These chocolate peppermint Christmas crinkle cookies are perfect for the holidays. These cookies are sure to be your new favorite!
If you haven’t a Christmas crinkle cookie before, I have to warn you these chocolate peppermint ones are rich. They are wonderful over the holidays and very decadent.
I think these crinkle cookies look so pretty in a box of Christmas cookies for neighbors and friends. They really are such a special cookie for the holidays.
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🍪 Why you’ll love these cookies
These Christmas Crinkle Cookies will definitely get you in the Christmas spirit. They are loaded with chocolate and have just a little bit of peppermint to them.
🍫 Ingredients needed
For this recipe, you will need:
- All purpose flour: The base of the cookie dough
- Cocoa powder: You’ll want to get unsweetened cocoa powder.
- Baking soda: To make the cookies crinkle.
- Salt: You’ll need just ¼ teaspoon of salt.
- Butter: You’ll want to use unsalted butter for this recipe. Let it soften to room temperature.
- Granulated sugar and brown sugar: To sweeten the cookies
- Eggs: You’ll need two large eggs.
- Vanilla extract and peppermint extract: For all the Christmas flavor! Pure extracts are best for baking. Be careful to measure correctly, especially the peppermint.
- Chocolate chips: You’ll want semi-sweet for this recipe.
For the rolling, you will need both:
- Granulated sugar and powdered sugar: A light layer of regular sugar will help the powdered sugar stick better to the crinkle cookies while baking.
🥣 How to make these cookies (step by step guide)
To make these cookies, you will begin by measuring out and combining your dry ingredients. Stir well with a large spoon (image 1). This method is called reverse creaming and will give you a softer cookie.
Next, mix in your wet ingredients and mix with a hand mixer until well combined. Be careful not to over mix the dough (image 2). Stir your chocolate chips in with a large spoon (image 3).
Let your dough chill in your fridge for at least one hour, preferably two. After the dough is chilled, form balls from about 1 ½ tablespoons of dough.
Roll each ball in the granulated sugar and then in the powdered sugar (image 4). Place on a greased baking sheet, leaving room for the cookies to spread.
Bake the cookies for 10-12 minutes. Let the cookies rest for about 10 minutes on the baking sheet before carefully transferring to a cooling rack.
👩🏻🍳 Tips for this recipe
- Measure your flour and cocoa powder correctly. Even a little less or more could change the recipe a great deal.
- Don’t skip chilling the dough or your cookies will be too flat when you bake them.
- Let them rest on your baking sheet for about 10 minutes. Carefully move them to a cooling rack.
- Don’t overdo it with the peppermint as it is very strong. Just ¾ of a teaspoon is plenty.
💭 Recipe FAQs
You can store these cookies at room temperature in an airtight container for about 4 days.
One of the most popular cookies to serve at Christmas would be crinkle cookies. Sugar cookies are also super popular!
The dough should be chilled before baking but the actual cookies do not need to be refrigerated.
Other Christmas recipes:
If you tried these Christmas Crinkle Cookies or any other recipe on my site, please leave a ⭐ rating and let me know how it goes in the 📝 comments below. I would love to hear from you!
Christmas Crinkle Cookies
Equipment
- Hand mixer
- Baking sheet
Ingredients
- 1 cup all purpose flour
- ⅔ cup unsweetened cocoa powder
- 1 ½ teaspoon baking soda
- ¼ teaspoon salt
- ½ cup butter (unsalted) softened to room temperature
- ⅔ cup sugar
- ½ cup light brown sugar
- 2 large eggs
- ¾ teaspoon pure vanilla extract
- ¾ teaspoon peppermint extract
- 1 cup semi sweet chocolate chips
For rolling the cookies
- ½ cup sugar
- ¾ cup powdered sugar
Instructions
- Combine your dry ingredients (except the chocolate chips) in a large mixing bowl then mix well.
- Next, mix in your wet ingredients and mix with a hand mixer until well combined. Be careful not to over mix the dough.
- Stir in the chocolate chips with a large spoon.
- Cover the dough with plastic wrap and let your dough chill in your fridge for at least one hour, preferably two.
- After the dough is chilled, form balls from about 1 ½ tablespoons of dough.
- Roll each ball in the granulated sugar first and then in the powdered sugar.
- Place dough balls on a greased baking sheet, leaving room for the cookies to spread.
- Bake the cookies for 10-12 minutes at 350 degrees.
- Let the cookies rest for about 10 minutes on the baking sheet before carefully transferring to a cooling rack. Be very careful and gentle as your transfer them.
Notes
- Be sure to let the dough chill or the cookies may spread too much.
- Do not over mix the dough.
- Leave room for the cookies to spread.
- Be VERY careful and gentle when transferring baked cookies to the cooling rack. They will firm up once cooled.
Brianna May
Love it!
Brianna
Chocolate and peppermint is my favorite!
Jeannie
I love peppermint but never tried with crinkles, going to do this soon.
Raquel
Can’t wait to make these this Christmas! They sound delicious!
Jamie
I love the flavor of the peppermint extract in this!
Erin
These are so good! I had to take some to my neighbor because I couldn’t stop eating them! Definitely adding to as Christmas cookie staple!
Liz
So much chocolatey goodness! We loved these!