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A close-up stack of dark chocolate crinkle cookies coated in white powdered sugar with red crushed peppermint candies scattered around the base.

Chocolate Peppermint Crinkle Cookies

These festive chocolate peppermint crinkle cookies are rich, fudgy, and bursting with cool peppermint flavor. Rolled in powdered sugar and crushed candy canes, they’re perfect for the holiday season.
Prep Time 20 minutes
Cook Time 12 minutes
Chilling Time 1 hour
Total Time 1 hour 32 minutes
Servings: 18 cookies
Course: Dessert
Cuisine: American
Calories: 135

Ingredients
  

Dry Ingredients
  • 1 1/4 cups all-purpose flour
  • 1/2 cup unsweetened cocoa powder
  • 1 tsp baking powder
  • 1/4 tsp salt
Wet Ingredients
  • 1/2 cup unsalted butter softened
  • 1 cup granulated sugar
  • 2 large eggs
  • 1 tsp vanilla extract
  • 1/2 tsp peppermint extract
Coating
  • 1/2 cup powdered sugar for rolling
  • 1/2 cup peppermint candies or candy canes crushed

Equipment

  • Mixing bowls
  • Electric Mixer
  • Baking Sheet

Method
 

  1. Whisk together the flour, cocoa powder, baking powder, and salt in a medium bowl.
  2. Cream the butter and granulated sugar together in a large bowl until light and fluffy.
  3. Add the eggs one at a time, mixing well after each addition.
  4. Stir in the vanilla extract and peppermint extract.
  5. Gradually mix the dry ingredients into the wet ingredients until a thick dough forms.
  6. Cover and refrigerate the dough for at least 1 hour.
  7. Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
  8. Roll tablespoon-sized dough portions into balls, then coat in powdered sugar and crushed peppermint candies.
  9. Place cookies on the baking sheet about 2 inches apart.
  10. Bake for 10–12 minutes until cracked on top and set around the edges.
  11. Cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.

Notes

For a stronger peppermint flavor, slightly increase the peppermint extract, but use sparingly as it can be overpowering.