These Chocolate Mint Crinkle Cookies have an irresistible fudgy center with a crisp outside coated in powdered sugar, it’s no wonder they are a holiday favorite year after year!

peppermint chocolate crinkle cookies on baking sheet

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Raise your hand if you love chocolate!

I’m obsessed with chocolate desserts like my favorite OREO Dirt Cake, Chocolate Fudge Pie, and Chocolate Chess Pie so when I start to think about my holiday baking you know my head goes to chocolate first!

Do you know when you taste something and it’s soooooo good that you pretty much feel all self-control melting away? That’s me and these Chocolate Peppermint Crinkle cookies.

Why I love this recipe

This is an ever so slight variation on my go-to Chocolate Crinkle Cookie recipe but the addition of the peppermint flavor makes this one of my favorite cookies ever! These cookies are super soft and fudgy, just like a brownie-it’s hard to eat just one!

close up of chocolate crinkle cookie on baking sheet

Ingredients

cocoa powder
flour
baking powder
salt
vegetable oil
eggs
sugar
vanilla extract
peppermint extract
powdered sugar (confectioners’ sugar)

You might also like these Almond Snowballs, Cream Cheese Cookies, Snickerdoodles, or Peanut Butter Blossoms perfect for gifting!

Step by step

This recipe is very easy so it’s a great one for the kiddos to help with!

Using a stand mixer (affiliate link), combine cocoa powder, vegetable oil, and granulated sugar. Mix on medium speed until it forms a thick, uniform black dough.
Add eggs, one at a time, mixing well in between each addition. Stir in the vanilla and peppermint extract.
In a separate bowl, whisk together the flour, salt, and baking powder. Gradually add the mixed dry ingredients to the dough on low speed, mixing until just combined. Be careful not to over-mix!
Cover bowl with plastic wrap and chill for at least 4 hours or overnight (this step is crucial!).
Preheat your oven to 350°F. Line a baking sheet with parchment paper or lightly grease it with nonstick spray.

holding crinkle cookie dough ball over bowl of powdered sugar

crinkle cookie dough ball covered in powdered sugar

Roll the chilled dough into 1-inch balls using your hands, then coat each ball in powdered sugar.
Place the cookie dough balls on the prepared baking sheet, leaving at least 2 inches of space between each one. Bake for 10-12 minutes, until the cookies crack on top. Allow them to cool for 2 minutes before transferring them to a wire rack to finish cooling.

chocolate crinkle cookies dusted with powdered sugar

Tips for best results

You HAVE to chill the dough for at least 4 hours, preferably overnight. You’ll never be able to roll it into balls if you don’t, it’s way too sticky.
You can use a cookie scoop to make sure the dough balls are uniformly sized.
Even after chilling it will still be pretty sticky-I recommend coating your hands in powdered sugar before you even attempt to touch it, it makes a lightyear’s difference in handling the cookie dough.
Once you place the dough on the cookie sheet there is no need to press down, they will shape themselves as they bake.
Be sure oven is thoroughly preheated to ensure they cook properly and are not doughy after baking.

Variations

To make these cookies even more chocolate-y add mini chocolate chips to the dough before chilling it.

Storage

Keep the cookies in an airtight container at room temperature for up to a week.

You can freeze the dough by rolling it into balls, chilling it, and and transfer to a freezer bag for up to 3 months. Thaw overnight in the fridge before baking as directly.

You can also freeze cookies after baking in a freezer bag up to 3 months.

If you are gifting these cookies be sure to check out our DIY gift bags from wrapping paper and printable Christmas gift tags too!

If you’ve tried this recipe please comment and rate it below, I love hearing from you!