Chocolate Peppermint Crinkle Cookies – Fudgy chocolate cookies with snowy powdered sugar crinkles and a creamy peppermint frosting on top.
These Chocolate Peppermint Crinkle Cookies are a nostalgic, indulgent treat inspired by frosted soda-shop cookies. They have fudgy centers, a bright powdered-sugar crinkle, and a peppermint cream cheese frosting finished with crushed candy canes. They’re perfect for holiday cookie boxes, gift trays, or a cozy winter baking session.
Why You’ll Love Chocolate Peppermint Crinkle Cookies
- Soft, fudgy centers and rich chocolate flavor—like a brownie in cookie form.
- Peppermint cream cheese frosting adds a cool, festive balance to the chocolate.
- Generous powdered sugar coating creates that classic snowy crinkle.
- Great for holiday gifting, cookie swaps, or serving at parties.
- Accessible ingredients and straightforward steps—no overnight chilling required.
Ingredients Overview
A quick look at the components that make these cookies shine. See the recipe card below for precise amounts and the full ingredient list.
- Butter: Cold butter keeps the dough thick while contributing rich flavor.
- Neutral oil: Adds moisture and helps achieve a slightly flat, soft top.
- Dark brown sugar: Keeps the centers tender and fudgy.
- Dutch-process cocoa: Use a high-quality cocoa powder for deeper chocolate flavor.
- Cake flour: Keeps cookies tender and thick; all-purpose flour can be substituted.
- Peppermint extract: Adds a festive note without overpowering the chocolate.
- Chocolate chips: A mix of semi-sweet and bittersweet creates melty pockets throughout.
What Are Chocolate Crinkle Cookies?
Chocolate crinkle cookies are chocolate dough balls rolled in powdered sugar before baking. As they bake and expand, the surface cracks open to reveal the dark chocolate beneath, creating the signature crinkle appearance. This version adds peppermint frosting and crushed peppermint for a seasonal twist.
How to Make fudgy chocolate peppermint crinkle cookies
- Preheat the oven to 350°F (175°C) and line two baking sheets with parchment paper.
- Beat cold butter, neutral oil, dark brown sugar, and granulated sugar until smooth and slightly fluffy, about 1–2 minutes.
- Scrape down the bowl, then add the eggs one at a time, mixing 30 seconds after each addition. Stir in vanilla and peppermint extracts.
- Mix the dry ingredients (salt, baking powder, cocoa, and flour) with the chocolate chips on low speed until just combined; the dough should be thick and slightly sticky.
- Scoop large dough balls (about 4 tablespoons each), place them on a baking sheet, and chill for 15–20 minutes.
- Roll each chilled ball in granulated sugar, then generously in powdered sugar. Lightly dust off excess, then roll again in powdered sugar for an extra-strong crinkle.
- Arrange 5 dough balls per pan and gently flatten the tops slightly.
- Bake 10–12 minutes, until edges are set but centers still look soft.
- Press each warm cookie gently with a flat spatula to encourage the edges to ripple and the tops to flatten.
- Cool completely on the pan before frosting.
- Spread peppermint cream cheese frosting over each cookie and finish with crushed peppermint.
How to Get the Perfect Crinkle
The crinkle effect relies on contrasts: cold dough, a hot oven, and a thick powdered sugar coating. Chilling the dough delays spread so the top cracks instead of flattening. Rolling the dough in granulated sugar first and then double-rolling in powdered sugar helps create a bright white surface that cracks dramatically. The oil in the dough helps powdered sugar cling so the top stays snowy instead of melting away. Pressing the cookies lightly right after baking encourages the rippled edges.
Tips and Tricks
- Double-roll in powdered sugar: Roll in granulated sugar, then in powdered sugar twice for a deeper crinkle.
- Use parchment: It prevents sticking and promotes even baking.
- Don’t skip the oil: It helps powdered sugar stick and preserves the white coating.
- Flatten while warm: Gently press the tops with a flat spatula after baking to shape the cookies.
- Watch bake time: Remove when edges are set but centers still look soft for a fudgy bite.
- Mix gently: Stop mixing once dry ingredients are incorporated to avoid tough cookies.
- Storage: Store in an airtight container at room temperature for up to 4 days, or freeze for up to 2 months.
- Freezer tip: Unbaked dough balls freeze well; thaw, roll in sugar, and bake from chilled.
FOR MORE RECIPES LIKE THIS ONE:
- Festive Gingerbread Crinkle Cookies
- The Secret Crinkle Top Brownie Recipe
- Easy Dark Chocolate Peppermint Bundt Cake Recipe
- Chocolate Peppermint Bark Cookies Recipe
- Easy Chewy Double Chocolate Peppermint Cookies
Save this Chocolate Peppermint Crinkle Cookies recipe and share it. I’d love to hear your feedback or answer questions—leave a comment on the recipe card!
Recipe
Chocolate Peppermint Crinkle Cookies
Molly Murphy
Pin Recipe
Ingredients
For the crinkle cookies
- 8 tablespoons (113g) unsalted butter, cold and cut into 1-inch pieces
- ¼ cup (50g) neutral oil (vegetable or canola)
- 1 cup (213g) dark brown sugar
- ½ cup (100g) granulated sugar
- 2 teaspoons pure vanilla extract
- 2 large eggs
- ¾ teaspoon kosher salt
- ¾ teaspoon baking powder
- ¾ cup (63g) Dutch-process cocoa powder
- 2 cups (260g) cake flour
- 1 cup (170g) semisweet chocolate chips
- 1 cup (170g) bittersweet chocolate chips
For rolling
- ½ cup (100g) granulated sugar
- 1 cup (120g) powdered sugar
For the cream cheese frosting
- ¾ cup unsalted butter, melted
- 3 ounces cream cheese, room temperature
- 3 cups powdered sugar
- 1 teaspoon pure vanilla extract
- ½ teaspoon peppermint extract
- Pinch of salt
- Crushed peppermint for topping
- Optional: 2 tablespoons light-colored cocoa powder and red food gel to tint the frosting
Instructions
- Preheat oven to 350°F (175°C) and line two baking sheets with parchment paper.
- In a large bowl or stand mixer fitted with the paddle attachment, beat cold butter, oil, dark brown sugar, and granulated sugar until smooth and slightly fluffy, about 1–2 minutes.
- Scrape the bowl, add eggs one at a time, mixing 30 seconds after each. Add vanilla and peppermint extracts and mix on low until combined.
- Add salt, baking powder, cocoa powder, cake flour, and both chocolate chips. Mix on low until the dry ingredients are incorporated; do not overmix. Dough will be thick and slightly sticky.
- Use a large cookie scoop (about 4 tablespoons) to portion dough. Place on a baking sheet and chill for 15–20 minutes.
- After chilling, roll each ball in granulated sugar, then generously in powdered sugar. Lightly brush off excess and roll again in powdered sugar for a stronger crinkle.
- Place five balls on each prepared pan, gently flatten the tops, and bake 10–12 minutes, until edges are set but centers remain soft.
- When cookies are warm, press gently with a flat spatula to flatten and encourage rippled edges. Let cool on the pan completely.
For the frosting
- In a stand mixer fitted with the paddle attachment, beat cream cheese and melted butter on medium speed until smooth. Scrape the bowl and beat another 30 seconds.
- Add powdered sugar, vanilla, peppermint extract, and a pinch of salt. Mix on low until combined, then increase to medium-high and beat 1–2 minutes until fluffy.
- Optional: add light-colored cocoa powder and red food gel if you want a pink/red tint without excessive dye.
- When cookies are cool, spread the frosting on each cookie. Top with crushed peppermint and serve.