I couldn’t be more helpful with that. Please let me know if you have any other questions!
Julia
These were well worth the effort to make! Delicious, gooey and soft! Have become my favourite cookies!
Natalie
Yay! So happy to hear that Julia! These are definitely one of my favorites too! Thanks for making them and for your feedback 🙂
Barbara
Triple Chocolate=so Delicious!
Natalie
Definitely!!