Chocolate Peppermint Crinkle Cookies
A soft, fudgy chocolate peppermint crinkle cookie inspired by Swig’s holiday favorite. Triple chocolate, cool peppermint, and a perfect snowy crinkle finish.
Servings: 12 cookies
Ingredients
- ¾ cup softened butter
- 1 cup sugar
- 1 large egg
- ¼ teaspoon peppermint extract
- 1 teaspoon vanilla extract
- 1 ¾ cups all-purpose flour
- ½ cup unsweetened cocoa powder
- ¼ teaspoon baking soda
- ¼ teaspoon salt
- 1 cup semisweet chocolate chips
White Chocolate Frosting
- 4 ounces white chocolate
- ½ cup softened butter
- 1 cup powdered sugar
- 1 teaspoon vanilla extract
- ¼ teaspoon peppermint extract
- ¼ teaspoon salt
Rolling Sugars and Topping
- ¼ cup granulated sugar
- ½ cup powdered sugar
- ¼ cup crushed peppermint candy
Instructions
- Preheat the oven to 350 degrees Fahrenheit. Line two baking sheets with parchment paper and set aside. In a medium-sized mixing bowl, cream ¾ cup softened butter and 1 cup sugar until light and fluffy. Add 1 large egg, 1 teaspoon vanilla extract, and ¼ teaspoon peppermint extract, and mix until incorporated.
- Whisk 1 ¾ cups all-purpose flour, ½ cup unsweetened cocoa powder, ¼ teaspoon baking soda, and ¼ teaspoon salt in another bowl. Add to the butter mixture and mix until just combined. Stir in 1 cup semisweet chocolate chips.
- Shape the dough into 2-inch balls. Roll the dough in ¼ cup granulated sugarthen in ½ cup powdered sugar, and place on the prepared baking sheets, 6 dough balls per baking sheet. Slightly flatten the tops of the balls into 2-inch rounds with the bottom of a glass.
- Bake for 10-12 minutes or until set. Let the cookies cool for 10 minutes on the pans before transferring to a wire rack.
White Chocolate Frosting
- In a small bowl, melt 4 ounces white chocolate in the microwave in 30-second intervals. Allow the fully melted chocolate to cool for at least 10 minutes, until it reaches room temperature and is no longer warm to the touch.
- In a large bowl, add ½ cup softened butter and beat for 2-3 minutes until smooth and light. Reduce the mixer speed to low and slowly add in the cooled white chocolate until fully combined and smooth.
- Add 1 cup powdered sugar, 1 teaspoon vanilla extract, ¼ teaspoon peppermint extract, and ¼ teaspoon salt, and mix on low until nearly completely absorbed, then increase the speed to high. Whip for 2-3 minutes until smooth and fluffy.
- When the cookies are completely cool, frost each cookie with about 2 tablespoons of frosting and sprinkle with some of the ¼ cup crushed peppermint candy.
Notes
Storage Instructions
- Room Temperature: Store leftover cookies in an airtight container at room temperature for up to 2 days or in the fridge for up to 5 days.
- Freezer: Freeze these cookies in an airtight freezer-safe container. Freeze for up to 3 months.
Nutrition
Calories: 542kcal | Carbohydrates: 69g | Protein: 5g | Fat: 29g | Saturated Fat: 18g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 8g | Trans Fat: 1g | Cholesterol: 67mg | Sodium: 289mg | Potassium: 199mg | Fiber: 3g | Sugar: 49g | Vitamin A: 621IU | Vitamin C: 0.05mg | Calcium: 44mg | Iron: 2mg
QR code
Scan this QR code with your phone's camera to view this recipe on your mobile device.
