Chocolate Peppermint Crinkle Cookies

These chocolate peppermint crinkle cookies are like ultra fudgy brownie snowballs that instantly make your kitchen feel like a winter wonderland! They're as fudgy as your favorite brownie and as easy as any drop cookie.

Author: Sloane’s Table

Meal Type: Milk Free

Cuisine: American

Difficulty: EASY

Prep. Time: 30 minutes

Cook Time: 8 minutes

Total Time: 38 minutes

Servings: 18 cookies

Calories: 92 kcal per serving

Ingredients

120 grams - all-purpose flour
60 g scant - cocoa powder
1 tsp - baking powder
½ tsp - salt
100 grams - granulated sugar
82 grams - brown sugar
50 grams - neutral oil
2 - eggs
1 tsp - vanilla paste
½ tsp - peppermint extract
56 grams - powdered sugar

Instructions

In a medium bowl, whisk together the flour, cocoa powder, baking powder, and salt. Set aside.
In a large bowl, combine the granulated sugar, brown sugar, oil, eggs, vanilla, and peppermint extract.
Gently fold the dry ingredients into the wet until just combined. Do not over-mix!
Cover the bowl and chill in the fridge overnight.
When ready to bake the cookies, preheat the oven to 350 degrees F (180 degrees C) and line two baking sheets with parchment paper.
Using a 1 tablespoon cookie scoop, scoop the cookie dough and roll in the powdered sugar.
Place cookie dough on the prepared baking sheet about 1 inch apart.
Bake the cookies for about 8-10 minutes or until puffed up and cracked.
Allow cookies to cool completely on the baking sheet before removing.

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