These chocolate peppermint crinkle cookies are a thick and chewy crinkle cookie topped with both chocolate and peppermint buttercream, with some peppermint candies sprinkled on top. They're the perfect holiday cookie!
Chocolate peppermint crinkle cookies are inspired by a cookie sold at Twisted Sugar. After having multiple people request that I make a version of it I decided it was a must. I've never had the actual cookie, but let me tell you, this version is so good.
If you like frosted cookies you should also try my cut-out sugar cookies, my soft gingerbread cookies with cinnamon icing and my key lime cookies.
WHY YOU WILL LOVE THESE
CHOCOLATE & PEPPERMINT: This is the ultimate holiday flavor combo.
SO THICK & CHEWY: These cookies have such a good chewy texture.
CROWD PLEASER: Everyone who has tried these cookies has LOVED them!
INGREDIENT NOTES
- Oil: I used canola oil, but any neutral flavored oil will work great. Even melted coconut oil would be good.
- Cocoa Powder: I used basic cocoa powder, but dutch process would be good as well.
- Peppermint Extract: A little bit goes a long way, but if you want to add a bit more you're welcome to.
- Red Food Coloring: You could leave the peppermint buttercream white if you don't want to use food coloring.
- Crushed Peppermint Candies: I just took a rolling pin and broke up some candy canes.
STEP BY STEP INSTRUCTIONS
STEP ONE: In a large mixing bowl fitted with the paddle attachment, mix together oil, sugar and cocoa powder on medium speed for about 2 minutes, or until all combined. Add eggs and vanilla and mix together until fully incorporated.
STEP TWO: Slowly mix in baking powder, salt and flour until just combined. The dough will be very thick and sticky. Place the dough in the fridge for 2-24 hours to chill.
STEP THREE: Scoop chilled dough using a 3 tablespoon cookie scoop. This dough is stickier and harder to work with than regular cookie dough, but also worth the effort/mess. Roll in granulated sugar first, followed by powdered sugar. This helps the powdered sugar from disintegrating as they bake.
STEP FOUR: Bake 6-8 cookies per sheet for 10-12 minutes, or until edges look cooked and they are crackled. Allow cookies to cool.
STEP FIVE: n a large mixing bowl, cream together butter, powdered sugar, vanilla, salt and milk. Beat until light and fluffy. You may end up needing to add more powdered sugar or cream to get your desired consistency. Separate the buttercream into 2 separate bowls. Add 2 tablespoon of cocoa powder to half the buttercream and add a little milk if needed. Add ¼ teaspoon of peppermint extract and a few drops of red food coloring to the other buttercream. This way you will have a bowl of chocolate butter cream and a bowl of peppermint buttercream for cookies.
STEP SIX: Frost each chocolate crinkle cookie with chocolate buttercream on the bottom, followed by peppermint buttercream on top. Sprinkle the tops of each cookie with crushed peppermint candies.
EXPERT BAKING TIPS
I love these cookies chilled and stored in the fridge, but do whatever you prefer.
You may need to add more or less powdered sugar and milk to get the desired consistency for the buttercream.
I have given both cups and grams as measurements. Grams will be more precise, especially when measuring flour. If you don’t have a kitchen scale, no problem! Just lightly spoon flour into your measuring cup to insure its not packed in there. Light and fluffy is the key.
FAQ
No, you are welcome to just roll them in powdered sugar, but the granulated sugar helps the powdered sugar to adhere and not melt once baking.
Yes, start the buttercream as suggested and then double whichever portion you are wanting to make.
Yes, mint extract tastes more like spearmint, but would also be good. I would suggest dying the buttercream green if you do that.
STORING AND FREEZING
Chocolate peppermint crinkle cookies can be stored at room temperature, or in the fridge, in an airtight container. They will keep fresh this way for 3-4 days. I love to eat mine chilled.
FREEZING
These cookies will keep fresh in an airtight container in the freezer for 3-4 months. Just allow them to come to room temperature before eating!
OTHER POPULAR HOLIDAY RECIPES
Cinnamon Rolls with Apple Pie Filling
For more yummy treats follow me on instagram @thesaltedsweets. And be sure to tag me and comment if you make them and love them as much as I do.
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Chocolate Peppermint Crinkle Cookies
Ingredients
Chocolate Crinkle Cookies
- ¼ cup neutral oil I used canola
- 1 cup granulated sugar
- ½ cup cocoa powder
- 2 large eggs room temp
- 1 teaspoon vanilla
- 1 teaspoon baking powder
- ½ teaspoon salt
- 1 cup all-purpose flour
- ½ cup granulated sugar for rolling
- ½ cup powdered sugar for rolling
Frosting
- ½ cup butter room temp
- 1 teaspoon vanilla
- ⅛ teaspoon salt
- 1-2 tablespoon milk or cream
- 2 cups powdered sugar
- 2 tablespoon cocoa powder
- ½ teaspoon peppermint extract
- few drops red food coloring
- crushed peppermint candies for topping
Instructions
Cookies
- In a large mixing bowl fitted with the paddle attachment, mix together oil, sugar and cocoa powder on medium speed for about 2 minutes, or until all combined.
- Add eggs and vanilla and mix together until fully incorporated.
- Slowly mix in baking powder, salt and flour until just combined. The dough will be very thick and sticky. Place the dough in the fridge for 2-24 hours to chill.
- Preheat oven to 350 F. Line 2 baking sheets with parchment paper.
- Scoop chilled dough using a 3 tablespoon cookie scoop. This dough is stickier and harder to work with than regular cookie dough, but also worth the effort/mess. Roll in granulated sugar first, followed by powdered sugar. This helps the powdered sugar from disintegrating as they bake.
- Bake 6-8 cookies per sheet for 10-12 minutes, or until edges look cooked and they are crackled. Allow cookies to cool.
Buttercream
- In a large mixing bowl, cream together butter, powdered sugar, vanilla, salt and milk. Beat until light and fluffy. You may end up needing to add more powdered sugar or cream to get your desired consistency. Separate the buttercream into 2 separate bowls. Add 2 tablespoon of cocoa powder to half the buttercream and add a little milk if needed. Add ¼ teaspoon of peppermint extract and a few drops of red food coloring to the other buttercream. This way you will have a bowl of chocolate butter cream and a bowl of peppermint buttercream for cookies.
- Frost each chocolate crinkle cookie with chocolate buttercream on the bottom, followed by peppermint buttercream on top. Sprinkle the tops of each cookie with crushed peppermint candies.
Julie
I’ve tried several recipes of this type of cookie and this is the best one hands down!
brooke
I am so happy to hear this! Thank you!!
Dana Marchant
If you like fudgey browies, you'll love this. If you like anything chocolate, you'll love this. If you like peppermint, you'll love this. I don't know how you wouldn't love this cookie. Wasn't hard to make the the fudgey texture, without being overly sweet, is amazing. Also - I will now be using ONLY this chocolate buttercream recipe for anything calling for frosting from here out.
Danielle
I fell in love with this type of cookie last winter at a local soda shop here in Utah and really wanted to figure out how to make it myself so I'm SO EXCITED! Thank you for cracking the code! It says the recipe serves 10, does that mean it makes 10 cookies?
Thanks again, I will be making these soon!
brooke
Yes, it makes 10 cookies if you use a 3 tbsp cookie scoop. Enjoy!!
Nicole Resch
If you use a smaller cookie scoop would the minutes for baking change?
brooke
Yes, I can't say exactly how much because it depends on how much smaller you make them.. but I would set the timer for a few minutes less and just watch them.
Janee’
This cookie is perfect in every way!! Thank you so much for this recipe!
Michelle
Made these for the Christmas cookie tray. My teenager tasted the cookies and said, “there’s a lot going on there.” He meant it in the best possible way. 😁 The cookies look gorgeous, too!
brooke
Thank you so much!! I am so happy they were a hit!
Melissa
These are our new favorite winter cookie as of last year! So fudgy and delicious with just the right amount of peppermint. I put red sprinkles on top instead of the peppermint pieces. Our favorite way to eat them is right out of the refrigerator or freezer. They freeze and save well after being fully frosted.