These chocolate peppermint crinkle cookies have a cracked outside, a fudgy and rich inside, and a cooling hint of peppermint! Not only are they decadent and delicious, but the snowy white coating is reminiscent of a winter wonderland. Perfect for any winter festivities, these mouthwatering crinkle cookies are going to be a hit with everyone who tries them!
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Instructions
To begin, preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper or a silicone baking mat.
Add your chopped chocolate and butter to a microwave-safe bowl and heat it for 30 seconds. Remove the chocolate from the microwave and stir. Continue to heat it in 15-second increments, stirring in between each one, until the chocolate is melted and smooth. Set aside.
In a large mixing bowl, combine your sugar, brown sugar, eggs, and peppermint extract. Whisk until smooth and then add in the baking powder, salt, and baking soda.
Whisk in the cooled, melted chocolate. Once smooth, gently fold in the sifted cocoa powder and all-purpose flour until just combined.
Fold in the crushed peppermint candy canes. Then, allow the dough to rest at room temperature for 10 minutes.
Pour your granulated sugar and confectioner's sugar into two separate shallow dishes.
Using a cookie scoop that has been coated with non-stick cooking spray, scoop the cookie dough into balls that are roughly 1½ inches in size.
Roll the dough balls in the granulated sugar first, followed by the powdered sugar, and then place the balls onto the prepared cookie sheets. Make sure to leave about 2 inches of space in between each ball of dough.
Bake in the preheated oven at 350°F (175°C) for 14-15 minutes, rotating the pans halfway through baking. You'll know your cookies are done when they have puffed up, the edges have set, and the tops have cracked.
Remove the baked crinkle cookies from the oven and allow them to cool for 15 minutes on the pan before transferring them to a wire rack to finish cooling.
Notes
Make sure to roll your cookie dough balls in the granulated sugar before the powdered sugar. This helps the powdered sugar to stick and crackle.
You want to heat your chocolate in small increments to prevent it from burning. If you need more help, you can check out my walkthrough for how to melt chocolate!
Spoon and level your flour (or weigh it) to prevent packing too much flour into the measuring cup and creating dense cookies.
To store: Keep your leftover cookies stored at room temperature in a sealed container for 4-5 days. Take a look at some ideas for what to do with leftover Christmas cookies!
To freeze baked cookies: Allow your cookies to cool completely before placing them into a storage container with parchment paper separating the layers. These crinkle cookies can be frozen for up to 3 months. Allow them to thaw before enjoying them.
To freeze the dough: After rolling your dough into balls, but before rolling them in sugar, you can chill them in the fridge for 1 hour before transferring them to the freezer for up to 3 months. When ready to bake, allow them to thaw at room temperature for 30 minutes before rolling in sugar and baking as directed. For more information, take a look at my post on freezing Christmas cookie dough!
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Course Christmas Cookies, cookies, Cookies & Bars Recipes, Dessert