Peppermint Chocolate Crinkle Cookies Recipe

If you are ready to welcome the holidays with a burst of festive flavor, this Peppermint Chocolate Crinkle Cookies Recipe is an absolute must-try. Imagine biting into a soft, fudgy chocolate cookie, with a delightful crackled surface dusted generously with crushed peppermint chips that give a refreshing hint of minty magic. These cookies blend the richness of cocoa with the cool zest of peppermint in a way that’s both nostalgic and exciting. Whether you’re baking for a party, as a gift, or just because, these cookies deliver comfort and joy in every bite.

Ingredients You’ll Need

As simple as this Peppermint Chocolate Crinkle Cookies Recipe is, the magic lies in using the right ingredients. Each element plays an essential role: the cocoa powder brings deep chocolate flavor, while peppermint chips add that signature refreshing crunch. The balance of flour, eggs, and oil creates just the right chewy texture that makes these cookies so irresistible.

• 2 cups all-purpose flour: Provides structure and a tender crumb to the cookies.
• 2 tsp baking powder: Gives the cookies a gentle lift and lightness.
• ½ tsp kosher salt: Enhances all the sweet and chocolatey flavors perfectly.
• ¾ cup canola oil: Keeps the cookies moist and tender; can swap with vegetable oil or butter for a richer touch.
• ¾ cup unsweetened cocoa powder: Adds that intense chocolate depth without any sweetness.
• 2 cups granulated sugar: Sweetens the dough and helps create that crackle on top.
• 4 large eggs: Binds the ingredients and adds richness.
• 2 tsp pure vanilla extract: Boosts overall flavor with warm, aromatic notes.
• 10 oz. Andes peppermint crunch baking chips: Chopped halves add a perfect peppermint burst; crushed candy canes also work beautifully.

How to Make Peppermint Chocolate Crinkle Cookies Recipe

Step 1: Prep Your Baking Sheet

Start by lining a baking sheet with parchment paper. This simple step ensures your cookies won’t stick and makes cleanup a breeze. Having the sheet ready keeps your workflow smooth and efficient.

Step 2: Combine the Dry Ingredients

In a medium-sized bowl, whisk together the flour, baking powder, and kosher salt. This ensures your leavening is evenly distributed and the salt highlights the chocolate’s richness without overpowering it.

Step 3: Cream the Wet Ingredients

Using a stand mixer fitted with the paddle attachment, mix the canola oil, cocoa powder, and granulated sugar on medium-high speed for about 3-4 minutes. This combines everything into a silky, chocolatey base, setting the stage for a wonderfully fudgy cookie.

Step 4: Incorporate the Eggs

Add the eggs one at a time, mixing well after each addition. This method ensures the eggs emulsify smoothly, giving the dough a consistent texture and depth.

Step 5: Add Vanilla and Flour Mixture

Stir in the vanilla extract, then add the flour mixture just until incorporated. The dough now takes on a brownie-like consistency, dense yet pliable—ready for chilling.

Step 6: Refrigerate the Dough

Transfer the dough into a container sprayed with nonstick spray, then cover with plastic wrap (also lightly sprayed) and close with a lid. Refrigerate for at least 3 hours or overnight. This chilling step is crucial for the cookies to hold their shape and develop flavor.

Step 7: Preheat Oven and Prepare to Roll

Once chilled, preheat your oven to 350°F. Spray your hands and a tablespoon with nonstick spray—the dough naturally sticks, and this trick makes rolling a much happier experience.

Step 8: Form and Coat the Cookies

Roll the dough into 1-inch balls, then roll each ball in the crushed peppermint baking chips. The peppermint coating does more than add flavor: it creates a festive and eye-catching crinkled texture on your cookies.

Step 9: Bake

Place the balls spaced 2 inches apart on the prepared baking sheet. Bake for 10-11 minutes. The edges should firm slightly, and the tops will flatten just a bit. The key is to bake until just underdone for a soft, chewy center.

Step 10: Cool and Set

After baking, carefully move the baking sheet to a cooling rack, letting the cookies rest for one minute before transferring them fully to cool. This brief pause helps the cookies set perfectly, making them easier to handle and intensifies their fudgy texture.

How to Serve Peppermint Chocolate Crinkle Cookies Recipe

Garnishes

One of the delightful things about this Peppermint Chocolate Crinkle Cookies Recipe is how you can take your presentation up a notch. Sprinkle a little extra crushed peppermint or dust lightly with powdered sugar right before serving for a snowy, festive look that will wow your guests.

Side Dishes

These cookies pair wonderfully with warm drinks like rich hot chocolate, peppermint mocha, or even a creamy latte. For a fresh contrast, serve alongside a small bowl of whipped cream or a scoop of vanilla ice cream to melt over the cookies while still warm.

Creative Ways to Present

Arrange these cookies in a decorative holiday tin or stack with layers of parchment paper between to gift them. You can also string a ribbon loosely around a stack to create an inviting gift box. For parties, arrange them on a platter with sprigs of fresh mint or holly leaves for a festive centerpiece.

Make Ahead and Storage

Storing Leftovers

If you happen to have any leftovers, store these Peppermint Chocolate Crinkle Cookies in an airtight container at room temperature for up to 5 days. The texture will remain soft and chewy, and the peppermint notes will stay fresh and bright.

Freezing

For longer storage, you can freeze these cookies. Place them in a single layer on a baking sheet to freeze initially, then transfer them to a freezer-safe container or bag. They’ll keep well for up to 3 months and thaw quickly at room temperature.

Reheating

Reheat the cookies slightly in a microwave for about 10 seconds or place them in a warm oven (around 300°F) for 5 minutes to revive that just-baked softness. Warmed peppermint chocolate crinkle cookies are like little bites of holiday cheer.

FAQs

Can I use butter instead of oil in the Peppermint Chocolate Crinkle Cookies Recipe?

Absolutely! Butter will add a richer flavor and slightly different texture, making the cookies a bit more tender. Melt it and cool before using to keep the dough consistency correct.

Do I have to chill the dough overnight?

While at least 3 hours of chilling is necessary for proper texture and flavor development, overnight chilling is best if you have the time, as it allows the flavors to meld beautifully.

What can I substitute for Andes peppermint crunch chips?

If these are unavailable, crushed peppermint candy canes mixed with semi-sweet chocolate chips make a perfect alternative, providing both texture and that signature mint flavor.

Are these cookies gluten-free?

The recipe as written uses all-purpose flour, which contains gluten. However, you can substitute with a gluten-free flour blend that measures cup for cup to make a delicious gluten-free version.

Can I make the dough ahead and freeze it before baking?

Yes! You can form the dough balls, freeze them on a sheet, then transfer to a bag to bake straight from frozen—just add a minute or two to the baking time.

Final Thoughts

This Peppermint Chocolate Crinkle Cookies Recipe is one that I can’t recommend enough, especially if you love the festive fusion of mint and chocolate. They’re simple to make, wonderfully fudgy, and deliver just the right balance of sweet and minty without being overpowering. I hope you’ll whip up a batch and experience that joyful holiday feeling in every crackly, chocolatey bite!

Print