Chocolate Peppermint Crinkle Cookies


A generous amount of melted chocolate gives these cookies a fudgy, brownie-like texture, but it also means a very soft dough. Chilling it helps firm the dough up to a scoopable consistency.

Chocolate Peppermint Crinkle Cookies
Photo: Jacob Fox
Active Time:
40 mins
Total Time:
2 hrs 30 mins
Nutrition Profile:


  • 3 ¾ cups bittersweet chocolate chips (22 ounces), divided

  • 7 tablespoons unsalted butter, sliced

  • ½ cup canola oil

  • 2 teaspoons peppermint extract

  • 1 cup all-purpose flour

  • 1 cup whole-wheat flour

  • 2 teaspoons baking powder

  • ½ teaspoon salt

  • 1 cup granulated sugar

  • 4 large eggs

  • 1 cup confectioners' sugar

  • ½ cup crushed peppermint candy


  1. Combine 2 3/4 cups chocolate chips, butter and oil in a large microwave-safe bowl. Microwave on High, stirring every 30 seconds, until melted, about 2 minutes. Stir in peppermint extract. Let cool for 10 minutes.

  2. Meanwhile, whisk all-purpose flour, whole-wheat flour, baking powder and salt in a small bowl.

  3. Combine granulated sugar and eggs in a large bowl or the bowl of a stand mixer fitted with the whisk attachment. Beat on high speed until light in color and the volume has doubled, about 3 minutes. Using a flexible spatula, fold in the cooled chocolate mixture, then the flour mixture. Fold in the remaining 1 cup chocolate chips, being careful not to overmix. Refrigerate for at least 1 hour and up to 4 days.

  4. Position racks in upper and lower thirds of oven; preheat to 350°F. Line 2 baking sheets with parchment paper.

  5. Place confectioners' sugar in a small bowl. Working in batches, scoop balls of dough, about 1 1/2 tablespoons each, and roll in the sugar. Arrange 12 cookies on each of the prepared pans. Dust your palm with confectioners' sugar and flatten the cookies to a 1/2-inch thickness. Sprinkle with candy. Refrigerate the remaining dough while the first batch bakes.

  6. Bake the cookies, switching the positions of the pans halfway through, until firm on the outside, 15 to 20 minutes. Let cool on the pans for 10 minutes. Transfer to a wire rack to cool completely. Repeat with the remaining dough.

To make ahead

Refrigerate dough (Steps 1-3) for up to 4 days. Or freeze unbaked cookies in a single layer until solid, then transfer to a sealable plastic bag and freeze for up to 1 month. Store baked cookies airtight for up to 2 days.


Parchment paper

Nutrition Facts (per serving)

169 Calories
10g Fat
18g Carbs
2g Protein
Nutrition Facts
Servings Per Recipe 48
Serving Size 1 cookie
Calories 169
% Daily Value *
Total Carbohydrate 18g 7%
Dietary Fiber 2g 7%
Total Sugars 12g
Protein 2g 4%
Total Fat 10g 13%
Saturated Fat 5g 25%
Cholesterol 20mg 7%
Vitamin A 75IU 2%
Sodium 54mg 2%
Potassium 18mg 0%

Nutrition information is calculated by a registered dietitian using an ingredient database but should be considered an estimate.

* Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)

(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.

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