Try our Chocolate Peppermint Crinkle Cookies, which capture the flavor essence of the holiday season. They come together in just about 25 minutes, ensuring that you can indulge in the magic of the season with minimal time and effort.
These crinkle cookies are a perfect blend of rich chocolate and peppermint, coming together in a classic holiday flavor combination. Ideal for festive gatherings and sweet celebrations, these cookies are a great addition to your holiday spread.
Christmas cookies are an essential part of the holiday season. These cookies are similar to some other classics like chocolate dipped cookies or Christmas butter cookies.
Ingredients
- Chocolate chips - semi-sweet or dark chocolate
- Butter - softened + unsalted
- Granulated Sugar
- Eggs
- Vanilla
- Peppermint Extract
- Baking Powder
- Salt
- Flour
- Powdered Sugar - for rolling cookies
See recipe card for quantities.
Substitutions & Variations
Need to make a few ingredients substitutions or change these up a little? Try these ideas.
- Use cake mix - to make these cookies even faster you can make them like these lemon cake mix cookies only use a chocolate cake mix.
- Use cocoa powder - instead of using melted chocolate chips for the chocolate flavor, you can use a half a cup of cocoa powder.
- Add peppermint chips - ramp up the peppermint flavor even more by using half chocolate chips to fold into the dough and half peppermint chips.
Love the chocolate peppermint flavor combination? Try these chocolate peppermint cupcakes.
Instructions
Use the super easy step by step instructions to make a batch of your own chocolate crinkle cookies.
Step one: preheat your oven to 350° f. And, line your baking sheet with parchment paper or spray with non-stick cooking spray.
Step two: add sugar, butter, vanilla and peppermint to a mixing bowl. Mix on medium high for 2 to 3 minutes to cream everything together.
Step three: add in eggs and mix on medium speed until well combined.
Step four: melt half the chocolate chips in the microwave at 30 second intervals. Once thoroughly melted, add to mixing bowl with batter and mix on medium until well combined.
Step five: add flour, salt and baking powder. Mix on medium low scraping sides down as needed until everything is well combined.
Step six: add in the remaining half of the chocolate chips and fold carefully into the batter.
Step seven: scoop out one to one and a half tablespoon size balls of dough. Roll them in powdered sugar. Then place a few inches apart on the baking sheet and bake for 10 to 12 minutes.
Hint: Make sure not to over bake the cookies. The centers will still be soft when removing from the oven and will continue to firm up as the cookies cool.
Recipe Tips for Success
- Ensure good peppermint flavor- If you really want a pepperminty cookie you can infuse the chocolate chips with the peppermint extract overnight.
- Don't over mix the dough - make sure to keep a good chewy texture in your cookies by not over mixing the dough. Over mixing can lead to flatter and more crunchy cookies.
Storage
These chocolate peppermint crinkle cookies can be kept in an airtight container and the refrigerator for 3 to 5 days.
Or, you can freeze them by putting them in a freezer bag or airtight container and freezing for upwards of 6 months. Defrost in the fridge overnight or for 15 seconds in the microwave to have a warm cookie.
Chocolate Peppermint Crinkle Cookies
Equipment
- Hand or Stand Mixer
- Measuring Cups and spoons
- cookie sheet
- Mixing bowl
Ingredients
- 2 cups Chocolate chips semi-sweet or dark
- 6 tablespoons Butter unsalted + softened
- 1 cup Granulated Sugar
- 2 Eggs
- 2 teaspoons Vanilla Extract
- 1 teaspoon Peppermint Extract
- 1.5 teaspoons Baking Powder
- .5 teaspoons Salt
- 1.5 cups Flour
- Powdered Sugar to roll dough in
Instructions
- Preheat the oven to 350 degrees Fahrenheit and line baking sheet with parchment paper or spray with non-stick cooking spray.
- Add 1 cup of chocolate chips to a microwave safe bowl and microwave at 30 sec intervals, stirring between each. Keep doing 30 seconds and stirring until melted and smooth.
- Add 6 tablespoons butter, 1 cup sugar, 2 teaspoons vanilla, 1 teaspoon peppermint to a mixing bowl. Use mixer to cream on medium speed for 2 - 3 minutes.
- Add in 2 eggs and mix on medium speed until well combined.
- Add in melted chocolate and mix on medium until combined.
- Add in 1.5 cups flour, 1.5 teaspoons baking powder and .5 teaspoon salt and mix on medium/low. Scrape down sides as needed and continue mixing until well combined.
- Add remaining 1 cup of chocolate chips and fold into dough.
- Use a tablespoon or small cookie scoop to scoop out 1 - 1.5 tablespoon sized balls of dough.
- Roll into a ball and roll in powdered sugar.
- Place on baking sheet a few inches apart.
- Bake for 10 - 12 minutes or until edges are set.
Notes
- To enhance flavor add peppermint extract to chocolate chips and allow them to soak for a few hours to overnight.
- Add toppings like drizzled chocolate and crushed peppermint candies.
- Use cocoa powder instead of melted chocolate chips.
- Don't overbake cookies - make sure edges are set. Center will continue to bake and set as they cool.
- They can be kept in an airtight container in the refrigerator for 3 - 5 days.
- Or, they can be frozen for 3 - 6 months. Defrost in the fridge or countertop overnight. Or microwave at 15 second intervals for a warm cookie.
Nutrition
Nutrition information provided is just an estimate and may vary based on specific ingredients used.
