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Chocolate-Peppermint Crinkle Cookies

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Festive chocolate crinkle cookies infused with peppermint, rolled in sugar for a signature cracked look, and topped with crushed candy canes for a holiday-perfect finish.

Ingredients

4 oz unsweetened chocolate, chopped

4 Tbsp unsalted butter, cut into pieces

1 1/2 cups all-purpose flour, spooned and leveled

1/2 cup unsweetened cocoa powder

1 tsp baking powder

1/4 tsp baking soda

1/2 tsp kosher salt

3/4 cup packed light brown sugar

2 large eggs, at room temperature

1/2 tsp pure peppermint extract

1 1/4 cups granulated sugar, divided

1/2 cup confectioners’ sugar

4 candy canes, crushed, for garnish

Instructions

  1. Preheat the oven to 325°F (163°C) and line two baking sheets with parchment paper.
  2. Melt chopped chocolate and butter together in a microwave-safe bowl or double boiler, stirring until smooth. Set aside to cool slightly.
  3. In a medium bowl, whisk together flour, cocoa powder, baking powder, baking soda, and salt.
  4. In a large bowl, whisk brown sugar and eggs until combined. Stir in peppermint extract and the melted chocolate mixture until smooth.
  5. Fold the dry ingredients into the wet ingredients until just combined; the dough will be thick and fudgy.
  6. Portion dough into 1 1/2–2 Tbsp balls. Roll each in granulated sugar, then coat generously in confectioners’ sugar.
  7. Arrange dough balls 2 inches apart on prepared baking sheets.
  8. Bake for 14–15 minutes, until tops are cracked and edges set. Centers should remain soft.
  9. While warm, gently press crushed candy canes onto each cookie.
  10. Cool on baking sheets for 10 minutes, then transfer to a wire rack to cool completely.

Notes

Use dark chocolate instead of unsweetened for a deeper flavor.

Add a few drops of red food coloring for a festive look.

Replace candy-cane garnish with peppermint bark or white chocolate chips.

Slightly underbake for extra fudgy centers.

Dough can be frozen for up to 2 months; bake directly from frozen.

Store cookies in an airtight container at room temperature for 4–5 days.

Nutrition

Find it online: https://justsosavory.com/chocolate-peppermint-crinkle-cookies/