Description
These peppermint crinkle cookies are soft, fudgy, and packed with dark chocolate chunks. With a hint of cool peppermint and a crackled powdered sugar coating, they’re a holiday favorite that both kids and adults love.
Ingredients
- 2 cups (250g) all-purpose flour
- ½ cup (50g) unsweetened cocoa powder (Dutch-processed preferred)
- 1 cup (200g) granulated sugar
- ¼ cup (50g) light brown sugar, packed
- ½ cup (113g) unsalted butter, melted and slightly cooled
- 2 large eggs, at room temperature
- 1 teaspoon vanilla extract
- 1 teaspoon peppermint extract
- ½ teaspoon salt
- 1 teaspoon baking powder
- 1 cup (170g) dark chocolate chunks
- ½ cup (60g) powdered sugar (for rolling)
Instructions
- Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper.
- In a large bowl, whisk together the flour, cocoa powder, baking powder, and salt. Set aside.
- In a separate medium bowl, whisk together the melted butter, granulated sugar, and brown sugar until well combined. Add the eggs one at a time, whisking after each addition. Stir in the vanilla extract and peppermint extract.
- Pour the wet mixture into the dry mixture and fold gently with a rubber spatula until just combined. Do not overmix.
- Fold in the dark chocolate chunks until evenly distributed.
- Pour the powdered sugar into a shallow bowl. Scoop portions of dough (about 1.5 tablespoons each) and roll into balls. Roll each ball in the powdered sugar until completely coated.
- Place the sugared dough balls on the prepared baking sheets, spacing them about 2 inches apart.
- Bake for 10-12 minutes, until the edges are set and the tops are cracked and slightly puffed. The centers will look soft.
- Cool on the baking sheet for 5 minutes, then transfer to a cooling rack to cool completely.
Notes
For best crinkle effect, roll dough balls twice in powdered sugar: first coat, let sit 30 seconds, then roll again. Let dough rest 10 minutes after mixing for better texture. Do not overbake; cookies should look underdone when removed from oven. Store in an airtight container at room temperature for up to 5 days; place a slice of bread in the container to keep them soft. Freeze baked cookies for up to 3 months or unbaked dough balls for last-minute baking.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 180
- Sugar: 16
- Sodium: 95
- Fat: 8
- Saturated Fat: 4.5
- Carbohydrates: 26
- Fiber: 1
- Protein: 3
Keywords: peppermint crinkle cookies, dark chocolate chunks, holiday cookies, easy cookie recipe, fudgy cookies