These chocolate peppermint cookies are Christmas in cookie form! They have a soft, chocolatey crinkle cookie base that's coated in powdered sugar, and are topped with a subtle peppermint cream cheese frosting. A handful of crushed peppermint on top adds some extra flavor and crunch. These cookies are simple, fun, and perfect for the holiday season!
I have a serious love for Dr. Pepper Zero, and make more stops at my local Swig than I’d like to admit. 🙂 I'm always interested to see what their seasonal cookie flavors are, and their holiday chocolate peppermint cookie was one that I couldn't resist. After trying it, I knew I had to make my own version— and dare I say it's even better?
Ingredient Notes
- Dutch process cocoa powder: I love using Dutch process cocoa powder in these cookies because it adds a richness that you can't get with regular cocoa powder. If you're looking for a good brand, Ghirardelli's Dutch process cocoa powder is great.
- Cornstarch: This is the secret ingredient that I add to all of my cookie recipes! It makes the cookies thick but soft, so that you get the large bakery-style cookies with a texture that melts in your mouth.
- Baking Soda and Baking Powder: Using both leavening agents is the perfect combo for crinkle cookies. The baking soda helps the cookies spread and crack, while the baking powder gives the cookies a nice rise and soft texture.
- Vanilla Extract: I use a whole tablespoon of vanilla extract in these cookies--it makes the dough rich, and let's be honest, there's no such thing as too much vanilla!
- Clear Imitation Vanilla: I use clear imitation vanilla in the frosting so that it stays white. However, regular vanilla extract works great--the frosting will just be more of an off white. If using vanilla extract and the color bothers you, add a drop of red food coloring to make the frosting pink (hiding the discoloration from the vanilla extract).
How to Make Chocolate Peppermint Cookies
Make the Chocolate Crinkle Cookies
Preheat your oven to 350° Fahrenheit and line three baking sheets with parchment paper. Then set them aside for later.
Slice the cold butter into ¼ inch cubes and place them in the standing mixer, along with the brown and granulated sugars. Gradually increase the speed of the mixer and mix on high for 3-4 minutes until creamy. There shouldn't be any chunks of butter left. Scrape down the sides of the bowl with a rubber spatula halfway through to get an even mix.
In a separate bowl, whisk together the cocoa powder, flour, sea salt, cornstarch, baking soda, and baking powder, then set it aside.
After creaming the butter and sugar, add the eggs and vanilla extract to the standing mixer. Mix on medium speed until smooth and creamy. Again, make sure to scrape down the sides of the bowl halfway through.
Add the mixed dry ingredients to the standing mixer and mix on the lowest setting until just barely combined (no pockets of dry ingredients left). Before forming the cookie dough balls, I like to let the dough sit for about five minutes for the flour to absorb some of the liquid, making it easier to work with.
Next, add the granulated sugar and powdered sugar to two separate small bowls. Roll the cookie dough into 12 balls and roll each of them in the granulated sugar. Then generously roll each ball of cookie dough in the powdered sugar.
Add four balls of cookie dough to each baking sheet. Bake each individually for about 12-14 minutes, or until cracking. Immediately out of the oven, use a large, round cookie cutter to round out the edges of each cookie if you'd like.
Let the cookies cool completely on the baking sheets before frosting.
Make the Peppermint Cream Cheese Frosting
Either using a standing mixer with a whisk attachment or a handheld mixer, beat the cream cheese, butter, clear imitation vanilla, and peppermint extract for 2-3 minutes on medium speed until creamy.
Gradually add in the powdered sugar, mixing as you go, until smooth and creamy. Start on low and increase to medium speed. Then gradually mix in the heavy cream until you reach your desired consistency. You'll want it to be thick enough to frost, but not too thick to work with.
Frost the cookies by either piping on the frosting or spreading it with a knife. Sprinkle crushed peppermint candy over the top of the cookies. Enjoy!
Frequently Asked Questions
When cookies are coated in powdered sugar, the sugar absorbs the moisture of the dough while baking and dissolves, making the powdered sugar coating "disappear." Coating the cookies in granulated sugar first acts as a barrier and minimizes the risk of the powdered sugar dissolving.
Always start with a granulated sugar coating, and then do a generous coating of powdered sugar. As much as will possibly stick to the cookie! And don't coat the cookie dough balls with powdered sugar until right before putting them in the oven--that way, there is less time for the sugar to dissolve.
Most chocolate crinkle cookie recipes require that you chill the dough. Because this recipe uses cold butter and other techniques to minimize the risk of the powdered sugar coat dissolving, it's not necessary.
You can round out the edges of your cookies with a large round cookie cutter. Just make sure to do so when they are right out of the oven, before the cookies have the chance to set.
Other Holiday Cookie Recipes
The Christmas season is prime baking time, and these cookies are perfect for gifting to others. Here are a few other cookie recipes that I love making and sharing during the holidays:
White Chocolate Gingerbread Cookies
Salted Caramel Chocolate Chip Cookies
If you try out these chocolate peppermint cookies or any of my other recipes, I’d LOVE to hear about it. You can leave a comment below the recipe, or if you post a picture on Instagram, be sure to tag me! Getting any feedback on my recipes is both rewarding AND helpful as I write and edit recipes in the future.
Now get baking, and enjoy!
Chocolate Peppermint Cookies
Print Pin RateIngredients
- 1 cup unsalted butter cold, sliced in ¼ inch cubes
- 1 cup light brown sugar packed
- ¾ cup granulated sugar
- ⅔ cup Dutch process cocoa powder*
- 2 ¼ cup all purpose flour
- 1 teaspoon fine sea salt
- 2 teaspoon cornstarch
- ¼ teaspoon baking soda
- 1 teaspoon baking powder
- 2 large eggs
- 1 tablespoon vanilla extract
Sugar Coating
- ½ cup granulated sugar
- ½ cup powdered sugar
Peppermint Cream Cheese Frosting
- 4 oz cream cheese softened
- 3 tablespoon salted butter softened
- ½ teaspoon clear imitation vanilla**
- ½ teaspoon peppermint extract
- 4 cup powdered sugar
- 2-3 tablespoon heavy cream
- crushed candy canes for topping
Instructions
- Preheat oven to 350° F and line 3 baking sheets with parchment paper. Set them aside for later.
- Slice the cold butter into ¼ inch cubes and place them in the standing mixer, along with the brown and granulated sugars. Gradually increase speed and mix on high for 3-4 minutes until creamy. Scrape down the sides of the bowl with a rubber spatula halfway through.1 cup unsalted butter, 1 cup light brown sugar, ¾ cup granulated sugar
- In a separate bowl, whisk together the cocoa powder, flour, sea salt, cornstarch, baking soda, and baking powder. Set aside.⅔ cup Dutch process cocoa powder*, 2 ¼ cup all purpose flour, 1 teaspoon fine sea salt, 2 teaspoon cornstarch, ¼ teaspoon baking soda, 1 teaspoon baking powder
- After creaming the butter and sugar, add the eggs and vanilla extract to the standing mixer. Mix on medium speed until smooth and creamy. Scrape down the sides of the bowl halfway through.2 large eggs, 1 tablespoon vanilla extract
- Add mixed dry ingredients to the standing mixer and mix on the lowest setting until just combined. I like to let the dough sit for about 5 minutes for the flour to absorb some of the liquid, making the dough easier to work with.
- Add the granulated sugar and powdered sugar to two separate small bowls.½ cup granulated sugar, ½ cup powdered sugar
- Roll the cookie dough into 12 balls. Roll each ball of cookie dough in the granulated sugar.
- Then generously roll each ball of cookie dough in the powdered sugar***.
- Add 4 balls of cookie dough to each baking sheet. Bake each baking sheet individually for about 12-14 minutes, or until cracking.
- Immediately out of the oven, use a large, round cookie cutter to round out the edges of each cookie. (optional)
- Let the cookies cool on the baking sheets completely before frosting.
Peppermint Cream Cheese Frosting
- Either using a standing mixer with a whisk attachment or a handheld mixer, beat the cream cheese, butter, imitation vanilla, and peppermint extract for 2-3 minutes on medium speed until creamy. Make sure that the cream cheese and butter are softened so that they mix easily.4 oz cream cheese, 3 tablespoon salted butter, ½ teaspoon clear imitation vanilla**, ½ teaspoon peppermint extract
- Gradually add in the powdered sugar, mixing as you go, until smooth and creamy. Start on low speed and increase to medium. At this point, the frosting will be thick.4 cup powdered sugar
- Then gradually add the heavy cream until you reach the desired consistency. You'll want it to be thick enough to frost, but not too thick to work with.2-3 tablespoon heavy cream
- Frost the cookies by either piping on the frosting or spreading it with a knife. Sprinkle crushed peppermint candy over the top of the cookies.Enjoy!
Notes
Equipment
- standing mixer with paddle and whisk attachments
- measuring cups
- measuring spoons
- medium-sized bowl
- 2 small bowls
- whisk
- silicone spatula
- baking sheets
- parchment paper
- large round cookie cutter optional
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