Peppermint Chocolate Crinkle Cookies (festive & Fudgy) You’ll Crave All Season

Let’s be honest: holiday cookie trays are a battlefield, and these peppermint chocolate crinkle cookies walk in like the main character. They’re crackly, fudgy, mint-kissed, and impossibly photogenic. Think brownie meets candy cane—aka the cookie everyone grabs first.

I’ve got five irresistible spins on the classic crinkle for every vibe—chewy and fudgy, irresistibly minty, a vegan option that doesn’t taste “vegan,” gluten-free that’s actually soft, and a white chocolate swirl that looks bakery-made. Ready to bake some holiday magic?

1. Classic Fudgy Peppermint Crinkles That Disappear Fast

This is the iconic crinkle: deep chocolate flavor, soft centers, and a snowy, crackled crust. A whisper of peppermint keeps it festive without tasting like toothpaste (we’ve all been there). These are perfect for cookie swaps and late-night cocoa moments.

Ingredients:

• 1 cup (120 g) all-purpose flour
• 1/2 cup (45 g) Dutch-process cocoa powder
• 1 tsp baking powder
• 1/2 tsp fine sea salt
• 1 cup (200 g) granulated sugar
• 1/4 cup (50 g) packed light brown sugar
• 1/2 cup (113 g) unsalted butter, melted and slightly cooled
• 2 large eggs, room temperature
• 1 1/2 tsp pure vanilla extract
• 1/2 tsp peppermint extract
• 1/2 cup (90 g) mini chocolate chips (optional but delightful)
• 1/2 cup (60 g) powdered sugar, for coating
• 1/4 cup (50 g) granulated sugar, for rolling

Instructions:

1. Whisk dry: In a bowl, whisk flour, cocoa, baking powder, and salt until combined.
2. Mix wet: In a large bowl, whisk granulated sugar, brown sugar, and melted butter until glossy. Beat in eggs one at a time, then stir in vanilla and peppermint.
3. Combine: Fold dry ingredients into wet just until no dry streaks remain. Stir in chocolate chips. The dough will be sticky—good sign.
4. Chill: Cover and refrigerate 45–60 minutes until scoopable and firm.
5. Prep: Heat oven to 350°F (175°C). Line two baking sheets with parchment. Place rolling sugar and powdered sugar in two separate shallow bowls.
6. Roll: Scoop 1 1/2-tablespoon portions. Roll each ball in granulated sugar first (helps keep the powdered sugar from dissolving), then heavily in powdered sugar.
7. Bake: Arrange 2 inches apart. Bake 10–12 minutes until the tops crack and edges look set but centers are still soft. Don’t overbake.
8. Cool: Rest on sheets 5 minutes, then transfer to a rack. They’ll firm up as they cool to maximum fudginess.

Serve with hot cocoa or espresso. For extra sparkle, add a sprinkle of crushed candy cane right when they come out of the oven. Store airtight for 3–4 days, or freeze unbaked dough balls (already sugar-coated) and bake from frozen, adding 1–2 minutes.

2. Double-Mint Peppermint Bark Crinkles For Candy Cane Lovers

Want that peppermint bark vibe in a cookie? We’re folding in crushed candy canes and topping with melted white chocolate. They’re crunchy, creamy, and wildly festive—like a holiday sweater, but actually cool.

Ingredients:

• 1 cup (120 g) all-purpose flour
• 1/2 cup (45 g) Dutch-process cocoa powder
• 1 tsp baking powder
• 1/2 tsp fine sea salt
• 3/4 cup (150 g) granulated sugar
• 1/4 cup (50 g) packed light brown sugar
• 1/2 cup (113 g) unsalted butter, melted
• 2 large eggs
• 1 tsp vanilla extract
• 3/4 tsp peppermint extract
• 1/3 cup (60 g) mini chocolate chips
• 1/3 cup (40 g) finely crushed candy canes, plus extra for garnish
• 1/2 cup (60 g) powdered sugar, for coating
• 1/4 cup (50 g) granulated sugar, for rolling
• 4 oz (115 g) white chocolate, melted for drizzle
• 1 tsp neutral oil (optional, to thin white chocolate)

Instructions:

1. Whisk flour, cocoa, baking powder, and salt in a bowl.
2. In another bowl, whisk both sugars with melted butter. Add eggs, vanilla, and peppermint; mix until smooth.
3. Fold in dry ingredients. Stir in chocolate chips and crushed candy canes.
4. Chill 45 minutes to 1 hour until scoopable.
5. Heat oven to 350°F (175°C). Line two baking sheets with parchment.
6. Roll dough balls in granulated sugar, then powdered sugar. Space 2 inches apart.
7. Bake 10–12 minutes until crinkled and just set. Cool 10 minutes on the sheet.
8. Drizzle melted white chocolate (thinned with oil if needed). Sprinkle extra crushed candy cane on top while the drizzle is wet.

These look stunning on a dessert platter. If you’re worried about candy cane pieces getting sticky, store cookies between layers of parchment in a cool room. Swap white chocolate for dark if you love bold cocoa vibes.

3. Chewy Peppermint Mocha Crinkles For Coffee People

Coffee + chocolate + mint = a triple threat. A little espresso powder makes the chocolate pop and turns the kitchen into a café. These are incredible with a latte or after-dinner espresso shot—trust me.

Ingredients:

• 1 cup (120 g) all-purpose flour
• 1/2 cup (45 g) Dutch-process cocoa powder
• 1 tsp baking powder
• 1/2 tsp fine sea salt
• 1 tbsp espresso powder (or 2 tsp instant coffee granules)
• 3/4 cup (150 g) granulated sugar
• 1/4 cup (50 g) packed light brown sugar
• 1/2 cup (120 ml) neutral oil (like grapeseed or canola)
• 2 large eggs
• 1 tsp vanilla extract
• 1/2 tsp peppermint extract
• 1/2 cup (90 g) dark chocolate chunks
• 1/2 cup (60 g) powdered sugar, for coating
• 1/4 cup (50 g) granulated sugar, for rolling

Instructions:

1. Whisk flour, cocoa, baking powder, salt, and espresso powder.
2. In a separate bowl, whisk sugars with oil until emulsified. Beat in eggs, vanilla, and peppermint.
3. Fold dry into wet until combined. Stir in chocolate chunks.
4. Chill 30–45 minutes. The oil-based dough stays chewy and rolls easily.
5. Preheat oven to 350°F (175°C). Line baking sheets with parchment.
6. Scoop, then roll in granulated sugar and powdered sugar. Space well—these spread slightly.
7. Bake 9–11 minutes until edges set and centers are soft. Cool 5 minutes on the sheet.

Want extra mocha drama? Dust finished cookies with a tiny pinch of espresso powder. For a peppermint-lite version, halve the extract and add a pinch of cinnamon for a cozy note.

4. Vegan & Shockingly Fudgy Peppermint Crinkles

No eggs, no dairy, all the chocolatey joy. These have crisp edges and gooey centers, thanks to a quick flax “egg” and a splash of plant milk. No one will guess they’re vegan—seriously.

Ingredients:

• 1 tbsp ground flaxseed + 2 1/2 tbsp warm water (flax egg)
• 1 cup (120 g) all-purpose flour (or 1:1 gluten-free blend for GF/vegan)
• 1/2 cup (45 g) Dutch-process cocoa powder
• 1 tsp baking powder
• 1/2 tsp fine sea salt
• 3/4 cup (150 g) granulated sugar
• 1/4 cup (50 g) coconut sugar (or more granulated)
• 1/3 cup (80 ml) neutral oil (or melted refined coconut oil)
• 3 tbsp unsweetened almond milk (or oat milk)
• 1 tsp vanilla extract
• 3/4 tsp peppermint extract
• 1/3 cup (60 g) dairy-free chocolate chips
• 1/2 cup (60 g) powdered sugar, for coating
• 1/4 cup (50 g) granulated sugar, for rolling

Instructions:

1. Make flax egg: Stir flaxseed with warm water. Let thicken 5–10 minutes.
2. Whisk flour, cocoa, baking powder, and salt.
3. In a bowl, whisk sugars, oil, almond milk, vanilla, peppermint, and flax egg until smooth.
4. Fold in the dry ingredients, then the dairy-free chips.
5. Chill 45–60 minutes. Vegan dough benefits from a good chill for clean cracks.
6. Preheat oven to 350°F (175°C); line baking sheets with parchment.
7. Roll in granulated sugar, then powdered sugar. Bake 10–12 minutes until cracked and slightly soft in the centers.
8. Cool on the sheet 10 minutes before moving (they’re tender hot from the oven).

For a peppermint bark moment, drizzle with melted vegan white chocolate. If using coconut oil, keep dough cold between batches so it doesn’t melt in your hands. Store airtight; they stay soft for days.

5. Gluten-Free Peppermint White Chocolate Swirl Crinkles

Gluten-free but bakery-beautiful. A reliable 1:1 GF flour keeps them tender, while white chocolate ribbons through the dough for a gorgeous marbled effect. These will convert even the gluten crowd.

Ingredients:

• 1 cup (130 g) gluten-free 1:1 baking flour (with xanthan gum)
• 1/2 cup (45 g) Dutch-process cocoa powder
• 1 tsp baking powder
• 1/2 tsp fine sea salt
• 3/4 cup (150 g) granulated sugar
• 1/4 cup (50 g) packed light brown sugar
• 1/2 cup (113 g) unsalted butter, melted (or dairy-free butter)
• 2 large eggs, room temperature
• 1 tsp vanilla extract
• 1/2 tsp peppermint extract
• 3 oz (85 g) white chocolate, melted and slightly cooled
• 1/3 cup (60 g) mini white chocolate chips (optional)
• 1/2 cup (60 g) powdered sugar, for coating
• 1/4 cup (50 g) granulated sugar, for rolling

Instructions:

1. Whisk GF flour, cocoa, baking powder, and salt.
2. In a separate bowl, whisk sugars with melted butter until glossy. Beat in eggs, vanilla, and peppermint.
3. Fold in dry ingredients until combined.
4. Pour the melted white chocolate over the dough and gently fold 2–3 times to create swirls (don’t overmix). Fold in mini white chips if using.
5. Chill 45 minutes. GF dough firms up nicely as it rests.
6. Preheat oven to 350°F (175°C). Line baking sheets with parchment.
7. Roll portions in granulated sugar, then powdered sugar. Bake 10–12 minutes until cracked and just set.
8. Cool on the sheet 5 minutes, then transfer to a rack.

For extra shine, drizzle with more white chocolate and a pinch of crushed peppermint. If your GF blend is very absorbent, add 1–2 teaspoons milk to the dough before chilling. These freeze beautifully—thaw at room temp before serving.

Baker’s Notes For Crinkle Success

Want that dramatic snow-capped look? The two-step sugar roll (granulated then powdered) is key. Chilling is non-negotiable—cold dough cracks better and spreads less. And pull them early: slightly underbaked centers turn fudgy as they cool.

Make-Ahead & Gifting Tips

• Freeze dough balls after the first sugar roll. Toss in powdered sugar just before baking.
• Use festive boxes with parchment layers to prevent smudging. Add a note: “Best within 3 days.”
• Pair with hot cocoa mix and a candy cane for a cozy gift set.

Tiny Tweaks, Big Flavor

• Orange twist: Replace peppermint with 1 tsp orange zest and 1/4 tsp orange extract.
• Salty sparkle: Finish warm cookies with a few flakes of sea salt.
• Extra chocolate: Stuff each dough ball with a chocolate wafer or a square of peppermint bark before rolling.

There you go—five ways to bake the most joyful cookies on the tray. Whether you’re team classic, team double-mint, or team mocha-fueled, these peppermint chocolate crinkle cookies bring the holiday cheer fast. Preheat that oven and claim your cookie hero status—you’ve got this.