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Chocolate peppermint crinkle cookies on a white plate.

Chocolate Peppermint Crinkle Cookies

These super easy chocolate peppermint crinkle cookies are full of flavor. With 10 simple ingredients, these are ready in about 20 minutes.
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Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Course Dessert
Cuisine American
Servings 25 cookies
Calories 172 kcal

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

Tips
  • 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.
Store
  • 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

Calories: 172kcalCarbohydrates: 21gProtein: 2gFat: 9gSaturated Fat: 5gPolyunsaturated Fat: 0.4gMonounsaturated Fat: 2gTrans Fat: 0.1gCholesterol: 21mgSodium: 100mgPotassium: 96mgFiber: 1gSugar: 13gVitamin A: 110IUCalcium: 27mgIron: 1mg
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Nutrition information provided is just an estimate and may vary based on specific ingredients used.