As the jingle bells begin to ring and the first twinkle lights go up in early November, I feel the Christmas spirit bubbling up already. It’s my favorite time of year—there’s something magical about turning the house into a cozy winter wonderland and filling every corner with festive cheer. And what better way to kick off the season than with a batch of homemade cookies that taste like the holidays?
Today I’m sharing a recipe that brings Christmas into the kitchen: chocolate peppermint crinkle cookies. These cookies combine rich, fudgy chocolate with bright peppermint notes and a crunchy coating of crushed candy canes. One bite delivers that perfect contrast of deep chocolate and crisp mint—a true holiday treat.
Whether you’re baking for a holiday cookie swap, a festive gathering, or simply as a sweet pick-me-up while wrapping presents, these cookies fill the house with the warm scent of chocolate and peppermint that makes the season special. Preheat the oven, cue your favorite carols, and let’s make some holiday magic.
🥘 Ingredients
For the cookie dough
- Dark chocolate
- Butter
- Cake flour
- (Dutch) cocoa
- Baking powder
- Baking soda
- Salt
- Granulated sugar
- Brown sugar
- Peppermint syrup (Monin, Giffard, or similar). If you don’t have syrup, peppermint extract (about 5 drops) works well.
- Candy canes (crushed)
- Egg
For the crinkle coating
- Crushed candy canes
- Granulated sugar
- Powdered sugar
See the recipe card below for exact quantities.
🔪 Instructions
Step 1: Place the peppermint candy in a sealed plastic bag and crush it with a rolling pin to keep things tidy. An electric chopper works well too. Set aside.
Step 2: Cut the butter into cubes and chop the dark chocolate into small pieces. Combine them in a microwave-safe bowl and melt in 30-second intervals, stirring gently after each burst, until smooth and glossy.
Step 3: Stir in the peppermint syrup (or extract) and allow the mixture to cool slightly. Add the dry ingredients: cake flour, Dutch cocoa, baking powder, baking soda, salt, granulated sugar, brown sugar, half of the crushed candy canes, and the egg. Mix or knead with gloved hands until the dough comes together into a uniform, slightly sticky ball.
Step 4: Prepare three small bowls: one with the remaining crushed candy canes, one with granulated sugar, and one with powdered sugar.
Step 5: Scoop dough using an ice cream scoop or tablespoon and roll into small balls. First roll each ball in the crushed candy canes, then in granulated sugar, and finally coat in powdered sugar for the classic crinkle look.
Step 6: Place the coated dough balls on a parchment-lined baking sheet, spacing them about 2 inches (4 cm) apart so they can spread evenly.
Step 7: Bake in a preheated oven at 180°C (356°F) for 13–15 minutes, or until the edges begin to set. Let the cookies cool on the baking sheet before transferring them to a rack to finish cooling.
🍽 Equipment
- Mixing bowls – one medium plus three small
- Microwave-safe bowl
- Cookie scoop
- Baking sheet lined with parchment paper
- Cooling rack
- Cookie jar for storage
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Other Recipes for You to Try
- Chocolate Espresso Crinkle Cookies
- Cornflake Clusters with Dark Chocolate and Coconut
- Chocolate Chip Sugar Cookies
- Sweet Dips for Cookies
- Cranberry Aperol Spritz
- Butterball Cookies
- Candy Cane Oreo Cake Pops
- Peppermint Bark
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If you try this recipe, please leave a rating and a short comment to let me know how it turned out. You can sign up for the newsletter or share your cookies on Pinterest or Instagram—tag @combinegoodflavors and use #combinegoodflavors so I can see your creations.
Chocolate Crinkle Cookies with Peppermint
Equipment
-
Mixing bowls — medium and three small ones
-
Microwave-safe bowl
-
Cookie scoop
-
Baking sheet with parchment paper
-
Cooling rack
-
Cookie jar
Ingredients
Cookie dough
- 1 oz Peppermint candy
- 2 tbsp Butter
- ¼ cup Dark chocolate
- 4 tbsp Peppermint syrup (or 5 drops peppermint extract)
- 1 cup Cake flour
- 3 tbsp Dutch cocoa
- 1 tsp Baking powder
- ½ tsp Baking soda
- 1 pinch Salt
- ½ cup Granulated sugar
- ½ cup Brown sugar
- 1 Egg
- ½ cup Granulated sugar (for coating)
- ½ cup Powdered sugar (for coating)
Instructions
- Place 1 oz peppermint candy in a bag and crush; set aside.
- Cut 2 tbsp butter into cubes and chop ¼ cup dark chocolate. Melt together in 30-second intervals until smooth.
- Stir in 4 tbsp peppermint syrup. Add 1 cup cake flour, 3 tbsp Dutch cocoa, 1 tsp baking powder, ½ tsp baking soda, a pinch of salt, ½ cup granulated sugar, ½ cup brown sugar, half the crushed peppermint candy, and 1 egg. Mix into a uniform dough.
- Prepare three bowls: remaining crushed candy canes, ½ cup granulated sugar, and ½ cup powdered sugar.
- Scoop dough, roll into balls, and coat in crushed candy canes, then granulated sugar, then powdered sugar.
- Place balls on a parchment-lined sheet about 2 inches (4 cm) apart.
- Bake at 180°C (356°F) for 13–15 minutes until edges set. Cool on the baking sheet before transferring to a rack.
Nutrition
viral recipe!
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⛑️ Food Safety
- Cook foods to a safe internal temperature — for many dishes that means at least 165 °F (74 °C).
- Do not use the same utensils for cooked food that touched raw meat without washing them first.
- Wash hands thoroughly after handling raw meat.
- Don’t leave perishable food sitting at room temperature for extended periods.
- Never leave cooking food unattended.
- Use oils with a high smoke point when frying to reduce harmful compounds.
- Ensure good ventilation when using a gas stove.
For more detailed guidance, consult official food safety resources.