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Cozy Fudgy Chocolate Peppermint Crinkle Cookies

cozy fudgy chocolate peppermint crinkle cookies - featured image
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These fudgy chocolate peppermint crinkle cookies are the perfect holiday treat, with a crackled powdered sugar top and a soft, minty center. Quick and easy to make with no chilling required, they’re a crowd-pleaser that captures the cozy feeling of Christmas.

Ingredients

Scale
  • 1 ½ cups all-purpose flour (spooned and leveled)
  • ½ cup unsweetened cocoa powder
  • 1 teaspoon baking powder
  • ¼ teaspoon salt
  • ½ cup unsalted butter, melted and slightly cooled
  • 1 cup granulated sugar
  • 2 large eggs, room temperature
  • 1 teaspoon vanilla extract
  • 1 teaspoon peppermint extract (pure extract, not oil)
  • ½ cup powdered sugar (for rolling)

Instructions

  1. Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.
  2. In a medium bowl, whisk together the flour, cocoa powder, baking powder, and salt until no lumps remain.
  3. In a large bowl, combine the melted butter and granulated sugar. Whisk until well combined, about 30 seconds.
  4. Add the eggs one at a time, whisking well after each addition. Then add the vanilla extract and peppermint extract. Whisk until smooth and glossy.
  5. Pour the dry ingredients into the wet ingredients and fold together with a rubber spatula until just combined. Do not overmix.
  6. The dough will be soft and slightly sticky. If too sticky, let it rest for 5 minutes.
  7. Pour the powdered sugar into a small shallow bowl. Using a cookie scoop or spoon, portion out about 1.5 tablespoons of dough and roll into a ball.
  8. Drop the dough ball into the powdered sugar and roll until completely coated. For a thicker crust, roll once, let sit for a minute, then roll again.
  9. Place the coated dough balls on the prepared baking sheets, spacing them about 2 inches apart.
  10. Bake for 10-12 minutes. The cookies should look puffed and cracked on top, with edges set but centers still soft.
  11. Let the cookies cool on the baking sheet for 5 minutes, then transfer to a cooling rack.

Notes

For the best crinkle effect, double-coat the dough balls in powdered sugar. Let the melted butter cool to room temperature before adding eggs to avoid scrambling. Use pure peppermint extract, not oil, to avoid a medicinal taste. Cookies can be stored in an airtight container at room temperature for up to 5 days or frozen for up to 3 months.

Nutrition

Keywords: chocolate peppermint crinkle cookies, fudgy cookies, holiday cookies, easy cookie recipe, no chill cookies

Find it online: https://zorbmeal.com/cozy-fudgy-chocolate-peppermint-crinkle-cookies-easy-recipe/