Double Chocolate Peppermint Crinkle Cookies


A few years ago I made my first batch crinkle cookies–soft, delightful treats with fissures on top like mudcracks in the ground of a desert landscape. And since they’re perfectly dense, chewy, soft, and textured, they’re basically the best of all possible cookies. That’s why I was so surprised this past week to discover that it had been years since I’d made any, and I set out to refresh the recipe for the holidays.

After making a fresh batch of these crinkle cookies, this time incorporating chunks of chocolate that burst and melt away with every bite as well as some peppermint extract that makes every one of those bites refreshing, I’d say we have a new holiday tradition on our hands. They’re so dense and chewy that they’re almost slipping off the edge into brownie territory. And the indulgent chocolate cooled by the breeze of mint makes it seem like every chilled Junior Mint at the movies growing up was but the shadow of this cookie’s triumph. Seriously, these cookies take mere minutes to put together, they’re super low maintenance, and yet after 10 minutes in the oven you’ll be presented with some of the most impressive treats you’ll have had all year. Follow the recipe below and happy holiday cookie baking!


Double Chocolate Peppermint Crinkle Cookies

Yields about 18 small cookies

½ cup unsweetened cocoa powder

1 cup all-purpose flour

1 tsp baking powder

½ tsp sea salt

½ cup granulated sugar

¼ cup vegetable oil

2 large eggs

3/4 tsp vanilla extract

½ tsp +⅛ tsp peppermint extract

½ cup bittersweet chocolate chips, roughly chopped

½ cup powdered sugar, for rolling


In a medium bowl, sift together the cocoa powder, flour, baking powder, and sea salt then set aside.

In either a medium bowl, or in the bowl of a standing mixer, add the vegetable oil and sugar and mix for about 30 seconds, or until it looks like wet sand. Beat in the eggs one at a time, then mix in the vanilla and peppermint extract.

Add the flour mixture and beat on low (or mix by hand) until the dough just comes together. Add the chopped chocolate and mix a few more times to combine. Cover the dough tightly with plastic wrap and place in the refrigerator for at least four hours.

Heat oven to 350°F and line a cookie sheet with a piece of parchment paper. Roll the dough into 1oz balls, if you don’t have a scale, I would suggest using a slightly heaped tablespoon-sized portion of dough. Place the powdered sugar in a small bowl and roll each ball in the sugar to coat.

Place the coated balls on the cookie sheet and bake for 10-11 minutes. Remove from the oven and let stand on the cookie sheet for 2-3 minutes before transferring to a wire rack to cool completely.

Repeat this process until all cookies have been baked and enjoy!

Recipe adapted from AllRecipes