Magical Peppermint Chocolate Crinkle Cookies in 30 Minutes

Name: Magical Peppermint Chocolate Crinkle Cookies in 30 Minutes
Prep time: 15 min
Cook time: 12 min
Total time: 57 min
Cuisine: American
Ingredients: 1 cup all-purpose flour; 1/2 cup unsweetened cocoa powder; 1 tsp baking powder; 1/4 tsp salt; 1/2 cup granulated sugar; 1/4 cup brown sugar; 1/3 cup vegetable oil; 2 large eggs; 1 tsp peppermint extract; 1/2 cup powdered sugar (for coating)

Author: lia

Published: November 14, 2025

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There’s something magical about pulling a tray of peppermint chocolate crinkle cookies from the oven – that first whiff of minty chocolate goodness gets me every time! These festive little gems have been my go-to holiday cookie for years, with their soft, fudgy centers and snowy powdered sugar coating that cracks just right as they bake. I still remember the first time I made them for our family cookie exchange – they disappeared faster than you could say “Santa!”

After dozens of batches (and many happy taste-testers), I’ve perfected this recipe to give you that perfect balance of rich chocolate and refreshing peppermint. The secret? Using just enough peppermint extract to make the flavors sing without overpowering the deep cocoa notes. Trust me, one bite of these crinkle cookies and you’ll understand why they’ve become my most-requested holiday treat!

Why You’ll Love These Peppermint Chocolate Crinkle Cookies

These cookies are pure holiday magic, and here’s why:

Effortless baking: Just mix, chill, and bake – no fancy skills needed!
Winter wonderland looks: That crackled powdered sugar coating is naturally festive.
Perfect texture: Crisp edges give way to the dreamiest fudgy center.
Flavor balance: Just enough peppermint to make the chocolate shine brighter.
Gift-worthy: Everyone goes crazy for these – wrap them up with ribbon for instant cheer.

Seriously, these might just become your new holiday tradition – they did for me!

Ingredients for Peppermint Chocolate Crinkle Cookies

Gathering the right ingredients makes all the difference with these cookies. Here’s what you’ll need:

Dry ingredients:
- 1 cup all-purpose flour (spooned and leveled)
- ½ cup unsweetened cocoa powder (I prefer Dutch-processed for richer flavor)
- 1 tsp baking powder
- ¼ tsp salt
Wet ingredients:
- ½ cup granulated sugar
- ¼ cup packed brown sugar (light or dark works!)
- ⅓ cup vegetable oil
- 2 large eggs (room temperature)
- 1 tsp peppermint extract (use pure, not imitation!)
For coating: ½ cup powdered sugar (sifted to prevent lumps)

That’s it! Simple ingredients that transform into something truly magical. Just wait until you smell them baking!

How to Make Peppermint Chocolate Crinkle Cookies

Ready to bake some holiday magic? These peppermint chocolate crinkle cookies come together so easily, but there are a few key steps to get them just right. Follow along, and you’ll have a tray of festive cookies that look like they came from a bakery!

Mixing the Dough

First, whisk together all your dry ingredients – flour, cocoa powder, baking powder, and salt – in one bowl. In another bowl, beat the sugars, oil, eggs, and peppermint extract until smooth and glossy. Now the fun part! Gradually stir the dry mixture into the wet ingredients, but here’s my secret: stop mixing as soon as the flour disappears. Overmixing makes tough cookies, and we want that perfect fudgy texture!

Chilling and Shaping

Pop that bowl of dough in the fridge for at least 30 minutes – I know, waiting is hard! But trust me, this step is crucial. The chilled dough won’t spread too much when baking. When it’s firm, roll tablespoon-sized portions into balls between your palms. Then roll each one generously in powdered sugar until they look like little snowballs. The more sugar you use now, the prettier those crinkles will be!

Baking the Cookies

Heat your oven to 350°F and line baking sheets with parchment. Space the sugared dough balls about 2 inches apart – they’ll spread! Bake for 10-12 minutes until the cookies have puffed up and the tops look crackled. They’ll still seem soft in the center – that’s perfect! Let them cool on the sheet for 5 minutes (they’ll firm up) before moving to a rack. That first bite of warm, minty chocolate bliss? Worth every second of waiting!

Tips for Perfect Peppermint Chocolate Crinkle Cookies

After burning through countless batches (literally – oven mishaps happen!), I’ve learned these secrets for foolproof cookies every time:

Chill like you mean it: That dough needs a solid 30 minutes in the fridge – no cheating! Cold dough holds its shape better.
Peppermint power: Splurge on pure extract. Imitation just tastes… fake. Trust me on this!
Sift your sugar: Lumpy powdered sugar makes patchy coatings. A quick sift gives that snowy perfection.
Roll twice: Coat dough balls in sugar, wait 5 minutes, then roll again for extra crackle drama!

Follow these simple tricks, and you’ll be the cookie hero of every holiday gathering!

Ingredient Substitutions and Variations

Out of something? Want to mix it up? No worries – these cookies are super flexible! For gluten-free folks, swap in your favorite 1:1 gluten-free flour blend (I’ve had great results with Bob’s Red Mill). If you’re out of vegetable oil, melted coconut oil works beautifully – just know it might add a subtle coconut flavor.

Feeling extra festive? Try rolling the dough balls in crushed candy canes after the powdered sugar coating for a peppermint crunch. Or stir in some mini chocolate chips for double chocolate goodness! My niece loves when I add a few drops of red food coloring to the dough for holiday-colored cookies. Really, the possibilities are endless!

Storing and Freezing Peppermint Chocolate Crinkle Cookies

Good luck keeping these around long enough to store – at my house, they disappear fast! But if you’ve got willpower, here’s how to keep them fresh. First, let them cool completely (no cheating!), then tuck them into an airtight container with parchment between layers. They’ll stay perfect at room temperature for up to 5 days – if they last that long!

Want to get a head start on holiday baking? These freeze like a dream! Just pop cooled cookies in a freezer bag with all the air squeezed out. They’ll keep for 2 months – not that I’ve ever needed to wait that long. To serve, let them thaw at room temp or give them a quick 10-second zap in the microwave for that just-baked warmth. The powdered sugar stays beautifully snowy either way!

Nutritional Information

Just so you know what you’re enjoying (not that you’ll stop at one!), here’s the nutritional breakdown per cookie – remember, these are estimates:

Calories: 120
Fat: 5g (1g saturated)
Carbs: 18g (1g fiber, 10g sugar)
Protein: 2g

Not bad for a little holiday indulgence, right? Everything in moderation… except maybe during cookie season!

Frequently Asked Questions

I’ve answered SO many questions about these peppermint chocolate crinkle cookies over the years – here are the big ones that keep coming up:

Can I skip the peppermint extract?
Absolutely! Just leave it out for classic chocolate crinkle cookies. You could also try almond or vanilla extract for different flavor twists. But trust me – that minty-chocolate combo is holiday magic!

Why did my cookies spread too much?
Ah, the classic cookie conundrum! Usually it’s one of three things: dough wasn’t chilled long enough, oven wasn’t hot enough when baking started, or there was too much oil. Next time, try chilling the dough longer and double-checking your oven temp with a thermometer.

How do I keep the powdered sugar from melting?
The trick is to roll the dough balls TWICE in powdered sugar – once, let them sit 5 minutes, then roll again. This creates a thicker coating that stays snowy. Also, don’t overbake – pull them when the centers are still slightly soft!

Share Your Peppermint Chocolate Crinkle Cookies

I’d love to see your baking adventures! Snap a photo of your peppermint chocolate crinkle cookies and tag me on social media – let’s spread the holiday cheer together! You can find more delicious recipes and inspiration on Pinterest.