As the jingle bells start ringing and the first twinkle lights go up around my home in early November, I can't help but feel the joy of Christmas bubbling up already!
It's my favorite time of year—there’s just something magical about transforming the house into a winter wonderland, filling every corner with festive cheer. And what better way to kick off the Christmas spirit than with a batch of homemade cookies that taste just like the holidays?
Today, I'm sharing a recipe that will bring the cozy magic of Christmas right into your kitchen: chocolate peppermint crinkle cookies. These treats are a delightful blend of rich, fudgy chocolate and refreshing bursts of peppermint, topped off with a generous sprinkle of crushed candy canes. Imagine biting into that perfect mix of chocolatey goodness and crisp, minty sweetness—it’s like Christmas in every bite!
Whether you’re baking them for a holiday cookie swap, a festive gathering, or simply as a little treat to enjoy while wrapping gifts, these cookies will fill your home with the scents of chocolate and peppermint that remind us why this time of year is so special.
So preheat the oven, turn on your favorite Christmas carols, and let's make some holiday magic happen in the kitchen!
🥘 Ingredients
For the cookie dough
- Dark chocolate
- Butter
- Cake Flour
- (Dutch) cocoa
- Baking powder
- Baking soda
- Salt
- Granulated sugar
- Brown sugar
- Peppermint/mint syrup (Monin, Giffard, or other brand): Since I didn’t have the syrup at hand, I used five drops of peppermint extract.
- Candy canes (crushed)
- Egg
For the crinkle
- Candy Canes
- Granulated sugar
- Powdered sugar
See the recipe card for quantities.
🔪 Instructions
Step 1: Place the peppermint candy in a plastic bag and crush it with a rolling pin to keep things tidy. You can also crush them, using an electric chopper, if you have one at hand. Set it aside for later.
Step 2: Cut the butter into cubes and chop the chocolate into small pieces. Pop them into a microwave-safe bowl and melt in 30-second intervals, stirring gently with a silicone spatula each time until everything is silky smooth.
Step 3: Stir in the peppermint syrup to cool the mixture slightly. Add the dry ingredients, half of the crushed peppermint candy, and the egg. Put on some gloves and knead the dough until all the ingredients come together beautifully.
Step 4: Set up three small bowls: one with the remaining crushed peppermint candy, one with granulated sugar, and one with powdered sugar.
Step 5: Scoop out the dough using an ice cream scoop or table spoon and roll it into small balls. Coat each ball first in the crushed peppermint candy, then in the granulated sugar, and finish with the powdered sugar.
Step 6: Arrange the cookie dough balls on a parchment-lined baking sheet, spacing them about 2 inches (4 cm) apart to give them room to spread.
Step 7: Bake in a preheated oven at 180°C (356°F) for around 13 minutes or until the edges start to firm up. Let the cookies cool on the baking sheet before lifting them off the parchment.
🍽 Equipment
- Mixing bowls - medium and three small ones
- Microwave safe bowl
- Cookie scoop
- Baking sheet with parchment paper
- Cooling rack
- Cookie jar
Other Recipes for You to Try
- Chocolate Espresso Crinkle Cookies
- Cornflake Clusters with Dark Chocolate and Coconut
- Chocolate Chip Sugar Cookies
- Sweet Dips for Cookies
- Cranberry Aperol Spritz
- Butterball Cookies
- Candy Cane Oreo Cake Pops
- Peppermint Bark
If you make this recipe, let me know how you liked it by ★★★★★ star rating it and leaving a comment below. This would be awesome! You can also sign up for our Newsletter or follow me on Pinterest or Instagram and share your creation with me. Just tag me @combinegoodflavors and hashtag #combinegoodflavors, so I don't miss it.
📖 Recipe
Chocolate Crinkle Cookies with Peppermint
Equipment
- Mixing bowls medium and three small ones
- Microwave safe bowl
- Baking sheet with parchment paper
- Cookie jar
Ingredients
Cookie dough
- 1 oz Peppermint candy
- 2 tablespoon Butter
- ¼ cup Dark chocolate
- 4 tablespoon Peppermint syrup Monin, Giffard or other brand - since I didn’t had the syrup at hand, I used peppermint extract 5 drops.
- 1 cup Cake flour
- 3 tablespoon Dutch cocoa
- 1 teaspoon Baking powder
- ½ teaspoon Baking soda
- 1 pinch Salt
- ½ cup Granulated sugar
- ½ cup Brown sugar
- 1 Egg
- ½ cup Granulated sugar
- ½ cup Powdered sugar
Instructions
- Place 1 oz Peppermint candy in a plastic bag and crush it with a rolling pin to keep things tidy. Or crush them with an electric chopper if you have one at hand. Set it aside for later.1 oz Peppermint candy
- Cut 2 tablespoon Butter into cubes and chop ¼ cup Dark chocolate into small pieces. Pop them into a microwave-safe bowl and melt in 30-second intervals, stirring gently with a silicone spatula each time until everything is silky smooth.2 tablespoon Butter, ¼ cup Dark chocolate
- Stir in 4 tablespoon Peppermint syrup to cool the mixture slightly. Add 1 cup Cake flour, 3 tablespoon Dutch cocoa, 1 teaspoon Baking powder, ½ teaspoon Baking soda, 1 pinch Salt, ½ cup Granulated sugar, ½ cup Brown sugar, half of the crushed peppermint candy, and 1 Egg. Put on some gloves and knead the dough until all the ingredients come together beautifully.4 tablespoon Peppermint syrup, 1 cup Cake flour, 3 tablespoon Dutch cocoa, 1 teaspoon Baking powder, ½ teaspoon Baking soda, 1 pinch Salt, ½ cup Granulated sugar, ½ cup Brown sugar, 1 Egg
- Set up three small bowls: one with the remaining crushed peppermint candy, one with ½ cup Granulated sugar, and one with ½ cup Powdered sugar.½ cup Granulated sugar, ½ cup Powdered sugar
- Scoop out the dough using an ice cream scoop and roll it into small balls. Coat each ball first in the crushed peppermint candy, then in the granulated sugar, and finish with the powdered sugar.
- Arrange the cookie dough balls on a parchment-lined baking sheet, spacing them about 2 inches (4 cm) apart to give them room to spread.
- Bake in a preheated oven at 180°C (356°F) for around 13-15 minutes, or until the edges start to firm up. Let the cookies cool on the baking sheet before lifting them off the parchment.
Nutrition values are estimates only, using online calculators. Please verify using your own data.
viral recipe!
Cranberry Bundt Cake
This Cranberry Bundt Cake is a delightful blend of cinnamon, dark chocolate chips, and dried cranberries that will surely satisfy your sweet cravings.
⛑️ Food Safety
- Cook to a minimum temperature of 165 °F (74 °C)
- Do not use the same utensils on cooked food, that previously touched raw meat
- Wash hands after touching raw meat
- Don't leave food sitting out at room temperature for extended periods
- Never leave cooking food unattended
- Use oils with high smoking point to avoid harmful compounds
- Always have good ventilation when using a gas stove
For further information, check Safe Food Handling - FDA.
Liz says
My kids love minty desserts (and chocolate!). So I knew I had to make these cookies. They were delicious and didn't last long!!!
Nora says
That is so awesome! I am so glad you and your kids loved them!
Nisha says
These delicious chocolate peppermint crinkle cookies were so good and truly Christmas in every bite with all the delicious flavors .They were gone in no time!
Nora says
That is awesome, Nisha! Thank you!
Elizabeth says
These cookies are perfect for the holidays! I love the mix of chocolate and peppermint - so good! Very easy to make, too!
Nora says
That is wonderful! Thank you, Elizabeth!
Criss says
Just baked these Chocolate Crinkle Cookies with Peppermint, and they turned out amazing! The perfect holiday treat—crispy on the outside and soft inside with a hint of peppermint.
Nora says
Thank you so much, Criss! I am so glad you liked them!