Fudgy chocolate centers, crackly powdered sugar tops, and a festive pop of peppermint—these Holiday Chocolate Peppermint Crinkle Cookies are everything you want on a Christmas cookie tray. Each bite is soft and chewy inside with a delicate crunch on the outside, just like a brownie dressed up in its holiday best.

They’re easy enough for a cozy weeknight baking session, but special enough to serve at parties, cookie exchanges, or Christmas Eve dessert tables. The dough chills ahead, so you can prep it when you have a spare moment and bake off fresh, warm cookies right when you need them.

Why You’ll Love These Holiday Chocolate Peppermint Crinkle Cookies

These cookies bring together two of the best holiday flavors—rich chocolate and cool peppermint—in one festive bite. The cocoa and melted chocolate give the dough deep, brownie-like flavor, while crushed candy canes and peppermint extract keep everything bright and minty instead of heavy.

You’ll also love how bakery-beautiful they look with almost no effort. Rolling the dough in sugar before baking creates dramatic crinkles and snowy white tops, so your cookie platter looks like it came straight from a bakery window. The recipe makes a generous batch, perfect for gifting, sharing with neighbors, or stashing away in the freezer for last-minute guests.

What Kind of Peppermint and Chocolate Work Best in These Crinkle Cookies?

For the best peppermint flavor, use pure peppermint extract and classic red-and-white candy canes or peppermint candies. Spearmint extract will taste more herbal, so stick with peppermint for that familiar holiday note. Crushing the candy quite finely keeps the texture pleasant and prevents large sharp pieces.

As for chocolate, unsweetened cocoa powder builds the base flavor while a little melted semisweet chocolate makes the cookies extra fudgy and rich. Use a cocoa powder you enjoy in brownies, and choose good-quality chocolate bars or baking chips so the flavor really shines through beneath the powdered sugar.

Ingredients for the Holiday Chocolate Peppermint Crinkle Cookies

Before you start baking, it helps to understand what each ingredient is doing in the dough. These cookies are all about balance—between fudgy and chewy, chocolate and peppermint, and sweet and lightly salty.

All-purpose flour – Provides structure so the cookies hold their shape while still staying tender.
Unsweetened cocoa powder – Adds deep chocolate flavor and helps create that brownie-like interior.
Baking powder – Gives the cookies lift so they puff and crackle in the oven.
Baking soda – Works with the brown sugar and cocoa to keep the centers soft and chewy.
Fine sea salt – Balances the sweetness and makes the chocolate and peppermint flavors pop.
Granulated sugar – Sweetens the dough and helps the exteriors become lightly crisp.
Light brown sugar – Adds moisture and a hint of caramel flavor for a richer cookie.
Unsalted butter (melted) – Brings richness and a tender, fudgy texture to the cookies.
Large eggs – Bind everything together and add structure so the cookies don’t spread too much.
Vanilla extract – Rounds out the chocolate flavor and keeps the peppermint from tasting too sharp.
Peppermint extract – Infuses the dough with cool, minty holiday flavor.
Semisweet chocolate (melted) – Deepens the chocolate taste and makes the centers extra fudgy.
Mini chocolate chips – Add pockets of melty chocolate in every bite.
Crushed candy canes or peppermint candies – Bring crunchy, festive peppermint pieces throughout the cookies.
Granulated sugar for rolling – Creates a first coating that helps the powdered sugar cling.
Powdered sugar for rolling – Bakes into those signature snowy crinkles on top.

How To Make the Holiday Chocolate Peppermint Crinkle Cookies

Once your ingredients are measured and the dough is mixed, the rest is as simple as chill, scoop, roll, and bake. The chill time is what keeps these cookies thick and crinkly instead of flat.

Step 1: Whisk the dry ingredients

In a mixing bowl, whisk together the flour, cocoa powder, baking powder, baking soda, and salt until everything looks evenly combined and no streaks of cocoa remain. This step prevents clumps of dry ingredients in the finished cookies.

Step 2: Make the chocolate-peppermint base

In a separate large bowl, whisk the granulated sugar, brown sugar, and melted butter until the mixture looks glossy and slightly thick. Add the eggs one at a time, whisking well after each addition. Stir in the vanilla and peppermint extracts, then pour in the melted semisweet chocolate and mix until smooth.

Step 3: Combine wet and dry mixtures

Add the dry ingredients to the chocolate mixture in two additions, gently folding with a spatula until just combined. Stir in the mini chocolate chips and crushed candy canes. The dough will be fairly soft and sticky at this point—exactly what you want.

Step 4: Chill the dough thoroughly

Cover the bowl and chill the dough until firm. A minimum of 2 hours works, but overnight chill time gives you the thickest, most crinkled cookies. Cold dough ensures the cookies don’t spread too much and helps the sugar coating stay pronounced.

Step 5: Preheat and prep the sugar coatings

When you’re ready to bake, preheat your oven and line your baking sheets with parchment paper. Place granulated sugar in one shallow bowl and powdered sugar in another. Rolling in granulated sugar first keeps the powdered sugar from melting into the dough.

Step 6: Scoop, roll, and coat the dough

Scoop chilled dough into balls, rolling each one quickly between your hands to smooth it. Roll each ball in the granulated sugar to coat, then immediately roll it in a generous layer of powdered sugar. The thicker the powdered sugar coating, the more dramatic the crinkles.

Step 7: Bake to soft, fudgy perfection

Arrange the sugar-coated dough balls on the prepared baking sheets, leaving space for slight spreading. Bake just until the cookies are puffed, cracked, and set around the edges but still soft in the centers. They’ll continue to firm up as they cool, so don’t overbake if you want that brownie-like texture.

Step 8: Cool and decorate (optional)

Let the cookies cool on the baking sheet for a few minutes before transferring them to a rack. While they’re still slightly warm, you can add a pinch of extra crushed candy cane to the centers for a pop of color.

How Many People Do These Holiday Chocolate Peppermint Crinkle Cookies Serve?

This recipe makes about 24 medium-sized cookies, which comfortably serves 8 to 10 people if everyone enjoys two or three cookies. For a cookie exchange, plan on one batch per 6 to 8 participants so you have enough to trade and still keep a few for yourself.

These cookies are rich and satisfying on their own, but they’re also amazing with a mug of hot cocoa, a peppermint mocha, or a scoop of vanilla ice cream for a simple holiday dessert.

How To Store Your Chocolate Peppermint Crinkle Cookies

Store completely cooled cookies in an airtight container at room temperature. They’ll stay soft and chewy for about 4 to 5 days. If your kitchen is very warm or humid, add a sheet of parchment between layers and a small piece of bread in the container to help maintain moisture without making them sticky.

For longer storage, these cookies freeze beautifully. Place baked and cooled cookies in a single layer on a baking sheet to freeze, then transfer them to a freezer bag or airtight container. They’ll keep their flavor and texture for up to 2 months; thaw at room temperature before serving.

You can also freeze the unbaked dough. Scoop and sugar-coat the dough balls, freeze them on a tray until firm, then store in a freezer bag. Bake directly from frozen, adding a minute or two to the baking time, until puffed and crinkled.

Frequently Asked Questions

Do I really need to chill the dough?
Yes, chilling is essential for thick, crinkly cookies that don’t spread flat. It firms up the butter and allows the flour and cocoa to fully hydrate, giving you a chewy interior and defined powdered sugar pattern.

Can I make these cookies without peppermint?
You can easily skip the peppermint extract and crushed candy canes for a classic chocolate crinkle cookie. In that case, you might add a little extra vanilla or a pinch of espresso powder to deepen the chocolate flavor.

Why did my powdered sugar disappear while baking?
If the powdered sugar melts into the dough, it’s usually because the dough wasn’t chilled enough or you skipped the first roll in granulated sugar. Make sure the dough is cold and that each ball is generously coated in both layers of sugar.

Can I use oil instead of butter?
Melted butter adds rich flavor and helps create that fudgy, brownie-like texture. You can substitute a neutral vegetable oil if needed, but the cookies will taste slightly different and may spread a bit more.

How do I keep the candy cane pieces from getting sticky?
Crush the candy canes finely and fold them into well-chilled dough. Storing the cookies in a cool, dry place and in a truly airtight container keeps the peppermint bits crunchy instead of sticky.

If these Holiday Chocolate Peppermint Crinkle Cookies are a hit, you’ll love filling your cookie tins with a few more festive favorites:

Try these buttery, cherry-studded Cherry Almond Amish Sugar Cookies when you want old-fashioned, soft sugar cookies that sparkle with sanding sugar.
Bake a batch of Pumpkin Sugar Cookies with Cream Cheese Frosting for cozy fall flavor that carries beautifully into the holiday season.
For cinnamon-roll lovers, Cinnamon Roll Cookies deliver buttery swirls and a sweet drizzle in handheld form.
Keep the candy cane theme going with classic Candy Cane Cookies for a nostalgic, twisted cookie that looks adorable on any Christmas plate.

Save This Pin For Later

📌 Save these Holiday Chocolate Peppermint Crinkle Cookies to your favorite holiday or dessert board so you can find them quickly every time cookie season rolls around.

Bake a batch and let me know how they turned out for you—did you go heavy on the peppermint, add extra chocolate chips, or press a bit of crushed candy cane right into the centers? I love seeing how you make these cookies your own.

For even more festive baking inspiration and everyday meal ideas, follow my Mad For Meals Pinterest recipes and keep your boards stocked with delicious treats all year long.