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Get ready for the best Christmas cookie ever!! This Chocolate Peppermint Crinkle Cookie is a chocolate crinkle cookie, layered with fudge frosting, then peppermint cream cheese frosting, and finally topped with crushed peppermint.
After trying a cookie similar to this one at Twisted Sugar a few weeks ago, I knew I HAD to recreate this one! This recipe isn’t the easiest one out there, but it is definitely worth it for this gourmet cookie.
Chocolate Crinkle Cookie Base
First we’ll begin by baking the chocolate crinkle cookie base.
Ingredients in Chocolate Crinkle Cookie:
- Salted Butter – Be sure to set your butter out ahead of time to soften.
- Brown Sugar
- Granulated Sugar
- Eggs
- Corn Syrup – If you’re in a pinch, you can omit the corn syrup. This tiny amount just helps to give the cookie that ultra fudgey texture that we’re going for.
- Vanilla
- Milk
- Flour
- Dutch Processed Cocoa – I prefer Dutch Processed Cocoa because of its deeper color and flavor. However, if you only have unsweetened cocoa powder, that will work too.
- Cornstarch – The cornstarch helps to keep the cookie soft, but this ingredient can also be omitted if you don’t have any on hand.
- Baking Soda
- Salt
- Powdered Sugar
Instructions:
- Start by preheating your oven to 350°F.
- Then, using a stand mixer or electric hand mixer, cream together the butter and sugars until the mixture is light in color and fluffy in texture.
- Next, add in the eggs, corn syrup, and vanilla, then continue to mix until the ingredients are thoroughly combined.
- Then you’ll add the flour, cocoa powder, cornstarch, baking soda, salt, and mix until chocolate cookie dough forms. The dough should be soft.
- Using either a cookie scoop or two spoons, portion out your cookie dough based on what cookie size your prefer. For small cookies, use 1 1/2 tbsp of dough. For medium cookies, use 3 tbsp of dough. For large cookies, use about 1/3 cup of dough.
- Now you can take your cookie dough balls and roll/press them in the powdered sugar for that iconic crinkle cookie look.
- Place the cookie dough onto a cookie sheet and bake until the cookies have flattened and start to crinkle. For small cookies, bake about 7-9 minutes. For medium cookies, bake about 9-11 minutes. For large cookies, bake for about 11-13 minutes.
- After removing from the oven, let the cookies cool directly on the cookie sheet for 10 minutes before transferring them to a wire cooling rack to finish cooling completely.
- Now it’s time to make the two frostings!
Fudge Frosting Layer
The second step to make a chocolate peppermint crinkle cookie is to make the fudge frosting!
Ingredients for Fudge Frosting:
- Salted Butter (softened) – Set this out on the counter ahead of time so that it can soften naturally.
- Cream Cheese (softened) – You should also set this out ahead of time to soften. Don’t worry, you won’t be able to taste the cream cheese flavor in this fudge frosting. It’s just to add to the richness!
- Dutch Processed Cocoa Powder – I prefer Dutch Processed Cocoa because of its deeper color and flavor. However, if you only have unsweetened cocoa powder, that will work too.
- Powdered Sugar
- Vanilla Extract
- Milk – You can use this as needed to thin the frosting.
Instructions:
- Begin by whipping the softened butter and cream cheese together until smooth.
- Then, gradually add in the powdered sugar one cup at a time. Be sure to mix the frosting until the powdered sugar is fully combined before adding the next cup.
- Next, add the powdered sugar and vanilla and mix until combined.
- Finally, add milk (only 1 tsp at a time) until the chocolate frosting is your preferred consistency.
Peppermint Cream Cheese Frosting
Now it’s time to create the last layer – the peppermint cream cheese frosting!
Ingredients for Peppermint Cream Cheese Frosting:
- Salted Butter (softened) – Set this out on the counter ahead of time so that it can soften naturally.
- Cream Cheese (softened) – Be sure to set this out ahead of time too.
- Powdered Sugar
- Vanilla
- Peppermint Bakery Emulsion – My favorite is from Lorann Oils. However, if you only have regular peppermint extract you can use that, but only use half of the amount called for because straight peppermint extract is much stronger.
- Salt
- Milk – You can use this as needed to thin the frosting.
- Crushed Peppermints – This it to sprinkle on top when assembling the cookies.
Recipe:
- First, whip the butter and cream cheese together until smooth.
- Then, just like with the fudge frosting, add in the powdered sugar one cup at a time, mixing until combined before adding the next cup.
- Next, add in the vanilla, peppermint bakery emulsion, and a pinch of salt, then mix until combined.
- If needed, add milk 1 tsp at a time to reach your desired frosting consistency. I usually don’t need to add any milk, but this is based on personal preference.
- Now it’s time to assemble your chocolate peppermint crinkle cookies!
How to Assemble a Chocolate Peppermint Crinkle Cookie
- Once the crinkle cookies are cooled, spread a layer of fudge frosting on top.
- Then, on top of the fudge frosting, spread a layer of the peppermint cream cheese frosting.
- Immediately sprinkle some crushed peppermint on top of the layers of frosting.
- Store the cookies in the fridge, serve chilled, and enjoy your latest cookie masterpiece!
How do I store Chocolate Peppermint Crinkle Cookies?
Store the cookies in an airtight container in the refrigerator for up to 1 week. You can also save them for up to 3 months in the freezer!
How do I freeze Chocolate Peppermint Crinkle Cookies?
To freeze these cookies, place them in one flat layer on a cookie sheet and freeze the entire cookie sheet for 2 hours. Then, you can take them out and place them in an airtight container or zip-top freezer bag with parchment paper in between each layer of cookies.
By freezing them in a single layer first, you will be able to stack the cookies without ruining the frosting.
Recipes Similar to Chocolate Peppermint Crinkle Cookie
- Homemade Peppermint Patties
- Chocolate Peppermint Fudge
- Chocolate Peppermint Blossom Cookies
- Peppermint Bark
- White Chocolate Peppermint Pretzels
Chocolate Peppermint Crinkle Cookies
Ingredients
Chocolate Crinkle Cookies
- 3/4 cup (167g) salted butter, softened
- 3/4 cup (200g) brown sugar
- 1/4 cup (60g) granulated sugar
- 2 eggs
- 1 tbsp corn syrup
- 1/2 tbsp vanilla extract
- 1 tbsp milk
- 2 cups (304g) all-purpose flour
- 1/2 cup (60g) dutch processed cocoa
- 1/2 tbsp corn starch
- 1 tsp baking soda
- 1/2 tsp salt
- 1 cup (107g) powdered sugar
Fudge Frosting
- 6 tbsp salted butter, softened
- 2 oz cream cheese , softened
- 2 cups (214g) powdered sugar
- 1/2 cup (60g) dutch processed cocoa powder
- 1/2 tbsp vanilla extract
- milk to thin, as needed
Peppermint Cream Cheese Frosting
- 2 tbsp salted butter, softened
- 4 oz cream cheese, softened
- 2 cups (214g) powdered sugar
- 1 tsp vanilla extract
- 1/2 -1 tsp peppermint bakery emulsion or peppermint extract
- 1 pinch salt
- pink food coloring, optional
- crushed peppermint candies
Instructions
Chocolate Crinkle Cookies
- Preheat the oven to 350° F (180° C).
- Using a stand mixer or an electric hand mixer, cream together the butter and sugars until light in color and fluffy in texture.
- Add in the eggs, corn syrup, vanilla and milk. Mix until thoroughly combined.
- Next, add the flour, cocoa, cornstarch, baking soda and salt. Mix until your chocolate cookie dough forms. The dough will be soft.
- Portion out the dough, as desired. For small cookies, use 1 1/2 tbsp of dough. For medium sized cookies use 3 tbsp of dough. For large cookies, use 1/3 cup of dough. (The photos in this post use 1/3 cup of dough for each cookie)
- Roll and press the powdered sugar onto each ball of dough.
- Bake at 350° F (180° C) until the cookies have flattened, spread and have started to crackle. For small cookies: bake 7-9 minutes. For medium cookies: bake 9-11 minutes. For large cookies: bake 11-13 minutes.
- Allow the cookies to cool on the pan for 10 minutes prior to transfering to a wire rack. While the cookies cool, make the two frostings.
Fudge Frosting
- Whip the butter and cream cheese until smooth.
- Add the powdered sugar, one cup at a time, mixing until it is combined before adding another cup.
- Add the cocoa powder and the vanilla.
- Add milk 1 tsp at a time until you've reached your desired consistency.
Peppermint Cream Cheese Frosting
- Whip the butter and cream cheese until smooth.
- Add the powdered sugar, one cup at a time, mixing until it is combined before adding another cup.
- Add in the vanilla and peppermint bakery emulsion and pinch of salt.
- Add milk 1 tsp at a time, if needed. (I usually don't need any milk.)
- Add a few drops of pink food coloring, if desired.
Assembling the Cookies
- First, spread a layer of fudge frosting onto each cookie.
- Next, Spread a layer of peppermint frosting onto the top of the fudge frosting layer and immediately sprinkle with crushed peppermint pieces.
- Store in the fridge and serve chilled.
Notes
This recipe will make 36 small cookies, 18 medium cookies or 9 large cookies.
Nutrition
Calories: 272kcal | Carbohydrates: 45g | Protein: 3g | Fat: 10g | Saturated Fat: 6g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 3g | Trans Fat: 0.3g | Cholesterol: 35mg | Sodium: 155mg | Potassium: 115mg | Fiber: 2g | Sugar: 30g | Vitamin A: 313IU | Calcium: 23mg | Iron: 1mg
Like this recipe? Rate and comment below!
Just a question, I want to bake this cookie but I always prefer grams over cup is the gram of the flour correct? The two cups is saying 304g.
These cookies are decadent! My family raved about them. I did have trouble getting the fudge frosting to stick to the cookie because of the powdered sugar. Any recommendations? Perhaps I should have thinned it even more with more milk? Your thoughts, Karli? Thanks!
Yes! Just thin it a bit more and you won’t have that problem. Glad to know your family loved them!!
Good morning. I am also wondering about the grams for the 2 cups of flour. If the recipe just read 2 cups I would have used 240 grams. The recipe states 304 grams of flour. Can you please clarify? These cookies look delicious and I can’t wait to try them. Thank you.
Hi Kathy! I have measured and weighed all of the ingredients myself to insure that the gram measurements are completely accurate- because of where I live, my typical ‘cup’ measurement has more volume than at other places which causes it to be heavier than the standard.
Good morning. I asked a question above regarding the amount of flour listed in your recipe and followed your answer and used the full 304 grams of flour. Let me tell you, if you are wondering if you should bake these cookies, DO IT NOW!! They are delicious. I may leave the powdered sugar off next time because I feel it made it harder to put the fudge frosting on top. The fudge is thick so I dolloped it on and spread it out. Then the peppermint frosting where I used a full teaspoon of Lorann Peppermint bakery emulsion. Topped with chopped Andes Peppermint Mints. They are sooooo good. Thank you for a wonderful recipe. They are individually bagged and in the freezer. I got 18 cookies and will be baking another batch. Thanks again.
I made these gorgeous morsels of goodness last year and they were an instant hit. This year I followed Karli’s 60 Days Bake Along and made this cookie at the end of October and froze them. When i got them out to thaw, the crushed peppermint pieces had melted into red stuff. A friend of mine had the same problem. I would suggest freezing without the crushed peppermint and putting that on after they are thawed. I just thawed them and dipped them into crushed peppermint so the pieces stuck to the frosting. The melted ones still tasted fabulous, just weren’t as pretty. Still a winner!