Name: Chocolate Peppermint Crinkle Cookies Recipe
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Cuisine: American
Ingredients: 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; ½ cup (113.5 g) unsalted butter, room temperature; ⅛ teaspoon salt; 1-2 tablespoons milk or cream (start with 1 tablespoon); 2 cups (180 g) powdered sugar; 2 tablespoons cocoa powder; ½ teaspoon peppermint extract; Few drops red food coloring; Crushed peppermint candies for topping

If you’re on the hunt for a truly festive and delicious treat, let me introduce you to my Chocolate Peppermint Crinkle Cookies Recipe. These cookies are the perfect blend of rich chocolate and refreshing peppermint, with a festive crackled look that’s just as fun as their flavor. Trust me, once you try this recipe, you’ll find it hard to go back to any other holiday cookie. Ready to dive in? Let’s get baking!

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Why You’ll Love This Recipe

Festive Flavor Combination: The chocolate and peppermint pairing is a classic holiday hit that never gets old.
Beautiful Crinkled Texture: That signature powdered sugar crackle makes them look like they came straight from a bakery.
Double Buttercream Delight: Chocolate and peppermint frostings layered on each cookie make these irresistibly creamy and decadent.
Perfect for Gifting: These cookies hold up well in storage and look gorgeous when wrapped, making gift-giving a breeze.

The image shows several round cookies arranged on a white marbled surface with crumpled white parchment paper underneath. Each cookie has a dark brown base dusted with white powdered sugar, topped with a thick layer of rich brown chocolate frosting. On top of the chocolate frosting is a layer of smooth, light pink frosting sprinkled with small crushed pieces of red and white candy canes. One cookie has a bite taken out of it. On the right side, a small white bowl holds additional crushed candy cane pieces, and nearby, two whole candy canes with red and white stripes lie on the surface. Photo taken with an iphone --ar 2:3 --v 7 - Chocolate Peppermint Crinkle Cookies, festive holiday cookies, peppermint chocolate cookies, crackled cookie recipe, easy holiday treats

Ingredients You’ll Need

The ingredients here are simple and come together wonderfully, creating vibrant flavors and that chewy, fudgy texture you want in a chocolate peppermint cookie. I always recommend using good quality cocoa powder for the best chocolate punch.

Flat lay of a small white ceramic bowl of neutral oil, a small white ceramic bowl of granulated sugar, a small white ceramic bowl of cocoa powder, two whole brown eggs with clean shells, a small white ceramic bowl of vanilla extract, a small white ceramic bowl of baking powder, a small white ceramic bowl of salt, a simple mound of all-purpose flour on white ceramic plate, a small white ceramic bowl of powdered sugar, a small white ceramic bowl of softened butter, a small white ceramic bowl of milk or cream, a small white ceramic bowl of crushed peppermint candies, and a small white ceramic bowl with a few drops of red food coloring placed symmetrically on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997 - Chocolate Peppermint Crinkle Cookies, festive holiday cookies, peppermint chocolate cookies, crackled cookie recipe, easy holiday treats

Neutral oil: Canola or vegetable oil works well here to keep the cookies moist without overpowering the flavor.
Granulated sugar: It sweetens and gives a nice structure to the cookies, plus you’ll use some to roll the dough and create that classic crinkle effect.
Cocoa powder: For rich chocolate flavor; I like Dutch-processed for a smoother taste.
Eggs: Make sure they’re room temperature – it’ll help everything combine nicely for a better texture.
Vanilla extract: This rounds out the flavors beautifully.
Baking powder: Gives the cookies their lovely rise and crackle.
Salt: Just a pinch to balance the sweetness and enhance the chocolate notes.
All-purpose flour: Provides the structure, and be sure to lightly spoon it into your measuring cup so your cookies stay tender.
Powdered sugar: For rolling and in the frosting to keep things light and fluffy.
Butter: Room temperature for smooth and creamy frosting.
Milk or cream: Just a touch to help you reach the perfect frosting consistency.
Peppermint extract: The star flavor that makes these cookies truly festive.
Red food coloring: For that fun peppermint vibe in the buttercream frosting.
Crushed peppermint candies: Adds an irresistible crunch and extra peppermint sparkle on top.

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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

While the classic chocolate peppermint combo is my absolute favorite, I love that this recipe is flexible enough for you to make your own twist. Sometimes I switch up the frosting or add different toppings to surprise my family and friends.

Eggless version: I once swapped eggs for flax eggs when baking for a friend, and it turned out delightful—just slightly denser but still packed with flavor.
Mint chocolate chips: Adding these into the dough amps up the peppermint flavor and gives a nice melty texture as they bake.
White chocolate drizzle: Instead of frosting, a quick white chocolate drizzle with crushed peppermint creates an elegant finish perfect for gifting.
Gluten-free: You can use a 1:1 gluten-free flour blend and the texture stays wonderfully soft, just make sure to chill the dough a bit longer.

How to Make Chocolate Peppermint Crinkle Cookies Recipe

Step 1: Mix Together the Chocolate Cookie Dough

Start by combining your neutral oil, granulated sugar, and cocoa powder in a large mixing bowl. I usually use my stand mixer with the paddle attachment to get things well combined, but a sturdy whisk works too. Mix on medium speed for about 2 minutes until everything looks smooth and glossy. Then, add room temperature eggs and vanilla, mixing until fully incorporated. This helps ensure even texture in the final cookies.

Step 2: Add Dry Ingredients and Chill

Next, gently fold in baking powder, salt, and all-purpose flour. The dough will be thick and sticky—don’t worry, that’s exactly how it should be to get that fudgy center. I discovered that chilling the dough for at least 2 hours (up to 24) makes rolling much easier and results in better crinkles as they bake, so be patient here.

Step 3: Shape, Roll, and Bake

Preheat your oven to 350°F and line two baking sheets with parchment paper. Using a 3-tablespoon cookie scoop, scoop the chilled dough—yes, it’s sticky, but worth the little mess! Roll each ball first in granulated sugar, then in powdered sugar. This double coating keeps the powdered sugar from melting away during baking and gives you that stunning crackled look. Bake 6 to 8 cookies per sheet for about 10-12 minutes, until the edges look set but the center is still soft. Let them cool completely before frosting.

Step 4: Whip Up the Chocolate and Peppermint Buttercream

In a large bowl, cream together butter, powdered sugar, a pinch of salt, vanilla, and milk until fluffy. You might need to tweak the powdered sugar or milk quantity for your desired frosting consistency—don’t be afraid to adjust! Split the frosting into two bowls: add cocoa powder to one for the chocolate buttercream, and in the other, mix peppermint extract with a few drops of red food coloring for the peppermint buttercream. The contrast looks so festive and tastes just like winter in every bite.

Step 5: Frost and Garnish

Start by spreading chocolate buttercream on the bottom of each cooled cookie. Then pipe or spread peppermint buttercream on top. Finally, sprinkle crushed peppermint candies over the peppermint frosting—this adds satisfying crunch and a pop of color. It’s the kind of detail that makes these cookies stand apart.

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Pro Tips for Making Chocolate Peppermint Crinkle Cookies Recipe

Chill Your Dough: Don’t skip chilling! It makes rolling easier and prevents spreading during baking.
Double Sugar Roll: Rolling in granulated sugar before powdered sugar keeps that crackled look sharp and prevents the powdered sugar from melting away.
Use Room Temp Eggs: They mix better into the dough, giving a softer, more uniform cookie texture.
Frost Once Cookies Are Cool: Patience here ensures your buttercream doesn’t melt and keeps the beautiful layered look.

How to Serve Chocolate Peppermint Crinkle Cookies Recipe

The image shows three round chocolate cookies on a baking tray lined with white parchment. Each cookie has three layers: the bottom layer is a dark brown cookie dusted with powdered sugar, the middle layer is a thick coat of smooth chocolate frosting, and the top layer is a swirl of light pink frosting with small pieces of crushed peppermint candy scattered on top. In the middle of the tray, there is a small fluted metal dish filled with more crushed peppermint candy. The tray sits on a white marbled surface. photo taken with an iphone --ar 2:3 --v 7 - Chocolate Peppermint Crinkle Cookies, festive holiday cookies, peppermint chocolate cookies, crackled cookie recipe, easy holiday treats

Garnishes

I love finishing these cookies with a sprinkle of finely crushed peppermint candies. It adds festive crunch and a little extra peppermint punch that makes your mouth happy. Sometimes I grate a bit of dark chocolate on top if I want a subtle bitter contrast, too.

Side Dishes

These cookies are amazing served with a steaming cup of hot cocoa or peppermint-spiked coffee. I also like pairing them with a simple vanilla or peppermint ice cream for an indulgent dessert plate.

Creative Ways to Present

For holiday parties, I like to stack these cookies in a festive tin lined with parchment paper and tied with a red ribbon. You can also arrange them on pretty platters with sprigs of fresh pine or holly to bring out their seasonal charm. They’re gift-ready and sure to wow friends and family!

Make Ahead and Storage

Storing Leftovers

I find it best to store these cookies in an airtight container in the refrigerator, especially because of the buttercream frosting. They keep their freshness and firmness for up to a week when chilled.

Freezing

Want to make these ahead for holiday guests? You can freeze unfrosted cookie dough balls or baked cookies. When freezing dough, wrap tightly in plastic wrap and freeze for up to 1 month—just thaw overnight before baking. Baked cookies freeze well too, just add frosting after thawing.

Reheating

If you want your cookies slightly warm, I gently microwave them for 10-15 seconds before frosting, but I always recommend serving them at room temperature with frosting already set for the best taste and texture.

FAQs

Can I make the dough ahead of time?

Absolutely! In fact, chilling the dough for at least 2 hours or up to 24 hours is ideal to help the cookies hold their shape and enhance flavor depth. Just make sure to keep it well wrapped in plastic wrap.
What’s the best way to roll these sticky cookies?

Because the dough is sticky, I find using a cookie scoop helps with portion control, and rolling the scoops first in granulated sugar before powdered sugar prevents the sugary layer from melting off during baking.
Can I substitute peppermint extract with something else?

You can use vanilla extract if you’d like a simpler flavor, but peppermint extract is key to getting that festive twist in this recipe. Just a little goes a long way, so start with less and adjust to taste.
How do I keep the frosting from melting?

Make sure your cookies are completely cooled before frosting, and try to keep the finished cookies refrigerated if you’re not serving them immediately. This helps the buttercream stay firm and visually appealing.

Final Thoughts

I absolutely love how this Chocolate Peppermint Crinkle Cookies Recipe turns out every time — festive, rich, and just the right balance of chocolate and mint. When I first tried making them, the crackled tops and those two-tone frostings instantly became a holiday favorite in my house. I’m sharing this with you because I want your holidays to be just as joyful and delicious, and I think you’ll really enjoy the process and results. So grab your mixing bowl, get those peppermint candies ready, and have fun baking some magic!