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Peppermint Chocolate Crinkle Cookies Recipe

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4.3 from 11 reviews

These Peppermint Chocolate Crinkle Cookies are a festive and indulgent treat, combining rich semisweet chocolate and refreshing peppermint flavors. Featuring a fudgy interior with a crackled powdered sugar coating, these cookies are perfect for holiday gatherings or any time you crave a minty chocolate delight.

Ingredients

Chocolate Mixture

  • 1 cup semisweet chocolate chips
  • 6 tablespoons unsalted butter
  • 1/2 cup unsweetened cocoa powder

Sugars and Extracts

  • 1 cup granulated sugar
  • 1/2 cup packed light brown sugar
  • 1 teaspoon vanilla extract
  • 3/4 teaspoon peppermint extract

Eggs

  • 2 large eggs
  • 1 large egg yolk

Dry Ingredients

  • 1 1/4 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1/2 teaspoon fine salt
  • 1/2 cup finely crushed chocolate peppermint bark (not candy cane dust; actual bark pieces)

For Rolling

  • 1/2 cup granulated sugar
  • 1 cup powdered sugar

Instructions

  1. Prepare Baking Sheets and Melt Chocolate: Line two sheet pans with parchment paper. Melt the semisweet chocolate chips and unsalted butter together in a small saucepan over low heat, stirring until smooth. Let the mixture cool slightly for a few minutes.
  2. Combine Sugars and Cocoa: In a large bowl, mix together the cocoa powder, granulated sugar, and light brown sugar. Pour the warm melted chocolate mixture into the bowl and blend until the mixture appears glossy.
  3. Add Eggs and Extracts: Add the eggs, egg yolk, vanilla extract, and peppermint extract to the chocolate mixture. Mix well until the batter loosens and becomes even in texture.
  4. Mix Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking powder, baking soda, and fine salt. Gradually add this dry mix to the chocolate bowl, folding gently until there are no dry streaks.
  5. Fold in Peppermint Bark: Stir in the finely crushed chocolate peppermint bark pieces. The dough will be thick but scoopable. Let the dough rest on the counter for 10 minutes to slightly firm up.
  6. Shape and Coat Cookies: Scoop dough into roughly 1.5 tablespoon-sized balls. Roll each ball lightly in granulated sugar, then roll again thoroughly in powdered sugar to coat completely. Place the coated dough balls on the prepared sheet pans, spacing them adequately to allow for spreading.
  7. Bake Cookies: Bake in a preheated oven at 325°F (163°C) for 11 to 13 minutes. The cookie tops will crack and edges will appear set while centers remain soft.
  8. Cool Cookies: Allow the cookies to cool on the baking pans for 10 minutes before transferring them to a wire rack to cool completely.

Notes

  • Use actual chocolate peppermint bark for the crushed pieces, as candy cane dust won’t provide the same texture or flavor.
  • Rolling the dough balls in both granulated and powdered sugar creates the signature crinkle effect and a sweet outer coating.
  • Do not overbake; the centers should remain soft to achieve a fudgy texture.
  • If you don’t have peppermint extract, substitute with half peppermint and half vanilla extract for a balanced flavor.
  • Allow resting time for the dough to make it easier to handle and shape.

Find it online: https://marthatasty.com/peppermint-chocolate-crinkle-cookies-recipe/