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Chocolate Peppermint Crinkle Cookies

  • Author: Sloane
  • Prep Time: 30 minutes
  • Cook Time: 8 minutes
  • Total Time: 38 minutes
  • Yield: 18 cookies 1x
  • Category: cookies
  • Method: baking
  • Cuisine: American


Thick & fudgy chocolate peppermint crinkle cookies that bake up with beautiful cracks, a brownie-like texture, and an irresistible flavor. 


  • 120g (1 cup) all-purpose flour
  • 60g (scant 3/4 cup) cocoa powder
  • 1 tsp baking powder
  • 1/2 tsp salt
  • 100g (1/2 cup) granulated sugar
  • 82g (1/3 cup + 1 tbsp) brown sugar
  • 50g (1/4 cup) neutral oil
  • 2 eggs (room temp)
  • 1 tsp vanilla paste or extract
  • 1/2 tsp peppermint extract
  • 56g (1/2 cup) powdered sugar, for rolling


  1. In a medium bowl, whisk together the flour, cocoa powder, baking powder, and salt. Set aside.
  2. In a large bowl, combine the granulated sugar, brown sugar, oil, eggs, vanilla, and peppermint extract.
  3. Gently fold the dry ingredients into the wet until just combined. Do not over-mix!
  4. Cover the bowl and chill in the fridge overnight.
  5. When ready to bake the cookies, preheat the oven to 350 degrees F (180 degrees C) and line two baking sheets with parchment paper.
  6. Using a 1 tbsp cookie scoop, scoop the cookie dough and roll in the powdered sugar.
  7. Place cookie dough on the prepared baking sheet about 1 inch apart.
  8. Bake the cookies for about 8-10 minutes or until puffed up and cracked.
  9. Allow cookies to cool completely on the baking sheet before removing.


  • Chill the cookie dough. To ensure the cookie dough thickens up to the right consistency, don't skip the chill time!
  • Use a cookie scoop. Use a 1 tablespoon cookie scoop to portion the cookie dough into equally sized cookies!


  • Serving Size: 1 cookie
  • Calories: 128
  • Sugar: 14.9 g
  • Sodium: 48.2 mg
  • Fat: 4.1 g
  • Carbohydrates: 23.2 g
  • Protein: 2.2 g
  • Cholesterol: 23.3 mg

Keywords: chocolate peppermint crinkle cookies, dairy free cookies, chocolate crinkle cookies, Christmas crinkle cookies