Chocolate Peppermint Crinkle Cookies are a minty twist on a delightful holiday treat. These rich, fudgy cookies are chewy on the inside, slightly crunchy on the outside, and dusted in powdered sugar. The slight hint of cool peppermint is the perfect complement to the intense chocolate. A must-have for the Christmas season!
Why KJ Loves
Chocolate Peppermint Crinkle Cookies
Chocolate crinkle cookies are one of my favorite holiday recipes and this peppermint spin on them is perfect for the Christmas season! How can you go wrong with peppermint and chocolate? Watch these cookies disappear before your eyes!
Chocolate Peppermint Crinkle Cookie Ingredients
The Baking Essentials
Butter, sugar, brown sugar, eggs, vanilla extract, baking powder, and flour form the base of the cookie dough.
We use baking powder in this peppermint crinkle cookie recipe because it puffs the cookies up and spreads them out to create those classic cracks on top. Plus, baking powder reacts nicely to Dutch-processed cocoa powder.
Make sure you have powdered sugar on hand to give the cookies a snowy coating!
This is my secret chocolate ingredient for all types of desserts. Dutch-processed cocoa powder works a little differently than regular cocoa powder. It’s alkalized—which means the acidity of the cocoa bean is neutralized. This results in a darker, more mellow flavor.
Dutch-processed cocoa powder is available at most grocery stores. They sell some larger bags at Costco, and you can also try ordering it online.
Some Holiday Spirit
Peppermint extract infuses a dash of holiday spirit into these classic crackly cookies. It adds just the right touch of candy cane-like flavor and smells wonderful.
Peppermint and crinkle cookies were meant to go together. The cool, crisp mint cuts through the rich, fudgy chocolate for a scrumptiously balanced bite of cookie.
It’s worth investing in a bottle.
You could also sprinkle some finely crushed peppermint candies on top of the cookies for a little extra cheer!
Chocolate Peppermint Crinkle Cookie Tips
Check out my full post on how to bake the best chocolate crinkle cookies. But here are some highlights:
Best Ways To Refrigerate the Cookie Dough
Because we’re using melted butter instead of softened butter, we’ll need to refrigerate the batter for a couple of hours. This helps the cookies maintain a good shape and also allows them to get that signature crinkle.
- If you don’t have a ton of space in your refrigerator, just put the whole bowl of cookie dough in. You’ll need to use some elbow grease to scoop it out later, but it’s doable!
- if you have space in your fridge, scoop the cookie dough into balls, place them on a baking sheet, and refrigerate them. That way, all you have to do is roll the cookie dough balls into powdered sugar and bake.
To Get More Crackles…
Halfway through baking, your cookies should be cracking and spreading to form that classic crinkle. If that’s not happening, take the pan out of the oven and smack it down on the counter a couple of times to help the process along.
Chocolate Peppermint Crinkle Cookie FAQs
How do you know when crinkle cookies are done?
Your peppermint crinkle cookies are finished when the tops crack and look glossy in the middle. If you insert a toothpick, it should come out clean.
Why did my crinkle cookies not crinkle?
Make sure you chill the dough for the right amount of time. If you get impatient and rush the process, your dough will spread too quickly in the oven, and you won’t get those beautiful crinkles.
Why are my crinkle cookies dry?
Make sure you use the right amount of dry ingredients for your chocolate peppermint crinkle cookies. Also, be sure not to pack the flour too tightly! When you’re baking, even slight adjustments to the ingredients can make a big difference!
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