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.
Equipment
- Large mixing bowl
- - Electric mixer
- Medium bowl
- Cookie scoop
- Baking sheets
- - Parchment paper
- Small bowls for coating
Ingredients
- 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
Instructions
- Mix Dry Ingredients: Whisk together flour, cocoa powder, baking powder, and salt.
- Combine Wet Ingredients: In large bowl, mix melted coconut oil, coconut sugar, eggs, vanilla, and peppermint extract until smooth.
- Add Chocolate: Stir in melted dark chocolate chips until combined.
- Form Dough: Gradually add dry ingredients to wet mixture, stirring until just combined.
- Chill: Cover bowl and refrigerate dough for 2 hours or overnight.
- Preheat Oven: Set to 350 degrees F and line baking sheets with parchment paper.
- Shape & Coat: Scoop dough into 1-inch balls. Roll first in granulated sugar, then in powdered sugar to coat completely.
- Bake: Place cookies 2 inches apart on prepared sheets. Bake 12-14 minutes until edges are set and tops have cracked.
- 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.
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.