Peppermint Double Chocolate Crinkle Cookies is a mouthful to say but an even bigger mouthful of fudgy delight! Soft chocolate cookies are stuffed with white chocolate chips and a peppermint essence that exudes all things Christmas. The powdered sugar coating helps show off the beautiful crinkle to create a cookie that’s almost too pretty to eat.
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Magic of Crinkle Cookies
In cookie folklore, chocolate crinkle cookies originated in the early 1900s by Helen Fredell in St. Paul, Minnesota. (It’s hard to find an exact source of this tidbit- but it seems to be the most accepted origin story).
It was made popular by Betty Crocker and has since been adapted to the cookies we adore today.
But why do these cookies crinkle, while others don’t?
If you take a look at the science of cookie-making, this cracking occurs when the top of the cookie dries out before the cookie is finished spreading. Cook’s Illustrated has a super informative article to nerd out on.
To keep it simple, by covering the dough in sugar it helps draw out the moisture and drying out the tops, creating the beloved crinkles.
Pro tip: granulated sugar works better at this than powdered sugar, but I just love the look of a powdered-covered cookie.
Make it a Meal!
Let’s be honest, Christmas cookies standalone beautifully and don’t need a full meal to be enjoyed. So this time, let’s look at some Christmas sweets inspiration:
- Snowballs Without Nuts
- Butterscotch Gingerbread Cookies
- 12 Days of Christmas Cookies
- Chocolate Candy Cane Kiss Christmas Cookies
- Christmas Morning Cranberry Orange Coffee Cake
- White Chocolate Party Chex Mix
- The Best Chocolate Chip Cookies
How to: Make Peppermint Double Chocolate Crinkle Cookies
We could’ve stopped at the double chocolate, but the peppermint in these cookies is unbeatable!
This dough has to chill, so you do not need to preheat the oven just yet.
Start by combining the flour, baking powder, and salt in a small bowl. Set aside.
In a large bowl, combine the cocoa powder, sugar, vegetable oil, and eggs. The consistency will remind you of fudgy brownies.
Fold the dry ingredients into the wet ingredients, being careful not to overstir. Pour in all the white chocolate chips until your heart’s content and stir until just combined.
Cover and chill for at least 3 hours, but preferably overnight. The dough should be very thick at this point.
Preheat the oven to 350°F and place the dough on the counter to come to room temperature.
Scoop out 1 tbsp of dough at a time and roll into balls. Coat in powdered sugar and place a cookie sheet lined with parchment paper.
Baking for 11-12 minutes or until the cookies have spread. They may be soft but will harden as they cool.
After cooling for 5 minutes on the cookie sheet, remove to a cooling rack to cool completely.
Peppermint Double Chocolate Crinkle Cookies
- 1 cup flour
- 1 tsp baking powder
- ½ tsp salt
- ½ cup cocoa powder
- 1 cup sugar
- ¼ cup vegetable oil
- 2 eggs
- 2 tsp peppermint extract
- ½ cup white chocolate chips
- Powdered sugar to coat
- In a small bowl, mix the flour, baking powder, and salt and stir. Set aside.
- In a large bowl, mix the cocoa powder, sugar, and vegetable oil. Add the eggs and peppermint extract and beat until combined.
- Fold the dry mixture into the wet mixture and stir. Add the white chocolate chips and stir until just combined. Cover and chill overnight in the fridge (or 3 hours at the minimum).
- Once chilled, preheat the oven to 350°F and bring the cookie dough to room temperature.
- Roll the dough into 1 tbsp balls and toss in powdered sugar until coated. Place on a lined cookie sheet.
- Bake for 11-12 minutes. The cookies will harden as they cool. Let cool for 5-10 minutes before transferring to a cooling rack.
Have you ever made crinkle cookies before? I want to hear about your favorite variations!