Chocolate Peppermint Crinkle Cookies
Soft and fudgy chocolate peppermint crinkle cookies made with rich cocoa and coated in powdered sugar, a festive, easy, and fun holiday favorite.
- Yield: 10-20 servings
- Prep Time: 1 hr 30 min
- Cook Time: 10 min
Ingredients
Instructions
Prepare Ingredients
- Crush the candy canes into fine bits using a food processor, mortar and pestle, or a rolling pin and bag.
- Sift the powdered sugar and mix with 4 tablespoons of crushed candy cane in a bowl. Set aside to coat the cookie dough later.
- In another bowl, sift together Caputo “00” Baking Flour, baking powder, and salt.
Mix the Dough
- In the bowl of a stand mixer, combine the cocoa powder, oil, sugar, 2 tablespoons of crushed candy cane, eggs, and vanilla.
- Mix on low speed 1 for about 2 minutes, scraping the sides as needed.
- Add the dry ingredients and mix until just combined, about 30 seconds.
- Cover the bowl and refrigerate for at least 1 hour or up to overnight.
Portion and Coat in Peppermint Sugar
- Preheat the oven to 325°F and line two baking sheets with parchment paper.
- Using a #40 cookie scoop (about 2 tablespoons), portion the dough into even scoops.
- Roll each dough ball in the powdered sugar mixture until fully coated.
- Place the cookies on the prepared baking sheets, spaced about 2 inches apart (12–18 per pan).
Bake and Enjoy!
- Bake one pan at a time in the center of the oven for 10–12 minutes.
- The cookies should still be slightly soft in the center when removed. They will settle as they cool, creating a crinkled top.
- Let the cookies cool on the pan until firm enough to move.
- Enjoy at room temperature – and don’t worry, the flavor and texture improve after resting for a day or two.
Products Used In The Recipe
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About the Chef
Meet Chef Jesse Dodson
Jesse Dodson started working in bakeries as a teenager and found a lifelong passion for bread and pastries which he has pursued for three decades. Over time he has baked in many different settings, including wood fired artisan bread in the back of a barn, fine dining pastry, wholesale production bakeries, and for many years, managed an in-store, from scratch bread program for a popular chain of PNW grocery stores. Product development and technical training are his favored tasks in the bakery industry. He also enjoys merchandising and helping bakeries find improvements in quality and efficiency.
“To me, baking is the art of transforming simple, quality ingredients into sensuous, edible delights”
Jesse lives in Portland, Oregon and spends his time outside the bakery cooking, especially over wood fire, gardening, playing music, and riding motorcycles.
Learn more about Jesse's bakery consulting on his website below.