Chocolate Peppermint Crinkle Cookies are wonderfully chocolaty with some peppermint flavor. One of my favorite Christmas cookies and they are so easy to make. A great recipe for the novice baker.
The cookie dough can be made up to 5 days in advance and then it only takes 10 minutes to bake.
- Unsweetened Chocolate– I use Baker’s Unsweetened Chocolate.
- Butter– I use salted.
- Granulated Sugar
- Peppermint Extract
- All-Purpose Flour
- Unsweetened Cocoa Powder
- Baking Powder– be sure it is fresh.
- Powdered Sugar
How To Make Chocolate Peppermint Crinkle Cookies
More detailed instructions below.
- Melt the butter and chocolate in the microwave. Let cool.
- Stir in the granulated sugar, peppermint extract, and eggs.
- In a separate bowl whisk together flour, cocoa powder, and baking powder. Stir into egg mixture.
- Cover and refrigerate at least 2 hours.
- Roll into balls, coat in powdered sugar and bake for 10 minutes. They will not spread much so you can place them fairly close together.
Make In Advance
The cookie dough needs to be refrigerated for at least 2 hours so this is a great make-ahead recipe for the busy holiday season. The cookie dough can be made up to 5 days in advance. Just be sure to wrap it well so it doesn’t dry out.
Why Chill The Dough
Chilling the dough serves two purposes. It makes the dough easier to roll into balls because it isn’t as sticky and it helps lessen the amount the cookies spread out, creating thicker cookies.
Kitchen Tools I Use
No Mixer Needed!
- Mixing Bowls– I love this set of nesting mixing bowls.
- Parchment Paper
- Rimmed Baking Sheets– these rimmed baking sheets are also great for roasting vegetables.
- 1 1/2-inch Cookie Scoop– a cookie scoop helps quickly and evenly shape the cookies. If you don’t have one, just use a spoon.
How To Store
Can be kept at room temperature in an airtight container for 5 days or they can be refrigerated for a little over a week. Can be frozen for up to 2 months.
For best flavor use pure extracts and not imitation.
The cookies should be cracked on top but still a little soft in the middle.
These cookies are sure to become a holiday favorite.
More Christmas Cookie Recipes
- Caramel Frosted Brown Sugar Cookies
- Cornflake Cristmas Wreaths
- Church Window Cookies
- Chocolate Croissant Cookies
- Andes Mint Cookies
- Ambrosia Macaroons
- 2 ounces unsweetened chocolate, chopped
- 2 tablespoons butter, cut into pieces
- ¼ teaspoon salt
- 1 cup granulated sugar
- ½ teaspoon peppermint extract
- 2 large eggs
- ¾ cup all-purpose flour
- ¼ cup unsweetened cocoa powder
- 1 teaspoon baking powder
- 1 cup powdered sugar
- Place chopped chocolate, butter, and salt in a large microwave-safe bowl. Microwave at 30 second intervals, stirring after each one, until melted.Let cool some.
- Stir in sugar, peppemint extract, and eggs.
- In a small bowl stir together flour, unsweetened cocoa powder, and baking powder.
- Stir flour mixture into egg mixture. Cover tightly with plastic wrap.
- Refrigerate at least 2 hours and up to 5 days.
- Preheat oven to 350 degrees and line two baking sheets with parchment paper.
- Use a 1½-inch cookie scoop to scoop dough. Roll into balls.Place powdered sugar in a small bowl. Roll dough balls in powdered sugar and then place on prepared baking sheets.
- Bake for 10 minutes.