peppermint chocolate crinkle cookies

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so there’s a new favorite Christmas cookie in town, and these peppermint chocolate crinkle cookies are it

peppermint chocolate crinkle cookies

I did it!! I made it through another semester of finals. No, not my finals, Charlie’s finals. We’ve been note taking and studying for the last 10 days. Up late reading and quizzing all week, but it’s over.  He did very well again this semester, so I suppose the tired eyes are worth it. But man am I glad the semester is over and as of today the Kinnaird family is on Christmas break. 

Naturally I made cookies to celebrate.

peppermint chocolate crinkle cookies

In the last few weeks I have made more than a few batches of these spiced chocolate crinkle cookies. They are easily one of my most favorite cookies ever. But as I was packing up the pantry, I found a bottle of peppermint extract. The spiced crinkle cookies I was planning became peppermint chocolate crinkle cookies.  It really is hard to beat the peppermint chocolate combo at holiday time.

Now, not only do these crinkle cookies look like little chocolate snowballs, they are extra wintry with a blast of peppermint. As much as I love spice cookies, these are my idea of the perfect Christmas cookie, and definitely deserve a place on the holiday cookie tray.

peppermint chocolate crinkle cookies

peppermint chocolate crinkle cookies


  • 1 cup flour
  • 1/2 cup dark dutch processed cocoa
  • 1 tsp baking powder
  • 1/4 tsp baking soda
  • 1/2 tsp salt
  • 1 1/2 cup brown sugar
  • 3 eggs
  • 1 tsp peppermint
  • 4 ounces unsweetened baking chocolate
  • 4 Tbsp butter
  • 1/2 cup sugar
  • 1/2 cup powdered sugar


  • preheat oven to 325 degrees
  • line baking sheets with parchment or silpat mats
  • whisk together the flour, cocoa, baking powder, baking soda, salt
  • in another bowl whisk together the brown sugar, eggs, and peppermint
  • melt chocolate and butter, and whisk into the egg mixture
  • fold in the flour until completely incorporated
  • scoop dough (about 2 Tbsp size balls) and roll into balls
  • roll each ball in the sugar, and then the powdered sugar
  • place balls on prepared baking sheets, and bake 12 minutes
  • cool on baking sheets 5 minutes, and them move to rack to complete cooling

In an effort to clean out the pantry leaving less to be packed, I used the last of my dark cocoa for these, but any unsweetened cocoa you have on hand would be fine. I do have to say that I am a total dark cocoa powder convert. It is not always interchangeable in baking but for crinkle cookies it works so well.

Now I’m off to do the last school pick up of 2016, and finish packing boxes.


peppermint chocolate crinkle cookies

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