Chocolate Peppermint Crinkle Cookies
These rich Chocolate Peppermint Crinkle Cookies have a rich, delicious middle, the perfect crisp edges and most delicious powdered sugar coating! They are the perfect addition to any cookie box or tray.
Servings: 50 cookies
Calories: 98kcal
Ingredients
- 2 cups all purpose flour
- 2 teaspoons baking powder
- ¾ teaspoon salt
- ¼ cup brown sugar
- 1½ cups granulated sugar
- 1/2 cup vegetable oil or use canola, grapeseed, or olive oil
- 1 cup 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 semi-sweet chocolate chips or chopped chocolate
Powdered sugar coating
- ¼ cup granulated sugar
- 1 cup 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
Cocoa powder: Use unsweetened, natural cocoa powder or Dutch processed. I used Dutch processed to give my cookies a dark color.
Chocolate: Use chopped chocolate or chocolate chips. I like to use semi-sweet. Use good quality baking chocolate or mini or regular chocolate chips.
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!
Chilling the dough: This dough is very sticky. Chilling the dough helps it firm up and gives the flavor time to develop. Keep dough chilled while cookies bake. If dough gets warm, it won't puff up when it bakes.
Shaping the dough balls: This dough is wet and moist. Lightly wet your hands before rolling out the cookie dough balls. This will help keep the dough from sticking. My hands get messy shaping the dough, so I shape all the dough into balls all at the same time. Next, I chill the cookie dough balls before coating them with sugar.
Powdered sugar coating: Coat balls with granulated sugar first then roll twice in powdered sugar. Granulated sugar helps powdered sugar stay on while baking. Leave the remaining cookie dough balls in the fridge while cookies bake. Once cookies are finished baking, coat the next batch in powdered sugar then bake. Avoid having cookie dough balls sit while coated with sugar.
Storage: Store leftover cookies in an airtight container at room temperature for up to 1 week. Freeze cookies in a freezer bag for up to 2 months. 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.
Nutrition
Serving: 1cookie | Calories: 98kcal | Carbohydrates: 16g | Protein: 1g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 0.02g | Cholesterol: 13mg | Sodium: 58mg | Potassium: 49mg | Fiber: 1g | Sugar: 11g | Vitamin A: 20IU | Calcium: 16mg | Iron: 1mg
