Chocolate Peppermint Crinkle Cookies
Delicious and festive Chocolate Peppermint Crinkle Cookies that are soft and chewy, perfect for any gathering or as a cozy treat at home.
Ingredients
Dry Ingredients
- 1 cup all-purpose flour
- 1/2 cup unsweetened cocoa powder
- 1 teaspoon baking powder
- 1/4 teaspoon salt
Wet Ingredients
- 1 cup granulated sugar
- 1/2 cup brown sugar, packed
- 1/4 cup vegetable oil Can substitute with melted coconut oil or Halal-friendly butter
- 2 large eggs Best at room temperature
- 1 teaspoon vanilla extract
- 1/2 teaspoon peppermint extract
For Dusting
- 1 cup powdered sugar For rolling before and after baking
Instructions
Preparation
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a mixing bowl, combine the granulated sugar, brown sugar, and vegetable oil. Mix until well combined.
- Add the eggs one at a time, mixing thoroughly after each addition. Then, stir in the vanilla and peppermint extracts.
- In another bowl, whisk together the flour, cocoa powder, baking powder, and salt. Gradually add this mixture to the wet ingredients, stirring until fully combined.
- Let the dough rest for about 10 minutes.
Baking
- Use a cookie scoop or spoon to form balls of dough, roll them in powdered sugar, and place them on your prepared baking sheet, spacing them about an inch apart.
- Bake for 10-12 minutes. They should appear crinkled and slightly soft to the touch.
- Allow them to cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.
Notes
Store cookies in an airtight container to maintain freshness. For optimal reheating, use an air fryer or a preheated oven at 300°F (150°C) for 3-5 minutes. Freeze unbaked dough for later use.