Sometimes I wish I had more hours in a day to do the things I want to do.
I've been wanting to make these crinkle cookies since I saw Martha Stewart make them years ago, but I never found the time until now.
With Christmas around the corner, I needed to make some cookies that scream "CHRISTMAS!"
These chocolate peppermint crinkle cookies have the best of two worlds: part cake and part cookie.
Don't let the name fool you -- these cookies are lightly crisp on the outside and have a light brownie fudgy texture in the middle. With the powdered sugar on top emulating snow, these chocolate crinkle cookies get an extra hit of holiday spirit in the form of peppermint.
Once you bite into these cookies, you'll get a hit of bright peppermint flavour coupled with the richness of the chocolate.
They're delicious with a glass of milk.
Leave a couple for Santa by the fireplace.
Or on second thought, they'll do better in my stomach. 😉
OTHER RECIPES YOU MAY LIKE
Be sure to try out my other festive cookie recipes:
What's your favourite Christmas cookie? Leave me a comment below! And let me know if you try out the recipe -- tag me on Instagram @siftandsimmer
Chocolate Peppermint Crinkle Cookies
For accuracy and precision in baking recipes, use weight (metric) measurements when available.
- ½ C cocoa powder
- ¼ C vegetable oil
- 2 large eggs
- ¾ C granulated sugar
- ½ teaspoon peppermint extract
- 1 C all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- pinch of salt
- 2 candy canes crushed
- 2 tablespoon granulated sugar
- 2 tablespoon powdered sugar
- In a medium glass bowl, add oil, eggs, sugar, peppermint and beat with a whisk until combined.
- Next, add the flour, baking powder, baking soda, and salt to the wet ingredients and mix with a spatula until a dough is formed.
- Cover the bowl with plastic wrap and place the dough into the fridge to chill for at least 2 hours.
- Place the granulated sugar in a small clean bowl.
- In a separate bowl, do the same with the powdered sugar.
- Remove the dough from the fridge and use a tablespoon or a small ice cream scoop to form balls. Roll the balls to make them smooth.
- Dip each dough ball into the granulated sugar and coat well. Ensure that no brown dough is peeking through. Then repeat with the powdered sugar.
- Place the coated dough balls onto a baking sheet lined with parchment paper.
- Repeat with the remaining cookie dough.
- Bake at 350°F for 10-12 minutes. Let cool on the baking sheet for 1 minute before transferring to a wire rack.
- Sprinkle the crushed candy cane on top of the cookies.
- Enjoy the chocolate peppermint crinkle cookies within 3 days.
The nutritional information provided should be considered as approximate and is not guaranteed. Please use your best judgment to ensure food is safely prepared and/or a good fit for your diet.