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Fudgy Chocolate Peppermint Crinkle Cookies

fudgy chocolate peppermint crinkle cookies - featured image
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These fudgy chocolate peppermint crinkle cookies are easy to make and perfect for family baking. With a rich, brownie-like center and a snowy powdered sugar coating, they’re a crowd-pleasing treat that comes together in under an hour.

Ingredients

Scale
  • 1 cup (226g) unsalted butter, melted and slightly cooled
  • 1 ½ cups (300g) granulated sugar
  • 2 large eggs, room temperature
  • 2 teaspoons vanilla extract
  • 1 teaspoon peppermint extract
  • 2 cups (250g) all-purpose flour, spooned and leveled
  • ¾ cup (75g) unsweetened cocoa powder
  • 1 teaspoon baking powder
  • ½ teaspoon salt
  • ½ cup (60g) powdered sugar (for coating, plus extra as needed)

Instructions

  1. Melt the butter in a microwave-safe bowl in 30-second intervals. Let cool for about 5 minutes.
  2. In a large mixing bowl, beat melted butter with granulated sugar on medium speed until well combined, about 1 minute.
  3. Add eggs one at a time, beating well after each addition. Mix in vanilla and peppermint extracts until smooth and glossy.
  4. In a separate bowl, whisk together flour, cocoa powder, baking powder, and salt.
  5. Gradually add dry ingredients to wet mixture, mixing on low or stirring with a wooden spoon until just combined. Dough will be thick and slightly sticky.
  6. Cover bowl with plastic wrap and refrigerate for at least 30 minutes.
  7. Preheat oven to 350°F (175°C). Line two baking sheets with parchment paper.
  8. Place powdered sugar in a small shallow bowl.
  9. Scoop dough into 1.5-tablespoon balls (about 25g each). Roll each ball between palms until smooth, then roll generously in powdered sugar until completely coated.
  10. Place coated dough balls on prepared baking sheets, spacing 2 inches apart.
  11. Bake for 10-12 minutes. Cookies should look puffy and slightly cracked on top with edges set but centers still soft.
  12. Let cookies cool on baking sheet for 5 minutes, then transfer to a wire rack to cool completely.

Notes

Chill the dough for at least 30 minutes to prevent spreading. Roll dough balls generously in powdered sugar for the best crinkle effect. Use room temperature eggs to avoid seizing the melted butter. Measure flour by spooning and leveling for accuracy. Start checking cookies at 9 minutes to avoid overbaking. Peppermint extract is preferred over peppermint oil (oil is much stronger).

Nutrition

Keywords: chocolate peppermint crinkle cookies, fudgy cookies, easy cookie recipe, kid-friendly, holiday cookies, crinkle cookies

Find it online: https://freshforkful.com/fudgy-chocolate-peppermint-crinkle-cookies-easy-kid-approved-recipe/