Double Chocolate Peppermint Crinkle Cookies – Festive, Fudgy, and Minty

These cookies taste like a winter evening wrapped in a cozy sweater. They’re fudgy in the middle, crisp at the edges, and dusted with a snowy coat of powdered sugar. A touch of peppermint brightens the rich chocolate, making every bite feel festive without being over the top.

If you love classic crinkle cookies, this double chocolate twist with peppermint might become your new holiday favorite.

Why This Recipe Works

Two types of chocolate—cocoa powder and chocolate chips—create deep, brownie-like richness. Oil and brown sugar keep the centers soft and moist, even a day or two after baking. Rolling the dough in granulated sugar first helps the powdered sugar stay bright and snowy. And a measured amount of peppermint extract adds cool flavor without overpowering the chocolate.

Ingredients

• 1 cup (120 g) all-purpose flour
• 1/2 cup (45 g) unsweetened cocoa powder (Dutch-process preferred for deeper flavor)
• 1 teaspoon baking powder
• 1/4 teaspoon baking soda
• 1/4 teaspoon fine salt
• 1/2 cup (100 g) granulated sugar
• 1/2 cup (110 g) packed brown sugar
• 1/3 cup (80 ml) neutral oil (canola or vegetable)
• 2 large eggs, room temperature
• 1 teaspoon pure vanilla extract
• 1/2 teaspoon peppermint extract (adjust to taste; see FAQs)
• 3/4 cup (130 g) semi-sweet chocolate chips or chopped chocolate
• 1/3 cup (65 g) granulated sugar for rolling
• 1 cup (120 g) powdered sugar for rolling
• Optional: 2 tablespoons finely crushed peppermint candies for garnish

Instructions

1. Whisk the flour, cocoa powder, baking powder, baking soda, and salt in a medium bowl until well combined.
2. In a large bowl, whisk granulated sugar, brown sugar, and oil until sandy and cohesive.

   Add eggs, one at a time, whisking until smooth. Whisk in vanilla and peppermint extract.

3. Stir the dry ingredients into the wet just until no dry streaks remain. Fold in the chocolate chips.

   The dough will be thick and sticky.

4. Cover and chill for at least 1 hour (up to 24 hours). Chilling helps the dough firm up and develop flavor, and it creates better crinkles.
5. Preheat oven to 350°F (175°C). Line two baking sheets with parchment.
6. Scoop 1 1/2-tablespoon portions (a small cookie scoop works well).

   Roll each portion into a ball.

7. Roll each ball in granulated sugar, then generously in powdered sugar, coating all sides.
8. Arrange on prepared sheets, spacing about 2 inches apart. If using crushed peppermint, sprinkle a tiny pinch on top now.
9. Bake for 10–12 minutes, until the cookies are puffed, cracked, and just set at the edges. Centers should look slightly soft.
10. Cool on the sheet for 5 minutes, then transfer to a rack.

    They’ll firm up as they cool but stay fudgy inside.

Keeping It Fresh

Store cooled cookies in an airtight container at room temperature for 3–4 days. To maintain softness, add a slice of bread or a few marshmallows to the container. For longer storage, freeze baked cookies in a single layer, then bag them for up to 2 months.

Thaw at room temperature. You can also freeze scooped, unbaked dough balls for fresh-baked cookies anytime—roll in sugars just before baking.

Health Benefits

• Cocoa provides flavonoids, which have antioxidant properties.
• Dark or semi-sweet chocolate offers a bit more cocoa content and slightly less sugar than milk chocolate.
• Portion control is built in—one cookie satisfies a chocolate craving without overdoing it.

These are still a treat, but small tweaks—like using a darker chocolate and keeping portions modest—make them a smarter indulgence.

What Not to Do

• Don’t skip chilling. Warm dough spreads too much and won’t crinkle nicely.
• Don’t overbake. If you wait for a dry center, you’ll lose the fudgy texture.
• Don’t overload the peppermint. Too much extract can taste medicinal.
• Don’t skimp on the powdered sugar coat. A thin coat melts and looks patchy.
• Don’t use old baking powder. Stale leavening means fewer cracks and less lift.

Variations You Can Try

• Mint chocolate chunks: Swap half the chips for chopped peppermint bark.
• Extra dark: Use all Dutch-process cocoa and 70% chocolate for a bolder taste.
• Gluten-free: Use a 1:1 gluten-free baking flour blend; chill well before baking.
• Mocha crinkle: Add 1 teaspoon instant espresso powder with the dry ingredients.
• White chocolate swirl: Mix in 1/3 cup white chocolate chips for contrast.

FAQ

Can I use peppermint oil instead of extract?

Yes, but it’s much stronger. Use about one-fourth the amount.

Start with 1/8 teaspoon, taste the dough, and adjust carefully.

Why roll in granulated sugar before powdered sugar?

The granulated sugar creates a barrier that helps the powdered sugar stay bright and not melt into the cookie surface during baking.

My cookies didn’t crack. What happened?

Likely reasons are warm dough, old leavening, or overmixing. Make sure the dough is cold, your baking powder is fresh, and you mix just until combined.

Can I reduce the sugar?

You can cut the granulated sugar in the dough by 2–3 tablespoons without major texture issues.

Keep the powdered sugar coating as written for the classic look.

How do I make them chewier?

Use all brown sugar in the dough, bake on the shorter end of the time range, and let them rest on the baking sheet a minute longer before moving to a rack.

Wrapping Up

Double Chocolate Peppermint Crinkle Cookies bring together rich cocoa, melty chocolate, and cool mint in a soft, crinkled package. They’re simple to make, freezer-friendly, and crowd-pleasing. Keep a batch on hand for gifting, sharing, or satisfying that late-night chocolate craving with a festive twist.