Chocolate Peppermint Crinkle Cookies are a delightful treat that combines rich chocolate flavors with the refreshing taste of peppermint. These cookies are perfect for the holiday season or any time you want a sweet indulgence that will brighten your day. Their beautiful crinkled appearance and soft, chewy texture make them a favorite among cookie lovers of all ages.
Why Make This Recipe
Making Chocolate Peppermint Crinkle Cookies is a great way to enjoy the festive spirit while satisfying your sweet tooth. These cookies are easy to make and require simple ingredients that you probably already have in your pantry. They also make wonderful gifts for friends and family during the holidays or any special occasion. Plus, who can resist the combination of chocolate and peppermint? It’s a classic flavor pairing that always pleases!
How to Make Chocolate Peppermint Crinkle Cookies
Ingredients:
- ¾ cup softened butter
- 1 cup sugar
- 1 large egg
- ¼ teaspoon peppermint extract
- 1 teaspoon vanilla extract
- 1 ¾ cups all-purpose flour
- ½ cup unsweetened cocoa powder
- ¼ teaspoon baking soda
- ¼ teaspoon salt
- 1 cup semisweet chocolate chips
- 4 ounces white chocolate
- ½ cup softened butter
- 1 cup powdered sugar
- 1 teaspoon vanilla extract
- ¼ teaspoon peppermint extract
- ¼ teaspoon salt
- ¼ cup granulated sugar
- ½ cup powdered sugar
- ¼ cup crushed peppermint candy
Directions:
- Preheat your oven to 350 degrees Fahrenheit. Line two baking sheets with parchment paper and set them aside.
- In a medium-sized mixing bowl, cream together ¾ cup softened butter and 1 cup sugar until the mixture is light and fluffy.
- Add 1 large egg, ¼ teaspoon peppermint extract, and 1 teaspoon vanilla extract to the butter mixture. Mix until everything is well blended.
- In another bowl, whisk together 1 ¾ cups all-purpose flour, ½ cup unsweetened cocoa powder, ¼ teaspoon baking soda, and ¼ teaspoon salt.
- Gradually add the dry mixture to the butter mixture. Mix until just combined. Then fold in 1 cup semisweet chocolate chips.
- Shape the dough into 2-inch balls. Roll each ball first in ¼ cup granulated sugar and then in ½ cup powdered sugar. Place them on the prepared baking sheets, spacing them about 2 inches apart.
- Slightly flatten the tops of the balls into 2-inch rounds with the bottom of a glass.
- Bake for 10-12 minutes or until the cookies are set. Let them cool for about 10 minutes on the pans before transferring them to a wire rack to cool completely.
White Chocolate Frosting:
To make a simple white chocolate frosting, melt 4 ounces of white chocolate with ½ cup softened butter. Stir in 1 cup powdered sugar, 1 teaspoon vanilla extract, ¼ teaspoon peppermint extract, and ¼ teaspoon salt until smooth.
How to Serve Chocolate Peppermint Crinkle Cookies
Serve these cookies fresh from the oven or at room temperature with a glass of milk or a warm cup of cocoa. If you’ve made the white chocolate frosting, spread a little on top of each cookie for an extra treat.
How to Store Chocolate Peppermint Crinkle Cookies
Store your cookies in an airtight container at room temperature for up to a week. If you want to keep them longer, you can freeze them for up to three months. Just make sure to separate layers with parchment paper to prevent sticking.
Tips to Make Chocolate Peppermint Crinkle Cookies
- Make sure your butter is soft enough to cream easily but not melted.
- Don’t overmix the dough once you add the dry ingredients, as this can make the cookies tough.
- If you prefer a mintier flavor, feel free to adjust the amount of peppermint extract to suit your taste.
- For a more festive look, sprinkle crushed peppermint candy on top of the white chocolate frosting.
Variation
For a different flavor, try substituting the peppermint extract with orange extract for a chocolate-orange cookie. You can also add chopped nuts or swap out semisweet chocolate chips for dark chocolate chips.
FAQs
Q: Can I use a different type of flour?
A: Yes, you can use gluten-free flour, but the texture may vary slightly.
Q: How do I know when the cookies are done?
A: The cookies should look set and slightly crinkled on top. They will continue to firm up as they cool.
Q: Can I make these cookies ahead of time?
A: Definitely! You can prepare the dough and refrigerate it for up to three days or freeze it for up to a month. Just thaw the dough before baking.
Chocolate Peppermint Crinkle Cookies
Ingredients
Cookie Ingredients
- ¾ cup softened butter
- 1 cup sugar
- 1 large egg
- ¼ teaspoon peppermint extract
- 1 teaspoon vanilla extract
- 1¾ cups all-purpose flour
- ½ cup unsweetened cocoa powder
- ¼ teaspoon baking soda
- ¼ teaspoon salt
- 1 cup semisweet chocolate chips
White Chocolate Frosting Ingredients
- 4 ounces white chocolate
- ½ cup softened butter
- 1 cup powdered sugar
- 1 teaspoon vanilla extract
- ¼ teaspoon peppermint extract
- ¼ teaspoon salt
- ¼ cup granulated sugar
- ½ cup powdered sugar
- ¼ cup crushed peppermint candy
Instructions
Preparation
- Preheat your oven to 350 degrees Fahrenheit. Line two baking sheets with parchment paper and set them aside.
- In a medium-sized mixing bowl, cream together ¾ cup softened butter and 1 cup sugar until the mixture is light and fluffy.
- Add 1 large egg, ¼ teaspoon peppermint extract, and 1 teaspoon vanilla extract to the butter mixture. Mix until everything is well blended.
- In another bowl, whisk together 1¾ cups all-purpose flour, ½ cup unsweetened cocoa powder, ¼ teaspoon baking soda, and ¼ teaspoon salt.
- Gradually add the dry mixture to the butter mixture. Mix until just combined. Then fold in 1 cup semisweet chocolate chips.
- Shape the dough into 2-inch balls. Roll each ball first in ¼ cup granulated sugar and then in ½ cup powdered sugar. Place them on the prepared baking sheets, spacing them about 2 inches apart.
- Slightly flatten the tops of the balls into 2-inch rounds with the bottom of a glass.
Baking
- Bake for 10-12 minutes or until the cookies are set. Let them cool for about 10 minutes on the pans before transferring them to a wire rack to cool completely.
White Chocolate Frosting
- To make a simple white chocolate frosting, melt 4 ounces of white chocolate with ½ cup softened butter. Stir in 1 cup powdered sugar, 1 teaspoon vanilla extract, ¼ teaspoon peppermint extract, and ¼ teaspoon salt until smooth.
