Peppermint Chocolate Crinkle Cookies
These peppermint chocolate crinkle cookies taste like candy canes, hot cocoa, and Christmas – all in one incredible cookie!
If a peppermint mocha is your definition of the ultimate holiday drink, then you’ve got to make these cookies! They have a rich, chocolatey base with crushed candy canes sprinkled on top. And if the flavor (and aroma) doesn’t draw you in – the iconic crinkle shape and texture will.
Oh and I even made this recipe a small batch recipe! It makes 8 cookies, which is just enough for you to set out for Santa (and keep a few for your family and kids).
If you’re looking for a cookie recipe that is both familiar and slightly new at the same time – make these! Peppermint chocolate crinkle cookies are a must for holiday cookie trays, late-night Christmas movies, and just because you’re in the mood for something sweet.
Flatter Crinkle Cookies
Have you heard of crinkle cookies? As they bake, they crack, leaving crinkles along the outside, which is dusted with powdered sugar.
I’ve made them before when I posted my recipe for coffee crinkle cookies. That batch turned out delicious – but the cookies were smaller, which I wanted to change.
This time, I wanted a flatter, larger cookie. One that would stand out on a cookie tray! So, I used baking soda instead of baking powder.
My coffee crinkle cookies had a cakey, fluffy texture. But when I used baking soda in these peppermint cookies, they spread out more as they baked. And I love them!
One of the best things about these crinkle cookies is that they’re as easy to bake as my famous chocolate chip cookies in my free e-Book The Sweet Six. So, if you love to bake (but don’t want to spend all day in the kitchen) grab that free e-book!
What Ingredients Do I Need To Make Peppermint Chocolate Crinkle Cookies?
If you like to make cookies, then you probably already have everything you need. Here’s what I used when I made this recipe.
- Brown Sugar
- Butter
- Egg
- All-Purpose Flour
- Cocoa Powder
- Salt
- Baking Soda
- Granulated Sugar
- Icing Sugar
- Candy Canes
To get the specific measurements, scroll down to the recipe card and you can either copy and paste it, screenshot, or print out the card itself!
How Do You Store Crinkle Cookies?
There are two ways to store the peppermint crinkle cookies. Keep the baked cookies in a sealed container at room temperature. They will stay fresh for about a week this way.
If you need them to last longer, then freeze them. Place them in a food-safe freezer bag. They will stay fresh in the freezer for about six months.
What Can I Use Instead Of Candy Canes?
In this recipe, you’ll crush the candy canes into tiny bits and then sprinkle them on top of the cookies before you bake them.
So, if you don’t have candy canes, you have other options. Use crushed peppermint hard candies. Or top them with peppermint chips.
You could also use peppermint Hershey’s kisses! Put one kiss on top oof each cookie.
How To Make Peppermint Crinkle Cookies
Preheat oven to 350 degrees F. Line a baking sheet with parchment paper and set
aside.
Add brown sugar to a mixing bowl, and pour over warm melted butter. Mix thoroughly.
Add egg and mix until well combined. Next, add all the dry ingredients: flour, cocoa powder and baking soda. A sticky cookie dough will form.
Grab a mound of cookie dough with your hands (a sphere about an inch and a half in diameter): coat it thoroughly in granulated sugar, followed by the icing sugar.
Place the coated cookie dough gently on lined baking sheet, with each cookie about 2 inches apart from each other. Top off with crushed candy canes.
Bake for 9 to 11 minutes. Allow to cool before serving and enjoy!
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Peppermint Chocolate Crinkle Cookies
Ingredients
- ½ cup brown sugar packed
- ¼ cup butter melted
- 1 large egg room temperature
- ¾ cup all-purpose flour
- 3 tbsp cocoa powder
- 2 tsp baking soda
- ¼ cup granulated sugar
- ¼ cup icing sugar
- 4 candy canes crushed
Instructions
- Preheat oven to 350 degrees F. Line a baking sheet with parchment paper and set aside.
- Add brown sugar to a mixing bowl, and pour over warm melted butter. Mix thoroughly.
- Add egg and mix until well combined.
- Next, add all the dry ingredients: flour, cocoa powder and baking soda. A sticky cookie dough will form.
- Grab a mound of cookie dough with your hands (a sphere about an inch and a half in diameter): coat it thoroughly in granulated sugar, followed by the icing sugar.
- Place the coated cookie dough gently on lined baking sheet, with each cookie about 2 inches apart from each other. Top off with crushed candy canes.
- Bake for 9 to 11 minutes. Allow to cool before serving and enjoy!
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