Chocolate Peppermint Crinkles

All the flavors of a peppermint patty in the perfect “crispy on the outside, chewy on the inside” cookie!


Prep Time: 30 Mins

Cook Time: 10 Mins

Makes: 6 Dozen Cookies


2-1/4cups all-purpose flour
1/4cup unsweetened cocoa powder
1-1/2tsp. baking powder
1/2tsp. salt
2cups granulated sugar
1pkg. (12 oz.) OR 2 cups semisweet chocolate chips, melted, cooled
3EGGS, room temperature
1/2cup vegetable oil
1tsp. peppermint extract OR vanilla           
1/3cup powdered sugar, sifted
1/4cup crushed peppermint candies OR candy canes
1/3cup granulated sugar, for rolling


  1. MIX flour, cocoa powder, baking powder and salt in large bowl.
  2. COMBINE 2 cups sugar, cooled chocolate, eggs, oil and peppermint extract in mixer bowl.  BEAT on medium speed until blended.  Gradually ADD flour mixture, beating on low speed until blended.
  3. REFRIGERATE, covered, until firm enough to shape, about 1 hour or overnight.
  4. HEAT oven to 350°F.  MIX powdered sugar and crushed candy in small bowl.  Work with 1/3 of the dough at a time, keeping remaining dough refrigerated.  SHAPE dough into 1-inch balls; roll in granulated sugar first and then in crushed candy mixture.  PLACE 2 inches apart on parchment paper-lined or ungreased baking sheets.
  5. BAKE in 350°F oven until lightly browned, 8 to 10 minutes.  COOL on baking sheets 1 to 2 minutes.  REMOVE to wire racks; cool completely.

Pro Tips

  • To keep your cookies white – roll the cookie dough ball in granulated sugar before rolling it in the powdered sugar/crushed candy cane mix.
  • Chilled dough is easier to handle and holds its shape better.

Nutrition Info

Nutrition information per cookie: 

83 calories; 3 g total fat; 1 g saturated fat; 1 g polyunsaturated fat; 1 g monounsaturated fat; 8 mg cholesterol; 27 mg sodium; 13 g carbohydrate; 0 g dietary fiber; 1 g protein; 11.2 IU Vitamin A; 1.7 IU Vitamin D; 8.7 mcg folate; 10.4 mg calcium; 0.4 mg iron; 7.6 mg choline.

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