If you’re on the hunt for a festive, melt-in-your-mouth treat that perfectly blends rich chocolate with a refreshing hint of peppermint, then you’ve come to the right place. This Chocolate Peppermint Crinkle Cookies Recipe is one of my absolute favorites to bake during the holiday season and honestly, I find myself reaching for it all winter long. It’s got that gorgeous crackled top, a fudgy center, and the peppermint frosting gives it a delightful twist that my whole family goes crazy for. Keep reading and I’ll share everything you need to nail these cookies like a pro.

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Why You’ll Love This Recipe

Fudgy Chocolate Goodness: The crinkle cookies have just the right balance of rich cocoa that’s velvety in every bite.
Peppermint Twist: Two-tone peppermint and chocolate buttercream frosting makes these cookies stand out deliciously.
Beautiful Presentation: Those classic powdered sugar crinkles make for an irresistible, festive look.
Made Ahead Friendly: You can prep the dough in advance and the cookies keep well, perfect for holiday gifting.

Chocolate Peppermint Crinkle Cookies Recipe - Recipe Step

Ingredients You’ll Need

I’ve found that the ingredients in this Chocolate Peppermint Crinkle Cookies Recipe work together like magic. The neutral oil keeps the cookies soft and tender while the double sugar coating locks in moisture and creates the signature crinkle crackle. Be sure to pick good-quality cocoa powder and fresh peppermint extract for the best flavor pop.

Chocolate Peppermint Crinkle Cookies Recipe - Ingredients

Neutral oil: I use canola oil since it doesn’t overpower the chocolate taste.
Granulated sugar: For sweetness and texture; rolling dough in sugar also helps create the crackled top.
Cocoa powder: Use unsweetened for a rich chocolate flavor; Dutch-processed if you want a smoother, less acidic taste.
Eggs: Room temperature eggs blend better — don’t skip this step if you want a smooth dough.
Vanilla extract: Adds warmth and rounds out the chocolate notes perfectly.
Baking powder: Gives the cookies just enough lift to crackle beautifully.
Salt: Small but mighty; balances the sweetness and enhances flavors.
All-purpose flour: Lightly spoon it in to avoid packing and end up with dense cookies.
Powdered sugar: For rolling and the frosting, this keeps things soft and snowy-looking.
Butter (for frosting): Softened so it whips light and fluffy for the best texture.
Milk or cream: Used sparingly to get the frosting consistency just right.
Peppermint extract: This is your secret weapon; trust me, a little goes a long way here.
Crushed peppermint candies: Adds a crunchy, festive finish to your frosted cookies.

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Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Variations

I love tossing in some personal twists to this Chocolate Peppermint Crinkle Cookies Recipe when I want to change things up, and I highly encourage you to do the same! Whether you’re looking to jazz it up a bit or need to accommodate dietary needs, these cookies are pretty adaptable.

Gluten-Free Version: I swapped the flour for a gluten-free blend once, and it turned out surprisingly great—just watch the dough’s hydration since some blends absorb more moisture.
Extra Peppermint Punch: Adding a swirl of crushed peppermint candies inside the dough gives an extra burst, making every bite feel like a holiday treat.
Dark Chocolate Upgrade: Mixing in finely chopped dark chocolate chunks can elevate the fudginess if you’re a serious chocoholic like me.
Vegan Adaptation: I experimented with flax eggs and vegan butter for a friend’s party, and while the texture was a bit different, the taste was still delightful.

How to Make Chocolate Peppermint Crinkle Cookies Recipe

Step 1: Mix Your Wet Ingredients

Start with a large mixing bowl fitted with a paddle attachment (or use a sturdy hand mixer). Blend the neutral oil, granulated sugar, and cocoa powder on medium speed for about 2 minutes. I love this step because it really lets the cocoa and sugar meld together, creating this rich, glossy base. Make sure they’re fully combined before moving on to add the eggs and vanilla. Your eggs should be room temperature here — cold eggs can cause the mixture to seize or not incorporate as smoothly.

Step 2: Add Dry Ingredients and Chill the Dough

Next, slowly sprinkle in the baking powder, salt, and flour while mixing on low speed. The dough will be really thick and sticky, which can feel a bit intimidating, but don’t worry — this is how it’s supposed to be. I discovered that chilling the dough for at least 2 hours, or even better overnight, improves handling and enhances the texture once baked. Just cover the bowl with plastic wrap and pop it in the fridge.

Step 3: Shape and Sugar-Coat Your Cookies

Preheat your oven to 350°F and line two baking sheets with parchment paper. Now, here’s the fun, albeit slightly messy part: use a 3-tablespoon cookie scoop to grab the chilled dough (it’s sticky but totally worth it). Roll each scoop first in granulated sugar, then coat them generously in powdered sugar. This double sugar roll is my trick for that signature crackled exterior — it helps the powdered sugar not to melt off during baking.

Step 4: Bake to Perfection

Place 6 to 8 cookies on each baking sheet, spaced apart because they’ll spread just a little. Bake for 10-12 minutes or until the edges are set and cracks appear on top. You’ll know they’re ready when the cookies have a matte look with those pretty crinkles showing. Once out of the oven, let them cool completely on the sheet before frosting.

Step 5: Whip Up the Two-Tone Frosting

While your cookies cool, start making the frosting. Cream softened butter with powdered sugar, salt, and a touch of milk until light and fluffy. Don’t hesitate to adjust powdered sugar or milk to get your perfect spreadable but firm frosting consistency — I always tweak a bit depending on humidity. Divide the buttercream into two bowls. In one bowl, mix in cocoa powder for chocolate frosting; in the other, add peppermint extract and a few drops of red food coloring to create that festive peppermint swirl. These two frosting flavors together are seriously the star of the show.

Step 6: Frost and Finish with Peppermint Candy

Frost each cookie bottom with the chocolate buttercream, then pile peppermint buttercream on top for that beautiful layered effect. Finally, sprinkle crushed peppermint candies over the top to bring in crunch and visual appeal. I love this finishing touch because it gives the cookies a perfect festive crunch and a pop of color.

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Pro Tips for Making Chocolate Peppermint Crinkle Cookies Recipe

Chill Makes a Difference: Don’t skip chilling the dough – it helps control spreading and gives a fudgier texture.
Double Sugar Coating: Always roll in granulated sugar before powdered sugar to get those iconic crinkles.
Adjust Frosting Consistency: If frosting feels too stiff, add milk a teaspoon at a time until silky smooth; too thin? Add more sugar.
Peppermint Extract Tips: Use quality peppermint extract and start with less—you can always add more to avoid overpowering the chocolate.

How to Serve Chocolate Peppermint Crinkle Cookies Recipe

Chocolate Peppermint Crinkle Cookies Recipe - Serving

Garnishes

I usually keep it simple with the crushed peppermint candies on top because they add a fun pop of color and crunch without messing with the cookie’s soft texture underneath. If you want to get fancy, a light dusting of extra powdered sugar right before serving gives a snowy effect that’s lovely for winter gatherings.

Side Dishes

These cookies pair beautifully with a warm mug of peppermint hot chocolate or a classic cup of black coffee. When I host holiday parties, I like to set up a little dessert station where these cookies sit next to other seasonal treats like eggnog fudge or spiced nuts.

Creative Ways to Present

For a festive flourish, I love stacking these cookies on a tiered plate with some holly sprigs or candy canes tucked in between. Wrapping a few up in clear cellophane bags tied with red ribbon also makes for adorable handmade gifts that never fail to impress friends and neighbors.

Make Ahead and Storage

Storing Leftovers

My favorite way to store these cookies is in an airtight container in the fridge. The frosting stays nice and firm, and the cookies keep their fudgy texture for up to a week. If you prefer room temperature, just know the frosting softens, which can be a bit messy but still delicious!

Freezing

I’ve frozen both frosted and unfrosted cookies successfully. For best results, freeze unfrosted cookies in a single layer on a baking sheet first, then transfer to a sealed bag or container. Thaw and frost when ready. Frosted cookies can be gently wrapped in plastic wrap and put in freezer-safe containers, but I recommend thawing in the fridge to prevent condensation messing with the frosting.

Reheating

To enjoy leftover cookies warm, pop them in a 300°F oven for just 3-5 minutes — this revives the soft, fudgy interior without melting the frosting too much. Alternatively, a quick 10-second zap in the microwave can warm individual cookies but watch carefully to avoid softening frosting too much.

FAQs

Can I use butter instead of oil in the Chocolate Peppermint Crinkle Cookies Recipe?

Yes, you can substitute melted butter for the oil, but keep in mind that it might alter the texture slightly, making the cookies a bit cakier and less chewy. I prefer oil for that fudgy, tender finish, but butter adds a nice richness if that’s your preference.
How do I prevent the powdered sugar from disappearing during baking?

The trick I learned is first rolling the dough balls in granulated sugar before the powdered sugar. This creates a barrier that keeps the powdered sugar on the surface through baking, giving you those beautiful snowy crinkles.
Can I make the frosting ahead of time?

Absolutely! You can prepare both the chocolate and peppermint buttercream up to 2 days in advance. Just store them covered in the fridge and give them a quick whip with a mixer before frosting to bring back fluffiness.
Is it okay to use artificial food coloring in the frosting?

Yes, artificial food coloring works fine for the frosting’s red tint. If you prefer natural alternatives, beet juice or powdered freeze-dried raspberries can add color, but it might slightly change the flavor.
How do I make sure my cookies don’t spread too much during baking?

Chilling the dough is the key step here. Cold dough spreads less and holds shape better, helping get those pretty crinkles without turning into flat disks. Also, avoid using too much oil or butter, which can cause excess spreading.

Final Thoughts

This Chocolate Peppermint Crinkle Cookies Recipe really holds a special place in my heart. I remember making it for the first time during a chilly December weekend, and right away everyone was hooked on that fudgy bite paired with the cool peppermint frosting—it just screams cozy holiday vibes. If you’re looking for a show-stopping cookie that’s easy enough for a weeknight bake but impressive enough for guests, give this recipe a try. I promise, once you make these, you’ll find yourself baking them again and again. Trust me, your kitchen (and your loved ones) will thank you!