Peppermint Crinkle Cookies

5 from 1 review


  • 1/4 cup Challenge salted butter
  • 4 ounces dark chocolate, chopped
  • 1 cup light brown sugar
  • 2 teaspoons vanilla extract
  • 1 1/2 teaspoons peppermint extract
  • 2 eggs plus 1 egg yolk
  • 1 cup plus 2 tablespoons all-purpose flour
  • 1/2 cup dark cocoa powder (I use Rodelle Baking Cocoa and it’s by far the best cocoa powder I’ve ever used)
  • 3/4 teaspoon salt
  • 1/2 cup granulated sugar
  • 1 cup powdered sugar


    1. Preheat the oven to 350°F. Line a cookie sheet with parchment paper.
    2. In a small saucepan over medium heat, melt the butter and chocolate until fully melted. Set aside and allow to cool slightly.
    3. In a standing mixer fitted with a paddle attachment, beat the melted chocolate mixture, brown sugar, vanilla extract, and peppermint extract together. Add in the eggs and yolk, beating on medium speed for about 1 minute.
    4. In a separate bowl, mix together the flour, cocoa powder, salt. Fold the flour mixture into the batter.
    5. Chill batter for 1 hour in fridge.
    6. Once batter has chilled, pour granulated sugar into a small bowl. Pour powdered sugar into a second small bowl.
    7. Use a 2 ounce cookie scoop to scoop the dough into balls (make them rounded scoops– bigger is better!). Roll each dough ball slightly with your hands, making it as round as possible. Coat the ball in the granulated sugar, then the powdered sugar, and set on the cookie sheet. Repeat with remaining dough.
    8. Cook for 10 minutes, until the cookies have spread out and “cracked,” but are still soft to the touch (they should seem under-done). Let cookies sit on cookie sheet for 10 minutes before setting on a cooling rack. Allow to cool completely before serving. …If you can handle it.