Chocolate Peppermint Cookies (Peppermint Chocolate Crinkle Cookies) Recipe

By: Becky - The Cookie RookiePosted: 12/12/18Updated: 6/9/22

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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!

Table of Contents

Chocolate Peppermint Cookies

These chocolate peppermint cookies just scream CHRISTMAS! I love the combination of peppermint and chocolate for the holidays.

I’m so ready to start making Christmas cookies and desserts! The big day is almost here, and I know we all need something sweet and chocolatey to fill those holiday cravings. These Chocolate Peppermint Cookies are exactly what we’re all dreaming of, and they’re so easy to make too.

I’ve always been a big fan of the peppermint chocolate mix (have you tried these amazing Peppermint Brownies?), so I had to make the perfect Xmas cookie to honor that flavor combo. These Peppermint Chocolate Crinkle Cookies are a dream come true. I love using peppermint baking chips, and they work perfectly with these chocolate crinkle cookies.

Whether you’re making some cookies for Santa, for a holiday party, or to enjoy on Christmas day, these chocolate peppermint cookies are definitely going to satisfy!

These Chocolate Peppermint Crinkle Cookies might just be the PERFECT Christmas cookie!

Peppermint Chocolate Crinkle Cookies Recipe

I absolutely love this easy cookie recipe. I’ve made Peppermint Hot Chocolate a million times during the holidays, and it always hits the spot. So it’s a bit crazy not to have that perfect flavor in cookie form…but now I do! These chocolate peppermint cookies have the perfect texture, the perfect flavor, and the perfect peppermint to chocolate ratio.

How to Make Chocolate Peppermint Cookies

These peppermint chocolate crinkle cookies are just as easy to make as they are to eat! Which is great because you’re going to want to make these every single day leading up to Christmas. Nothing wrong with a bit of holiday indulgence, especially when it tastes this good!

I’ll break this down into a few basic steps (check the recipe card for full instructions):

Prepare the cookie dough – Whisk together flour, baking powder, and salt. In another bowl, cream together oil, sugar, and cocoa with an electric mixer. Mix in the eggs (one at a time), then add the vanilla extract. Then add the flour mixture into the wet mixture.
Refrigerate cookie dough – Spray a container with cooking spray, then pour the dough in. Spray plastic wrap with the cooking spray, then place it over the container, and cover it with a lid. The dough needs to be refrigerated for at least 3 hours, or you can let it sit overnight.
Before taking the dough out of the fridge – Preheat oven to 350°F and line a baking sheet with parchment paper. Chop up the peppermint baking chips into about half the original size.
Make the cookies – Roll the chocolate cookie dough into 1 inch balls, then roll the balls into the peppermint chips. Line them up on the cookie sheet and bake 10-11 minutes.

These will last up to 1 week in an airtight container at room temperature, or you can freeze them for a couple of months.

Christmas Cookies

It’s really hard to look at these chocolate peppermint cookies without immediately thinking CHRISTMAS. Sure, you can make them any time of year, but they are without a doubt the perfect Christmas cookies. Peppermint Chocolate Crinkle Cookies just have that festive look and taste, so they are a must make this season!

Peppermint Chocolate Crinkle Cookies

4.53 from 40 votes

Author: Becky - The Cookie Rookie

Prep: 10 minutes minutes

Cook: 20 minutes minutes

Total: 30 minutes minutes

Serves24 cookies

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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

Recommended Equipment

Kitchen Scale (optional)
Stand Mixer

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.

Last step! Don’t forget to show me a pic of what you made! Upload an image or tag me @thecookierookie on Instagram!

Becky’s tips

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 Information

Serving: 1cookie Calories: 246kcal (12%) Carbohydrates: 33g (11%) Protein: 3g (6%) Fat: 12g (18%) Saturated Fat: 4g (25%) Polyunsaturated Fat: 2g Monounsaturated Fat: 5g Trans Fat: 1g Cholesterol: 27mg (9%) Sodium: 102mg (4%) Potassium: 63mg (2%) Fiber: 1g (4%) Sugar: 23g (26%) Vitamin A: 40IU (1%) Calcium: 47mg (5%) Iron: 1mg (6%)