Chocolate Peppermint Crinkle Cookies
User Reviews
5
Chocolate Peppermint Crinkle Cookies
Description
These Chocolate Peppermint Crinkle Cookies start with a base of cocoa powder and peppermint extract mixed into a simple dough of egg, oil, sugar, flour, and leavening agents. Chilling the dough for at least two hours firms it up and deepens the minty chocolate taste. Before baking at 350°F, the dough balls are coated first in granulated sugar and then powdered sugar to create the classic crinkled appearance once baked. The cookies develop a balance of a slightly crisp exterior and a moist, tender crumb inside, accented by the cool flavor of peppermint. With a moderate yield of 6 to 8 cookies, these are suitable for sharing or enjoying alongside coffee or tea.
Ingredients
- 1 large egg
- 30 ml vegetable oil
- 65 g granulated sugar
- ½ teaspoon peppermint extract
- 25 g cocoa powder
- 60 g all-purpose flour
- ½ teaspoon baking powder
- ¼ teaspoon baking soda
- pinch salt sea salt
For coating:
- 1 tablespoon granulated sugar
- 1 tablespoon powdered sugar
Garnish:
- 1 candy cane crushed
Instructions
- In a medium mixing bowl, whisk together the egg, oil, sugar and peppermint extract.
- Next, sift in the cocoa, flour, baking powder, baking soda, and salt into the bowl. Mix with a spatula until a dough is formed.
- Cover the bowl with plastic wrap and place the dough into the fridge to chill for at least 2 hours.
- Prepare a large baking sheet with parchment paper. Set aside.
- Preheat oven to 350°F/177°C.
- Have 2 bowls ready. Add 1 tablespoon of granulated sugar to one bowl, and add 1 tablespoon of powdered sugar to the other bowl.
- Remove the cookie dough from the fridge and use a tablespoon or a small ice cream scoop to form balls.
- Drop the cookie dough into the granulated sugar and coat well.
- Next, coat the cookie dough in powdered sugar.
- Place the coated dough balls onto a baking sheet lined with parchment paper.
- Repeat with the remaining cookie dough.
- Bake at 350°F/177°C for 8-10 minutes. Let cool on the baking sheet for 1 minute before transferring to a wire rack.
- Sprinkle the crushed candy cane on top of the cookies.
- Enjoy the chocolate peppermint crinkle cookies within 1-2 days.
Notes
- Chill the dough for at least two hours to achieve the proper texture and flavor balance.
- Cookie size affects yield; larger scoops yield fewer cookies.
- Coating the dough balls in both granulated and powdered sugar develops the signature crinkle surface after baking.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 123 kcal
% Daily Value*
| Calories | 123kcal | 6% |
| Carbohydrates | 27g | 9% |
| Protein | 3g | 6% |
| Fat | 1g | 2% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 1g | 5% |
| Trans Fat | 1g | 50% |
| Cholesterol | 31mg | 10% |
| Sodium | 95mg | 4% |
| Potassium | 87mg | 2% |
| Fiber | 2g | 8% |
| Sugar | 16g | 32% |
| Vitamin A | 45IU | 1% |
| Calcium | 32mg | 3% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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