These chocolate peppermint cookies are a festive staple, beloved for their rich cocoa flavor, refreshing peppermint kick, and signature crinkled powdered sugar coating. Making these cookies involves a simple process that yields truly spectacular results, perfect for holiday gatherings or a cozy treat. To keep the peppermint from overpowering a batch, use a high-quality extract and balance it with the deep cocoa. This recipe is designed to deliver that same delightful experience, ensuring each bite is a blend of chocolatey indulgence and cool minty freshness. These chocolate peppermint cookies are truly a must-bake for anyone looking to add a touch of magic to their holiday season.
Chocolate Peppermint Crinkle Cookies
Ingredients
- 2 cups (400 g) granulated sugar
- 1 cup (118 g) unsweetened cocoa powder
- ½ cup (109 g) vegetable oil
- 4 large eggs, (room temperature)
- 2 teaspoons peppermint extract
- 2 cups (250 g) all-purpose flour
- 2 teaspoons baking powder
- ½ teaspoon kosher salt
- ½ cup (62.5 g) confectioners’ sugar
Instructions
- In a large mixing bowl, whisk together the granulated sugar, cocoa powder, vegetable oil, eggs, and peppermint extract until smooth and glossy.
- In a separate medium bowl, whisk together the all-purpose flour, baking powder, and kosher salt.
- Gradually add the flour mixture to the cocoa mixture, stirring with a wooden spoon or rubber spatula until a thick, sticky dough forms.
- Cover the bowl tightly with plastic wrap and refrigerate the dough for at least 4 hours, or preferably overnight, to chill thoroughly.
Video
Notes
Pro tips
- Use good quality cocoa powder for the best flavor; it makes a significant difference in the depth of the chocolate.
- Ensure your eggs are at room temperature so they incorporate more smoothly into the wet ingredients, preventing a lumpy batter.
- Don’t skip chilling the dough! This step is crucial for preventing the cookies from spreading too much and helps develop those iconic crinkles. Chill for at least 4 hours, or up to 2 days.
- For storage, keep baked chocolate peppermint cookies in an airtight container at room temperature for up to 5 days. For longer storage, freeze the baked cookies for up to 3 months; thaw at room temperature before serving.
These chocolate peppermint cookies are a delightful addition to any holiday cookie platter. Enjoy baking them and share the festive joy with friends and family!
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