Chocolate Peppermint Crinkle Cookies

5 from 28 votes

Prep Time30

Cook Time15

Course: Dessert

Cuisine: amercian

Keyword: chocolate crinkle cookies

Servings: servings (small 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.
3/4 cup (167g) salted butter, 3/4 cup (185g) brown sugar, 1/4 cup (58g) granulated sugar
Add in the eggs, corn syrup, vanilla and milk. Mix until thoroughly combined.
2 eggs, 1 tbsp corn syrup, 1/2 tbsp vanilla extract, 1 tbsp milk
Next, add the flour, cocoa, corn starch, baking soda and salt. Mix until your chocolate cookie dough forms. The dough will be soft.
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
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.
1 cup (107g) powdered sugar
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.

Whip the butter and cream cheese until smooth.
6 tbsp salted butter, 2 oz cream cheese
Add the powdered sugar, one cup at a time, mixing until it is combined before adding another cup.
2 cups (214g) powdered sugar
Add the cocoa powder and the vanilla.
1/2 cup (60g) dutch processed cocoa powder, 1/2 tbsp vanilla extract
Add milk 1 tsp at a time until you've reached your desired consistency.
milk to thin

Whip the butter and cream cheese until smooth.
2 tbsp salted butter, 4 oz cream cheese
Add the powdered sugar, one cup at a time, mixing until it is combined before adding another cup.
2 cups (214g) powdered sugar
Add in the vanilla and peppermint bakery emulsion and pinch of salt.
1 tsp vanilla extract, 1/2 -1 tsp peppermint bakery emulsion or peppermint extract, 1 pinch salt
Add milk 1 tsp at a time, if needed. (I usually don't need any milk.)
milk to thin
Add a few drops of pink food coloring, if desired.
pink food coloring

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.
crushed peppermint candies
Store in the fridge and serve chilled.

This recipe will make 36 small cookies, 18 medium cookies or 9 large cookies.