Chocolate Peppermint Crinkle Cookies
Servings: 32 servings (small 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