Chocolate Peppermint Crinkle Cookies are the perfect blend of rich chocolate decadence and refreshing holiday peppermint. With their deep cocoa flavor, crackled powdered-sugar exterior, and creamy two-layer frosting—one fudgy and one peppermint-infused—they are the kind of cookie that instantly makes your home smell like Christmas. These cookies offer a soft, brownie-like interior with a slightly crisp powdered sugar shell that “crinkles” beautifully as they bake. They’re festive, visually stunning, and irresistibly delicious.
Unlike simple crinkle cookies that rely only on powdered sugar, these take the flavor to an entirely new level with two homemade frostings. The fudge frosting adds a luscious chocolate layer that enhances the cookie’s richness, while the pink peppermint cream cheese frosting adds a refreshing, slightly tangy contrast. The final touch of crushed peppermint candies on top adds both texture and a festive holiday sparkle.
Perfect for cookie exchanges, Christmas dessert trays, winter gatherings, and gifting, these cookies are a guaranteed show-stopper. Whether you make them small, medium, or large, they remain soft, indulgent, and satisfyingly chocolatey with a cool peppermint finish that tastes just like the holidays. Great for bakers who love dramatic, bakery-style treats or anyone looking to add a little extra magic to their seasonal baking.
These cookies are also surprisingly simple to prepare. The dough mixes quickly, rolls easily, and bakes in minutes. Once cooled, you spread on the two frostings—smooth, creamy, and incredibly flavorful—stacking layers of richness and brightness on every cookie. The result is a festive, crinkle-topped, double-frosted delight that’s perfect for peppermint lovers, chocolate fans, and anyone who wants a cookie that looks as good as it tastes.
Ingredients about Chocolate Peppermint Crinkle Cookies
Ingredients with Measurements
For the Chocolate Crinkle Cookies:
- 3/4 cup (167g) salted butter, softened
- 3/4 cup (185g) brown sugar
- 1/4 cup (58g) granulated sugar
- 2 eggs
- 1 tbsp corn syrup
- 1/2 tbsp vanilla extract
- 1 tbsp milk
- 2 cups (304g) all-purpose flour
- 1/2 cup (60g) Dutch-processed cocoa
- 1/2 tbsp cornstarch
- 1 tsp baking soda
- 1/2 tsp salt
- 1 cup (107g) powdered sugar (for rolling)
For the Fudge Frosting:
- 6 tbsp salted butter, softened
- 2 oz cream cheese, softened
- 2 cups (214g) powdered sugar
- 1/2 cup (60g) Dutch-processed cocoa
- 1/2 tbsp vanilla extract
- Milk as needed to thin
For the Peppermint Cream Cheese Frosting:
- 2 tbsp salted butter, softened
- 4 oz cream cheese, softened
- 2 cups (214g) powdered sugar
- 1 tsp vanilla extract
- 1/2–1 tsp peppermint extract or bakery emulsion
- Pinch of salt
- Milk as needed
- Pink food coloring (optional)
- Crushed peppermint candies
Optional Ingredient Substitutions
- Unsalted butter can replace salted butter; just add an extra pinch of salt.
- Cocoa powder can be natural cocoa, but the flavor will be lighter and less rich.
- Corn syrup may be substituted with honey or maple syrup to help softness.
- Peppermint extract can be replaced with mint extract, though flavor differs slightly.
- Use gluten-free flour if needed; choose a 1:1 baking blend.
How to Make Chocolate Peppermint Crinkle Cookies Directions
Step 1: Prepare and Cream the Butter and Sugars
Start by preheating your oven to 350°F (180°C). Line your baking sheets with parchment paper or silicone mats to prevent sticking. Using a stand mixer or an electric hand mixer, beat together the softened salted butter, brown sugar, and granulated sugar. Mix until the combination becomes light in color and fluffy in texture, which should take about 1–2 minutes. This creaming step is essential because it incorporates air into the dough, helping your cookies bake up soft and tender.
Step 2: Add the Wet Ingredients
Once the butter and sugars are creamed, add the eggs one at a time to ensure smooth blending. Then incorporate the corn syrup, vanilla extract, and milk. Continue mixing until the mixture looks fully combined and silky. The corn syrup plays a crucial role here—it keeps the cookies soft and chewy, helping them maintain that signature crinkle when they bake.
Step 3: Combine the Dry Ingredients and Form Dough
In a separate bowl, whisk together the flour, Dutch-processed cocoa powder, cornstarch, baking soda, and salt. Add these dry ingredients to the wet mixture gradually, mixing on low speed to avoid overworking the dough. The resulting dough will be soft, chocolatey, and slightly sticky—perfect for creating crinkle cookies with that classic cracked surface.
Step 4: Shape and Roll in Powdered Sugar
Portion the dough based on how large you want your cookies. For small cookies, use 1 1/2 tablespoons of dough; for medium, 3 tablespoons; and for large, 1/3 cup. Roll each portion between your palms to form a smooth ball. Next, roll and press each dough ball firmly into the powdered sugar to create a thick coating. This coating forms the beautiful crinkle effect during baking.
Step 5: Bake the Cookies
Place the powdered sugar–coated cookie dough balls on your prepared baking sheets. Bake according to size:
- Small cookies: 7–9 minutes
- Medium cookies: 9–11 minutes
- Large cookies: 11–13 minutes
The cookies should flatten, spread, and begin to crackle on top, forming their signature texture. Remove from the oven when the edges look set but the centers appear soft. Allow the cookies to cool on the baking sheet for 10 minutes before transferring them to a wire rack. This cooling step helps them firm up without overbaking.
Step 6: Prepare the Fudge Frosting
As the cookies cool, make the fudge frosting. In a bowl, beat the softened butter and cream cheese until smooth. Add the powdered sugar one cup at a time, mixing fully between additions. Then add the Dutch cocoa powder and vanilla extract. Adjust consistency with small amounts of milk, one teaspoon at a time, until the frosting becomes thick, creamy, and spreadable.
Step 7: Prepare the Peppermint Cream Cheese Frosting
In another bowl, whip together the softened butter and cream cheese until smooth. Add powdered sugar gradually, mixing to avoid lumps. Then mix in vanilla extract, peppermint extract, and a pinch of salt. Add milk only if necessary to reach a spreadable consistency. Add a few drops of pink food coloring if you want the frosting to look festive. Set aside.
Step 8: Assemble the Cookies
Once the cookies are completely cool, spread a generous layer of fudge frosting onto each one. Then top with a layer of peppermint cream cheese frosting. Immediately sprinkle crushed peppermint candies on top so they stick to the frosting. Refrigerate until set, and serve chilled.
How to Serve Chocolate Peppermint Crinkle Cookies
Best Ways to Serve the Cookies
These cookies are ideal for serving chilled, which allows both layers of frosting to firm up and the peppermint candies to stay crisp. Serve them as part of a holiday dessert spread, alongside other seasonal favorites like gingerbread cookies, hot cocoa, or peppermint bark. Their striking pink-and-chocolate contrast makes them visually perfect for Christmas parties, cookie exchanges, winter weddings, and holiday gifting.
Serving Suggestions or Pairings
Pair these cookies with a warm mug of hot chocolate, peppermint mocha, or a glass of cold milk. For a dessert platter, arrange them with chocolate truffles, Oreo peppermint bark, or mint brownies. For gifting, place the cookies in a festive tin or box lined with parchment. Add a small packet of peppermint candies for extra flair.
How to Store Chocolate Peppermint Crinkle Cookies
Proper Storage Methods
Because of the cream cheese frosting, these cookies must be stored in the refrigerator. Place them in an airtight container, with layers separated by parchment paper to prevent sticking. They will stay fresh for up to 5 days.
Tips for Reheating or Freezing
These cookies freeze beautifully. Freeze them unfrosted or fully frosted:
- Unfrosted: place cookies in a freezer bag for up to 2 months.
- Frosted: freeze in a single layer first, then store layered with parchment.
Thaw in the refrigerator before serving. Do not microwave, as the frosting may melt.
Tips to Make Chocolate Peppermint Crinkle Cookies
Common Mistakes to Avoid
- Using warm butter: Butter must be softened, not melted, or your cookies will spread too much.
- Under-coating with powdered sugar: A thick coating helps achieve bold cracks.
- Overbaking: These cookies should stay soft; remove them when slightly underbaked.
- Applying frosting to warm cookies: This causes the frosting to melt and slide off.
- Too much peppermint extract: It’s strong—start small.
Helpful Tips for Better Results
- Use Dutch-processed cocoa for the richest chocolate flavor.
- Chill the dough if it feels sticky or if baking in a warm kitchen.
- Use a cookie scoop for uniform sizes and consistent baking.
- For perfectly cracked tops, roll twice in powdered sugar: once lightly, once firmly.
- Crush peppermint candies very finely so they stick easily to the frosting.
Variation of Chocolate Peppermint Crinkle Cookies
Suggested Variations or Twists
- Mocha Crinkle Cookies: Add 1 teaspoon espresso powder to the dry ingredients.
- Double Chocolate Peppermint: Mix mini chocolate chips into the dough.
- White Chocolate Peppermint: Replace fudge frosting with white chocolate frosting.
- Mint Oreo Crinkles: Fold crushed Mint Oreos into the dough for added crunch.
- Hot Cocoa Crinkle Cookies: Add mini marshmallows on top instead of peppermint.
Adjustments for Dietary Preferences
- Gluten-Free: Use a 1:1 gluten-free baking flour.
- Dairy-Free: Use vegan butter and dairy-free cream cheese.
- Reduced Sugar: Use half powdered sugar in the frostings and skip candy topping.
- No Peppermint: Replace peppermint frosting with vanilla frosting for mint-free flavor.
FAQs
What can I do if the dish isn’t turning out right?
If your cookies are too flat, your butter may have been too soft—chill the dough 20 minutes. If they aren’t crinkling well, add more powdered sugar or ensure your oven is fully preheated. Dry cookies may be the result of overbaking; remove them as soon as the edges look set. If frosting is runny, add more powdered sugar. If peppermint flavor is too strong, balance it with more vanilla.
Can I make this ahead of time?
Yes! These cookies are excellent make-ahead treats. You can prepare and refrigerate the dough up to 48 hours in advance. Baked cookies can be stored in the refrigerator for several days before serving. You can also freeze the cookies—either frosted or unfrosted—for up to 2 months. For absolute freshness, frost them after thawing.
What can I substitute for ingredients?
You may use unsalted butter instead of salted butter, adding a pinch of salt. Natural cocoa powder can replace Dutch cocoa, though the texture will be lighter. If you don’t have cream cheese, you can use mascarpone for a milder tang. Peppermint extract may be replaced with mint extract, though the flavor differs slightly. Corn syrup can be substituted with honey or omitted entirely, though cookies will be slightly less soft.
