Description
Delight in these Peppermint Chip Chocolate Crinkle Cookies, featuring rich cocoa and white chocolate peppermint chips for a festive twist. These soft, fudgy cookies are coated in a snowy layer of powdered sugar, creating a beautiful cracked surface that's perfect for the holiday season or any time you crave a refreshing mint-chocolate treat.
Ingredients
Peppermint Chips
- 3 ½ oz (100g) pure white chocolate, chopped
- ¼ tsp pure peppermint extract
Cookie Dough
- ¾ cup (105g) all-purpose flour
- ⅓ cup (28g) cocoa powder (preferably unsweetened)
- ¾ tsp baking powder
- 1 large egg
- ½ cup (100g) granulated sugar
- ½ tsp pure vanilla extract
- ¼ tsp salt
- ⅓ cup (75g) unsalted butter, melted and cooled
- ¼ cup (50g) granulated sugar (for rolling)
- ½ cup (60g) powdered sugar (for rolling)
Instructions
- Make the peppermint chips: Place the chopped white chocolate in a medium heatproof bowl and gently melt it using a microwave in short bursts or over a double boiler. Avoid overheating; remove from heat when some bits remain unmelted, then stir until smooth. Mix in the peppermint extract, pour the melted chocolate onto parchment paper on a baking tray or a dish, and refrigerate until set. Once firm, chop into small pieces to use in the dough.
- Prepare dry ingredients: Sift together the all-purpose flour, cocoa powder, and baking powder into a medium bowl. Whisk to combine evenly and set aside.
- Make the cookie dough: In another medium bowl, vigorously whisk the egg, granulated sugar, vanilla extract, and salt until the mixture is pale and thick. Whisk in the melted butter until incorporated. Gently fold in the flour mixture until mostly combined, then fold in the chopped peppermint white chocolate pieces. The dough will be very soft and sticky. Cover and refrigerate for 1 to 2 hours to chill and firm up.
- Preheat the oven and prepare baking sheets: When ready to bake, preheat your oven to 350°F (175°C). Line two large cookie sheets with parchment paper to prevent sticking and for easy cleanup.
- Shape and coat the cookies: Using a 1-ounce cookie scoop, portion the chilled dough and roll each portion into a ball. First roll the dough balls in granulated sugar, then roll generously in powdered sugar to coat evenly, creating the classic crinkle cookie look.
- Bake the cookies: Place the coated dough balls onto the prepared baking sheets, spacing them apart to allow for expansion. Bake in the preheated oven for 8 to 10 minutes, or until the cookies develop cracks on the surface but remain soft inside.
- Cool and enjoy: Allow the cookies to cool on the baking trays before transferring to a wire rack or serving. These cookies are best enjoyed once completely cooled to let the textures set perfectly.
Notes
- Be careful not to overheat the white chocolate when melting to avoid burning or seizing.
- Chilling the dough helps make it easier to handle and creates better crinkles during baking.
- For stronger peppermint flavor, you can adjust the peppermint extract quantity slightly to your taste.
- Store cookies in an airtight container at room temperature for up to 5 days.
- You can freeze the dough balls before rolling in sugar and bake directly from frozen, adding 1-2 minutes to baking time.
