Is there anything better than the smell of cookies baking during the holidays? Seriously, it just *screams* festive, right? And these Chocolate Peppermint Crinkle Cookies? Wow, they’re like a party in your mouth! I can’t help but feel all warm and fuzzy when I bake a batch.
Growing up, my mom always had some kind of cookie jar filled to the brim, especially around Christmas. Now, I’m trying to keep that tradition alive with my own family, and these crinkle cookies are a total hit! They’ve got this amazing, soft, almost chewy texture, and that peppermint kick? To die for! Plus, that cool crinkle effect makes them look like little snow-covered mountains. So pretty!
Why You’ll Love These Chocolate Peppermint Crinkle Cookies
Okay, so you’re probably thinking, “Another cookie recipe?” But trust me on this one! These Chocolate Peppermint Crinkle Cookies are seriously special. Here’s why you’re gonna be obsessed:
- Easy Peasy: Don’t let the “crinkle” fool you. They’re way easier to make than they look. Promise!
- Chocolate Bombs: We’re talking *intensely* chocolatey. Like, cocoa powder power!
- Peppermint Zing: That refreshing peppermint flavor just screams “holidays!” My favorite part is that little kick.
- Gift-Giving Gold: Need a cute gift? These are perfect! Pop ’em in a tin, and boom – instant holiday cheer.
- Crinkle Magic: Seriously, that crinkle effect is just so darn pretty! They look like they came straight from a fancy bakery.
Ingredients for Chocolate Peppermint Crinkle Cookies
Alright, let’s gather our goodies! Here’s what you’ll need to whip up these amazing Chocolate Peppermint Crinkle Cookies:
- 2 cups (400g) granulated sugar
- 1 cup (118g) unsweetened cocoa powder
- 1/2 cup (109g) vegetable oil
- 4 large eggs, room temperature (trust me, it matters!)
- 2 teaspoons peppermint extract
- 2 cups (250g) all purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon kosher salt
- 1/2 cup (62.5g) confectioners sugar
How to Make Chocolate Peppermint Crinkle Cookies: Step-by-Step
Preparing the Chocolate Peppermint Cookie Dough
Okay, time to get our hands dirty! First, grab a big bowl – the biggest one you’ve got! We’re gonna whisk together the sugar, cocoa powder, oil, eggs, and peppermint extract. Whisk it good! You want it smooth and glossy, almost like melted chocolate. Then, in a separate bowl, mix up the flour, baking powder, and salt. Now, *gradually* add the flour mixture to the chocolatey goodness, stirring until it forms a thick, sticky dough. Don’t overmix! Just combine until everything’s incorporated. It’ll be kinda gloppy – that’s perfect!
Chilling and Shaping the Chocolate Peppermint Crinkle Cookies
Now comes the hard part: patience! Tightly cover that bowl of dough with plastic wrap and pop it in the fridge. You *need* to chill it for at least 4 hours – or even better, overnight! This is super important, so don’t skip it! Chilling helps the dough firm up so the cookies don’t spread like crazy in the oven. When you’re ready to bake, preheat your oven to 350F. Then, grab a bowl of confectioners sugar. Scoop out the chilled dough (I use a 2-tablespoon cookie scoop) and roll each ball in that powdered sugar until it’s completely coated. Like a little snowball! Place them on a baking sheet lined with parchment paper, leaving a little space between each one.
Baking the Chocolate Peppermint Crinkle Cookies to Perfection
Alright, into the oven they go! Bake for 10 to 12 minutes. You’ll know they’re done when the edges are set, but the centers still look a *tiny* bit soft. Don’t overbake them, or they’ll be dry! Let the cookies cool on the baking sheets for about 5 minutes before transferring them to a wire rack to cool completely. And that’s it! Try not to eat them all at once (I dare you!).
Tips for the Best Chocolate Peppermint Crinkle Cookies
Want your Chocolate Peppermint Crinkle Cookies to be total perfection? Of course, you do! Here are a few little secrets I’ve learned along the way:
- Room Temp Eggs: Seriously, don’t skip this! Room temperature eggs blend so much better, giving you a smoother dough.
- Measure Right: Flour can be tricky. Spoon it into your measuring cup and level it off. Don’t pack it!
- Don’t Overbake!: I know I already said it, but it’s *so* important. Slightly underbaked is way better than dry and crumbly.
- Chill Time is Key: I’m sayin’ it again but it’s true! Don’t rush the chilling.
Ingredient Notes and Substitutions for Chocolate Peppermint Crinkle Cookies
Okay, let’s talk ingredients! Sometimes you gotta make a swap, right? So, here’s the lowdown on these Chocolate Peppermint Crinkle Cookies.
- Flour Power: Wanna go gluten-free? I’ve had luck with a good all-purpose gluten-free blend. Just keep an eye on the baking time, it might need a minute or two less.
- Extract Extra: Not a huge peppermint fan? (Gasp!) You could try vanilla or even almond extract for a totally different vibe. Orange extract would be yummy too!
- Oil Slick: I usually use vegetable oil, but canola works just fine too. As long as it’s neutral-tasting, you’re good!
FAQ About Chocolate Peppermint Crinkle Cookies
Got questions? I’ve got (hopefully!) answers! Here are a few things people always ask me about these Chocolate Peppermint Crinkle Cookies:
Why are my Chocolate Peppermint Crinkle Cookies flat?
Ah, the dreaded flat cookie! Usually, that means the dough wasn’t chilled long enough. Seriously, those hours in the fridge are *crucial*! It could also be that your oven’s not quite hot enough, or you used too much oil. Make sure the oven is at 350°F, and measure that oil carefully!
Can I freeze Chocolate Peppermint Crinkle Cookie dough?
You betcha! This is a great make-ahead trick. Just scoop the dough into balls, roll ’em in the confectioners’ sugar, and then freeze them on a baking sheet until solid. Once they’re frozen, pop them into a freezer bag. When you’re ready to bake, just bake them straight from frozen, adding a minute or two to the baking time. Easy peasy!
How do I store Chocolate Peppermint Crinkle Cookies?
To keep these Chocolate Peppermint Crinkle Cookies soft and chewy, store them in an airtight container at room temperature. They’ll stay fresh for about 3-4 days… if they last that long! I mean, seriously, who can resist?
Nutritional Information for Chocolate Peppermint Crinkle Cookies
Okay, quick note! The nutrition info below is just an estimate, okay? It can totally change depending on the brands you use. So, just keep that in mind!
Share Your Chocolate Peppermint Crinkle Cookies
Made these Chocolate Peppermint Crinkle Cookies? Yay! I wanna see! Leave a comment, rate the recipe, and snap a pic! Share your cookie creations on social media – I’m @yourhandle so tag me! Happy baking!
Print
Sinful Chocolate Peppermint Crinkle Cookies in Under 1 Hour
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 4 hours 25 minutes
- Yield: 24 cookies 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
Enjoy these festive Chocolate Peppermint Crinkle Cookies. They are soft, chewy, and full of holiday flavor.
Ingredients
- 2 cups (400 g) granulated sugar
- 1 cup (118 g) unsweetened cocoa powder
- 1/2 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
- 1/2 teaspoon kosher salt
- 1/2 cup (62.5 g) confectioners sugar
Instructions
- In a large mixing bowl, add sugar, cocoa, oil, eggs, and peppermint extract. Whisk until smooth and glossy.
- In a separate medium bowl, whisk together the flour, baking powder, and salt.
- Gradually add the flour mixture to the cocoa mixture, stirring until a thick, sticky dough forms.
- Cover the bowl tightly with plastic wrap and refrigerate the dough for at least 4 hours, up to overnight.
- When ready to bake, preheat the oven to 350F. Line baking sheets with parchment paper.
- Add confectioners sugar to a small bowl and set aside.
- Using a 2 tablespoon cookie scoop, portion out the chilled dough. Roll each dough ball in the confectioners sugar until completely coated.
- Arrange the coated dough balls on the prepared baking sheets, spacing them about 2 inches apart.
- Bake for 10 to 12 minutes, or until the edges are set.
- Let the cookies cool on the baking sheets for 5 minutes before transferring them to wire racks to cool completely.
Notes
- Chill the dough for at least 4 hours. This is important for the cookies to have the right texture.
- Roll the dough balls generously in confectioners sugar for the best crinkle effect.
- Store cooled cookies in an airtight container at room temperature.
Nutrition
- Serving Size: 1 cookie
- Calories: 181
- Sugar: 25g
- Sodium: 50mg
- Fat: 8g
- Saturated Fat: 2g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 25mg
