Ultra Fudgy Chocolate Peppermint Crinkle Cookies: Your New Holiday Obsession

Picture this: a cookie so dark and rich it looks like a winter night sky, dusted with a dramatic snowfall of powdered sugar and sparkling crushed candy canes. Now, bite into it. Your teeth sink through the sweet, snowy exterior into a brownie-like, impossibly fudgy center that’s bursting with cool, refreshing peppermint. That’s the magic of these Ultra Fudgy Chocolate Peppermint Crinkle Cookies.

They are the show-stopping, holiday cookie plate essential you didn’t know you were missing. I promise, this easy Fudgy Chocolate Peppermint Crinkle Cookies recipe delivers the most intense chocolate experience paired with that iconic festive flavor. They’re as stunning to look at as they are divine to eat.

WHY THESE ULTRA FUDGY COOKIES ARE A HOLIDAY NON-NEGOTIABLE

Let me tell you exactly why you need to clear a space on your baking sheet.

• First, the texture is pure decadence dense, moist, and truly fudgy, thanks to a high ratio of rich cocoa and oil.
• Secondly, the “crinkle” is absolute perfection, creating a beautiful, crackled canvas for the red and white toppings.
• Thirdly, the peppermint isn’t an afterthought; it’s infused into the dough and sprinkled on top for a vibrant, cooling burst in every bite.
• Finally, they are surprisingly simple to make, requiring no mixer and no fancy techniques.

These Ultra Fudgy Chocolate Peppermint Crinkle Cookies are the ultimate edible holiday gift.

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GATHERING YOUR DARK & FESTIVE INGREDIENTS

This recipe relies on pantry staples and a few key festive touches. Here’s your list for these incredible Ultra Fudgy Chocolate Peppermint Crinkle Cookies.

For the Ultra-Fudgy Cookie Dough:

• Vegetable Oil or Melted Coconut Oil: Oil, not butter, is the secret to the ultra-moist, fudgy texture that stays soft for days.
• Granulated Sugar: For sweetness and structure.
• Eggs: They provide structure and richness.
• Pure Vanilla Extract & Pure Peppermint Extract: The dynamic duo! Vanilla rounds out the flavor, while peppermint gives that unmistakable holiday zing.
• All-Purpose Flour: The essential framework.
• Unsweetened Cocoa Powder: Use natural cocoa powder for a classic, slightly tart chocolate flavor that pairs perfectly with peppermint. Dutch-process will work but taste more intensely dark.
• Baking Powder & Salt: For lift and balance.

For the Coating & Topping:

• Confectioners’ Sugar: For the classic, snowy crinkle coating.
• Granulated Sugar: A first roll in granulated sugar helps the powdered sugar stick and crackle beautifully.
• Crushed Candy Canes or Peppermint Candies: For the festive, crunchy, red-and-white finish.

THE SIMPLE TOOLS YOU’LL NEED

• Two large mixing bowls
• Whisk and spatula
• Baking sheets
• Parchment paper or silicone baking mats
• Two shallow bowls (for coating)
• Ziplock bag and rolling pin (for crushing candy)
• Wire rack

STEP-BY-STEP: CREATING THE PERFECT CRINKLE

Follow this simple process to achieve the iconic look and phenomenal fudge-like texture.

STEP 1: MAKE THE RICH, OIL-BASED DOUGH

In your first large bowl, whisk together the vegetable oil and granulated sugar until fully combined and glossy. Whisk in the eggs, one at a time, followed by both the vanilla and peppermint extracts. In your second bowl, sift together the flour, cocoa powder, baking powder, and salt.

This is crucial to avoid lumps in your Ultra Fudgy Chocolate Peppermint Crinkle Cookies. Gradually add the dry ingredients to the wet, folding with a spatula until you have a thick, sticky, and intensely dark brown dough.

STEP 2: CHILL FOR FUDGE FACTOR

Cover the bowl with plastic wrap and refrigerate the dough for at least 2 hours (or up to 24). This step is non-negotiable! Chilling firms up the dough, making it rollable, and allows the flavors to deepen. It also ensures the cookies don’t spread too much and bake up thick and fudgy.

STEP 3: CREATE THE DOUBLE-SUGAR COATING

When ready to bake, preheat your oven to 350°F (175°C). Place granulated sugar in one shallow bowl and confectioners’ sugar in another. Using a cookie scoop or your hands, roll the chilled dough into 1-inch balls. Roll each ball first in the granulated sugar, then heavily in the confectioners’ sugar until completely covered. This double-coating is the secret to the dramatic, crackled white finish.

STEP 4: BAKE AND TOP IMMEDIATELY

Place the heavily coated dough balls about 2 inches apart on your lined baking sheets. Bake for 10-12 minutes. The cookies will be puffed and the tops will have cracked. They should still look soft in the centers. As soon as you remove them from the oven, sprinkle the tops generously with the crushed candy canes, pressing gently so they adhere to the hot surface.

STEP 5: COOL TO SET THE FUDGE

Let the cookies cool on the baking sheet for 5 full minutes. They will deflate slightly, creating that perfect dense texture. Then, carefully transfer them to a wire rack to cool completely. The sugar coating will harden into a delicate, sweet shell.

THE SCIENCE OF THE PERFECT CRINKLE & FUDGE

Why do these Ultra Fudgy Chocolate Peppermint Crinkle Cookies work so well? The oil creates a denser, more tender crumb than butter would. The chilled dough goes into the oven, and the exterior sets quickly. As the interior heats, it expands, cracking the dry, powdered sugar shell. The use of both granulated and confectioners’ sugar maximizes this effect. The result? A cookie that’s stunningly beautiful and texturally sublime.

PRO TIPS FOR BAKERY-LEVEL COOKIES

• Chill Thoroughly: Warm dough will spread, not crackle. Patience is key.
• Sift Your Cocoa: Cocoa is clumpy. Sifting ensures a smooth, lump-free dough.
• Heavy Sugar Coat: Don’t be shy with the confectioners’ sugar. A thick coat gives the best crackle.
• Under-Bake for Fudge: When the edges are set but the centers look soft, they’re done. They set up as they cool.
• Add Candy While Hot: Sprinkling the peppermint immediately ensures it sticks as the sugar coating sets.

DELICIOUS VARIATIONS TO TRY

• Orange Chocolate: Replace peppermint extract with 1 tbsp of fresh orange zest.
• Mint Chocolate Chip: Fold in ¾ cup of dark or mint chocolate chips into the dough.
• Espresso Crinkle: Add 1 tbsp of instant espresso powder to the dry ingredients for a mocha twist.
• Double Chocolate: Replace ¼ cup of flour with additional cocoa powder for an even darker cookie.

STORAGE & FREEZING INSTRUCTIONS

Store cooled Ultra Fudgy Chocolate Peppermint Crinkle Cookies in an airtight container at room temperature for up to 5 days. They stay remarkably soft. You can freeze baked cookies for up to 3 months. To freeze dough, roll and coat the balls in sugar, then freeze on a tray before bagging. Bake from frozen, adding 1-2 minutes to the bake time.

TROUBLESHOOTING COMMON QUESTIONS

• My cookies didn’t crinkle. The dough wasn’t cold enough, or the sugar coating was too thin. Ensure a proper chill and a generous, double-layer of sugar.
• My cookies are cakey, not fudgy. This usually means you over-measured the flour or over-baked them. Spoon and level your flour, and stick to the lower bake time.
• The peppermint extract is too strong/weak. Extract brands vary in potency. Start with ½ tsp and add to taste. You can always add more to the dough, but you can’t take it out.
• Can I use butter instead of oil? I don’t recommend it. Butter will create a cakier, less fudgy texture and will not replicate the intended dense, brownie-like crumb.

HOW TO SERVE THESE SHOWSTOPPING COOKIES

Arrange these Ultra Fudgy Chocolate Peppermint Crinkle Cookies on a vintage platter for your holiday party, pack them in cellophane bags as teacher gifts, or simply enjoy them with a cold glass of milk or a hot mug of coffee after a long day of festive shopping. They are the edible embodiment of holiday cheer.

A QUICK NUTRITION NOTE

These Fudgy Chocolate Peppermint Crinkle Cookies are a rich, celebratory dessert cookie. The oil provides moisture but also makes them decadent. One is incredibly satisfying!

THE STORY BEHIND THE RECIPE: A HOLIDAY TRADITION IS BORN

This recipe was born from a holiday cookie swap fail. I brought standard chocolate crinkles, but my friend brought a plate of cookies that stopped everyone in their tracks deep, dark, and glittering with peppermint. I begged for the recipe, which turned out to be her grandmother’s, with a secret oil base. I’ve tweaked it over the years, perfecting the peppermint balance.

Now, baking these Ultra Fudgy Chocolate Peppermint Crinkle Cookies is my family’s official kick-off to the holiday season. The scent of peppermint and chocolate filling the house is my favorite signal that the most wonderful time of the year is truly here.

FINAL CHECKLIST BEFORE YOU BAKE

• Dough is chilled for at least 2 hours.
• Candy canes are crushed and ready.
• Oven is preheated to 350°F (175°C).
• Two bowls of sugar (granulated and confectioners’) are set up for coating.
• Baking sheets are lined with parchment.

FREQUENTLY ASKED QUESTIONS