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Peppermint chocolate crinkle cookies with powdered sugar coating and cracked surface on white plate in natural light.

Peppermint Chocolate Crinkle Cookies

Rich chocolate cookies with refreshing peppermint, rolled in powdered sugar for a beautiful crinkle effect. Festive, flavorful, and made with wholesome ingredients.
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Ingredients Equipment Method Notes

Ingrédients
  

  • For the Cookies
  • 1 cup all-purpose flour
  • 1/2 cup unsweetened cocoa powder
  • 1 tsp baking powder
  • 1/4 tsp salt
  • 1/2 cup coconut oil melted
  • 3/4 cup coconut sugar
  • 2 large eggs
  • 1 tsp vanilla extract
  • 1/2 tsp peppermint extract
  • 1/3 cup dark chocolate chips melted
  • For Coating
  • 1/4 cup granulated sugar
  • 1/2 cup powdered sugar

Equipment

  • Large mixing bowl
  • - Electric mixer
  • Medium bowl
  • Cookie scoop
  • Baking sheets
  • - Parchment paper
  • Small bowls for coating

Method
 

  1. Mix Dry Ingredients: Whisk together flour, cocoa powder, baking powder, and salt.
  2. Combine Wet Ingredients: In large bowl, mix melted coconut oil, coconut sugar, eggs, vanilla, and peppermint extract until smooth.
  3. Add Chocolate: Stir in melted dark chocolate chips until combined.
  4. Form Dough: Gradually add dry ingredients to wet mixture, stirring until just combined.
  5. Chill: Cover bowl and refrigerate dough for 2 hours or overnight.
  6. Preheat Oven: Set to 350 degrees F and line baking sheets with parchment paper.
  7. Shape & Coat: Scoop dough into 1-inch balls. Roll first in granulated sugar, then in powdered sugar to coat completely.
  8. Bake: Place cookies 2 inches apart on prepared sheets. Bake 12-14 minutes until edges are set and tops have cracked.
  9. Cool: Let cool on sheets 10 minutes before transferring to cooling rack.

Notes

Tips & Variations
Use natural peppermint extract for best flavor.
Chill dough overnight for easier handling.
Add crushed peppermint candies for extra texture.
Store in airtight container for up to 5 days.
Freeze baked cookies for up to 3 months.