Chocolate Crinkle Cookies

These cookies have a double-dose of peppermint: chopped and folded into the dough, and crushed to a powder that’s mixed into confectioner’s sugar for the exterior. Key to getting the perfect crinkle? Be sure the dough balls are very cold before they bake.







  • 2 cups all-purpose flour
  • ¾ cup Dutch-process cocoa powder
  • 1 teaspoon baking powder
  • ¾ teaspoon baking soda
  • ¾ teaspoon kosher salt
  • 1 stick (8 Tablespoons) Challenge Salted Butter, melted
  • ¾ cup granulated sugar, plus more for rolling
  • ½ cup brown sugar
  • 3 large eggs, room temperature
  • 1 teaspoon peppermint extract
  • ¾ cup finely crushed peppermint candies, divided
  • ½ cup powdered sugar, for rolling


  • 1

    In a medium bowl, whisk together flour, cocoa powder, baking powder, baking soda, and salt.

  • 2

    In a large bowl, combine melted butter, granulated sugar, and brown sugar and whisk smooth. Add eggs and peppermint extract and whisk until smooth and combined.

  • 3

    Stir in dry ingredients until just combined, then fold in ½ cup crushed peppermint candies. Cover with plastic wrap and chill for 2 hours.

  • 4

    Preheat oven to 350°F. Line three baking sheets with parchment paper.

  • 5

    Scoop dough into 1 Tablespoon portions and roll into balls. Chill in freezer for 10 minutes.

  • 6

    Fill two bowls each with granulated sugar and powdered sugar, for rolling. Transfer remaining ¼ cup crushed peppermint candies into a resealable plastic bag. Use a rolling pin to crush them into a fine powder. Mix peppermint candy powder into the powdered sugar bowl.

  • 7

    Roll cold cookie dough balls in granulated sugar and then powdered sugar and place on prepared baking sheets. Roll balls once more in powdered sugar to get a thick coating, then arrange 3-inches apart on the baking sheets.

  • 8

    Bake until cookies are puffed and cracked and edges are just set, 10-12 minutes. Let cool completely on a baking sheet.

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