Chocolate Peppermint Crinkle Cookies

These Chocolate Peppermint Crinkle Cookies are soft, light and slightly fudgy with a hint of peppermint throughout. Crushed peppermint candy cane adds a little crunch, sweetness and festive spirit to the cookies.

Course Dessert, Snack

Cuisine American

Prep Time 10

Cook Time 8

Chilling Time 2

Total Time 2 18

Servings

Calories 123kcal

Author Michelle

Ingredients

1 large egg
30 ml vegetable oil
65 g granulated sugar
½ teaspoon peppermint extract
25 g cocoa powder
60 g all-purpose flour
½ teaspoon baking powder
¼ teaspoon baking soda
pinch sea salt

For coating:

1 tablespoon granulated sugar
1 tablespoon powdered sugar

Garnish:

1 candy cane crushed

US Customary - Metric

Instructions

In a medium mixing bowl, whisk together the egg, oil, sugar and peppermint extract.
Next, sift in the cocoa, flour, baking powder, baking soda, and salt into the bowl. 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.
Prepare a large baking sheet with parchment paper. Set aside.
Preheat oven to 350°F/177°C.
Have 2 bowls ready. Add 1 tablespoon of granulated sugar to one bowl, and add 1 tablespoon of powdered sugar to the other bowl.
Remove the cookie dough from the fridge and use a tablespoon or a small ice cream scoop to form balls.
Drop the cookie dough into the granulated sugar and coat well.
Next, coat the cookie dough in 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/177°C for 8-10 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 1-2 days.

Notes

Yield: 6-8 cookies, depending on how large or small you make them.

Nutrition