Description
These Chocolate Peppermint Crinkle Cookies combine rich cocoa-flavored crinkly cookies with decadent chocolate and peppermint buttercream frostings, topped with festive crushed peppermint candies. Perfectly chewy and chocolaty with a refreshing hint of peppermint, these cookies are ideal for holiday celebrations or any occasion that calls for a luscious, sweet treat.
Ingredients
Scale
Chocolate Crinkle Cookies:
- ¼ cup (56 g) neutral oil (canola oil recommended)
- 1 cup (200 g) granulated sugar
- ½ cup (43 g) cocoa powder
- 2 large eggs, room temperature
- 1 teaspoon vanilla extract
- 1 teaspoon baking powder
- ½ teaspoon salt
- 1 cup (140 g) all-purpose flour
- ½ cup (100 g) granulated sugar (for rolling)
- ½ cup (60 g) powdered sugar (for rolling)
Frosting:
- ½ cup (113.5 g) butter, room temperature
- ⅛ teaspoon salt
- 1-2 tablespoons milk or cream
- 2 cups (180 g) powdered sugar
- 2 tablespoons cocoa powder
- ½ teaspoon peppermint extract
- few drops red food coloring
- crushed peppermint candies for topping
Instructions
- Mix the Wet Ingredients: In a large mixing bowl fitted with the paddle attachment, combine the neutral oil, granulated sugar, and cocoa powder on medium speed for about 2 minutes until thoroughly mixed and smooth.
- Add Eggs and Vanilla: Add the eggs and vanilla extract to the mixture. Beat until fully incorporated and the batter is smooth.
- Incorporate Dry Ingredients: Gradually mix in the baking powder, salt, and all-purpose flour until just combined. The dough will be thick and sticky. Cover and refrigerate for 2 to 24 hours to chill and firm up.
- Prepare for Baking: Preheat the oven to 350°F (175°C). Line two baking sheets with parchment paper to prevent sticking.
- Scoop and Coat the Dough: Using a 3-tablespoon cookie scoop, portion the chilled dough. Roll each dough ball first in granulated sugar, then in powdered sugar. This double coating helps create the signature crinkle effect and keeps the powdered sugar intact during baking.
- Bake the Cookies: Place 6-8 cookies per baking sheet, leaving space between each. Bake for 10-12 minutes or until the edges are set and cookies display a crackled surface. Remove from oven and allow cookies to cool completely on wire racks.
- Make the Buttercream Frostings: In a clean bowl, beat together butter, powdered sugar, salt, vanilla, and 1 tablespoon of milk or cream until light and fluffy. Adjust with more powdered sugar or milk to reach desired consistency. Divide the buttercream into two bowls: mix cocoa powder into one half for chocolate buttercream (add milk if needed), and mix peppermint extract plus red food coloring into the other half for peppermint buttercream.
- Assemble the Cookies: Frost the bottom of each cooled chocolate crinkle cookie with a layer of chocolate buttercream, then top with peppermint buttercream. Garnish the tops with crushed peppermint candies for a festive finish.
Notes
- Cookies taste best when chilled and stored in the refrigerator but can be kept at room temperature if preferred.
- Adjust the powdered sugar and milk in the frosting as needed to achieve the perfect creamy consistency.
- Using grams for dry ingredients like flour is more precise; if you use cups, spoon the flour lightly to avoid packing for better results.
Nutrition
- Serving Size: 1 cookie
- Calories: 220
- Sugar: 24g
- Sodium: 90mg
- Fat: 11g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 29g
- Fiber: 2g
- Protein: 2g
- Cholesterol: 35mg
