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Dark Chocolate Peppermint Crinkles

These soft and fudgy crinkle cookies are made extra-special with a hint of peppermint. Finished off with a drizzle of dark chocolate, and a sprinkling of crushed candy cane, they're a real favorite!
Prep Time12 minutes
Cook Time9 minutes
Chill Time1 hour
Servings: 24
Calories: 180kcal
Author: Anna Chesley

Ingredients

Dough ingredients

  • 1 ⅓ cups sugar
  • ¾ cup unsalted butter
  • 1 egg
  • 1 teaspoon peppermint extract optional
  • 1 ½ cups Flour
  • ¾ cup dark baking cocoa
  • 1 teaspoon baking soda

Finishing ingredients

  • ½ cup granulated sugar
  • ¼ cup powdered sugar
  • 4 ounces dark chocolate
  • 4 ounces crushed candy cane pieces

Instructions

  • Preheat oven to 350℉. Line baking sheets with parchment paper.
  • Beat sugar and butter together until light and fluffy. Add egg and extract, then beat again until well mixed.
  • Add flour, cocoa, baking soda, and pepper. Stir well until thoroughly incorporated. This is a very stiff dough, it's ok that it seems a little stiffer than most cookie dough.
  • Roll dough into 1" balls. Coat well with granulated sugar, and place on baking sheets. Slightly flatten with your hand.
  • Bake 9 minutes, or just until centers are set.
  • Remove from oven, and immediately sprinkle lightly with powdered sugar. Remove to a cooling rack, and allow to fully cool.
  • Meanwhile, melt the dark chocolate.
  • Using a spoon, drizzle one half of each cookie with the melted chocolate. Immediately sprinkle with crushed candy cane.
  • Allow chocolate to fully cool and harden. Then enjoy!

Notes

Optional Peppermint Extract: No extract, no problem. These are absolutely delicious simply with the flavor of peppermint from the candy cane. In fact, those who like (but don't LOVE) peppermint may actually prefer them this way. 
Gluten Free Substitution: You can use 1 ¾ cups gluten free 1-1 flour mix, or (what I prefer) ½ cup almond flour, ½ cup rice flour, and ¾ cup cassava flour. 
Dairy Free Substitution: Substitute a high-quality dairy free shortening for the butter. I've made this with Spectrum Palm Shortening, with good results. 
 

Nutrition

Calories: 180kcal | Carbohydrates: 26g | Protein: 2g | Fat: 8g | Saturated Fat: 5g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 2g | Trans Fat: 0.2g | Cholesterol: 22mg | Sodium: 51mg | Potassium: 88mg | Fiber: 2g | Sugar: 18g | Vitamin A: 189IU | Calcium: 11mg | Iron: 1mg