Chocolate Peppermint Crinkle Cookies - Fudgy chocolate cookie with crinkles of powder sugar, and a peppermint frosting on top!
I made these Chocolate Peppermint Crinkle Cookies because I miss Swig - those soft, frosted soda shop cookies that somehow taste better in Utah than anywhere else. Their peppermint crinkle cookie was always my favorite, so I decided to bake my own version that's just as nostalgic but even more indulgent. Think fudgy centers, snowy powdered sugar tops, and a creamy peppermint frosting that turns your kitchen into a winter wonderland.
If you love these, check out my other festive bakes like my Gingerbread Caramel Streusel Cookies, Sugar Cookie Donut With Glaze, or Double Chocolate Peppermint Cookies- all perfect additions to your Christmas cookie lineup.
Why You'll Love Chocolate Peppermint Crinkle Cookies
- Soft, fudgy, and full of rich chocolate flavor - like a brownie in cookie form.
- The peppermint cream cheese frosting is the perfection addition to a traditional cookie!
- That snowy powdered sugar coating gives them a picture-perfect crinkle.
- They're a fun, festive bake for Christmas cookie boxes or gifting.
- Simple ingredients and easy steps - no chilling overnight, no fuss.
Ingredients Overview
Here's a quick look at what makes these the best cookies: This is just a overview. For the full list of ingredients, check out the recipe card below!
- Butter: Cold butter keeps the dough thick while still creating a rich flavor.
- Neutral oil: Adds moisture and helps the cookies spread just enough for that Swig-style flat top.
- Dark brown sugar: Keeps the centers soft and fudgy.
- Dutch-process cocoa: Use a high quality cocoa powder for deep chocolate flavor.
- Cake flour: Makes the dough tender while keeping each cookie thick and chewy. You can sub for all purpose flour, but cake flour will make it more cakey!
- Peppermint extract: Just enough to give a festive flavor without overpowering the chocolate.
- Chocolate chips: A mix of semisweet and bittersweet chips for melty pockets throughout.
What Are Chocolate Crinkle Cookies?
Classic chocolate crinkle cookies are rich chocolate cookies coated in powdered sugar before baking. As the dough bakes and expands, the surface cracks open - creating that signature snowy "crinkle" look. This version turns the classic into a fudgy chocolate peppermint crinkle cookie, topped with peppermint frosting and crushed candy canes.
How to Make - fudgy chocolate peppermint crinkle cookies
- Preheat the oven to 350°F (175°C) and line two prepared baking sheets with parchment paper.
- Beat the cold butter, oil, brown sugar, and granulated sugar in a large bowl or stand mixer until smooth and combined, about 1-2 minutes. The mixture should look light and fluffy.
- Scrape down the sides of the bowl with a rubber spatula.
- Add the eggs one at a time, mixing for 30 seconds after each.
- Stir in the vanilla extract and pure peppermint extract until combined.
- Mix in the dry ingredients and both types of chocolate chips on low speed until just combined. The dough will be thick and a little sticky - that's perfect.
- Scoop the dough using a large (4-tablespoon) cookie scoop and place 10 dough balls on one baking sheet. Chill the dough for 15-20 minutes.
- Roll each dough ball in granulated sugar, then generously in powdered sugar. Lightly dust off any excess and roll them again in powdered sugar for extra crinkle.
- Arrange 5 dough balls per baking sheet and gently flatten the tops slightly.
- Bake for 10-12 minutes, or until the edges are set but the centers still look soft.
- Press each cookie gently with a flat spatula while still warm - this helps the sides crinkle out more.
- Cool completely on the pan before frosting.
- Spread the peppermint cream cheese frosting evenly across each cookie and top with crushed candy canes.
How to Get the Perfect Crinkle
Getting that signature crinkle is all about contrast - cold dough, hot oven, and a thick sugar coat. The secret starts with chilling the dough so the tops crack open instead of melting flat, and giving each cookie a generous double-roll in powdered sugar. The oil in the dough is what helps the powdered sugar cling to the surface, keeping it bright white instead of melting into the cookie. The first layer melts slightly into the dough, while the second stays on top, creating that snowy, picture-perfect crackle once baked. Gently press the tops with a flat spatula right after baking, it makes the edges ripple out.
Tips and Tricks
- Double-roll in powdered sugar: Roll each cookie in granulated sugar first, then in powdered sugar twice. The more powdered sugar you use, the bolder the crinkle.
- Use parchment paper: Always line your prepared baking sheets - it keeps the cookies from sticking and helps them bake evenly.
- Don't skip the oil: The oil in the dough makes the powdered sugar cling beautifully and keeps the tops bright white instead of melting in.
- Flatten while warm: As soon as the cookies come out of the oven, gently press the tops with a flat spatula - it creates those perfect rippled edges.
- Watch your bake time: Every oven is different! Pull the cookies when the edges are set and the centers still look soft for that fudgy texture.
- Mix just until combined: Over-mixing the flour mixture can make the dough tough - stop once the dry ingredients disappear.
- Storage: Keep the cookies in an airtight container at room temperature for up to 4 days, or in the freezer for up to 2 months.
- Freezer tip: You can freeze unbaked dough balls, too - just roll them in sugar after thawing and bake straight from the fridge.
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Recipe
Chocolate Peppermint Crinkle Cookies
Ingredients
For the crinkle cookies
- 8 tablespoons 113g unsalted butter, cold and cut into 1-inch pieces
- ¼ cup 50g neutral oil (vegetable or canola)
- 1 cup 213g dark brown sugar
- ½ cup 100g granulated sugar
- 2 teaspoons pure vanilla extract
- 2 large eggs
- ¾ teaspoon kosher salt
- ¾ teaspoon baking powder
- ¾ cup 63g Dutch-process cocoa powder
- 2 cups 260g cake flour
- 1 cup 170g semisweet chocolate chips
- 1 cup 170g bittersweet chocolate chips
For Rolling
- ½ cup 100g granulated sugar
- 1 cup 120g powdered sugar
For the cream cheese frosting
- ¾ cup unsalted butter melted
- 3 ounces cream cheese room temperature
- 3 cups powdered sugar
- 1 teaspoon pure vanilla extract
- ½ teaspoon peppermint extract
- Pinch of salt
- Crushed peppermint
- Optional: to make it red
- 2 tablespoon light colored cocoa powder
- Red food gel
Instructions
- Preheat the oven to 350°F (175°C) and line two baking sheets with parchment paper.
- In a large bowl or stand mixer fitted with the paddle attachment, beat the cold butter, oil, brown sugar, and granulated sugar until smooth and combine, about 1-2 minutes should look light and fluffy.8 tablespoons 113g unsalted butter, cold and cut into 1-inch pieces, ¼ cup 50g neutral oil (vegetable or canola), 1 cup 213g dark brown sugar, ½ cup 100g granulated sugar
- With a rubber spatula scrape down the sides and bottom of the pan. Cream the eggs one at a time mixing for 30 seconds. Scrape the bottom and the sides of the bowl after each addition. Add in the vanilla extract and mix on low just until combined.2 large eggs, 2 teaspoons pure vanilla extract
- Add the salt, baking powder, cocoa powder, cake flour, and both types of chocolate chip. Add to the wet ingredients and mix on low speed until just combined. Don't over mix, just mix until there is more flour streaks. The dough might be sticky and that is fine.¾ teaspoon kosher salt, ¾ teaspoon baking powder, ¾ cup 63g Dutch-process cocoa powder, 2 cups 260g cake flour, 1 cup 170g semisweet chocolate chips, 1 cup 170g bittersweet chocolate chips
- Using a large cookie scoop (I used a 4 tablespoon cookie scoop) and scoop 10 dough balls and place them on one of the baking sheets. Chill the dough for 15-20 minutes.
- After the dough has chilled, roll each ball in granulated sugar, then generously in powdered sugar. Lightly dust off excess powdered sugar and roll them again in the powder sugar for extra crinkle. The heavier the coating, the better the crackle.½ cup 100g granulated sugar, 1 cup 120g powdered sugar
- Place 5 balls on each pan
- Bake for 10-12 minutes, or until the edges are set but the centers look soft. When the cookies come out and are warm, using a flat bottom suave like a pancake spatula, gently press on the top so the cookie is flat. The sides so crinkle out more!
- Let them cool on the pan! While the cookies are cooling, make the frosting.
For the frosting
- In the bowl of a stand mixer fitted with the paddle attachment, beat the cream cheese and butter on medium speed until smooth, scrape the bottom and sides and continue to beat for 30 seconds.3 ounces cream cheese room temperature, ¾ cup unsalted butter melted
- Add the rest of the ingredients, and mix on low speed until the powdered sugar is mixed in. Turn the mixer to medium-high speed and mix for a 1-2 minutes.3 cups powdered sugar, 1 teaspoon pure vanilla extract, ½ teaspoon peppermint extract, Pinch of salt
- If you want to make it red, add the cocoa powder and the red food gel. Adding the coco powder makes it easier for the cookies to turn red without add tons of dye and dying your teeth while you eat them!Optional: to make it red, 2 tablespoon light colored cocoa powder, Red food gel
- When you are ready to assembly, gently spread the peppermint frosting on top. To make sure its even, I took a smaller cookie scoop and scoop it on top and then spread it across.
- Add crushed peppermint and enjoy!Crushed peppermint
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