Chocolate Peppermint Crinkle Cookies
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.
Equipment
- Mixing Bowls
- Electric mixer or stand mixer
- Measuring cups and spoons
- Spatula
- Baking sheets
- Parchment paper or silicone baking mat
- Cooling Rack
- Small bowl for powdered sugar
Ingredients
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
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.
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.
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.
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.
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.
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.
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.
Notes
Nutritional Value (per cookie):
- Calories: 130
- Total Fat: 6g
- Saturated Fat: 3.5g
- Cholesterol: 25mg
- Sodium: 45mg
- Total Carbohydrates: 17g
- Dietary Fiber: 1g
- Sugars: 11g
- Protein: 2g