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Cozy Peppermint Crinkle Cookies with Dark Chocolate Chunks

peppermint crinkle cookies - featured image
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These soft, fudgy crinkle cookies combine cool peppermint with rich dark chocolate chunks for a cozy, crowd-pleasing treat. Ready in about 30 minutes with no chilling required, they’re perfect for cold-weather baking.

Ingredients

Scale
  • 1 cup (226 g) unsalted butter, softened
  • 1 ½ cups (300 g) granulated sugar
  • 2 large eggs, room temperature
  • 1 ½ teaspoons peppermint extract
  • 2 cups (250 g) all-purpose flour
  • ½ cup (50 g) unsweetened cocoa powder (Dutch-process preferred)
  • 2 teaspoons baking powder
  • ½ teaspoon salt
  • 1 cup (175 g) dark chocolate chunks (70% cocoa), roughly chopped
  • ½ cup (60 g) powdered sugar (for rolling)

Instructions

  1. Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper.
  2. In a large mixing bowl, beat the softened butter and granulated sugar together until light and fluffy, about 3 minutes with an electric mixer on medium speed. Scrape down the sides once halfway through.
  3. Beat in the eggs one at a time, mixing well after each addition. Add the peppermint extract and mix until combined. The batter should look smooth and slightly glossy.
  4. In a separate bowl, whisk together the flour, cocoa powder, baking powder, and salt.
  5. Gradually add the dry ingredients to the wet mixture, mixing on low speed until just combined. Do not overmix. The dough will be thick and slightly sticky.
  6. Using a rubber spatula, gently fold the dark chocolate chunks into the dough until evenly distributed.
  7. Place the powdered sugar in a small bowl. Using a cookie scoop or tablespoon, portion the dough into balls about 1.5 tablespoons each. Roll each ball between your palms to make it round, then roll generously in the powdered sugar until every side is coated.
  8. Place the dough balls about 2 inches apart on the prepared baking sheets.
  9. Bake one sheet at a time for 10 to 12 minutes. The cookies should look puffed, cracked, and slightly set around the edges, with soft centers.
  10. Let the cookies rest on the baking sheet for 5 minutes, then transfer to a wire cooling rack to cool completely. The crinkles will become more pronounced as they cool.

Notes

Do not chill the dough before baking, as it reduces the crinkle effect. Roll generously in powdered sugar for the best crackled appearance. Bake one sheet at a time for even results. Cookies can be stored in an airtight container at room temperature for up to 5 days, or frozen for up to 3 months. For a gluten-free version, use a 1:1 gluten-free baking flour blend containing xanthan gum.

Nutrition

Keywords: peppermint crinkle cookies, dark chocolate cookies, peppermint chocolate cookies, crinkle cookies, Christmas cookies, easy cookie recipe

Find it online: https://coracooks.com/cozy-peppermint-crinkle-cookies-with-dark-chocolate-chunks/