Say hello to your new favorite holiday cookie: chocolate peppermint crinkle cookies. Rich, fudgy, and indulgent, these snowy crinkle cookies bring winter cheer to any holiday cookie tray. Crackled tops reveal soft, brownie-like centers studded with crushed peppermint candy canes that soften slightly as the cookies bake. A generous dusting of powdered sugar finishes them off—because more is merrier!
These fudgy crinkle cookies are great when you’re short on time: no mixer or dough-chilling is required. The dough comes together quickly, rests briefly, then is scooped, rolled in sugar, and baked to glossy, crackled perfection.
A two-stage sugar coating is the key to picture-perfect crinkles. First roll the dough balls in granulated sugar to help the cookies spread and crack, then coat generously with powdered sugar so the white, snowy finish stays intact during baking.
Want more crinkle cookie ideas? Try a red velvet version for a festive twist.
How to Make Chocolate Peppermint Crinkle Cookies
Melt the chocolate: Combine unsweetened chocolate and butter in a heatproof bowl and melt, stirring until smooth. Cool slightly before adding to the batter.
Make the dough: In a medium bowl whisk together the dry ingredients. In a large bowl whisk granulated sugar, brown sugar, and eggs until combined. Stir in the cooled chocolate mixture until smooth. Fold in the dry ingredients just until incorporated, then fold in crushed candy canes. The batter will be thick and fudgy—similar to brownie batter. Let rest at room temperature for 10 minutes.
Scoop and roll: Use a 1 1/2-inch cookie scoop (lightly greased with nonstick spray) to portion the dough. Roll each ball first in granulated sugar, then in powdered sugar so they are well coated. Place the dough balls about two inches apart on parchment-lined baking sheets.
Bake: Bake at 325°F (162°C) for 14 to 15 minutes, rotating pans halfway through. Cookies should be puffed and cracked with set edges. Cool on the baking sheets for about 15 minutes, then transfer to a wire rack to cool completely.
Make-Ahead Tips
You can prepare the dough in advance: portion the dough into balls (do not coat with sugar), freeze on a baking sheet for 1 hour, then store the frozen balls in an airtight container for up to 2 months. When ready to bake, roll the frozen dough balls in granulated sugar, then powdered sugar and add 1–2 minutes to the baking time as needed.
More holiday cookie recipes you’ll love:
- Red Velvet Crinkle Cookies
- Double Chocolate Mint Cookies
- Dark Chocolate Crinkle Cookies
- Peppermint Bark Brownie Cookies
Fudgy Chocolate Peppermint Crinkle Cookies
Description
These chocolate peppermint crinkle cookies are rich, fudgy, and perfect for the holidays. They require no mixer or dough-chilling and deliver a crackled, snowy finish that’s hard to resist.
Ingredients
Cookies
- 4 ounces unsweetened chocolate, chopped
- 4 Tbsp unsalted butter, cubed
- 1 cup all-purpose flour
- 1/2 cup unsweetened cocoa powder
- 1 tsp baking powder
- 1/4 tsp baking soda
- 1/2 tsp salt
- 3/4 cup granulated sugar
- 3/4 cup light brown sugar
- 2 large eggs, at room temperature
- 1/2 tsp pure peppermint extract
- 4 peppermint candy canes, crushed
For rolling
- 1/2 cup granulated sugar
- 1/2 cup powdered sugar
Instructions
- Preheat the oven to 325°F (162°C) and line two baking sheets with parchment paper.
- Place chocolate and butter in a microwave-safe bowl and heat in short bursts, stirring between intervals, until melted and smooth. Allow to cool slightly.
- In a medium bowl whisk together flour, cocoa powder, baking powder, baking soda, and salt. In a large bowl whisk granulated sugar, brown sugar, eggs, and peppermint extract until combined. Add the cooled chocolate and whisk until smooth. Fold in the dry ingredients until just combined, then fold in the crushed candy canes. Let the dough rest at room temperature for 10 minutes.
- Pour granulated sugar and powdered sugar into separate shallow bowls. Use a 1 1/2-inch scoop to portion the dough (lightly spray scoop with nonstick spray if needed). Roll each ball in granulated sugar, then coat generously in powdered sugar. Arrange the cookies two inches apart on the prepared baking sheets.
- Bake for 14–15 minutes, rotating the pans halfway through, until cookies are puffed and cracked and the edges are set. Cool on the baking sheets for 15 minutes, then transfer to a wire rack to cool completely. Store in an airtight container at room temperature.
Notes
Rolling the dough first in granulated sugar and then in powdered sugar encourages cracking and helps the powdered sugar cling so the cookies look snowy after baking.