Chocolate Peppermint Crinkle Cookies – The Schmidty Wife: Chocolate Peppermint Crinkle Cookies Recipe

My First Crinkle Cookie Mess

The first time I made these, I was in a hurry. I didn’t let the batter rest. My cookies spread into one giant, flat pan of chocolate. I still laugh at that. Patience is a secret ingredient in baking. It really matters.

Now I use that 15-minute rest time wisely. I wash a few bowls. I put the kettle on for tea. It’s a nice little pause in the day. What’s your favorite thing to do while you wait for dough or batter?

Why The Double Sugar Roll

Rolling in granulated sugar first is the trick. It gives the powdered sugar something to hold onto. Otherwise, the powdered sugar just melts right in. You get that beautiful snowy crackle look.

Fun fact: The crinkles happen because the top sets fast. The inside keeps rising and cracks the sugary top! Isn’t that neat? Getting your hands a little messy here is part of the fun. Trust me.

A Hint of Winter Magic

That peppermint smell fills the whole kitchen. It reminds me of candy canes and snowy days. The dark chocolate makes it taste grown-up, not too sweet. Doesn’t that smell amazing?

Using real chocolate bar matters. It gives a richer flavor than chips. It melts so smooth. Do you prefer mint with chocolate, or are you a pure chocolate fan?

Knowing When They’re Done

This is the scary part for new bakers. You must take them out when they look raw in the cracks. They keep cooking on the hot pan. If you wait for them to look dry, they’ll be too hard.

Letting them cool on the sheet matters. It finishes the baking gently. It gives you time to lick the spoon! What’s the hardest part of cookie baking for you? Is it knowing when they’re done?

Sharing the Sweetness

This recipe makes about two dozen. That’s just right. You can keep some and give some away. A plate of these makes a wonderful little gift for a neighbor.

Food shared is always the tastiest. That’s a truth I’ve learned. It connects us. Who would you share a batch of these with?

Ingredients:

Ingredient	Amount	Notes
All purpose flour	1 cup
Unsweetened cocoa powder	1/2 cup
Baking powder	1 teaspoon
Baking soda	1/4 teaspoon
Salt	1/2 teaspoon
Packed brown sugar	1 1/2 cups
Eggs	3
Peppermint extract	1 teaspoon
Dark chocolate (70% baking bar)	4 ounces
Cold butter, unsalted	4 tablespoons
Granulated sugar	1/2 cup	For rolling
Powdered sugar (confectioners)	1/2 cup	For rolling

My Snow-Capped Minty Chocolate Wonders

Hello, my dear! Come sit. Let’s make my favorite winter cookie. They look like little snow-dusted hills. I always think of my grandson building snow forts. He would love these. The kitchen will smell like a chocolate mint dream. Doesn’t that sound wonderful? We just need a few bowls and a happy heart. These cookies are magic. They crackle on top as they bake. It’s like a little surprise every time.

Now, let’s get our hands busy. Follow these steps with me. I’ll tell you a story as we go.

Step 1: First, turn your oven to 325º F. Line your baking sheets with parchment paper. Now, grab a medium bowl. Stir the flour, cocoa, baking powder, baking soda, and salt together. This is our dry mix. Set it aside for now. I still laugh at the time I used salt instead of sugar. What a mess! (My hard-learned tip: always taste a tiny pinch of your cocoa. Is it sweet or bitter? You want the bitter one here.)

Step 2: In a big bowl, put the brown sugar, eggs, and peppermint extract. Whisk it all up! You want it light and frothy. It takes a minute. Think of it as making a sweet, minty cloud. This is where the flavor starts to sing.

Step 3: Time for chocolate! Break your dark chocolate bar into pieces. Put them in a bowl with the cold butter. Microwave it for 30 seconds, then stir. Do 15 more seconds and stir again. Keep going until it’s smooth. Be patient. Stirring well does the trick. Pour this gorgeous melted chocolate into your minty sugar cloud. Stir it all together. It becomes so rich and dark.

Step 4: Pour your dry mix from Step 1 into the wet mix. Stir until no white flour shows. Now, the secret. Let the batter sit on the counter for 15 minutes. It gets fudgier. While you wait, put granulated sugar on one plate and powdered sugar on another. What’s your favorite smell in a kitchen? Share below!

Step 5: Scoop a tablespoon of batter. Roll it in the granulated sugar first. This gives it a sparkly base. Then, roll it in the powdered sugar. Be generous! This makes the snowy top. Place them on your baking sheet. You’ll get about 24 little dough balls.

Step 6: Bake them for 12 minutes. They will look soft and cracked. That’s perfect! Let them cool right on the sheet. They firm up as they cool. Try not to eat them all at once. The warm, minty chocolate is just heaven.

Cook Time: 12 minutes per batch
Total Time: About 45 minutes
Yield: 24 cookies
Category: Dessert, Cookies

Three Fun Twists to Try

Once you master the classic, you can play! Here are my favorite little changes. They make the cookie your own.

Orange Zest Dream: Swap the peppermint for a teaspoon of orange extract. Add some zest to the dough. Chocolate and orange are a classic pair.

Candy Cane Crunch: After baking, press tiny crushed candy cane pieces on top. It adds color and a festive crunch.

Mocha Magic: Add a teaspoon of instant espresso powder to the dry ingredients. It makes the chocolate taste deeper and richer.

Which one would you try first? Comment below!

Serving Them Up With Style

These cookies are stars on their own. But a little presentation is fun. Pile them high on a vintage plate. It reminds me of my mother’s holiday table. For a party, place one cookie on a small napkin. It feels special. They are also wonderful crumbled over vanilla ice cream. Oh my!

What to drink? A cold glass of milk is the classic choice. It always is. For the grown-ups, a small glass of peppermint schnapps or a rich stout beer pairs beautifully. The flavors dance together.

Which would you choose tonight?

Keeping Your Crinkle Cookies Perfect

These cookies freeze beautifully. Let them cool completely first. Then layer them in a container with parchment paper. They will keep for three months. I once sent a frozen batch to my grandson at college. He said they tasted fresh-baked when he thawed them.

At room temperature, store them in a tin. Keep them away from other strong-smelling foods. The peppermint flavor can pick up other tastes. Batch cooking saves so much time during the holidays. You can have dough balls ready in the freezer. Just roll them in the sugars and bake when needed.

This matters because good food should bring joy, not stress. Having treats ready means you’re always prepared for guests. Have you ever tried storing it this way? Share below!

Cookie Troubles and Simple Fixes

First, your cookies might spread too much. This happens if the butter is too warm. Make sure your melted chocolate mixture cools a bit. I remember when my first batch turned into one giant cookie sheet. Chilling the dough for 15 minutes is a must.

Second, the powdered sugar might disappear while baking. Roll your dough balls well in granulated sugar first. This creates a barrier. It helps the powdered sugar stay white and pretty. Getting this right builds your confidence. You feel like a real baker.

Third, the cookies can taste dry or cakey. Do not overmix your batter. Stir just until you see no more flour. This matters for a fudgy, tender bite. A light hand keeps the texture perfect. Which of these problems have you run into before?

Your Cookie Questions, Answered

Q: Can I make these gluten-free? A: Yes. Use a one-to-one gluten-free flour blend. The results are wonderful.

Q: Can I make the dough ahead? A: Absolutely. Keep the dough covered in the fridge for two days.

Q: What if I don’t have peppermint extract? A: Vanilla extract works fine. You’ll have classic chocolate crinkles.

Q: Can I double the recipe? A: You can. Just mix in a very large bowl. *Fun fact: I always double it for my book club!*

Q: Any optional tips? A: Add a cup of crushed candy canes on top after baking. Which tip will you try first?

Bake Some Holiday Magic

I hope these cookies fill your kitchen with sweet smells. They are a little bite of winter joy. Making them is a tradition in my home now. I love hearing how they turn out in yours.

Please share your baking stories with me. I would love to see your beautiful cookies. Have you tried this recipe? Tag us on Pinterest! Your photos make my day. Thank you for baking along with me.

Happy cooking!
—Anna Whitmore.