These Peppermint Chocolate Crinkle Cookies combine rich cocoa flavor with a refreshing hint of peppermint — the perfect cookie for the holidays.
Soft, chewy, and rolled in powdered sugar before baking, they crackle beautifully in the oven and fill your kitchen with a cozy, minty aroma.
Perfect for Christmas dessert platters, homemade gifts, or pairing with a cup of hot cocoa by the fire.
Table of Contents
Summary
Prep Time: 15 minutes
Chill Time: 1 hour
Cook Time: 10 minutes
Total Time: 1 hour 25 minutes
Servings: 24 cookies
Difficulty: Easy
Recipe Summary:
Chocolate-mint crinkle cookies that are soft and fudgy on the inside, with a snowy powdered-sugar coating and festive peppermint crunch.
Equipment
- Mixing bowls (medium & large)
- Electric mixer or hand whisk
- Measuring cups and spoons
- Baking sheet with parchment paper
- Wire rack for cooling
- Plastic wrap for chilling dough
Ingredients for Peppermint Chocolate Crinkle Cookies
For the Cookies
- 1 cup all-purpose flour
- ½ cup unsweetened cocoa powder
- 1 tsp baking powder
- ½ cup granulated sugar
- ¼ cup unsalted butter, softened
- 1 large egg
- 2 tbsp crushed peppermint candies or candy canes
For Rolling
- ¼ cup powdered sugar
Directions for Peppermint Chocolate Crinkle Cookies
- Mix Wet Ingredients:
In a bowl, cream together butter and sugar until smooth. Add the egg and mix until combined. - Add Dry Ingredients:
Stir in cocoa powder, flour, baking powder, and crushed peppermint until a soft dough forms. - Chill the Dough:
Cover and refrigerate for 1 hour to firm up the dough. - Shape and Roll:
Preheat oven to 350°F (175°C). Scoop tablespoon-sized portions of dough, roll into balls, and coat generously in powdered sugar. - Bake:
Arrange on a parchment-lined baking sheet and bake for 9–10 minutes, until the cookies crackle on top. - Cool:
Let cookies cool completely on a wire rack before serving or storing.
Tips & Variations
- Add a few chocolate chips to make them extra fudgy.
- Substitute mint extract for crushed candies if preferred.
- Chill dough longer for thicker cookies.
- Sprinkle with extra crushed peppermint right after baking for sparkle.
Nutrition Facts (Per Cookie)
| Nutrient | Amount |
| Calories | 130 kcal |
| Protein | 2 g |
| Fat | 5 g |
| Carbohydrates | 19 g |
| Fiber | 1 g |
Nutritional Highlights
- Lower in fat than traditional chocolate cookies
- Contains antioxidants from cocoa
- Portion-friendly holiday treat
Dietitian Tips
- Use unrefined cocoa powder for richer flavor and higher antioxidant content.
- Reduce sugar slightly if using sweetened peppermint candy.
- Store cookies in an airtight tin with parchment layers to maintain texture.
Conclusion
These Peppermint Chocolate Crinkle Cookies are a festive favorite — soft, chewy, and bursting with chocolate-mint goodness.
They’re easy to make, elegant to serve, and bring a touch of Christmas cheer to every bite.
Peppermint Chocolate Crinkle Cookies – Festive Favorite
Ingredients
Equipment
Method
- Mix Wet Ingredients:
- In a bowl, cream together butter and sugar until smooth. Add the egg and mix until combined.
- Add Dry Ingredients:
- Stir in cocoa powder, flour, baking powder, and crushed peppermint until a soft dough forms.
- Chill the Dough:
- Cover and refrigerate for 1 hour to firm up the dough.
- Shape and Roll:
- Preheat oven to 350°F (175°C). Scoop tablespoon-sized portions of dough, roll into balls, and coat generously in powdered sugar.
- Bake:
- Arrange on a parchment-lined baking sheet and bake for 9–10 minutes, until the cookies crackle on top.
- Cool:
- Let cookies cool completely on a wire rack before serving or storing.
Notes
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