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Chocolate Peppermint Cookies are a festive and delicious treat! These Peppermint Chocolate Crinkle Cookies are so chocolatey, with just the right amount of peppermint flavor. They're the perfect Christmas cookies!

Peppermint Chocolate Crinkle Cookies

Course: Dessert
Cuisine: American
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 24 cookies
Calories: 246kcal
Author: Becky Hardin
Chocolate Peppermint Cookies are a festive and delicious treat! These Peppermint Chocolate Crinkle Cookies are so chocolatey, with just the right amount of peppermint flavor. They're the perfect Christmas cookies!
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Equipment

Ingredients

  • 2 cups all-purpose flour 240 grams
  • 2 teaspoons baking powder 8 grams
  • ½ teaspoon kosher salt
  • ¾ cups canola oil 150 grams
  • ¾ cups unsweetened cocoa powder 63 grams
  • 2 cups granulated sugar 400 grams
  • 4 large eggs 200 grams
  • 2 teaspoons pure vanilla extract 8 grams
  • 10 ounces Andes Peppermint Crunch Baking Chips 283 grams, chopped in half

Instructions

  • Line a baking sheet with parchment paper; set aside.
  • In a medium-sized bowl, whisk the flour, baking powder, and salt together; set aside.
    2 cups all-purpose flour, 2 teaspoons baking powder, ½ teaspoon kosher salt
  • In the bowl of a stand mixer fitted with the paddle attachment, cream the oil, cocoa, and sugar together for 3-4 minutes.
    ¾ cups canola oil, ¾ cups unsweetened cocoa powder, 2 cups granulated sugar
  • Add eggs, one-at-a-time, mixing well after each addition.
    4 large eggs
  • Add vanilla and mix well. Add the flour mixture just until incorporated. The dough should look a lot like brownie dough.
    2 teaspoons pure vanilla extract
  • Spray a container with nonstick spray, and pour the cookie dough into the container. Cover the dough with plastic wrap that has been sprayed with nonstick spray and cover the container with the lid.
  • Refrigerate the dough for at least 3 hours or overnight. When the dough is ready, preheat the oven to 350°F.
  • Spray a tablespoon and your hands with nonstick spray – the dough is sticky. Roll the dough into 1-inch balls, and roll the balls in the chopped peppermint chips. Place the balls 2 inches apart onto the prepared baking sheet.
    10 ounces Andes Peppermint Crunch Baking Chips
  • Bake for 10-11 minutes. The cookies should be a little under-baked. They are ready when the cookies begin to firm around the edges and flatten just a tiny bit.
  • Move the cookies and baking sheet to a cooling rack and let the cookies set for 1 minute, then transfer the cookies to a cooling rack to cool completely.

Notes

  • You can use any kind of unsweetened cocoa powder in this recipe. Use natural for a more natural taste, or use Dutch-process for a deeper flavor.
  • You can replace the canola oil with an equal amount of vegetable oil or melted unsalted butter.
  • If you can't find Andes Peppermint Crunch Baking Chips, you can use crushed candy canes instead.
Storage: Store peppermint crinkle cookies in an airtight container at room temperature for up to 1 week or in the freezer for up to 1 month.

Nutrition

Serving: 1cookie | Calories: 246kcal | Carbohydrates: 33g | Protein: 3g | Fat: 12g | Saturated Fat: 4g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 27mg | Sodium: 102mg | Potassium: 63mg | Fiber: 1g | Sugar: 23g | Vitamin A: 40IU | Calcium: 47mg | Iron: 1mg