Chocolate Peppermint Cookies are a festive and delicious treat! These Peppermint Chocolate Crinkle Cookies are so chocolatey, with just the right amount of peppermint flavor. They’re the perfect Christmas cookies!
Chocolate Peppermint Cookies
These chocolate peppermint cookies just scream CHRISTMAS! I love the combination of peppermint and chocolate for the holidays.
I’m so ready to start making Christmas cookies and desserts! The big day is almost here, and I know we all need something sweet and chocolatey to fill those holiday cravings. These Chocolate Peppermint Cookies are exactly what we’re all dreaming of, and they’re so easy to make too.
I’ve always been a big fan of the peppermint chocolate mix (have you tried these amazing Peppermint Brownies?), so I had to make the perfect Xmas cookie to honor that flavor combo. These Peppermint Chocolate Crinkle Cookies are a dream come true. I love using peppermint baking chips, and they work perfectly with these chocolate crinkle cookies.
Whether you’re making some cookies for Santa, for a holiday party, or to enjoy on Christmas day, these chocolate peppermint cookies are definitely going to satisfy!
These Chocolate Peppermint Crinkle Cookies might just be the PERFECT Christmas cookie!
Peppermint Chocolate Crinkle Cookies Recipe
I absolutely love this easy cookie recipe. I’ve made Peppermint Hot Chocolate a million times during the holidays, and it always hits the spot. So it’s a bit crazy not to have that perfect flavor in cookie form…but now I do! These chocolate peppermint cookies have the perfect texture, the perfect flavor, and the perfect peppermint to chocolate ratio.
How to Make Chocolate Peppermint Cookies
These peppermint chocolate crinkle cookies are just as easy to make as they are to eat! Which is great because you’re going to want to make these every single day leading up to Christmas. Nothing wrong with a bit of holiday indulgence, especially when it tastes this good!
I’ll break this down into a few basic steps (check the recipe card for full instructions):
- Prepare the cookie dough – Whisk together flour, baking powder, and salt. In another bowl, cream together oil, sugar, and cocoa with an electric mixer. Mix in the eggs (one at a time), then add the vanilla extract. Then add the flour mixture into the wet mixture.
- Refrigerate cookie dough – Spray a container with cooking spray, then pour the dough in. Spray plastic wrap with the cooking spray, then place it over the container, and cover it with a lid. The dough needs to be refrigerated for at least 3 hours, or you can let it sit overnight.
- Before taking the dough out of the fridge – Preheat oven to 350°F and line a baking sheet with parchment paper. Chop up the peppermint baking chips into about half the original size.
- Make the cookies – Roll the chocolate cookie dough into 1 inch balls, then roll the balls into the peppermint chips. Line them up on the cookie sheet and bake 10-11 minutes.
These will last up to 1 week in an airtight container at room temperature, or you can freeze them for a couple of months.
Christmas Cookies
It’s really hard to look at these chocolate peppermint cookies without immediately thinking CHRISTMAS. Sure, you can make them any time of year, but they are without a doubt the perfect Christmas cookies. Peppermint Chocolate Crinkle Cookies just have that festive look and taste, so they are a must make this season!
Here are some other delicious Christmas cookie ideas:
- Chocolate Spritz Cookies Recipe
- Splatter Paint Christmas Cookies
- Chocolate Butter Cookies
- Soft Gingerbread Cookies with Rum Glaze
- Fudgy Brownie Cookies
- Nutella Snowball Cookies
- Chocolate Peppermint Milano Cookies
- Chocolate Thumbprint Cookies (2 Flavors)
- Christmas Sugar Cookies
- 50+ Easy Christmas Cookie Recipes
These Peppermint Chocolate Crinkle Cookies are the best cookies for Christmas! I’m going to eat as many as possible before the holidays are over, and savor every last bit of the season. Happy holidays!
See the recipe car below for details on how to make Peppermint Chocolate Crinkle Cookies. Enjoy!
If you like these chocolate peppermint cookies, try these other peppermint treats:
- Chocolate Mint Thumbprint Cookies
- Slow Cooker Peppermint Hot Chocolate Recipe
- Peppermint Cheesecake Brownies
- Copycat Milano Cookies
- Peppermint Bark Cupcakes
Peppermint Chocolate Crinkle Cookies
Equipment
- Kitchen Scale (optional)
- Stand Mixer
Ingredients
- 2 cups all-purpose flour 240 grams
- 2 teaspoons baking powder 8 grams
- ½ teaspoon kosher salt
- ¾ cups canola oil 150 grams
- ¾ cups unsweetened cocoa powder 63 grams
- 2 cups granulated sugar 400 grams
- 4 large eggs 200 grams
- 2 teaspoons pure vanilla extract 8 grams
- 10 ounces Andes Peppermint Crunch Baking Chips 283 grams, chopped in half
Instructions
- Line a baking sheet with parchment paper; set aside.
- In a medium-sized bowl, whisk the flour, baking powder, and salt together; set aside.2 cups all-purpose flour, 2 teaspoons baking powder, ½ teaspoon kosher salt
- In the bowl of a stand mixer fitted with the paddle attachment, cream the oil, cocoa, and sugar together for 3-4 minutes.¾ cups canola oil, ¾ cups unsweetened cocoa powder, 2 cups granulated sugar
- Add eggs, one-at-a-time, mixing well after each addition.4 large eggs
- Add vanilla and mix well. Add the flour mixture just until incorporated. The dough should look a lot like brownie dough.2 teaspoons pure vanilla extract
- Spray a container with nonstick spray, and pour the cookie dough into the container. Cover the dough with plastic wrap that has been sprayed with nonstick spray and cover the container with the lid.
- Refrigerate the dough for at least 3 hours or overnight. When the dough is ready, preheat the oven to 350°F.
- Spray a tablespoon and your hands with nonstick spray – the dough is sticky. Roll the dough into 1-inch balls, and roll the balls in the chopped peppermint chips. Place the balls 2 inches apart onto the prepared baking sheet.10 ounces Andes Peppermint Crunch Baking Chips
- Bake for 10-11 minutes. The cookies should be a little under-baked. They are ready when the cookies begin to firm around the edges and flatten just a tiny bit.
- Move the cookies and baking sheet to a cooling rack and let the cookies set for 1 minute, then transfer the cookies to a cooling rack to cool completely.
Becky's Tips
- You can use any kind of unsweetened cocoa powder in this recipe. Use natural for a more natural taste, or use Dutch-process for a deeper flavor.
- You can replace the canola oil with an equal amount of vegetable oil or melted unsalted butter.
- If you can't find Andes Peppermint Crunch Baking Chips, you can use crushed candy canes instead.
Nutrition information is automatically calculated, so should only be used as an approximation.
Did you make this? Leave a comment!
How many dozen cookies does the recipe make? I need to make 5 dozen for a cookie swap party.
This makes a dozen.
It seems that this would make a lot more than a dozen cookies.
Girl, this recipe is perfect. So easy, and everyone loves it.
Aw thank you Sandy!
These look so good! Those tiny bits of peppermint are perfect for the holiday season! Might have to make these for our upcoming cookie exchange!
AGREE
The perfect chocolate and mint combo!!
Never enough chocolate/mint!
Chocolate and mint is one of my favorites, especially over the holidays. I also love baking with the Andes peppermint bits, so I can’t wait to make these. They look super yummy!
I LOVE ANDES MINTS!!
This cookie was a hit with my family! So delicious!
Yay!