Chocolate Peppermint Crinkle Cookies
These chocolate peppermint crinkle cookies are a thick and chewy crinkle cookie topped with both chocolate and peppermint buttercream, and then some peppermint candies added on top. They're the perfect holiday cookie!
Ingredients
Chocolate Crinkle Cookies
- ¼ cup (56 g) neutral oil I used canola
- 1 cup (200 g) granulated sugar
- ½ cup (43 g) cocoa powder
- 2 large eggs room temp
- 1 teaspoon vanilla
- 1 teaspoon baking powder
- ½ teaspoon (0.5 teaspoon) salt
- 1 cup (140 g) all-purpose flour
- ½ cup (100 g) granulated sugar for rolling
- ½ cup (60 g) powdered sugar for rolling
Frosting
- ½ cup (113.5 g) butter room temp
- 1 teaspoon vanilla
- ⅛ teaspoon (0.13 teaspoon) salt
- 1-2 tablespoon (1 tablespoon) milk or cream
- 2 cups (180 g) powdered sugar
- 2 tablespoon cocoa powder
- ½ teaspoon (0.25 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.
Video
Notes
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.
Nutrition
Calories: 378kcalCarbohydrates: 61gProtein: 3gFat: 15gSaturated Fat: 6gPolyunsaturated Fat: 2gMonounsaturated Fat: 6gTrans Fat: 0.4gCholesterol: 56mgSodium: 252mgPotassium: 105mgFiber: 2gSugar: 49gVitamin A: 309IUCalcium: 39mgIron: 1mg
Tried this recipe?Let us know how it was!