Peppermint Chocolate Crinkle Cookies
A rich chocolate cookie made with peppermint extract that crackles as it bakes. Roll these cookies in powdered sugar for a traditional look, or roll them in candy cane powder for a fun new twist on a holiday classic!
Servings 18 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
Peppermint Chocolate Crinkle Cookies are an adapted version of this recipe.