This yummy chocolate peppermint crinkle cookies recipe has been in our family for a couple decades now.

Remember the days of pen-pals? That’s how this recipe was given to my sister.  I probably just dated myself. 😉 (Especially if I tell you we found these pen-pals in a magazine! But they were the best and we spent too many hours and pieces of paper to count writing letters.)

We’ve made these easy cookies many, many times over the years.

One thing that makes the chocolate mint crinkle cookies different than most recipes is that it uses so little butter. I suppose that also makes them super affordable! It only uses 2 tablespoons!!!

Now, the original recipe didn’t involved any peppermint or mint extract. You can feel free to omit that ingredient if the chocolate mint combo isn’t your thing and they are still delicious.

I loved getting Andes mints from restaurants as a child and now the Ghirardelli dark chocolate mint squares are one of my favorite candies, so of course I think the mint is amazing.

Now, let’s get on to talking about the actual chocolate peppermint crinkle cookies recipe.

INGREDIENTS:

• Butter (just 2 tablespoons, crazy!)
• Sugar, plain white granulated
• Vanilla extract
• Mint extract or peppermint oil (if you want it)
• Egg whites
• Chocolate chips
• Baking powder
• Flour
• Water
• Powdered sugar

All basic ingredients you probably already have in your house. Another reason this recipe is a great one.

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INSTRUCTIONS:

• In a glass bowl you will melt half of the chocolate chips.
• In a (separate) mixing bowl, beat the softened butter and granulated sugar as well as you can.
• Add in the vanilla, egg whites, mint extract/peppermint oil, and the melted chocolate chips. Stir well.
• Add the flour, baking powder, and water. Mix well!
• Fold in the other cup of chocolate chips.
• Refrigerate batter for 15 minutes, if needed, stirring 3 or 4 times. Don’t want dough too firm, because the powdered sugar will have a harder time sticking.
• Roll into balls and roll generously in the powdered sugar. (Be sure to see tips for the best way to do this!)
• Put on baking sheet and bake.
• After baking, let cool 2 minutes on the pan and then transfer to a wire rack to cool completely.

TIPS:

• To roll the dough into balls, I use my cookie scoop to drop rough dough balls into the the powdered sugar. The dough is quite soft, so this is less messy and after coated with powdered sugar the dough is easier to handle. Mine is the 2 tablespoon scoop from Pampered Chef. You can also find scoops on Amazon!
• The cookies are quite soft and gooey after they come out of the oven. Let them cool completely before you move them to a platter.

One more thing. Let’s talk texture. These chocolate peppermint crinkle cookies are rich and fudge like! The insides are soft and chewy and the exterior has a tiny little crackle to it. I’d describe it as part cookie, part brownie, part fudge! If that doesn’t make a chocolate lover want to go make these, I don’t know what will!

For another cookie recipe, check out these thin and chewy oatmeal chocolate chip cookies from my grandma!

Chocolate Peppermint Crinkle Cookies Recipe

 

Have you made chocolate peppermint crinkle cookies before? What are you go to chocolate cookies?

Originally published March 24, 2014. Updated July 31, 2020.