There’s something about the scent of chocolate and peppermint swirling through a warm kitchen that instantly transports me back to my grandmother’s house during December. She had this old ceramic cookie jar chipped at the edges but still charming that she’d fill to the brim with fresh-baked Chocolate Peppermint Crinkle Cookies. As a little girl, I’d sneak into the kitchen, tiptoe across the cold tiles, and lift that heavy lid just enough to snag one (okay, maybe two) before she caught me with a wink. That’s where my love story with Chocolate Peppermint Crinkle Cookies began and it’s one I’m thrilled to share with you today.
Whether you’re baking for a festive party, making memories with your kids, or simply craving a cozy treat on a winter evening, these Chocolate Peppermint Crinkle Cookies are everything. They’re soft, fudgy, full of rich chocolate flavor, with just the right kiss of cool peppermint. And that crinkle? Pure cookie magic
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Why You’ll Love These Chocolate Peppermint Crinkle Cookies
Let’s be honest holiday baking can get a little chaotic. Between wrapping gifts and wrangling kids hopped up on candy canes, we don’t always have time for elaborate desserts. That’s why Chocolate Peppermint Crinkle Cookies are such a lifesaver. They’re easy to make, incredibly festive, and a guaranteed hit at any cookie exchange.
And the best part? You don’t need to be a professional baker to pull them off. A few simple ingredients, one mixing bowl, and a sprinkle of holiday spirit are all it takes to bake a batch of these crackly, pepperminty bites of joy.
Chocolate Peppermint Crinkle Cookies
Ingredients
Equipment
Method
- In a large bowl, whisk together cocoa powder, granulated sugar, and oil until thick and glossy. Beat in eggs one at a time, then stir in peppermint extract.
- In another bowl, sift together flour, baking powder, and salt. Gradually mix into the wet ingredients just until combined. Dough will be sticky.
- Cover and refrigerate the dough for at least 2 hours or overnight to firm up.
- Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.
- Scoop tablespoon-sized portions of dough, roll into balls, then coat thoroughly in powdered sugar.
- Place dough balls on baking sheet 2 inches apart. Bake for 10–12 minutes until tops are cracked. Let cool before serving.
Notes
Ingredients for the Best Chocolate Peppermint Crinkle Cookies
Here’s everything you’ll need to create your own batch of Chocolate Peppermint Crinkle Cookies:
- 1 cup unsweetened cocoa powder
- 1 ½ cups granulated sugar
- ½ cup vegetable oil
- 4 large eggs
- 2 tsp pure peppermint extract
- 2 cups all-purpose flour
- 2 tsp baking powder
- ½ tsp salt
- ½ cup powdered sugar (for rolling)
- Optional: crushed peppermint candies or candy canes for garnish
Pro tip: Want extra peppermint crunch? Mix in a handful of crushed candy canes right into the dough before chilling!
How to Make Chocolate Peppermint Crinkle Cookies – Step by Step
These Chocolate Peppermint Crinkle Cookies come together in a snap. Here’s how to make them from scratch:
1. Mix the Dough
In a large bowl, whisk together cocoa powder, sugar, and oil. The mixture should be thick and glossy. Add the eggs, one at a time, beating well after each. Stir in the peppermint extract to infuse that minty magic.
2. Combine Dry Ingredients
In a separate bowl, sift together the flour, baking powder, and salt. Slowly add the dry ingredients to the wet ingredients, mixing just until combined. The dough will be sticky don’t panic, that’s exactly what we want for soft Chocolate Peppermint Crinkle Cookies.
3. Chill That Dough!
Cover the bowl and refrigerate the dough for at least 2 hours (or overnight). This helps the cookies keep their shape and develop that perfect crinkle top.
4. Roll & Coat
Preheat your oven to 350°F (175°C). Scoop tablespoon-sized portions of dough and roll them into balls. Then, roll each ball generously in powdered sugar. Don’t skimp here the more sugar, the prettier the crinkle!
5. Bake to Perfection
Place the sugar-coated dough balls on a lined baking sheet, spacing them 2 inches apart. Bake for 10–12 minutes. The tops should be cracked and crinkly, with fudgy centers that melt in your mouth.
Chocolate Peppermint Crinkle Cookies Tips & Tricks
- Chilling is Key – Skipping the chill will leave you with flat cookies. No chill? No crinkle!
- Don’t Overbake – Pull them out just as the edges are set. Overbaking steals the fudginess.
- Crushed Candy Cane Finish – For an Instagram-worthy sparkle, sprinkle crushed candy canes on the cookies right after baking.
- Double Batch It – These Chocolate Peppermint Crinkle Cookies go fast. Make extra and freeze half the dough!
A Cookie with Heart: My Family’s Holiday Go-To
When my own kids were little, they’d beg to help roll the cookie dough in powdered sugar tiny hands dusted in sweet white fluff, giggling as they “accidentally” licked their fingers. Now, years later, it’s still a tradition we keep alive each December. These Chocolate Peppermint Crinkle Cookies are more than a treat; they’re a piece of our story, passed down from my grandmother’s ceramic jar to our own messy cookie trays.
Related Recipes to Try
Looking for more holiday treats to round out your cookie platter? Check out these favorites from my kitchen to yours:
- Soft Ginger Molasses Cookies – Another nostalgic classic that pairs perfectly with a cup of cocoa.
- White Chocolate Peppermint Bark – A super simple treat that makes a great gift.
- Easy Hot Cocoa Bombs – Make these while your crinkles are cooling!
- Classic Sugar Cookies for Decorating – The best canvas for icing, sprinkles, and creativity.
And for an orphan link (one that’s underused on the site):
- How to Bake with Kids Without Losing Your Mind – A must-read for moms who want mess and memories—not mayhem.
- Storing Cookies the Right Way – Keep your Chocolate Peppermint Crinkle Cookies fresh for days!
FAQs About Chocolate Peppermint Crinkle Cookies
Can I freeze Chocolate Peppermint Crinkle Cookies?
Yes! You can freeze both the cookie dough (before baking) and the baked cookies. Just let them cool completely and store in an airtight container.
Can I use peppermint oil instead of extract?
Yes but be careful! Peppermint oil is more concentrated. Use only ¼ to ½ tsp instead of 2 tsp.
Do I have to chill the dough?
Absolutely. The chill is what keeps these Chocolate Peppermint Crinkle Cookies from flattening and helps that signature crackly top form.
Can I make these gluten-free?
Sure! Just use a 1:1 gluten-free baking flour blend. They might be slightly more delicate but just as delicious.
Peppermint, Chocolate, and a Little Kitchen Joy
There’s a reason these Chocolate Peppermint Crinkle Cookies have stood the test of time in my family and soon, I hope, in yours. They’re simple to make, packed with flavor, and full of that cozy, comforting joy we all crave during the holidays.
So grab your cocoa, cue up your favorite holiday playlist, and let’s bake a batch together. You’ll have everyone at your table asking for the recipe and maybe even sneaking a cookie or two when they think you’re not looking.