14 Delicious Chocolate Peppermint Crinkle Cookies Recipes

Mmm, can you smell that? The irresistible blend of rich chocolate and cool peppermint is in the air, and it’s calling your name! Whether you’re whipping up a batch for holiday gatherings or just treating yourself to some cozy comfort, these 14 Delicious Chocolate Peppermint Crinkle Cookies Recipes are your ticket to sweet, festive bliss. Ready to find your new favorite? Let’s dive in!

Classic Chocolate Peppermint Crinkle Cookies

Amidst the quiet hum of the kitchen, there’s something deeply comforting about the ritual of baking, especially when it leads to these timeless chocolate peppermint crinkle cookies. Their cracked tops dusted with powdered sugar whisper of holidays past, yet their rich, fudgy centers and cool peppermint bite make them a year-round delight.

Ingredients

• 1 1/2 cups all-purpose flour, sifted
• 1/2 cup unsweetened cocoa powder, Dutch-processed
• 1 1/2 teaspoons baking powder
• 1/4 teaspoon fine sea salt
• 1/2 cup unsalted butter, clarified and cooled to room temperature
• 1 cup granulated sugar
• 2 large pasture-raised eggs, lightly beaten
• 1 teaspoon pure vanilla extract
• 1/2 teaspoon pure peppermint extract
• 1/2 cup confectioners’ sugar, for rolling

Instructions

1. Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.
2. In a medium bowl, whisk together the sifted flour, Dutch-processed cocoa powder, baking powder, and fine sea salt until well combined.
3. In a large bowl, cream the clarified butter and granulated sugar together until light and fluffy, about 3 minutes on medium speed.
4. Gradually add the lightly beaten eggs to the butter mixture, followed by the pure vanilla and peppermint extracts, mixing until just incorporated.
5. Fold the dry ingredients into the wet mixture with a spatula until a soft dough forms. Tip: Avoid overmixing to ensure tender cookies.
6. Chill the dough in the refrigerator for 30 minutes to make it easier to handle.
7. Using a tablespoon, scoop the dough and roll into balls, then coat each generously in confectioners’ sugar. Tip: For a thicker sugar coating, roll the balls twice.
8. Place the sugared dough balls on the prepared baking sheets, spacing them 2 inches apart. Tip: Flatten each ball slightly with the back of a spoon for even baking.
9. Bake for 10-12 minutes, or until the cookies have puffed up and the tops have cracked but the centers are still soft.
10. Allow the cookies to cool on the baking sheets for 5 minutes before transferring to a wire rack to cool completely.

Perfectly balanced between chewy and cakey, these cookies offer a delightful contrast of textures, with the cool peppermint cutting through the deep chocolate richness. Serve them alongside a glass of cold milk or crumbled over a scoop of vanilla ice cream for an indulgent twist.

Vegan Chocolate Peppermint Crinkle Cookies

Mornings like these, when the air carries a hint of crispness, call for the comforting embrace of baking. Vegan Chocolate Peppermint Crinkle Cookies, with their rich cocoa depth and refreshing mint notes, offer a delightful contrast that’s both indulgent and invigorating.

Ingredients

• 1 ½ cups all-purpose flour, sifted
• ½ cup unsweetened cocoa powder, Dutch-processed
• 1 teaspoon baking powder
• ¼ teaspoon fine sea salt
• ½ cup coconut oil, solid at room temperature
• 1 cup granulated sugar
• ¼ cup unsweetened applesauce
• 1 teaspoon pure vanilla extract
• ½ teaspoon pure peppermint extract
• ½ cup powdered sugar, for rolling

Instructions

1. Preheat the oven to 350°F (175°C) and line two baking sheets with parchment paper.
2. In a medium bowl, whisk together the sifted flour, cocoa powder, baking powder, and sea salt until well combined.
3. In a large bowl, cream the solid coconut oil and granulated sugar together until light and fluffy, about 2 minutes.
4. Add the applesauce, vanilla extract, and peppermint extract to the creamed mixture, beating until fully incorporated.
5. Gradually add the dry ingredients to the wet ingredients, mixing until just combined to avoid overworking the dough.
6. Chill the dough in the refrigerator for 30 minutes to firm up, making it easier to handle.
7. Using a tablespoon, scoop the dough and roll into balls, then coat each ball generously in powdered sugar.
8. Place the coated balls on the prepared baking sheets, spacing them 2 inches apart to allow for spreading.
9. Bake for 10-12 minutes, until the cookies have cracked tops and are set around the edges but still soft in the center.
10. Allow the cookies to cool on the baking sheets for 5 minutes before transferring to a wire rack to cool completely.

Best enjoyed with a glass of cold almond milk, these cookies boast a fudgy center encased in a delicate, crackled exterior. The peppermint adds a refreshing zing that elevates the deep chocolate flavor, making them a perfect treat for any time of day.

Gluten-Free Chocolate Peppermint Crinkle Cookies

Perhaps there’s no better way to embrace the quiet joy of baking than with these gluten-free chocolate peppermint crinkle cookies, a recipe that marries the rich depth of cocoa with the refreshing zing of peppermint, creating a treat that’s as delightful to make as it is to savor.

Ingredients

• 1 cup almond flour, finely sifted
• 1/2 cup cocoa powder, unsweetened and Dutch-processed
• 1/2 teaspoon baking powder, aluminum-free
• 1/4 teaspoon sea salt, finely ground
• 1/2 cup granulated sugar, organic
• 1/4 cup coconut oil, refined and melted
• 2 pasture-raised eggs, lightly beaten
• 1 teaspoon pure peppermint extract
• 1/2 cup powdered sugar, for rolling

Instructions

1. Preheat your oven to 350°F (177°C) and line a baking sheet with parchment paper.
2. In a medium bowl, whisk together the almond flour, cocoa powder, baking powder, and sea salt until fully combined.
3. In a separate bowl, mix the granulated sugar, melted coconut oil, beaten eggs, and peppermint extract until smooth.
4. Gradually add the dry ingredients to the wet ingredients, stirring until a cohesive dough forms. Tip: The dough should be sticky but manageable; if too wet, add a tablespoon more almond flour.
5. Place the powdered sugar in a shallow bowl. Roll tablespoon-sized portions of dough into balls, then coat each generously in powdered sugar.
6. Arrange the balls on the prepared baking sheet, spacing them 2 inches apart. Tip: For extra crackle, gently flatten each ball slightly with the back of a spoon.
7. Bake for 10-12 minutes, until the cookies have puffed and the tops are crackled. Tip: They will be soft to the touch but will firm up as they cool.
8. Allow the cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.

Zesty and inviting, these cookies boast a tender interior with a slightly crisp exterior, their peppermint essence perfectly complementing the deep chocolate flavor. Serve them alongside a glass of cold almond milk for a comforting treat, or package them in a decorative box as a thoughtful homemade gift.

Double Chocolate Peppermint Crinkle Cookies

Under the soft glow of the kitchen light, there’s something deeply comforting about the process of making these cookies, a ritual that blends the richness of chocolate with the crisp whisper of peppermint, creating a treat that feels like a warm hug on a chilly evening.

Ingredients

• 1 1/2 cups all-purpose flour, sifted
• 1/2 cup unsweetened cocoa powder, Dutch-processed
• 1 teaspoon baking powder
• 1/4 teaspoon fine sea salt
• 1/2 cup unsalted butter, clarified and cooled to room temperature
• 1 cup granulated sugar
• 2 pasture-raised eggs, lightly beaten
• 1 teaspoon pure vanilla extract
• 1/2 teaspoon pure peppermint extract
• 1 cup semi-sweet chocolate chips
• 1/2 cup powdered sugar, for rolling

Instructions

1. Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.
2. In a medium bowl, whisk together the sifted flour, Dutch-processed cocoa powder, baking powder, and fine sea salt until well combined.
3. In a large bowl, beat the clarified butter and granulated sugar together with an electric mixer on medium speed until light and fluffy, about 3 minutes.
4. Gradually add the lightly beaten eggs to the butter mixture, followed by the pure vanilla and peppermint extracts, beating until fully incorporated.
5. Slowly fold the dry ingredients into the wet mixture with a spatula, being careful not to overmix. Gently stir in the semi-sweet chocolate chips.
6. Place the powdered sugar in a small bowl. Scoop tablespoon-sized portions of dough, roll into balls, then coat each ball generously in powdered sugar.
7. Arrange the coated dough balls on the prepared baking sheets, spacing them about 2 inches apart to allow for spreading.
8. Bake for 10-12 minutes, or until the cookies have crinkled tops and are just set around the edges but still soft in the center.
9. Allow the cookies to cool on the baking sheets for 5 minutes before transferring to a wire rack to cool completely.

Each bite of these cookies offers a delightful contrast between the crisp, sugary exterior and the soft, fudgy interior, with the peppermint adding a refreshing note that cuts through the richness. For an extra festive touch, serve them alongside a glass of cold milk or a warm peppermint mocha.

White Chocolate Peppermint Crinkle Cookies

Perhaps there’s no better way to embrace the quiet joy of baking than with these white chocolate peppermint crinkle cookies, a recipe that marries the creamy richness of white chocolate with the refreshing zing of peppermint, all wrapped in a tender, crinkled exterior that’s as delightful to look at as it is to eat.

Ingredients

• 1 1/2 cups all-purpose flour, sifted
• 1/2 cup unsweetened cocoa powder, Dutch-processed
• 1 1/2 teaspoons baking powder
• 1/4 teaspoon fine sea salt
• 1/2 cup unsalted butter, room temperature
• 1 cup granulated sugar
• 2 large pasture-raised eggs, lightly beaten
• 1 teaspoon pure vanilla extract
• 1/2 teaspoon pure peppermint extract
• 1 cup white chocolate chips
• 1/2 cup powdered sugar, for rolling

Instructions

1. Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.
2. In a medium bowl, whisk together the sifted flour, Dutch-processed cocoa powder, baking powder, and fine sea salt until well combined.
3. In a large bowl, cream the room-temperature unsalted butter and granulated sugar together until light and fluffy, about 3 minutes.
4. Gradually add the lightly beaten pasture-raised eggs to the butter mixture, followed by the pure vanilla extract and pure peppermint extract, mixing until fully incorporated.
5. Slowly fold the dry ingredients into the wet mixture until just combined, being careful not to overmix.
6. Gently stir in the white chocolate chips until evenly distributed throughout the dough.
7. Using a tablespoon, scoop the dough and roll into balls, then coat each ball generously in powdered sugar.
8. Place the coated dough balls on the prepared baking sheets, spacing them about 2 inches apart.
9. Bake in the preheated oven for 10-12 minutes, or until the cookies have puffed up and the surfaces have cracked.
10. Allow the cookies to cool on the baking sheets for 5 minutes before transferring to a wire rack to cool completely.

Melt-in-your-mouth tender with a crisp exterior, these cookies offer a harmonious blend of flavors that’s both comforting and invigorating. Serve them alongside a glass of cold milk or crumbled over a scoop of vanilla ice cream for an extra special treat.

Chocolate Peppermint Crinkle Cookies with Cream Cheese Filling

How quietly the kitchen fills with the scent of chocolate and peppermint, a comforting whisper of the holidays in the midst of summer. These cookies, with their tender crumb and surprising cream cheese heart, are a testament to the joy of baking beyond the seasons.

Ingredients

• 1 1/2 cups all-purpose flour, sifted
• 1/2 cup unsweetened cocoa powder, Dutch-processed
• 1 teaspoon baking powder
• 1/4 teaspoon fine sea salt
• 1/2 cup unsalted butter, room temperature
• 1 cup granulated sugar
• 2 pasture-raised eggs, lightly beaten
• 1 teaspoon pure peppermint extract
• 4 ounces cream cheese, chilled
• 1/4 cup powdered sugar, for rolling

Instructions

1. Preheat the oven to 350°F (175°C) and line two baking sheets with parchment paper.
2. In a medium bowl, whisk together the sifted flour, cocoa powder, baking powder, and sea salt until well combined.
3. In a large bowl, cream the room temperature butter and granulated sugar together until light and fluffy, about 3 minutes.
4. Gradually add the lightly beaten eggs and peppermint extract to the butter mixture, mixing until fully incorporated.
5. Fold the dry ingredients into the wet ingredients until just combined, being careful not to overmix.
6. Divide the chilled cream cheese into 24 small pieces, about 1/2 teaspoon each, and roll into balls.
7. Scoop 1 tablespoon of cookie dough, flatten slightly, place a cream cheese ball in the center, and encase it completely with the dough.
8. Roll the filled dough balls in powdered sugar until generously coated and place on the prepared baking sheets, spaced 2 inches apart.
9. Bake for 12-14 minutes, until the cookies have cracked tops but are still soft to the touch.
10. Allow the cookies to cool on the baking sheets for 5 minutes before transferring to a wire rack to cool completely.

Unassuming at first glance, these cookies reveal a moist, fudgy interior with a cool, creamy center that contrasts beautifully with the crisp, sugary shell. Serve them alongside a glass of cold milk or crumbled over vanilla ice cream for an unexpected twist.

Chocolate Peppermint Crinkle Cookies with a Twist of Orange

Kneading the dough for these cookies, I’m reminded of winter evenings when the air is crisp and the kitchen fills with the comforting aromas of chocolate and peppermint. The unexpected hint of orange adds a bright note, making these crinkle cookies a delightful surprise with every bite.

Ingredients

• 1 1/2 cups all-purpose flour, sifted
• 1/2 cup unsweetened cocoa powder, Dutch-processed
• 1 teaspoon baking powder
• 1/4 teaspoon fine sea salt
• 1/2 cup clarified butter, cooled
• 1 cup granulated sugar
• 2 pasture-raised eggs, lightly beaten
• 1 teaspoon pure peppermint extract
• 1 tablespoon freshly grated orange zest
• 1/2 cup confectioners’ sugar, for rolling

Instructions

1. Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.
2. In a medium bowl, whisk together the sifted flour, cocoa powder, baking powder, and sea salt until well combined.
3. In a large bowl, cream the clarified butter and granulated sugar together until light and fluffy, about 3 minutes.
4. Gradually add the lightly beaten eggs to the butter mixture, ensuring each addition is fully incorporated before adding the next.
5. Stir in the peppermint extract and freshly grated orange zest until evenly distributed throughout the mixture.
6. Gently fold the dry ingredients into the wet ingredients, mixing just until the dough comes together. Overmixing can lead to tough cookies.
7. Chill the dough in the refrigerator for 30 minutes to make it easier to handle.
8. Using a tablespoon, scoop the dough and roll into balls, then roll each ball in confectioners’ sugar until fully coated.
9. Place the sugared dough balls on the prepared baking sheets, spacing them about 2 inches apart to allow for spreading.
10. Bake for 10-12 minutes, or until the cookies have cracked tops and are set around the edges but still soft in the center.
11. Allow the cookies to cool on the baking sheets for 5 minutes before transferring to a wire rack to cool completely.

Fresh from the oven, these cookies boast a delicate balance of rich chocolate and refreshing peppermint, with the orange zest lending a subtle citrusy undertone. Serve them alongside a glass of cold milk or crumbled over vanilla ice cream for an indulgent treat.

Spicy Chocolate Peppermint Crinkle Cookies with Chili

Lingering in the quiet of the kitchen, the thought of combining the warmth of chili with the coolness of peppermint in a chocolate cookie seemed like a dance of flavors waiting to be explored.

Ingredients

• 1 1/2 cups all-purpose flour, sifted
• 1/2 cup unsweetened cocoa powder, Dutch-processed
• 1 teaspoon baking powder
• 1/4 teaspoon fine sea salt
• 1/2 cup unsalted butter, clarified and cooled
• 1 cup granulated sugar
• 2 pasture-raised eggs, lightly beaten
• 1 teaspoon pure vanilla extract
• 1/2 teaspoon peppermint extract
• 1/2 teaspoon ground chili powder
• 1/2 cup powdered sugar, for rolling

Instructions

1. Preheat the oven to 350°F (175°C) and line two baking sheets with parchment paper.
2. In a medium bowl, whisk together the sifted flour, cocoa powder, baking powder, and sea salt until well combined.
3. In a large bowl, cream the clarified butter and granulated sugar together until light and fluffy, about 3 minutes.
4. Gradually add the lightly beaten eggs to the butter mixture, followed by the vanilla and peppermint extracts, mixing until fully incorporated.
5. Fold the dry ingredients into the wet ingredients, adding the ground chili powder last, and mix until just combined to avoid overworking the dough.
6. Chill the dough in the refrigerator for 30 minutes to firm up, making it easier to handle.
7. Using a tablespoon, scoop the dough and roll into balls, then coat each ball generously in powdered sugar.
8. Place the coated balls on the prepared baking sheets, spacing them 2 inches apart to allow for spreading.
9. Bake for 10-12 minutes, or until the cookies have cracked tops but are still soft in the center.
10. Allow the cookies to cool on the baking sheets for 5 minutes before transferring to a wire rack to cool completely.

Crinkled and dusted with sugar, these cookies offer a surprising kick of chili that mellows into the cool embrace of peppermint. Serve them alongside a glass of cold milk or crumbled over a scoop of vanilla ice cream for an unexpected twist.

Chocolate Peppermint Crinkle Cookies with Almond Flour

Sometimes, the simplest moments call for a treat that feels both indulgent and comforting, like these chocolate peppermint crinkle cookies made with almond flour. They’re a tender, melt-in-your-mouth delight, with a festive peppermint twist that’s perfect for quiet evenings or sharing with loved ones.

Ingredients

• 1 1/2 cups almond flour, finely ground
• 1/2 cup unsweetened cocoa powder, Dutch-processed
• 1 teaspoon baking powder, aluminum-free
• 1/4 teaspoon fine sea salt
• 2 large pasture-raised eggs, lightly beaten
• 1/2 cup pure maple syrup, grade A
• 1/4 cup clarified butter, cooled
• 1 teaspoon pure peppermint extract
• 1/2 cup powdered sugar, for rolling

Instructions

1. Preheat your oven to 350°F (177°C) and line a baking sheet with parchment paper.
2. In a medium bowl, whisk together the almond flour, cocoa powder, baking powder, and sea salt until well combined.
3. In a separate bowl, mix the lightly beaten eggs, maple syrup, clarified butter, and peppermint extract until smooth.
4. Gradually add the dry ingredients to the wet ingredients, stirring until a cohesive dough forms. Tip: The dough should be sticky but manageable; if too wet, add a tablespoon more almond flour.
5. Place the powdered sugar in a shallow bowl. Roll tablespoon-sized portions of dough into balls, then coat each generously in powdered sugar.
6. Arrange the balls on the prepared baking sheet, spacing them 2 inches apart. Tip: For extra crinkle, gently flatten each ball slightly with the back of a spoon.
7. Bake for 10-12 minutes, until the cookies have puffed and the tops are crackled. Tip: They will be soft to the touch but firm up as they cool, so avoid overbaking.
8. Let the cookies cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.

Unassuming at first glance, these cookies reveal a rich chocolate depth with a refreshing peppermint finish, their crinkled tops dusted with a snowy sugar coating. Serve them alongside a glass of cold milk or crumbled over vanilla ice cream for an extra special treat.

Chocolate Peppermint Crinkle Cookies with Coconut Sugar

Frosted windowpanes and the quiet hum of the oven set the scene for these Chocolate Peppermint Crinkle Cookies with Coconut Sugar, a recipe that whispers of winter’s embrace and the joy of baking from the heart.

Ingredients

• 1 cup coconut sugar
• 1/2 cup unsweetened cocoa powder, Dutch-processed
• 1/4 cup clarified butter, melted
• 2 pasture-raised eggs, lightly beaten
• 1 tsp pure peppermint extract
• 1 cup all-purpose flour, sifted
• 1 tsp baking powder
• 1/4 tsp fine sea salt
• 1/2 cup powdered sugar, for rolling

Instructions

1. Preheat the oven to 350°F (177°C) and line a baking sheet with parchment paper.
2. In a large mixing bowl, whisk together the coconut sugar and Dutch-processed cocoa powder until no lumps remain.
3. Add the melted clarified butter to the sugar mixture, stirring until fully incorporated.
4. Gently fold in the lightly beaten pasture-raised eggs and pure peppermint extract, ensuring the mixture is homogenous.
5. Sift the all-purpose flour, baking powder, and fine sea salt into the wet ingredients, mixing just until the dough comes together.
6. Chill the dough in the refrigerator for 30 minutes to enhance flavor and ease of handling.
7. Using a tablespoon, scoop the dough and roll into balls, then coat each generously in powdered sugar.
8. Place the dough balls on the prepared baking sheet, spacing them 2 inches apart to allow for spreading.
9. Bake for 10-12 minutes, until the cookies have crinkled tops and are set around the edges but still soft in the center.
10. Allow the cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.

Melt-in-your-mouth tender with a crisp sugar shell, these cookies offer a delightful contrast of textures. The deep chocolate flavor, brightened by peppermint, makes them a festive treat alongside a glass of cold almond milk or as a thoughtful homemade gift.

Chocolate Peppermint Crinkle Cookies with Dark Chocolate Chips

Venturing into the kitchen on a quiet afternoon, the allure of combining rich, dark chocolate with the crisp freshness of peppermint into a cookie seems like a delightful escape. These cookies, with their crinkled tops and melty chocolate chips, promise a moment of sweet solitude.

Ingredients

• 1 1/2 cups all-purpose flour, sifted
• 1/2 cup unsweetened cocoa powder, Dutch-processed
• 1 1/2 teaspoons baking powder
• 1/4 teaspoon fine sea salt
• 1/2 cup unsalted butter, room temperature
• 1 cup granulated sugar
• 2 large pasture-raised eggs, lightly beaten
• 1 teaspoon pure peppermint extract
• 1 cup dark chocolate chips, 60% cacao
• 1/2 cup powdered sugar, for rolling

Instructions

1. Preheat the oven to 350°F (175°C) and line two baking sheets with parchment paper.
2. In a medium bowl, whisk together the sifted flour, Dutch-processed cocoa powder, baking powder, and fine sea salt until well combined.
3. In a large bowl, cream the room temperature unsalted butter and granulated sugar together until light and fluffy, about 3 minutes.
4. Gradually add the lightly beaten pasture-raised eggs and pure peppermint extract to the butter mixture, beating until fully incorporated.
5. Fold the dry ingredients into the wet mixture until just combined, then gently stir in the dark chocolate chips.
6. Place the powdered sugar in a shallow bowl. Scoop tablespoon-sized portions of dough, roll into balls, then coat generously in powdered sugar.
7. Arrange the dough balls on the prepared baking sheets, spacing them 2 inches apart.
8. Bake for 10-12 minutes, or until the cookies have spread and the tops are crackled but the centers are still soft.
9. Allow the cookies to cool on the baking sheets for 5 minutes before transferring to a wire rack to cool completely.

How these cookies emerge from the oven, their surfaces a landscape of cracks and crannies, is nothing short of magical. The dark chocolate chips melt into pockets of richness, while the peppermint offers a refreshing contrast. Serve them slightly warm with a glass of cold milk for a simple yet profoundly satisfying treat.

Chocolate Peppermint Crinkle Cookies with a Hint of Espresso

Cooling winds whisper through the kitchen as I ponder the simple joy of baking, a process that transforms humble ingredients into something magical. Today, I’m drawn to the comforting embrace of chocolate, the refreshing zing of peppermint, and the deep, resonant notes of espresso, all coming together in a cookie that’s as delightful to make as it is to eat.

Ingredients

• 1 1/2 cups all-purpose flour, sifted
• 1/2 cup unsweetened cocoa powder, Dutch-processed
• 1 teaspoon baking powder
• 1/4 teaspoon fine sea salt
• 1/2 cup unsalted butter, room temperature
• 1 cup granulated sugar
• 2 pasture-raised eggs, lightly beaten
• 1 teaspoon pure peppermint extract
• 1 tablespoon finely ground espresso
• 1/2 cup powdered sugar, for rolling

Instructions

1. Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.
2. In a medium bowl, whisk together the sifted flour, cocoa powder, baking powder, and sea salt until well combined.
3. In a large bowl, cream the room temperature butter and granulated sugar together until light and fluffy, about 3 minutes.
4. Gradually add the lightly beaten eggs to the butter mixture, ensuring each addition is fully incorporated before adding the next.
5. Stir in the pure peppermint extract and finely ground espresso until the mixture is homogenous.
6. Gently fold the dry ingredients into the wet ingredients, mixing just until no flour streaks remain.
7. Chill the dough in the refrigerator for 30 minutes to make it easier to handle.
8. Using a tablespoon, scoop the dough and roll into balls, then coat each ball generously in powdered sugar.
9. Place the coated dough balls on the prepared baking sheets, spacing them about 2 inches apart.
10. Bake for 10-12 minutes, or until the cookies have spread and the tops have cracked, revealing the crinkle pattern.
11. Allow the cookies to cool on the baking sheets for 5 minutes before transferring to a wire rack to cool completely.

Melt-in-your-mouth tender with a crisp sugar shell, these cookies offer a symphony of flavors—rich chocolate, cool peppermint, and a whisper of espresso that lingers. Serve them alongside a glass of cold milk or crumbled over a scoop of vanilla ice cream for an indulgent treat.

Chocolate Peppermint Crinkle Cookies with Peppermint Frosting

Lingering in the quiet of the kitchen, the thought of combining the rich depth of chocolate with the crisp freshness of peppermint brings a comforting warmth to the chilly air outside. These cookies, with their crackled tops and creamy frosting, are a nod to the joy of baking and the simple pleasures it brings.

Ingredients

• 1 1/2 cups all-purpose flour, sifted
• 1/2 cup unsweetened cocoa powder, Dutch-processed
• 1 1/2 tsp baking powder
• 1/4 tsp fine sea salt
• 1/2 cup unsalted butter, room temperature
• 1 cup granulated sugar
• 2 large pasture-raised eggs, lightly beaten
• 1 tsp pure vanilla extract
• 1/2 tsp peppermint extract
• 1/2 cup powdered sugar, for rolling
• 1 cup powdered sugar, for frosting
• 2 tbsp unsalted butter, melted
• 1-2 tbsp whole milk
• 1/4 tsp peppermint extract

Instructions

1. Preheat the oven to 350°F (175°C) and line two baking sheets with parchment paper.
2. In a medium bowl, whisk together the sifted flour, Dutch-processed cocoa powder, baking powder, and fine sea salt until well combined.
3. In a large bowl, cream the room temperature butter and granulated sugar together until light and fluffy, about 3 minutes.
4. Gradually add the lightly beaten eggs to the butter mixture, followed by the pure vanilla extract and peppermint extract, mixing until fully incorporated.
5. Slowly fold the dry ingredients into the wet ingredients, mixing just until the dough comes together.
6. Chill the dough in the refrigerator for 30 minutes to make it easier to handle.
7. Roll the dough into 1-inch balls, then coat each ball in powdered sugar before placing them 2 inches apart on the prepared baking sheets.
8. Bake for 10-12 minutes, or until the cookies have spread and the tops have cracked, but are still soft to the touch.
9. Allow the cookies to cool on the baking sheets for 5 minutes before transferring to a wire rack to cool completely.
10. For the frosting, whisk together the powdered sugar, melted butter, 1 tbsp of whole milk, and peppermint extract until smooth. Add more milk if necessary to reach a drizzle-able consistency.
11. Drizzle the frosting over the cooled cookies and let it set before serving.

With their tender centers and crisp edges, these cookies offer a delightful contrast in textures. The peppermint frosting adds a refreshing zing that complements the deep chocolate flavor, making them a perfect treat to share during the holiday season or to enjoy as a quiet moment of indulgence.

Chocolate Peppermint Crinkle Cookies with a Salted Caramel Drizzle

Baking these cookies feels like wrapping yourself in a warm blanket on a chilly evening, their rich chocolate and cool peppermint offering a comforting embrace. The salted caramel drizzle adds a luxurious finish, making each bite a delightful contrast of flavors and textures.

Ingredients

• 1 1/2 cups all-purpose flour, sifted
• 1/2 cup unsweetened cocoa powder, Dutch-processed
• 1 1/2 tsp baking powder
• 1/4 tsp fine sea salt
• 1/2 cup unsalted butter, clarified and cooled
• 1 cup granulated sugar
• 2 pasture-raised eggs, lightly beaten
• 1 tsp pure peppermint extract
• 1/2 cup powdered sugar, for rolling
• 1/4 cup salted caramel sauce, warmed

Instructions

1. Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.
2. In a medium bowl, whisk together the sifted flour, Dutch-processed cocoa powder, baking powder, and fine sea salt until well combined.
3. In a large bowl, beat the clarified butter and granulated sugar together with an electric mixer on medium speed until light and fluffy, about 3 minutes.
4. Gradually add the lightly beaten eggs and pure peppermint extract to the butter mixture, beating until fully incorporated.
5. Slowly fold the dry ingredients into the wet ingredients with a spatula, mixing just until no flour streaks remain.
6. Chill the dough in the refrigerator for 30 minutes to make it easier to handle.
7. Place the powdered sugar in a shallow bowl. Roll tablespoon-sized portions of dough into balls, then coat each ball thoroughly in powdered sugar.
8. Arrange the coated dough balls on the prepared baking sheets, spacing them 2 inches apart.
9. Bake for 10-12 minutes, or until the cookies have spread and the tops have cracked slightly.
10. Allow the cookies to cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.
11. Drizzle the cooled cookies with warmed salted caramel sauce just before serving.

Finished with a glossy caramel drizzle, these cookies boast a tender interior with a slightly crisp exterior, the peppermint offering a refreshing counterpoint to the deep chocolate. Serve them alongside a glass of cold milk or crumbled over vanilla ice cream for an indulgent treat.

Conclusion

Here’s to sweet endings and new beginnings with our roundup of 14 Delicious Chocolate Peppermint Crinkle Cookies Recipes! Whether you’re a seasoned baker or just starting out, these recipes promise to add a festive touch to your holiday table. Don’t forget to try them out, leave a comment with your favorite, and share the love (and this article) on Pinterest. Happy baking!