Description
These Rich Chocolate Peppermint Crinkle Cookies are a festive and delicious treat, blending deep Dutch-process cocoa with vibrant peppermint extract. Soft and fudgy inside with a distinctive crinkled powdered sugar coating, they’re perfect for holiday celebrations or anytime you want a delightful chocolate-mint flavor combination.
Ingredients
Scale
Dry Ingredients
- 1/2 tsp kosher salt
- 1 cup cocoa powder (Dutch-process for deeper chocolate flavor)
- 2 cups all-purpose flour (I use King Arthur all-purpose)
- 2 tsp baking powder
- 2 cups sugar
Wet Ingredients
- 4 large eggs (room temperature for better mixing)
- 1/2 cup vegetable oil (or canola oil)
- 2 tsp peppermint extract (adds bright minty flavor)
For Rolling
- 1/2 cup confectioners’ sugar (for rolling, creates crinkled effect)
Instructions
- Prepare the dough: In a large mixing bowl, combine the flour, cocoa powder, kosher salt, baking powder, and sugar. Mix until evenly blended to form the dry base of the dough.
- Mix wet ingredients: In a separate bowl, lightly beat the eggs then add the vegetable oil and peppermint extract. Combine well to ensure the peppermint is evenly incorporated.
- Combine wet and dry: Gradually add the wet mixture to the dry ingredients, stirring constantly until a thick, sticky dough forms. Ensure all ingredients are well combined but do not overmix.
- Chill the dough: Cover the dough with plastic wrap and refrigerate for at least 4 hours (or overnight) to allow flavors to meld and the dough to firm up, which helps with rolling the cookies.
- Form cookie balls: Once chilled, preheat your oven to 350°F (175°C). Scoop dough and roll into approximately 1-inch balls. Then roll each ball thoroughly in the confectioners’ sugar to coat.
- Bake the cookies: Place the sugared dough balls on a parchment-lined baking sheet, spaced about 2 inches apart. Bake for 10-12 minutes, or until the cookies are set but still soft in the center.
- Cool and serve: Remove from oven and let the cookies cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely. Enjoy your rich, peppermint-infused chocolate crinkle cookies!
Notes
- Room temperature eggs help create a smooth, even dough.
- Chilling the dough is essential for the distinctive crinkle effect and easier handling.
- Use Dutch-process cocoa powder for the best chocolate depth.
- Be sure not to overbake; cookies should remain soft and fudgy inside.
- Cookies can be stored in an airtight container at room temperature for up to 5 days.
- For extra holiday flair, you can add crushed candy canes to the dough or on top before baking.
