Chocolate Peppermint Crinkle Cookies
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These Chocolate Peppermint Crinkle Cookies are perfect for the holiday season! They’re soft, fudgy and filled with crushed candy canes!
These fudgy Chocolate Peppermint Crinkle Cookies are flavored with peppermint extract and filled with crushed candy canes. They get all their brownie-like fudginess from the vegetable oil and eggs in this recipe. They’re soft, rich and so easy to make with no stand mixer required. They’re perfect for the holiday season!
Looking for more chocolate holiday cookies? Try my Chocolate Gingerbread Cookies, Double Chocolate Peppermint Cookies or Chocolate Blossom Cookies!
Ingredient Breakdown
All-purpose flour – this gives the cookies structure.
Baking powder – makes the cookies rise. Do not use baking soda!
Granulated sugar – sweetens cookies.
Vegetable oil – makes the cookies so moist and fudgy.
Cocoa powder – gives the cookies their chocolate flavor! I always use natural unsweetened cocoa powder.
Eggs – helps bind the ingredients and make the cookies chewy.
Vanilla extract and salt – enhances flavor. Always use pure vanilla extract instead of imitation for best flavor.
Peppermint extract – gives the cookies their peppermint flavor!
How To Make Chocolate Peppermint Crinkle Cookies
1. In a small bowl whisk all- purpose flour, baking powder and salt. Set aside.
2. In a large bowl whisk granulated sugar, vegetable oil and cocoa powder until well combined.
3. Mix in eggs one at a time then add the vanilla extract and peppermint extract.
4. Fold the dry ingredients into the wet ingredients until almost combined (there should still be streaks of flour). Then add the crushed candy canes and mix until just combined. The dough will be very sticky. Cover the bowl with plastic and chill for at least 2 hours or overnight.
5. Using a 3 tablespoon cookie scoop, scoop chilled dough then generously roll in confectioners’ sugar and place on a lined baking sheet (be sure to adjust the baking time if your cookies are smaller/larger).
6. Bake cookies at 350°F for 11 minutes. They will look a little gooey but will continue to bake as they cool. Store Chocolate Peppermint Crinkle Cookies in an airtight container for up to a week at room temperature.
Pro Tips For Chocolate Peppermint Crinkle Cookies
- Weigh your ingredients using a kitchen scale! Measuring ingredients by volume is not accurate.
- Don’t over mix the dough! Over mixing = more gluten development which means tough cookies. We don’t want any tough cookies here!
- Bake one tray at a time on the middle oven rack. This ensures that there is even heat circulation.
- Don’t over bake them otherwise they won’t be fudgy in the middle!
- Roll the cookies in granulated sugar before rolling them in the confectioners’ sugar to make the outside a little extra crunchy.
- Drop the scooped dough directly into the bowl of confectioners’ sugar for rolling.
- Keep the dough chilled in between scooping batches of cookies! This will make it easier to work with and prevent flat cookies.
- Peppermint is very strong so avoid storing these cookies with any other treats because they may transfer the flavor.
Frequently Asked Questions
What Are Crinkle Cookies?
Crinkle Cookies are fudgy chocolate cookies that are rolled in confectioners’ sugar before baking. The outside of the cookies set first so as the rest of the cookie spreads, the dough pulls apart and creates the signature crinkle look!
Do You Have To Chill Crinkle Cookie Dough?
Yes! Crinkle Cookie dough is extremely sticky (thanks to all the eggs and oil) so it’s absolutely necessary to chill the dough! If you don’t it will be very hard to scoop and roll in the confectioners’ sugar and you’ll also end up with sad flat cookies.
My Favorite Cookie Tools
- Kitchen scale I love this scale, I’ve been using it for years!
- Baking sheets
- Parchment Paper
- Cookie Scoop
If you try this recipe then please leave a rating/comment below to let me know how you liked it and feel free to ask any recipe questions you may have! 🙂
Chocolate Peppermint Crinkle Cookies
Equipment
- Cookie scoop (I use a 3 tablespoon scoop)
- Baking sheets
Ingredients
- 270 g (2 1/4 cups) all-purpose flour
- 2 tsp baking powder
- 1 tsp salt
- 300 g (1 1/2 cups) granulated sugar
- 160 g (2/3 cup) vegetable oil
- 80 g (1 cup) cocoa powder
- 4 eggs
- 2 tsp vanilla extract
- ½ tsp peppermint extract
- 5 candy canes, crushed (about 75g)
- 120 g (1 cup) confectioners' sugar for rolling
Instructions
- In a small bowl whisk all- purpose flour, baking powder and salt. Set aside.
- In a large bowl whisk granulated sugar, vegetable oil and cocoa powder until well combined.
- Mix in eggs one at a time then add the vanilla extract and peppermint extract.
- Fold the dry ingredients into the wet ingredients until almost combined (there should still be streaks of flour). Then add the crushed candy canes and mix until just combined. The dough will be very sticky. Cover the bowl with plastic and chill for at least 2 hours or overnight.
- Preheat oven to 350°F and line baking sheets with parchment paper or silicone baking mats.
- Using a 3 tablespoon cookie scoop, scoop chilled dough then generously roll in confectioners’ sugar and place on a lined baking sheet (be sure to adjust the baking time if your cookies are smaller/larger).
- Bake cookies for 11 minutes. They will look a little gooey but will continue to bake as they cool.
Notes
- Weigh your ingredients using a kitchen scale! Measuring ingredients by volume is not accurate.
- Store Chocolate Peppermint Crinkle Cookies in an airtight container for up to a week at room temperature.
- Nutrition: the provided nutritional information is an estimate per serving. Please read my Nutrition Disclaimer for more information.
