Peppermint Crinkle Cookies

It’s the most wonderful time for crinkle cookies! Peppermint Crinkle Cookies to be exact. Oh my, these are soft, light, chocolatey and they come with a cool touch of peppermint. Who’s jumping up and down right now? I certainly am! 

This is a new recipe that we have developed to answer the call of all the requests we have been getting about peppermint-inspired recipes. By the way, we love getting your feedback, so thank you!!

These cookies will fit our peppermint needs!

They make a thoughtful gift and travel well. Little Chef loves all things mint, he was beside himself when he had his first bite! His little sister loved them as well. Even my mixologist loved them and he is not the biggest fan of mint.

Hera’s Pinch

Add a tablespoon of red food coloring, take out the peppermint and you have Red Velvet Crinkle Cookies. 

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Peppermint Crinkle Cookies

Yield: 16 cookies

Author: Delish In A Pinch

Prep time: 15 MinCook time: 13 MinInactive time: 4 HourTotal time: 4 H & 28 M

Ingredients

Peppermint Crinkle Cookies

• 1 3/4 cups of flour
• 1 teaspoon of baking powder
• 1/4 teaspoon of baking soda
• 3/4 cups of raw sugar
• 1/2 cup dark brown sugar
• 2 large eggs plus 2 large egg yolks, at room temperature
• 1 tablespoon greek yogurt
• 1 teaspoon vanilla extract
• 1/2 teaspoon of salt
• 4 tablespoons of unsalted butter
• 3 oz of semisweet chocolate
• 1/4 cup cocoa powder
• 1/3 cup of peppermint chips
• 1/2 cup powdered sugar

Instructions

1. Preheat oven to 350℉. Line three baking sheets with parchment paper.
2. In a small bowl, whisk together flour, baking powder, and baking soda and set to the side.
3. In a large bowl, whisk together 3/4 cup of raw sugar, dark brown sugar, eggs, egg yolks, greek yogurt, vanilla, and salt and set to the side.
4. Place the butter, chocolate, and cocoa powder in a heavy-bottomed saucepan over low heat and melt together while stirring frequently until mixture is smooth about 1 min.
5. Add chocolate mixture to egg mixture and whisk together until combined. Add flour mixture and peppermint chips and mix gently with a spatula.
6. Cover the dough with plastic wrap and chill the mixture for 3-6 hours.
7. When it’s time to bake.
8. Add 1/2 cup of powdered sugar into a small bowl. Using a cookie scoop add the (1 1/2 tablespoons) ball of cookie dough to the powdered sugar bowl. Now, roll the dough in the sugar mixture. Place eight cookies on each cookie sheet then bake for 12-14 minutes.
9. Cool for 10 minutes.

Notes:

Cookies can be stored in an airtight container at room temperature for up to 3 days. 

The dough will be sticky.