Peppermint Chocolate Crinkle Cookies – Festive Favorite

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.

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

1. Mix Wet Ingredients:
   In a bowl, cream together butter and sugar until smooth. Add the egg and mix until combined.
   
2. Add Dry Ingredients:
   Stir in cocoa powder, flour, baking powder, and crushed peppermint until a soft dough forms.
   
3. Chill the Dough:
   Cover and refrigerate for 1 hour to firm up the dough.
   
4. 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.
   
5. Bake:
   Arrange on a parchment-lined baking sheet and bake for 9–10 minutes, until the cookies crackle on top.
   
6. 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)

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

Chocolate-mint crinkle cookies that are soft and fudgy on the inside, with a snowy powdered-sugar coating and festive peppermint crunch.

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Ingredients Equipment Method Notes

Ingredients

  

• 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

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

Method

 

1. Mix Wet Ingredients:
2. In a bowl, cream together butter and sugar until smooth. Add the egg and mix until combined.
3. Add Dry Ingredients:
4. Stir in cocoa powder, flour, baking powder, and crushed peppermint until a soft dough forms.
5. Chill the Dough:
6. Cover and refrigerate for 1 hour to firm up the dough.
7. Shape and Roll:
8. Preheat oven to 350°F (175°C). Scoop tablespoon-sized portions of dough, roll into balls, and coat generously in powdered sugar.
9. Bake:
10. Arrange on a parchment-lined baking sheet and bake for 9–10 minutes, until the cookies crackle on top.
11. Cool:
12. Let cookies cool completely on a wire rack before serving or storing.

Notes

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.

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