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Cookie #2 from my Christmas cookie tray.
The hubs and I recently stopped at Panera for a quick bowl of soup or some such thing and immediately became fixated on their baked goods. I can’t recall what I had for lunch but I do remember the cookie we shared after. It was your basic chocolate crinkle but they added in some peppermint for the holidays. Chewy chocolate with a hint of peppermint, coated in powdered sugar. The minute I bit into it I knew I had to make it.
This wasn’t a difficult recipe to recreate. I’ve made chocolate crinkles since the stone age. I just backed off a bit on the vanilla and added in a little peppermint extract and voila! Chocolate Peppermint Crinkles!
You’ve got to do a little advance planning when making these. The dough must be chilled a minimum of 4 hours or even better, overnight. Since I’m putting these on Christmas cookie trays I’m making them a bit smaller than I would a typical cookie.
Give them a good coating of confectioners’ sugar and then transfer them to a parchment paper lined cookie sheet.
In the oven they go.
See what happens as they bake? That crinkly magic!
These babies really stand out among all the other Christmas cookies. Super festive with a touch of peppermint. Check back soon for the remaining cookies on the tray.
Be sure to check out Cookie #1 – Eggnog Thumbprints.
Ho ho ho!!!
Chocolate Peppermint Crinkles
- 1 cup unsweetened cocoa powder
- 2 cups white sugar
- 1/2 cup vegetable oil
- 4 eggs
- 1 teaspoon vanilla extract
- 1 teaspoon peppermint extract
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/2 cup confectioners' sugar
- In a large bowl, mix together cocoa, white sugar, and vegetable oil. Beat in eggs one at a time, then add the vanilla and peppermint extract.
- In a separate mixing bowl, whisk together the flour, baking powder, and salt. Add the dry mixture into the wet mixture and stir until well combined. Cover the bowl and chill for at least 4 hours.
- Preheat oven to 350 degrees F. Line cookie sheets with parchment paper. If not using parchment paper, coat the cookie sheets with nonstick cooking spray. Place confectioners' sugar into a small bowl.
- Roll dough into 1-inch balls. Coat each ball in confectioners' sugar before placing onto prepared cookie sheets.
- Bake in preheated oven for 10 to 12 minutes. Let stand on the cookie sheet for a minute before transferring to wire racks to cool.
Adapted from Allrecipes