Double Chocolate Peppermint Crinkle Cookies

Haley Herridge
by Haley Herridge
15 Cookies
10 hr 42 min

A little peppermint twist on the classic chocolate crinkle cookie! With additions of chocolate chips, peppermint extract and crushed peppermint topping! This cookie is soft with ooey gooey chocolate chips, with the perfect balance of peppermint zing! The powdered sugar gives the perfect addition in taste and a snow like look. I started making these when I did Holiday cookie tins for friends and then special orders they were so popular! If you need an idea for a holiday gift idea, party, or treat for yourself, this is the PERFECT choice! You will have several people begging you to make them each year after they try these. I hope you enjoy this special holiday treat!

Double Chocolate Peppermint Crinkle Cookies
Recipe details
  • 15  Cookies
  • Prep time: 2 1/2 Hours Cook time: 12 Minutes Total time: 10 hr 42 min
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  • 1 stick of softened unsalted butter
  • 1/2 cup granulated sugar
  • 1/2 cup brown sugar
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon peppermint extract
  • 1 cup all purpose flour
  • 1/2 cup plus 2 Tablespoons cocoa powder
  • 1 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/2 cup milk chocolate chips
  • 1/2 cup semi sweet chocolate chips
  • powdered sugar for rolling
  • crushed peppermint for topping

In a large bowl, fitted to your stand mixer or hand-held mixer, attach the paddle attachment. Cream the soft butter for about 30 seconds until fluffy. Add the granulated, and brown sugar to the butter. Mix until smooth.
Add in the egg, vanilla, peppermint extract and mix on high until incorporated.
In a separate medium sized bowl, mix together the flour, baking soda, cocoa powder, and salt. Slowly add the dry mixture to the wet in 3 parts mixing until just combined. The dough will be thick, so turn the speed to high to mix in the milk chocolate chips, and semi sweet chocolate chips.
Cover the dough with plastic wrap and chill for at least 2 hours or overnight.
Remove the dough from the fridge and let sit for 10 minutes or so, to allow it to loosen up.
Preheat your oven to 350 degrees. Line a couple of cookie sheets with parchment paper or a baking mat. Roll the dough into 1.5 tablespoon balls. Roll each ball in powdered sugar, making sure to coat well, and place on baking sheet.
Bake the cookie for 10-12 minutes. Remove the cookies from the oven and crush 3-4 peppermint sticks in a bowl. Sprinkle the crushed peppermint on top for added crunch and decor! Sprinkle a bit more powdered sugar if needed! ENJOY!
Haley Herridge
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  • Baker Baker on Nov 18, 2020

    Sounds good and very festive but a lot of trouble for 15 cookies.

    • Nicki Petruzzella Kerns Nicki Petruzzella Kerns on Nov 30, 2020

      If your mixer is big enough, the recipe should quadruple quite easily: 4 sticks of butter, 2 C each white and brown sugar, plus 4 C of flour. That'll give you 60 cookies, which is worth it.