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Peppermint Crunch Chocolate Crinkle Cookies

  • Author: Julie
  • Prep Time: 20 minutes
  • Cook Time: 12 minutes
  • Total Time: 32 minutes
  • Yield: 4 dozen 1x



  • 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


  1. On medium speed, mix together sugar and oil in a mixing bowl. Mix in cocoa powder and mix until well combined.
  2. Add eggs one at a time and mix well.
  3. Mix in vanilla.
  4. In a separate bowl, mix together flour, baking powder, and salt.
  5. 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.
  6. Cover and chill the dough for at least 3 hours.
  7. 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.
  8. Bake for 11-13 minutes. The top of the cookies will be crackled when they are done.


Source: Adapted from Hershey’s Recipe Collection cookbook