Chocolate-Peppermint Crinkle Cookies

Here’s a festive, luxe cookie I’m excited to share: rich chocolate dough infused with peppermint, rolled and baked to give that signature cracked “crinkle” look and finished with crushed candy canes for extra holiday flair.

Why You’ll Love This Recipe

I love this recipe because it balances the deep cocoa-chocolate flavor with the cool brightness of peppermint — it’s that hot-chocolate-meets-candy-cane feeling in cookie form. The crinkled powdered sugar surface gives it a snowy, wintry look that’s perfect for holiday baking or any time I’m craving a cozy treat. The texture turns out soft and fudgy inside with a slightly crisp exterior, which to me is irresistible.

Ingredients

(Note: All ingredient amounts are listed in the recipe card below.)
4 oz unsweetened chocolate, chopped
4 Tbsp unsalted butter, cut into pieces
1 ½ cups all-purpose flour, spooned and leveled
½ cup unsweetened cocoa powder
1 tsp baking powder
¼ tsp baking soda
½ tsp kosher salt
¾ cup packed light brown sugar
2 large eggs, at room temperature
½ tsp pure peppermint extract
1 ¼ cups granulated sugar, divided
½ cup confectioners’ sugar
4 candy canes, crushed, for garnish

Directions

1. Preheat the oven to 325°F (≈163°C) and line two baking sheets with parchment paper.
2. In a microwave-safe bowl (or using a double boiler), melt the chopped unsweetened chocolate together with the butter, stirring until smooth and fully combined. Set aside to cool slightly.
3. In a medium bowl, whisk together the flour, cocoa powder, baking powder, baking soda, and kosher salt until evenly mixed.
4. In a large bowl, whisk the light brown sugar and the eggs until well combined. Add the peppermint extract and then the melted chocolate-butter mixture, stirring until smooth.
5. Gently fold the dry flour mixture into the wet mixture until just combined — don’t over-mix. The dough will be somewhat thick and fudgy.
6. Scoop dough (about 1½-to-2-Tbsp size) and roll into balls. First roll each ball in the granulated sugar, then in the confectioners’ sugar so they’re well coated.
7. Place the coated dough balls on the prepared baking sheets, spacing them about 2 inches apart.
8. Bake in the preheated oven for 14-15 minutes (or until the tops have puffed and cracked and the edges are set). The centers should still look slightly soft — they’ll firm up as they cool.
9. Immediately after removing from the oven, while cookies are still warm, gently press the crushed candy-cane pieces onto the tops of each cookie for garnish.
10. Let cookies cool on the baking sheets for 10 minutes, then transfer to a wire rack to cool completely.

Servings and Timing

This recipe yields approximately 24 cookies (depending on size)
Prep time: ~20 minutes
Bake time: ~14-15 minutes
Cooling time: ~10 minutes on sheet + additional time to cool fully
Total time: ~40-45 minutes

Variations

• Use dark chocolate instead of unsweetened to deepen the chocolate flavor.
• Add a few drops of red food coloring to the dough for a festive red-and-white peppermint look.
• Replace the candy-cane garnish with chopped peppermint bark or white chocolate chips.
• For extra fudgy centers, slightly underbake by 1-2 minutes and allow cookies to set on the hot sheet.
• For a more intense peppermint flavor, increase peppermint extract to ¾ tsp — just be aware that it becomes quite bold.

Storage/Reheating

Store the cooled cookies in an airtight container at room temperature for up to 4-5 days. To keep the exterior from softening, you can place a piece of parchment between layers. These cookies are best served at room temperature — no reheating necessary. If you prefer them warm, you can microwave one cookie for about 8-10 seconds, but be cautious as the centers may be very soft.

FAQs

How do I get the best “crinkle” effect on these cookies?

I make sure to roll the dough first in granulated sugar, then in confectioners’ sugar. The granulated layer helps the dough dry slightly so the confectioners’ sugar stays intact and cracks visibly.

Can I use regular baking cocoa instead of Dutch-processed?

Yes you can, but a higher quality cocoa or Dutch-processed will give a richer, smoother chocolate flavor. Many recipes emphasize using good cocoa for best results.

Must I use candy canes for the garnish?

No — the crushed candy canes add a festive look and minty crunch, but you could substitute chopped peppermint candies or skip the garnish entirely if desired.

Do I need to chill the dough before baking?

Some crinkle cookie recipes call for chilling to help control spread and develop texture. In this version, because the dough is fairly thick, I skip a long chill — but if your dough feels too soft, refrigerating for 30 minutes may help.

Why do the cookies crack on top when baking?

As the cookie expands and the exterior sets, the layer of sugar coating splits, forming characteristic “crinkle” cracks. This is the signature look of crinkle cookies.

Can I make the dough ahead of time?

Yes — you can prepare the dough, form the balls, roll them in sugars, and freeze them for up to 2 months. Bake directly from frozen, adding a minute or two to baking time if needed.

How do I know when the cookies are done?

The edges should be set and the tops cracked, but the centers should still look slightly under-set — they will firm up as they cool on the baking sheet. Over-baking will result in a drier cookie.

What kind of peppermint extract should I use?

Use a pure peppermint extract (not peppermint oil) and measure carefully; too much can overpower or cause a light cooling/tingling effect. In this recipe I specified ½ tsp — feel free to adjust slightly.

Are these cookies freezer-friendly?

Yes. Once baked and fully cooled, you can freeze in a single layer, then transfer to a sealed container or bag with parchment between layers. They’ll keep for up to 2 months.

Can I omit the crushed candy-cane garnish to make them simpler?

Yes — the garnish is optional and aesthetic. The base cookie will still deliver the chocolate-peppermint flavor without it.

Conclusion

I’ve found these Chocolate-Peppermint Crinkle Cookies to be a standout during the holiday season — or anytime I’m craving that combination of rich chocolate and fresh peppermint in cookie form. The crinkled tops, the fudgy centers, and the candy-cane crunch make them festive, elegant, and appealing. Whenever I bake them, the house fills with the smell of cocoa and mint — and they never last long. I hope you enjoy making and sharing them as much as I do.

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