You know the Holiday season is just around the corner when the crinkle cookies start to make an appearance. These chocolate peppermint crinkle cookies are naturally sweetened but still bursting with chocolatey fudgy goodness. Make ahead and enjoy for a whole week. Great Christmas cookies for the whole family that make the perfect addition to a Holiday party, or a nice little lunchbox surprise during the silly season.
If you love these chocolate peppermint crinkle cookies then try these Crinkle Coconut Matcha Cookies next time. They are great with a cup of tea and slightly less sweet than this version.
Fudgey Chocolate Peppermint Crinkle Cookies
Ready for some cookie goodness?
These cookies are:
- naturally sweetened using a blend of stevia and powdered erythritol to give the same appearance as traditional crinkle cookies without all the added processed refined sugar and powdered sugar. You can easily substitute any other granulated sugar of choice depending on preferences;
- great for kids and adults alike;
- lunchbox friendly;
- easily made ahead of time and stored for up to a week in an airtight container;
- easily frozen for up to 3 months;
- the dough can also be made up to 48 hours in advance and stored in the fridge until needed, which is perfect for cookie parties or last-minute guests;
All that, plus they taste great! Better get out those baking sheets.
I use unsweetened cocoa powder for these cookies to have control over the sweetness levels.
Whether you are a cookie novice or a cookie expert, these cookies are quick and easy to bring together. I do have a few tips below in the tips, tricks, and substitutions section just in case you have any troubles getting those signature crinkles though, so be sure to pop down there if needed.
We are going to combine the dry ingredients and the wet ingredients in separate bowls before mixing together to create a wet mixture and adding in the chocolate chips.
For the perfect crinkles it is very important to allow the cookies to rest in the fridge for at least 2 hours before popping them into the oven if you want the crinkle texture.
Use a cookie scoop and clean hands to roll the cookie dough into evenly sized balls.
It is important to ensure they are similar in size so that they all bake at the same time and you don't end up with a mix of overcooked and undercooked cookies.
It is also important to make sure there is enough space between each cookie on the cookie sheet to allow for spreading whilst baking.
TIP: Line the cookie sheet with parchment paper or a silicone baking sheet to prevent them from sticking.
Storing and Freezing
Allow cookies to cool completely on a wire rack before storing them in an airtight container in the fridge for up to one week.
Cooled cookies can also be frozen for up to 3 months.
To freeze, the cookies should be spaced on a baking sheet or a plate that fits into the freezer. Once partially frozen they should then be transferred to a Ziploc bag, plastic wrap, or a freezer-friendly container.
Freezing in this way stops the crinkle cookies from freezing to each other, and allows you to pull only what you need from the freezer when needed.
NOTE: the peppermint flavor in these cookies is quite strong and will flavor anything stored in the same container. Store these cookies separately from other cookies.
If you like to be ready in advance, the cookie dough balls can also be made and stored in the fridge for up to 48 hours before being baked.
Tips, Tricks, and Substitutions
Once in the oven, the cookies should spread and start to crinkle.
If you have not had the cookies in the fridge for long enough prior to baking then this might not occur.
This can also happen due to humidity.
Check the cookies after about 7 minutes, and if they are not spreading as they should then bang the baking sheet with the cookies on the bench a couple of times to encourage spreading.
Once baked, remove the cookies from the oven gently. Do not bang them on the counter as this will add even more crinkling to the cookies and may cause them to fall apart. We want beautiful crinkles, not a mess.
Tip: for a fun change, why not smash some peppermint candy canes of choice into small pieces and throw them into the cookie dough for a more festive look.
Your finished cookie should be fudgy on the outside, slightly crispy on the edges, and with perfect crinkles topped with powdered sugar (or erythritol).
I like eating these cookies as is, however you could also add a drizzle of melted milk chocolate or dark chocolate on top, or sprinkle with some smashed candy canes for an extra hit of pepperminty goodness.
As with most cookies, these cookies should be served with an ice-cold glass of milk, a hot cup of tea, or freshly brewed coffee.
Alternatively, try serving with one of these homemade hot chocolates, just perfect for this time of year:
- Thick and Creamy Pumpkin Hot Chocolate
- The Best Dark Hot Chocolate Recipe Made With Real Chocolate
- Turmeric Infused Healthy Hot Chocolate
- White Matcha Hot Chocolate
They can also be eaten all by themselves as a yummy afternoon snack.
Frequently Asked Questions and Trouble Shooting
If the cookies have not been refrigerated prior to baking they may not spread and crinkle. This could also be due to humidity. If they are not crinkling after 7 minutes in the oven, remove the baking sheet from the oven and bang on the countertop 2-3 times to encourage spreading.
If the cookies have not been chilled enough prior to baking then they may become flat. They should be refrigerated for at least 2 hours prior to baking and should not be left resting at room temperature prior to being put into the oven.
Love chocolate peppermint cookies? Try these Chocolate Peppermint Almond Flour Cookies next!
If you loved these delicious chocolate peppermint crinkle cookies then be sure to leave a star rating on the recipe card, or leave a comment below.
Chocolate Peppermint Crinkle Cookies
- 1 cup all purpose flour
- ½ cup plus 2 tablespoons unsweetened cocoa powder
- 1 teaspoon baking soda
- ⅛ teaspoon salt
- ½ cup unsalted butter at room temperature
- ½ cup granulated stevia
- ½ cup coconut sugar
- 1 egg at room temperature
- 1 teaspoon pure vanilla extract
- 1 teaspoon peppermint extract (see notes)
- ½ cup semi-sweet chocolate chips (see notes)
- ½ cup white chocolate chips (see notes)
- 3 tablespoons granulated stevia
- 1 cup powdered erythritol
- In a large bowl whisk the flour, cocoa powder, baking soda, and salt until well combined.
- In a large bowl use a hand mixer and cream the butter, stevia, coconut sugar, egg, vanilla, and peppermint on medium-high speed for about 2 minutes, or until well combined and fluffy. Scrape down the sides of the bowl with a spatula as needed.
- Slowly add the dry ingredients to the wet ingredients and mix on low speed until combined. There should be no lumps.
- Add the chocolate chips and fold through with a spatula until evenly dispersed throughout the cookie dough.
- Cover the bowl and place it in the fridge for at least 2 hours.
- Preheat the oven to 350F (175C) and line a baking sheet with parchment paper.
- Use a cookie scoop or a large spoon to scoop out roughly 1.5 tablespoons of the cookie dough at a time. Use clean hands to roll the dough into a ball.
- Lightly roll the balls one by one into the remaining granulated stevia and the powdered sugar and then place them onto the prepared baking sheet.
- Bake in the preheated oven for 9 minutes. Remove from the oven and allow the cookies to cool for 5 minutes on the baking sheet before transferring them to a wire rack.
- Take each cookie and lightly dip the top into the remaining powdered sugar and place on the wire rack until ready to serve or store.
The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.