The Christmas season is my favorite time to get in the kitchen and do some serious baking. I’ve just stocked my kitchen with a few pounds of butter, along with two giant bags (not quite Costco size yet) of sugar and flour. There are cookie recipes that I make every year, and I’m excited to share those with your soon, but these Peppermint Crunch Chocolate Crinkle Cookies are relatively new to me. They remind me of a brownie covered in powdered sugar, and I’ve added some peppermint crunch baking bits to add some cheery color and minty flavor. I love the way chocolate and peppermint go together!
These would make a great addition to any Christmas cookie platter, and you can make the dough early in the season and then wrap it up tightly, freeze it, and then it’s ready to go when you have the need for some cute Christmas cookies to enjoy with your loved ones.
If peppermint isn’t your thing, you can leave out the peppermint baking bits all together and still have a really yummy chocolate crinkle cookie.
That’s all for now friends– I’m planning on doing some serious online shopping tonight so I can make a dent in my Christmas to-do list and breath a little easier. Looking forward to sharing lots of holiday baking ideas with you in the coming weeks!
Peppermint Crunch Chocolate Crinkle Cookies
- Prep Time: 20 minutes
- Cook Time: 12 minutes
- Total Time: 32 minutes
- Yield: 4 dozen 1x
- Category: Dessert
- Method: Bake
- Cuisine: American
Description
Thick, soft, brownie-like chocolate cookies with little bits of peppermint. Perfect for Christmas cookie platters!
Ingredients
- 2 cups sugar
- 1 cup vegetable oil
- 1 cup cocoa powder
- 4 eggs
- 2 teaspoons vanilla extract
- 2 1/3 cups flour
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1 cup Andes peppermint crunch baking chips
- 1 cup powdered sugar
Instructions
- On medium speed, mix together sugar and oil in a mixing bowl. Mix in cocoa powder and mix until well combined.
- Add eggs one at a time and mix well.
- Mix in vanilla.
- In a separate bowl, mix together flour, baking powder, and salt.
- Gradually add dry ingredients to wet ingredients on low speed until just combined. Mix in the peppermint baking chips until well distributed throughout the dough.
- Cover and chill the dough for at least 3 hours.
- Preheat the oven to 350 degrees and then scoop into 1 inch balls. Roll in powdered sugar and place them on a Silpat lined baking sheet at least 2 inches apart.
- Bake for 11-13 minutes. The top of the cookies will be crackled when they are done.
Notes
Source: Adapted from Hershey’s Recipe Collection cookbook
Karen @ The Food Charlatan says
Oh my stars yes! Those look so good Julie. They look so perfectly crunchy on the outside, I love it! Pinning!
Julie says
Thanks for pinning Karen!
Mallory @ Because I Like Chocolate says
I would definitely leave out the peppermint myself although I know of my family members would prefer it left in. What fudgy looking cookies!
Julie says
Mallory, you could make the dough, set half aside, and then add 1/2 cup peppermint baking chips to the remaining dough. Something for everyone :0)
Connie Storlie says
They are fantastic without the peppermint. We’ve been making them for years without. It’s funny, because I was looking specifically with a recipe including them, wanting to try something different. This recipe is exactly the same as the one I’ve been using except adding the peppermint crunch pieces. My daughter is going to love these. She lives in anticipation of Starbuck’s peppermint mocha each season.
Rachel says
I couldn’t find peppermint making chips so I bought peppermint bark instead to chop up. Will that work? Also, I tried the peppermint bark but it didn’t taste very peppermint so I was going to add peppermint extract. Do you have a suggestion of how much peppermint extract and do you think it will be good in the cookie?
Julie says
Hi Rachel, I think the only difference between the peppermint bark and the peppermint baking chips is that the chips probably have an ingredient in them that lets them melt but keep their shape (like chocolate chips do). So if you use chopped up bark it should be fine, but just might spread out more in the cookie. I would add 1/4 teaspoon of peppermint extract if you wanted to add more flavor. It’s a pretty strong extract. Enjoy!
carol masse says
Ive made these every year since i found thiscookie ive even switched out the peppermint and put andes mints in and they are my fave cookie i’m making this time just chocolate. I love the receipe and it’s the best