Chocolate Crinkle Cookies with Peppermint
These chocolate peppermint crinkle cookies are like Christmas in every bite! Made with rich chocolate, a touch of peppermint, and a coating of crushed candy canes, they’re perfect for sharing—or keeping all to yourself. Whether for a holiday cookie exchange or a sweet treat while wrapping gifts, these cookies bring the festive spirit straight to your kitchen.
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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 tbsp Butter
- ¼ cup Dark chocolate
- 4 tbsp 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 tbsp Dutch cocoa
- 1 tsp Baking powder
- ½ tsp 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 tbsp 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 tbsp Butter, ¼ cup Dark chocolate
- Stir in 4 tbsp Peppermint syrup to cool the mixture slightly. Add 1 cup Cake flour, 3 tbsp Dutch cocoa, 1 tsp Baking powder, ½ tsp 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 tbsp Peppermint syrup, 1 cup Cake flour, 3 tbsp Dutch cocoa, 1 tsp Baking powder, ½ tsp 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
Serving: 1cookie | Calories: 149kcal | Carbohydrates: 29g | Protein: 2g | Fat: 3g | Saturated Fat: 2g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 1g | Trans Fat: 0.1g | Cholesterol: 13mg | Sodium: 71mg | Potassium: 47mg | Fiber: 1g | Sugar: 22g | Vitamin A: 53IU | Calcium: 20mg | Iron: 1mg
Servings: 18 cookies
Calories: 149kcal
