Chocolate Peppermint Crinkle Cookies

In this recipe, the chocolate cookies contain chopped up candy cane pieces rolled in confectioners sugar producing a tasty combination of chocolate and peppermint, a combination which also satisfies my candy cane cravings which are in full effect during the holidays. When the cookies are baked and spread out, they develop cracks in the sugar giving them a crinkle design. Check out some of my other favorite holiday cookie recipes here.

Chocolate Peppermint Crinkle Cookies

Key Ingredients in This Recipe

• Cocoa powder – Look for high quality cocoa powder. It’s made from the dried and ground cocoa solids. A little goes a long way when using this concentrated powder!
• Candy canes – I use candy canes in this recipe though the circular peppermint hard candies will also work. To crush them I unwrap the candy canes then add them to a resealable plastic bag. Then I wrap the bag in a towel and use the flat side of the mallet to crush the candy canes. Be careful when eating these crinkle cookies straight from the oven, the candies can get very hot as they melt.

How to Make This Chocolate Crinkle Cookie Recipe

1. Heat oven. Preheat oven to 350ºF.
2. Whisk the dry ingredients. In a medium mixing bowl whisk together the flour, cocoa powder, baking powder and table salt until completely combined.
3. Beat the butter and sugar. In the bowl of a stand mixer fitted with a paddle attachment, beat the butter and sugar on medium speed until light and creamy, about 3 minutes.
4. Add the eggs and vanilla. Add the eggs one at a time, beating well after each addition. Follow with the vanilla.
5. Add the flour mixture. With the mixer off, add the flour mixture. Turn on low speed and mix until combined. Stir in the crushed candy canes using a wooden spoon. Cover and refrigerate for 30 minutes.
6. Roll dough. Add the confectioners sugar to a small shallow bowl. Scoop the dough in rounded tablespoons and roll into a ball between your hands. Roll in the confectioners sugar until it has a thick coating of the sugar. Place on a prepared baking sheet. Continue with the remaining dough, leaving 2 inches between each ball.
7. Bake the crinkle cookies. Bake until the cookies are cracked and puffed, about 10 minutes. Remove to a cooling rack and continue with the remaining dough.

Other Recipes to Try

If you enjoy this chocolate crinkle cookie recipe, I recommend checking out some of these:

• Gingersnap Cookies
• Pistachio Crusted Chocolate Shortbread Cookies
• Peppermint Mixed Chocolate Skillet Pizookie

Chocolate Peppermint Crinkle Cookies

By Kylie Mazon-Chambers

5 from 1 vote

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Prep Time 40 minutes mins

Cook Time 10 minutes mins

Serves 24 cookies

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Ingredients:

• ▢ 1 ⅔ cups all-purpose flour
• ▢ ½ cup unsweetened cocoa powder
• ▢ 1 ½ teaspoons baking powder
• ▢ ¼ teaspoon table salt
• ▢ 8 tablespoons unsalted butter, at room temperature
• ▢ 1¼ cups granulated sugar
• ▢ 2 eggs, at room temperature
• ▢ ½ teaspoon vanilla extract
• ▢ 1/3 cup crushed candy canes (about 7 candy canes)
• ▢ 1½ cups confectioner’s sugar

Instructions:

• Preheat oven to 350ºF (180ºC).
• In a medium mixing bowl whisk together the flour, cocoa powder, baking powder and table salt until completely combined.
• In the bowl of a stand mixer fitted with a paddle attachment, beat the butter and sugar on medium speed until light and creamy, about 3 minutes.
• Add the eggs one at a time, beating well after each addition. Follow with the vanilla.
• With the mixer off, add the flour mixture. Turn on low speed and mix until combined. Stir in the crushed candy canes using a wooden spoon. Cover and refrigerate for 30 minutes.
• Add the confectioners sugar to a small shallow bowl. Scoop the dough in rounded tablespoons and roll into a ball between your hands. Roll in the confectioners sugar until it has a thick coating of the sugar. Place on a prepared baking sheet. Continue with the remaining dough, leaving 2 inches between each ball.
• Bake until the cookies are cracked and puffed, about 10 minutes. Remove to a cooling rack and continue with the remaining dough.

Nutrition:

Calories: 127kcal | Carbohydrates: 29g | Protein: 1g | Fat: 4g | Saturated Fat: 3g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 1g | Trans Fat: 0.2g | Cholesterol: 10mg | Sodium: 28mg | Potassium: 42mg | Fiber: 1g | Sugar: 13g | Vitamin A: 117IU | Vitamin C: 0.02mg | Calcium: 26mg | Iron: 1mg

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