Chocolate Peppermint Crinkle Cookies
These Chocolate Peppermint Crinkle Cookies are rich, fudgy, and full of cool peppermint flavor, making them the ultimate Christmas cookie plate addition.
Servings: 24 cookies
Calories: 181kcal
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.
Nutrition
Serving: 1cookie | Calories: 181kcal