Description
Ultra fudgy chocolate crinkle cookies with a cool peppermint kick deeply chocolatey, soft inside, and made with just seven simple ingredients.
Ingredients
Scale
- 1 cup all-purpose flour
- 1/2 cup unsweetened cocoa powder
- 1 teaspoon baking powder
- 1/2 cup unsalted butter, softened
- 3/4 cup granulated sugar
- 1 large egg
- 1/2 teaspoon peppermint extract
- Powdered sugar for rolling
Instructions
- 1. Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper.
- 2. Whisk together flour, cocoa powder, and baking powder in a bowl.
- 3. In another bowl, cream butter and granulated sugar until smooth and fluffy.
- 4. Add the egg and peppermint extract; mix until fully incorporated.
- 5. Add dry ingredients and mix until a thick, fudgy dough forms.
- 6. Scoop tablespoon-sized portions of dough and roll into balls.
- 7. Roll each ball generously in powdered sugar.
- 8. Place on the baking sheet, spacing cookies 2 inches apart.
- 9. Bake for 9–11 minutes until cookies are crackled on top but soft in the center.
- 10. Cool on the baking sheet for 5 minutes before transferring to a wire rack.
Notes
- For extra fudginess, slightly underbake the cookies.
- Chill dough for 15 minutes if it feels too soft to roll.
- Store cookies in an airtight container for up to 5 days.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Baked
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 115
- Sugar: 9g
- Sodium: 45mg
- Fat: 5g
- Saturated Fat: 3g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 16g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 20mg
Keywords: chocolate peppermint crinkle cookies, fudgy crinkle cookies, holiday cookies