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Easy Chocolate Peppermint Crinkle Cookies

Easy Chocolate Peppermint Crinkle Cookies - featured image
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These Easy Chocolate Peppermint Crinkle Cookies are fudgy, soft, and packed with crunchy peppermint pieces. They come together in about 30 minutes with no chilling required, making them the perfect quick treat for holiday baking or any day you need a chocolate fix.

Ingredients

Scale
  • 1/2 cup (1 stick or 113g) unsalted butter, softened
  • 1 cup (200g) granulated sugar
  • 1 large egg, at room temperature
  • 1 teaspoon vanilla extract
  • 1 and 1/2 cups (190g) all-purpose flour
  • 1/2 cup (50g) unsweetened cocoa powder (Dutch-process recommended)
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1/2 cup (60g) powdered sugar, for rolling
  • 1/2 cup crushed peppermint candy canes (about 6 standard candy canes)

Instructions

  1. Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone mats.
  2. Crush your candy canes: Place them in a sturdy zip-top bag and smash them with a rolling pin until you have a mix of fine powder and small pieces. Aim for about 1/2 cup total. Set aside.
  3. Cream the butter and sugar: In a large bowl, beat the softened butter and granulated sugar together on medium speed until light and fluffy, about 2 minutes. Scrape down the sides of the bowl with your spatula.
  4. Add the egg and vanilla: Beat in the egg and vanilla extract until well combined. The mixture might look slightly separated — that is normal.
  5. Mix the dry ingredients: In a separate medium bowl, whisk together the flour, cocoa powder, baking powder, and salt.
  6. Combine wet and dry: Gradually add the dry ingredients to the wet mixture, mixing on low speed until just combined. Do not overmix.
  7. Fold in the crushed peppermint: Use your rubber spatula to gently fold in the crushed candy canes. Reserve about 1 tablespoon for pressing onto the tops later if desired.
  8. Shape the cookies: Place the powdered sugar in a small bowl. Using a cookie scoop or spoon, portion out tablespoon-sized balls of dough (about 1.5 tablespoons each). Roll each ball between your palms until smooth, then roll it in the powdered sugar until completely coated.
  9. Arrange on baking sheets: Place the coated dough balls about 2 inches apart on the prepared baking sheets.
  10. Bake: Bake for 10 to 12 minutes. The cookies should look puffed and crackled, with the edges set but the centers still slightly soft.
  11. Cool: Let the cookies cool on the baking sheet for 5 minutes, then transfer them to a wire rack to cool completely. If you pressed reserved peppermint pieces onto the tops, do this right when they come out of the oven while the surface is still soft.

Notes

Don’t skip the powdered sugar coating — it creates the crinkled effect. If your kitchen is warm, chill the dough for 15 minutes to make it easier to handle. Bake one sheet at a time for even results. For a stronger mint kick, serve fresh; the peppermint flavor mellows after a day.

Nutrition

Keywords: chocolate peppermint crinkle cookies, easy holiday cookies, crinkle cookies, peppermint cookies, chocolate cookies

Find it online: https://sparklechew.com/easy-chocolate-peppermint-crinkle-cookies-recipe/