Peppermint Crinkle Cookies

These fudgy chocolate peppermint crinkle cookies are the perfect addition to your holiday cookie boxes. Soft, chewy, and indulgent these cookies are a major crowd pleaser.

Chocolate Peppermint Cookies

To me, nothing says the holidays like peppermint and chocolate. Put them into a cookie and you have the ultimate sweet treat for the holidays. These cookies are everything you want during the holiday season: rich, fudgy, with the perfect hint of peppermint to make them taste like a winter wonderland. Picture this: a soft, chocolatey cookie with a dash of peppermint extract, rolled up in a snowy finish of powdered sugar. They’re as stunning as they are delicious and will make you feel like a cookie-decorating pro, even if you’re a “mix it and hope for the best” kind of baker.

What are peppermint crinkle cookies?

Chocolate? Check. Peppermint? Check. Snowy powdered sugar finish? Check. Stays soft for days? Also check. The cookies are chewy, fudgy and full of rich chocolate flavor with just a dash of peppermint extract. Roll that cookie up in a layer of sweet powdered sugar and you have the ultimate holiday cookie.

Let’s Talk Ingredients

Time to get into the nitty gritty.The magic of these cookies comes from a combination of classic baking staples and a few holiday twists. Here’s your shopping list to grab everything you’ll need:

• Granulated sugar
• Powdered sugar
• Light brown sugar
• Butter
• Eggs
• Vanilla extract
• Peppermint extract
• All-purpose flour
• Dutch processed cocoa powder
• Baking powder
• Baking soda
• Salt

Pro tips for making perfect peppermint crinkle cookies

These cookies are easy enough to whip up on a whim, but we have a few professional tips up our sleeves to make sure you get the best cookies you possibly can into your belly.

• Use a high quality cocoa powder: The quality of your cocoa powder will really shine through in the chocolate flavor of these cookies. We prefer using a Dutch processed cocoa powder because it’s less acidic and has a smooth, rich taste!
• Don’t overmix the dough: The more you mix your batter the more gluten bonds that will form which can lead to a tough cookie. You want a soft tender crumb so only mix until just combined.
• Roll the dough in granulated sugar AND powdered sugar: This will help the powdered sugar stick to the cookie and prevent the powdered sugar from dissolving into the moisture of the cookie so you get that good snowy crinkle every time!
• Don’t over bake: You want these peppermint crinkle cookies to be slightly gooey in the middle so that they don’t dry out as they cool.

Why You’ll Love These

They’re festive, they’re easy, and they’re insanely good. Whether you’re making them for a cookie exchange, leaving them out for Santa, or just treating yourself (because you’ve been on the nice list all year–I can just tell), these chocolate peppermint crinkle cookies are a must-bake. Plus, they’ll make your kitchen smell like a chocolate factory meets a candy cane forest, and who doesn’t want that?

Happy holiday baking!

XXX

• Author: Sofi | Broma Bakery
• Prep Time: 20 minutes
• Cook Time: 10 minutes
• Total Time: 30 minutes
• Yield: 16 cookies
• Category: dessert
• Method: oven
• Cuisine: american

Peppermint Crinkle Cookies

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These fudgy chocolate peppermint crinkle cookies are the perfect addition to your holiday cookie boxes. Soft, chewy, and indulgent these cookies are a major crowd pleaser.

• Author: Sofi | Broma Bakery
• Prep Time: 20 minutes
• Cook Time: 10 minutes
• Total Time: 30 minutes
• Yield: 16 cookies
• Category: dessert
• Method: oven
• Cuisine: american

Units: USM

Equipment

stand mixer

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cookie scoops

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cookie sheet

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parchment paper sheets

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rubber spatula

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Ingredients

for the coating

• 1/2 cup granulated sugar
• 1/2 cup powdered sugar

for the cookies

• 1/2 cup unsalted butter, at room temperature
• 2/3 cup packed light brown sugar
• 1/3 cup granulated sugar
• 2 large eggs, at room temperature
• 1 teaspoon vanilla extract
• 3/4 teaspoon peppermint extract
• 1 1/3 cups all-purpose flour
• 1/2 cup Dutch processed cocoa powder
• 1 1/2 teaspoons baking powder
• 1/4 teaspoon baking soda
• 1/2 teaspoon salt

Instructions

1. Preheat the oven to 350°F. Line two baking sheets with parchment paper. Pour the granulated sugar into a small bowl. Pour the powdered sugar into a second small bowl. Set both aside.
2. In a stand mixer fitted with the paddle attachment, beat together the butter, brown sugar, and granulated sugar on low speed until combined. Gradually increase the speed to medium-high and mix until light and fluffy, about 2 minutes.
3. Use a silicone spatula to scrape down the sides and bottom of the bowl, then add in the eggs, vanilla and peppermint extract. Beat on medium-high speed until the mixture is smooth and fluffy, about 1 minute, scraping down the bowl as needed.
4. Add the flour, cocoa powder, baking powder, baking soda, and salt. Beat on low speed until just combined and no streaks of flour remain, about 30 seconds.
5. Use a 1 ½ ounce cookie scoop to portion out equal amounts of dough. Roll the dough in your hands to smooth the edges. Roll the dough balls in the granulated sugar first, then roll them in the powdered sugar, evenly coating the outside of the cookie. Place the cookies on the prepared baking sheets, spacing them 2 inches apart.
6. Bake until the cookies have formed cracks all over and are set and firm around the edges but still somewhat soft in the middle, 9 to 10 minutes. Allow the cookies to cool completely on the baking sheet before serving.