If there was ever a cookie that looked like winter, it’s a crinkle cookie; those snowy sugar cracks are basically a holiday sweater in dessert form. These Chocolate Peppermint Crinkle Cookies are rich, fudgy, and full of cool peppermint flavor, making them the ultimate Christmas cookie plate addition. If you love my classic Chocolate Crinkle Cookies, this is their pepperminty cousin, just as chewy and chocolatey, with a fresh twist. And if you can’t get enough peppermint this time of year, check out my list of Peppermint Recipes for even more minty treats.
Ingredients & Substitutions
- Granulated sugar: Sweetens the cookies and helps create that crackly top. Can substitute with coconut sugar for a slightly deeper flavor.
- Unsweetened cocoa powder: Gives the cookies their deep chocolate flavor. Natural or Dutch-processed cocoa works here.
- Vegetable oil: Keeps the cookies moist and tender. Can swap for canola, grapeseed, or melted coconut oil (slight coconut flavor).
- Eggs: Bind everything together and add richness. For an egg-free option, check out my egg substitutes to try!
- Peppermint extract: The star flavor! Can substitute with vanilla extract for a classic chocolate crinkle cookie.
- All-purpose flour: The base of the dough. Gluten-free 1:1 baking blend works as a substitute.
- Baking powder: Helps the cookies rise and crackle.
- Kosher salt: Balances the sweetness. Table salt can be used, just reduce slightly.
- Confectioners’ sugar: For rolling the dough balls and creating those signature “crinkles.”
FAQs
Why do I have to chill the dough?
Chilling is key to getting the cookies to hold their shape and develop those pretty cracks. If the dough is too warm, it will spread too much in the oven.
Can I make the dough ahead of time?
Yes! The dough can be chilled for up to 24 hours before baking. You can also scoop and roll the dough balls, freeze them on a baking sheet until solid, then store them in a freezer bag for up to 3 months. Just bake straight from frozen; you may need to add 1-2 minutes to the bake time.
How do I know when the cookies are done?
They’re ready when the edges are set, but the centers still look slightly soft and underbaked. They’ll firm up as they cool, giving you that perfect fudgy texture.
Can I make these cookies larger or smaller?
Yes! Using a larger scoop will give you thicker, fudgier cookies that may need an extra minute or two of baking. Smaller cookies will bake faster, so start checking around 8 minutes. Either way, the crinkle effect works beautifully!
Variations
- Double Chocolate: Fold in ½ cup mini chocolate chips before chilling the dough for extra chocolatey goodness.
- Extra Minty: Stir in ½ cup crushed peppermint candies for a festive crunch and bold peppermint flavor.
- Chocolate-Orange: Swap the peppermint extract for orange extract for a bright, holiday twist.
- Fudgy Brownie-Style: Use 1 cup of flour instead of 2 for a thicker, ultra-fudgy cookie.
- Mini Cookies: Scoop smaller dough balls for bite-sized treats, perfect for cookie trays or gifting.
How To Store Chocolate Peppermint Crinkle Cookies
At room temperature: Store cooled cookies in an airtight container for up to 4 days.
Freezing baked cookies: Place cooled cookies in a single layer on a baking sheet and freeze until solid. Transfer to a freezer-safe bag or container for up to 2 months. Thaw at room temperature before serving.
Freezing dough: Scoop and roll dough balls, freeze on a baking sheet until solid, then store in a freezer-safe bag for up to 3 months. Bake straight from frozen; just add 1-2 minutes to the bake time.
Check out my Guide to Freezing, Baking, and Storing Cookies for more helpful tips!
Chocolate Peppermint Crinkle Cookies
Ingredients
- 2 cups (400 g) granulated sugar
- 1 cup (118 g) unsweetened cocoa powder
- ½ cup (109 g) vegetable oil
- 4 large eggs, room temperature
- 2 teaspoons peppermint extract
- 2 cups (250 g) all-purpose flour
- 2 teaspoons baking powder
- ½ teaspoon kosher salt
- ½ cup (62.5 g) confectioners' sugar
Instructions
- In a large mixing bowl, add sugar, cocoa, oil, eggs, and peppermint extract. Whisk until the mixture is smooth and glossy, with no streaks of cocoa remaining.
- In a separate medium bowl, whisk together the flour, baking powder, and salt.
- Gradually add the flour mixture to the cocoa mixture, stirring with a wooden spoon or rubber spatula until a thick, sticky dough forms.
- Cover the bowl tightly with plastic wrap and refrigerate the dough for at least 4 hours, up to overnight.
- When ready to bake, preheat the oven to 350°F. Line a few baking sheets with parchment paper.
- Add confectioners’ sugar to a small bowl and set aside.
- Using a 2-tablespoon cookie scoop, portion out the chilled dough (it will still be sticky). Roll each dough ball in the confectioners’ sugar until completely coated.
- Arrange the coated dough balls on the prepared baking sheets, spacing them about 2 inches apart.
- Bake for 10 to 12 minutes, or until the edges are set. The centers will look slightly underbaked but will firm up as they cool.
- Let the cookies cool on the baking sheets for 5 minutes before transferring them to wire racks to cool completely.
Did you make this recipe?
Thank you for making my recipe! You took pictures, right? Well go ahead and post them on Instagram! Be sure to mention me @iambaker and use the hashtag #YouAreBaker.
What the Test Kitchen had to say about this recipe:
Autumn
These have the perfect peppermint flavor with fudgy chocolate. I love them!
Elizabeth
Peppermint chocolate is hit or miss for me. But, these cookies have such a great balance of both, and I love the chewy texture!
Stephanie
I love the texture with its chewy middle and slightly crispy on the edges.
Bella
I love these cookies! The peppermint isn’t overpowering, just the right amount with rich chocolate.
