Chocolate Peppermint Crinkle Cookies

The aroma of freshly baked cookies, rich with chocolate and a hint of peppermint, has a way of filling a home with instant holiday cheer. Chocolate peppermint crinkle cookies bring together the fudgy richness of chocolate with the crisp, refreshing touch of mint—making them a standout treat for holiday gatherings or cozy nights by the fire. These cookies aren’t just tasty; their signature crinkled tops dusted with powdered sugar make them as festive to look at as they are to eat.

I love how these cookies manage to feel indulgent without being overly sweet. The peppermint flavor cuts through the chocolate in just the right way, giving each bite a light, refreshing note. When I bake a batch, I always find myself sneaking a few straight from the tray, the powdered sugar dusting leaving a playful mark on my fingers.

One of my favorite things about making these mint chocolate crinkle cookies is the sense of tradition they bring. They’re perfect for gifting, for leaving out with a glass of milk, or simply enjoying as a holiday treat with friends and family. And let’s be honest—the dramatic crinkle effect on the top of each cookie is bound to impress anyone who sees them.

What’s great about this chocolate crinkles recipe is that it’s approachable, even for novice bakers. The dough comes together easily, bakes up perfectly soft and chewy inside, and creates that classic crackled look on top that makes crinkle Christmas cookies so iconic. By the time these are cooling on the rack, your kitchen will be filled with one of those smells that instantly make you feel festive and cozy.

Why You’ll Love It

• Perfect balance of flavors: The deep, rich chocolate pairs beautifully with the cool, refreshing peppermint, giving every bite a deliciously satisfying contrast.
• Soft, chewy texture: These cookies are tender on the inside with just the right amount of bite on the outside, making them irresistible straight from the oven.
• Festive appearance: The classic crinkled tops dusted in powdered sugar make them look like a batch of holiday magic, perfect for gifting or a Christmas cookie platter.
• Easy to make: Even if you’re not a seasoned baker, this chocolate crinkles recipe is straightforward and forgiving, so you can enjoy a fun baking experience without stress.
• Versatile for the season: Whether you’re hosting a party, sending treats to friends, or just treating yourself, these mint chocolate crinkle cookies fit right into any holiday celebration.

Ingredient List

For the Cookies:

• 1 cup unsweetened cocoa powder
• 2 cups all-purpose flour
• 1 ½ teaspoons baking powder
• ¼ teaspoon salt
• 1 cup unsalted butter, softened
• 1 ½ cups granulated sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• ½ teaspoon peppermint extract

For Rolling:

• ½ cup powdered sugar

Ingredient Notes

• I always use Ghirardelli cocoa for that deep, chocolatey flavor—it really makes these crinkle Christmas cookies pop.
• Unsalted butter is key here; it lets the chocolate flavor shine without making the cookies too salty.
• Don’t skip the peppermint extract! Just a little brings that signature mint chocolate crinkle cookies flavor.
• Powdered sugar isn’t just for looks—it helps create the iconic crinkle effect, so make sure you roll the dough generously.
• For extra fudgy cookies, I like to slightly underbake them—it keeps the centers soft and chewy.

Kitchen Equipment Needed

• Mixing bowls: For combining dry and wet ingredients separately—I love using glass bowls so I can see everything clearly.
• Electric mixer or stand mixer: Makes creaming the butter and sugar effortless; a hand mixer works great too.
• Measuring cups and spoons: Accurate measurements are key for perfect cookies.
• Spatula: For folding in ingredients and scraping the bowl clean.
• Baking sheets: A sturdy, rimmed baking sheet ensures even baking.
• Parchment paper or silicone baking mat: Prevents sticking and makes cleanup a breeze—I swear by silicone mats for stress-free baking.
• Cooling rack: Helps cookies cool evenly without getting soggy on the bottom.
• Small bowl for powdered sugar: Makes rolling the dough into that beautiful crinkle shape super easy.

Instructions

Step 1: Prepare Your Ingredients

• Measure out all your ingredients and have them ready. This makes the process smooth and stress-free.
• Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper or silicone mats.

Pro Tip: Let the butter soften at room temperature for about 30 minutes—it creams more easily and gives a smoother dough.

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Step 2: Mix the Dry Ingredients

• In a medium bowl, whisk together the cocoa powder, flour, baking powder, and salt until evenly combined.
• Set aside.

Pro Tip: Whisk continuously to prevent lumps in the cocoa powder, which ensures a smooth chocolate flavor throughout.

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Step 3: Cream the Butter and Sugar

• In a large mixing bowl, beat the softened butter and granulated sugar together until light and fluffy (about 3–4 minutes with an electric mixer).
• Add the eggs one at a time, beating well after each addition.
• Stir in the vanilla and peppermint extracts.

Pro Tip: Don’t rush this step—properly creamed butter and sugar make the cookies soft and chewy.

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Step 4: Combine Wet and Dry Ingredients

• Gradually add the dry ingredients to the wet mixture, mixing on low speed until just combined.
• The dough will be thick and slightly sticky—that’s perfect!

Pro Tip: Overmixing can make the cookies tough, so stop as soon as everything is incorporated.

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Step 5: Chill the Dough

• Cover the dough with plastic wrap and refrigerate for at least 1 hour.
• Chilling helps the cookies hold their shape and enhances the fudgy texture.

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Step 6: Shape and Roll the Cookies

• Scoop about 1 ½ tablespoons of dough per cookie and roll into a ball.
• Roll each ball generously in powdered sugar until fully coated.
• Place them 2 inches apart on the prepared baking sheets.

Pro Tip: Don’t skip the powdered sugar—it’s what creates the signature crinkle effect as the cookies bake.

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Step 7: Bake

• Bake in the preheated oven for 10–12 minutes.
• The edges should be set while the centers remain soft.
• Let the cookies cool on the baking sheet for 5 minutes before transferring them to a cooling rack.

Pro Tip: Slightly underbaking ensures soft, chewy centers—perfect for a melt-in-your-mouth texture.

Tips and Tricks for Success

• Chill the dough: It’s worth the wait—chilled dough holds its shape better and creates the perfect crinkles.
• Use quality cocoa: A rich, high-quality cocoa powder makes a noticeable difference in flavor.
• Don’t overmix: Once you add the dry ingredients, mix just until combined to keep cookies tender.
• Generous powdered sugar coating: This ensures dramatic crinkles and a festive snowy appearance.
• Spacing matters: Leave at least 2 inches between cookies on the baking sheet so they have room to spread evenly.
• Watch the baking time: Remove cookies when edges are set but centers still look slightly soft for a chewy texture.

Ingredient Substitutions and Variations

• Butter: Swap for coconut oil or vegan butter for a dairy-free version.
• Flour: Use gluten-free all-purpose flour for a gluten-free batch—just make sure it has xanthan gum included.
• Sugar: Brown sugar adds a slight caramel note and extra moisture.
• Peppermint extract: Substitute with mint chocolate chips or crushed candy canes folded into the dough.
• Chocolate twist: Add mini chocolate chips to the dough for extra chocolatey bites.
• Toppings: Dust with a mix of powdered sugar and cocoa powder for a richer chocolate look, or sprinkle crushed peppermint on top before baking.

Serving Suggestions

• I love serving these chocolate peppermint crinkle cookies with a warm mug of hot cocoa—it doubles the cozy factor instantly.
• Pair them with a peppermint latte or coffee for a festive coffee break treat that feels indulgent but not too heavy.
• Arrange them on a holiday cookie platter alongside classic Christmas cookies for a show-stopping dessert display.
• Wrap a few in a clear bag tied with a ribbon—it makes a simple yet charming homemade gift for friends or coworkers.
• Enjoy them straight from the cooling rack while they’re still slightly warm—the soft, fudgy centers are irresistible this way.

Storage and Reheating Instructions

• Room temperature: Store in an airtight container for up to 5 days to keep cookies soft and chewy.
• Freezing: Freeze baked cookies in a single layer on a baking sheet, then transfer to a freezer-safe bag for up to 3 months.
• Thawing: Let frozen cookies thaw at room temperature for about 30 minutes before serving.
• Reheating: Warm cookies in the microwave for 10–15 seconds to bring back that freshly-baked softness.
• Do not overheat: Too much heat can dry out the cookie—just a quick warm-up is perfect.

Frequently Asked Questions

Can I make these cookies ahead of time?

Absolutely! You can prepare the dough a day in advance and refrigerate it, or bake the cookies and store them in an airtight container for up to 5 days.

Can I use chocolate chips instead of cocoa powder?

Yes! Melted chocolate or finely chopped chocolate can work, but the texture will be slightly different. Cocoa powder keeps them light and fudgy.

How do I get the perfect crinkle effect?

Roll the dough balls generously in powdered sugar and don’t skip chilling the dough. The sugar cracks as the cookies expand in the oven.

Can I make these gluten-free?

Yes! Use a gluten-free all-purpose flour blend with xanthan gum, and follow the recipe as usual for soft, chewy results.

Can I make them vegan?

You can swap the butter for vegan butter and the eggs for flax or chia eggs. The texture will be slightly different but still delicious.

How do I store leftover cookies?

Keep them in an airtight container at room temperature for up to 5 days, or freeze for longer storage. Warm slightly before serving for that fresh-baked feel.

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Did you try this recipe? Let me know in the comments how it turned out!