These Peppermint Chocolate Crinkle Cookies are bringing the Christmas spirit!
Because, is it even Christmas without cookies? And candy canes?? And chocolate???
I think not.
Main character Lori in Aunt Dimity’s Christmas becomes obsessed with creating the perfect Christmas for her family, which includes a lot of cookie baking. Her favorite cookies are “Angel Cookies,” the recipe for which is in the back of the book.
I was planning to make the angel cookies as my book-inspired recipe… and then I realized I would have to roll out cookie dough.
We all know I hate rolling out dough, so I decided to make Peppermint Chocolate Crinkle Cookies instead.
I mean, cookies are cookies. Right? As long as I’m giving you some kind of cookie, it’s all good.
And Peppermint Chocolate Crinkle Cookies are better than good. They’re fantastic.
Rich, dark, almost-brownie-like chocolate cookies spiked with a lil’ peppermint extract. The cookies bake up soft and tender and perfectly festive for your holiday cookie swap or dessert table.
Now, I’m not a huge chocolate-and-mint fan, but I have to admit: nothing screams “IT’S THE HOLIDAYS, PEOPLE!” like this flavor combo.
While you can make plain ol’ chocolate crinkle cookies all year round, there’s something extra magical about throwing that candy cane taste in there that makes them super festive and Christmassy.
Like most people, I do a LOT of baking this time of year.
That means I’m looking for quick and easy recipes that allow me to keep pushin’ batches of cookies, cakes, and candies through my kitchen all day (all week. all month.) long.
And Peppermint Chocolate Crinkle Cookies really deliver because they’re really simple to make. Like, you could do make these during your lunch hour.
Yeah. YEAH. How’s that for Christmas cheer?
Here’s a quick summary of what you need to do:
Make the dough.
Let it chill. Do something else.
Decorate the cookies.
Bake the cookies.
EAT THE COOKIES.
Ta-daaaaaa!!
Traditional chocolate crinkle cookies are rolled in powdered sugar, which helps showcase their crinkly tops that crackle open as they bake.
However, I decided to experiment and roll some cookies in candy cane powder instead of sugar.
The result? Pretty darn good.
While you don’t see the “crinkle” part as much, the cookies covered in the candy cane powder really hit the minty mark.
Plus, the cookies are rolled in pulverized candy cane pieces. #TotallyChristmas
A little tip, if I may: make a mixed batch of Peppermint Chocolate Crinkle Cookies. Roll some in powdered sugar and roll some in candy cane powder.
Because, admittedly, a plate of crinkle cookies rolled only in candy canes looks a little like uncooked meatballs. See below.
(You see it, right??? Totally meatballs.)
I also think a mix of textures and colors looks really pretty on a plate. I did this with my Jam Thumbprint Cookies last year and loved the effect.
But, really, whichever way you decide to decorate them, your friends and family are sure to love these Peppermint Chocolate Crinkle Cookies this holiday season.
Blogger’s Note: These photos were taken using the Cherry Wood surface from Replica Surfaces. I’m a Replica Surfaces Ambassador! Visit http://replicasurfaces.com/awellreadtart and use code Photos12 to get a 12% discount off your order.
Peppermint Chocolate Crinkle Cookies
Ingredients
Cookie Ingredients
- 1 cup all-purpose flour
- 1/4 tsp salt
- 1 tsp baking powder
- 1 cup granulated sugar
- 2 eggs, at room temperature
- 1/2 cup unsweetened cocoa powder
- 1/4 cup vegetable oil
- 1 tsp peppermint extract
- 1 tsp vanilla extract
Decoration Ingredients
- 1/2 cup powdered sugar
- 1/4 cup candy cane powder
- 1/4 cup candy cane crunch pieces (optional)
Instructions
PREP INSTRUCTIONS
- In a medium bowl, whisk together the flour, salt, and baking powder. Set aside.
- In a large bowl, beat together the granulated sugar, eggs, cocoa powder, vegetable oil, peppermint extract, and vanilla extract until just combined.
- Gradually add the dry ingredients into the wet, beating well between each addition.
- Cover the bowl/dough with plastic wrap and freeze for 30 minutes, until dough is hard but still scoopable (should not be frozen).
BAKING INSTRUCTIONS
- Preheat your oven to 350F.
- Line 2-3 baking sheets with parchment paper and set aside.
- Set up your decoration station: pour the powdered sugar and the candy cane powder into two separate small bowls. Place bowls near your prepared baking sheets.
- Remove the cookie dough from the freezer. Using a cookie/ice cream scoop, scoop dough and release directly into the little bowl(s) filled with powdered sugar and/or candy cane powder.
- Coat the the dough drops liberally with powder until completely covered, then roll the decorated dough between your hands to form balls, like you would make a meatball.
- Place decorated dough balls on the prepared baking sheets. I was able to fit 8 -10 cookies per sheet.
- Bake cookies at 350F for 10 minutes, or until the tops have crackled open, the cookies have poofed up, and the edges of the cookies are firm to the touch.
- Remove cookies from oven. Immediately sprinkle the hot cookies with crushed candy cane pieces, if desired. Let cookies rest 1-2 minutes, then carefully transfer to a cooling rack.
- Peppermint Chocolate Crinkle Cookies will continue to harden as they cool. Let cool completely before serving.
Notes
