Peppermint Chocolate Crinkle Cookies
User Reviews
4.9
Peppermint Chocolate Crinkle Cookies
Description
This recipe combines softened butter and granulated sugar creamed until light, then adds eggs, peppermint and vanilla extracts, milk, and melted chocolate to create a chocolate-peppermint batter. Dry ingredients including flour, baking powder, and salt are mixed in, followed by folding in crushed peppermint candies for added texture and flavor.
The dough is chilled for at least an hour to firm up, aiding shaping and preventing spreading during baking. The cookies are rolled in powdered sugar, producing a characteristic cracked surface after baking. The result is a tender, cakey cookie with a bright minty note balanced by chocolate richness.
These cookies can be prepared a few days ahead, stored refrigerated until baking. They pair well with holiday beverages and provide a seasonal twist on classic crinkle cookies.
Ingredients
- ½ cup butter softened (1 stick / 113g, unsalted
- 1 ½ cups granulated sugar 300g
- 2 egg ~100g
- 1 teaspoon peppermint extract pure
- 1 teaspoon vanilla extract pure
- 2 tablespoons milk
- 2 oz. unsweetened chocolate melted and slightly cooled
- 2 ¾ cups all-purpose flour 330g
- 2 teaspoons baking powder 10g
- ½ teaspoon kosher salt 3g
- ½ cup Peppermint crushed, or candy canes
- 1 cup powdered sugar 125g
Instructions
Make the Dough
- Cream the butter and sugar together with a hand mixer (or a stand mixer) in a large bowl until light yellow, about 2-3 minutes.
- Add the peppermint extract, vanilla extract and eggs to the butter/sugar mixture. Mix until blended, about 1-2 minutes.
- Add the milk, as well as the cooled, melted chocolate and stir until mixture is an even light brown.
- In another glass bowl, combine the all-purpose flour, baking powder and salt. Whisk until combined.
- Pour the dry ingredients into the wet ingredients, mixing with the hand mixer until just mixed through.
- Fold the crushed peppermints/candy canes into the batter with a rubber spatula.
- Cover with plastic wrap, and refrigerate for AT LEAST an hour. (If the dough sits for a day or more, you might need to let it sit on the counter for 15-20 minutes before baking, as it might be too solid to easily roll.)
Bake the Cookies
- Once the cookies have chilled for at least an hour, preheat the oven to 350°F. Line a baking sheet with parchment paper or a nonstick baking mat, then set aside.
- Measure out the powdered sugar in a wide bowl.
- Using a cookie scooper and your hands, shape the dough into 1” balls. (I use a 1-tablespoon cookie scoop.)
- Roll in the powdered sugar until covered, then transfer to the prepared baking sheet. Give the cookies about 2" from each other so they can spread in the oven as they bake.
- Once all the dough has been rolled, bake in the preheated oven for 15-18 minutes, or until the cookies have firmed up and are set.
- Cool on a cooling rack, then enjoy with a glass of milk!
Notes
- Chilling the dough for at least an hour is important to ease handling and maintain shape while baking.
- If refrigerated over several days, let dough sit at room temperature briefly before rolling to soften slightly.
- This recipe is adapted from a standard chocolate crinkle cookie base with peppermint added for flavor.
Nutrition Information
Show DetailsNutrition Facts
Serving: 45cookies
Amount Per Serving
Calories 100 kcal
% Daily Value*
| Serving | 1 cookie | |
| Calories | 100kcal | 5% |
| Carbohydrates | 17g | 6% |
| Protein | 1g | 2% |
| Fat | 3g | 5% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 0.2g | 1% |
| Monounsaturated Fat | 1g | 5% |
| Trans Fat | 0.1g | 5% |
| Cholesterol | 13mg | 4% |
| Sodium | 30mg | 1% |
| Potassium | 41mg | 1% |
| Fiber | 0.4g | 2% |
| Sugar | 11g | 22% |
| Vitamin A | 75IU | 2% |
| Calcium | 13mg | 1% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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