Chocolate crinkle cookies are always a favorite and get even better with a dash of peppermint. Rich, decadent and sprinkled with powdered sugar these delicious cookies are all decked out for the holidays. These Peppermint Chocolate Crinkle Cookies are easy to make and sure become a beloved Christmas treat.
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These cookies are like fudgey little brownies with a hint of peppermint and topped with powdered sugar like a dusting of snow. A double dose of chocolate in the forms of unsweetened chocolate and cocoa powder make these cookies extra rich, and while it’s optional I like to add in a bit of espresso powder to make them even more decadent. In fact these cookies would be perfect with a cup of coffee and my peppermint mocha coffee creamer.
Ingredients for Peppermint Chocolate Crinkle Cookies
- unsweetened chocolate
- unsalted butter
- granulated sugar
- brown sugar
- large eggs
- peppermint extract
- all purpose flour
- cocoa powder
- espresso powder (optional)
- baking powder
- kosher salt
- baking soda
For rolling the cookies
- granulated sugar
- powdered sugar
How to Make Peppermint Chocolate Crinkle Cookies
Preheat the oven to 350 ℉. In a double boiler (a metal bowl set on top of a small saucepan with water) add the chopped chocolate and unsalted butter and cook over medium heat until melted. Alternatively you can place the chocolate and butter in a microwave safe dish and microwave in 15 second intervals, stirring after each interval until the chocolate is melted and smooth.
In a large bowl whisk together flour, cocoa powder, baking powder, baking soda, salt and espresso powder (if using), set aside. In a separate bowl whisk together granulated sugar, brown sugar, eggs until creamy. Added in the melted chocolate and peppermint extract and whisk until fully combined. Add the flour mixture to the chocolate mixture and fold to combine.
Add the granulated sugar and powdered sugar each into their own shallow bowls or plates and line 2 baking sheets with parchment paper or a silicon baking mat. Scoop out cookie dough using a a 1.5 oz cookie scoop and roll into a ball. Roll the cookie dough ball first in granulated sugar, and then in powdered sugar, making sure the cookie dough is thouroughly coated.
Place the cookies on the prepared baking sheet 2 inches apart. Bake for 12 minutes (rotating the pans halfway through), until the cookies are puffed and cracked on the top. Cool for 10 minutes on the baking sheets the transfer to a wire rack to cool completely. Store cookies in an airtight container for up to 2 weeks.
If you like these Peppermint Chocolate Crinkle Cookies be sure to take a look at some of my other recipes!
Espresso Chocolate Chip Cookies
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Peppermint Chocolate Crinkle Cookies
Equipment
- 1 1.5 oz cookie scoop
- 2 large mixing bowls
- 1 Whisk
- 2 baking sheets
- parchment paper or silicon baking mats
Ingredients
- 4 oz unsweetened chocolate chopped
- 4 tbsp unsalted butter
- 3/4 cups granulated sugar
- 3/4 cup brown sugar
- 2 large eggs
- 1.5 tsp peppermint extract
- 1 cup all purpose flour
- 1/2 cup cocoa powder
- 1 tsp espresso powder optional
- 1 tsp baking powder
- 1/2 tsp kosher salt
- 1/4 tsp baking soda
For rolling the cookies
- 1/2 cup granulated sugar
- 1/2 cup powdered sugar
Instructions
- Preheat the oven to 350 ℉.
- In a double boiler (a metal bowl set on top of a small saucepan with water) add the chopped chocolate and unsalted butter and cook over medium heat until melted. Alternatively you can place the chocolate and butter in a microwave safe dish and microwave in 15 second intervals, stirring after each interval until the chocolate is melted and smooth.
- In a large bowl whisk together flour, cocoa powder, baking powder, baking soda, salt and espresso powder (if using), set aside.
- In a separate bowl whisk together granulated sugar, brown sugar, eggs until creamy. Added in the melted chocolate and peppermint extract and whisk until fully combined.
- Add the flour mixture to the chocolate mixture and fold to combine.
- Add the granulated sugar and powdered sugar each into their own shallow bowls or plates and line 2 baking sheets with parchment paper or a silicon baking mat.
- Scoop out cookie dough using a a 1.5 oz cookie scoop and roll into a ball. Roll the cookie dough ball first in granulated sugar, and then in powdered sugar, making sure the cookie dough is thouroughly coated.
- Place the cookies on the prepared baking sheet 2 inches apart. Bake for 12 minutes (rotating the pans halfway through, until the cookies are puffed and cracked on the top. Cool for 10 minutes on the baking sheets the transfer to a wire rack to cool completely.
- Store cookies in an airtight container for up to 2 weeks.
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Ned says
Rich, fudgy, and very chocolatey with just a hint of peppermint. Soft centers and perfect flavor, great with a tall glass of milk.