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Perfect Peppermint Bark Crinkle Cookies

peppermint bark chocolate crinkle cookies - featured image
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These rich, fudgy chocolate crinkle cookies are studded with crushed candy canes for a cool, refreshing peppermint finish. A holiday showstopper that comes together with surprising ease, featuring a signature crinkle top and a double dose of peppermint.

Ingredients

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  • 1/2 cup (1 stick) unsalted butter, softened
  • 1 cup granulated sugar
  • 2 large eggs, at room temperature
  • 1 teaspoon pure vanilla extract
  • 1/2 teaspoon peppermint extract
  • 1 1/2 cups all-purpose flour, spooned and leveled
  • 1/2 cup unsweetened cocoa powder (Dutch-processed or natural)
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1/2 cup powdered sugar, for coating
  • 1/2 cup crushed candy canes or peppermint candies
  • 1/2 cup semi-sweet chocolate chips (optional, for drizzling)

Instructions

  1. Prep the candy canes: Place candy canes or peppermint candies in a zip-top bag. Seal and use a rolling pin to gently tap and roll until you have a mix of fine powder and tiny shards. Set aside.
  2. Cream the butter and sugar: In a large mixing bowl, beat softened butter and granulated sugar with an electric mixer on medium speed until light and fluffy, about 2-3 minutes.
  3. Add the wet ingredients: Beat in eggs one at a time, mixing well after each. Add vanilla and peppermint extracts. The dough may look slightly curdled; this is normal.
  4. Whisk dry ingredients: In a separate bowl, whisk together flour, cocoa powder, baking powder, and salt until no lumps remain.
  5. Combine wet and dry: Gradually add dry ingredients to wet mixture, mixing on low speed until just combined. Do not overmix.
  6. Chill the dough: Cover the bowl with plastic wrap and refrigerate for at least 1 hour, or up to 24 hours.
  7. Preheat and prep: When ready to bake, preheat oven to 350°F (175°C). Line baking sheets with parchment paper.
  8. Coat the cookies: Place powdered sugar in a small bowl. Using a 1.5-tablespoon cookie scoop, portion out rounded tablespoons of chilled dough. Roll each into a ball, then roll generously in powdered sugar until completely coated.
  9. Bake: Place coated dough balls about 2 inches apart on prepared baking sheets. Bake for 10-12 minutes. Cookies will look puffy and slightly cracked on top; they will be soft to the touch.
  10. Cool and top: Let cookies cool on baking sheet for 5 minutes, then transfer to a cooling rack. While still warm, sprinkle crushed candy canes over tops. If using chocolate drizzle, melt chocolate chips in a microwave-safe bowl in 20-second intervals, stirring between each, until smooth. Drizzle over cooled cookies.

Notes

Chilling the dough is non-negotiable for proper crinkle texture. Add crushed candy canes while cookies are still warm so they stick. For fudgier centers, bake for 10 minutes; for crisper edges, bake for 12. Store in an airtight container at room temperature for up to 5 days. Freeze baked cookies for up to 3 months, or freeze unbaked dough balls for up to 3 months and bake directly from frozen, adding 2-3 minutes to baking time.

Nutrition

Keywords: peppermint bark, crinkle cookies, chocolate cookies, Christmas cookies, holiday baking, peppermint cookies, easy cookie recipe

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