Description
Indulge in these delicious Peppermint Chocolate Crinkle Cookies, perfect for the holiday season or any time you want a festive treat. These rich, fudgy cookies combine the deep flavor of cocoa with refreshing peppermint crunch chips, creating a delightful texture and taste. The dough is chilled before baking to ensure the perfect crinkle effect, giving you tender, chewy cookies with a beautiful cracked surface dusted with peppermint. Easy to make and sure to impress, these cookies are a wonderful treat to share with friends and family.
Ingredients
Scale
Dry Ingredients
- 2 cups all-purpose flour (240g)
- 2 tsp baking powder (8g)
- ½ tsp kosher salt
- ¾ cup unsweetened cocoa powder (63g)
Wet Ingredients
- ¾ cup canola oil (150g; or use vegetable oil or butter)
- 2 cups granulated sugar (400g)
- 4 large eggs (200g)
- 2 tsp pure vanilla extract (8g)
Add-ins
- 10 oz. Andes peppermint crunch baking chips (283g; chopped in half or crushed candy canes as substitute)
Instructions
- Prepare Baking Sheet: Line a baking sheet with parchment paper and set aside to prevent the cookies from sticking during baking.
- Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, and kosher salt. Set this mixture aside for later use.
- Cream Oil, Cocoa, and Sugar: In the bowl of a stand mixer fitted with the paddle attachment, combine the canola oil, unsweetened cocoa powder, and granulated sugar. Cream them together for 3 to 4 minutes until well blended and smooth.
- Add Eggs: Add the eggs one at a time to the cocoa mixture, mixing thoroughly after each addition to ensure the batter is smooth and even.
- Add Vanilla and Flour Mixture: Stir in the pure vanilla extract, then gradually add the dry flour mixture just until incorporated. The resulting dough should resemble brownie batter in texture.
- Refrigerate Dough: Spray a container with nonstick spray and transfer the cookie dough into it. Cover the dough with plastic wrap that has been sprayed with nonstick spray to prevent sticking, then cover the container with its lid. Refrigerate for at least 3 hours or overnight to allow the dough to firm up.
- Preheat Oven: Once dough chilling is complete, preheat your oven to 350°F (175°C).
- Roll Dough Balls and Coat: Spray a tablespoon and your hands with nonstick spray because the dough is sticky. Roll the chilled dough into 1-inch balls, then roll each ball in the chopped peppermint crunch chips to coat thoroughly. Place the balls on the prepared baking sheet, spacing them about 2 inches apart to allow for spreading.
- Bake Cookies: Bake the cookies in the preheated oven for 10 to 11 minutes. The cookies should be slightly underbaked, firming up around the edges and flattening just a bit to achieve a chewy, fudgy texture.
- Cool Cookies: Carefully move the baking sheet to a cooling rack and let the cookies set for 1 minute, then transfer the cookies directly onto the cooling rack to cool completely before serving or storing.
Notes
- For best results, do not skip the refrigeration step as it helps the cookies maintain shape and develops flavor.
- You can substitute the Andes peppermint crunch baking chips with crushed peppermint candy canes if desired.
- If you prefer, use butter instead of canola oil for a richer flavor, but note it may change the texture slightly.
- Store cookies in an airtight container at room temperature for up to 5 days.
- These cookies freeze well. Wrap tightly and freeze for up to 3 months.