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Fudgy Chocolate Peppermint Crinkle Cookies (Easy, Lightened Up)

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These fudgy chocolate peppermint crinkle cookies are intensely chocolatey with a soft, fudgy center and a beautiful crackled top. This lightened-up version uses less butter and sugar, making them a healthier holiday treat that no one will guess is ‘good for you.’

Ingredients

Scale
  • 1 cup (175g) dark chocolate chips (60% cacao)
  • 3 tablespoons (42g) unsalted butter, softened
  • 1/4 cup (60g) unsweetened applesauce
  • 1/2 cup (100g) granulated sugar
  • 1/4 cup (50g) light brown sugar, packed
  • 1 large egg, room temperature
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon peppermint extract
  • 3/4 cup (90g) all-purpose flour
  • 1/4 cup (30g) whole wheat pastry flour
  • 1/4 cup (20g) unsweetened cocoa powder (Dutch-processed preferred)
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1/2 cup (60g) powdered sugar (for rolling)
  • 2 tablespoons crushed peppermint (optional, for garnish)

Instructions

  1. Melt the chocolate and butter: In a microwave-safe bowl, combine dark chocolate chips and cubed butter. Microwave in 30-second bursts, stirring between each, until completely smooth (about 1.5 to 2 minutes). Let cool for 5 minutes.
  2. Mix the wet ingredients: In a large bowl, whisk together granulated sugar, brown sugar, and applesauce until well combined. Add egg, vanilla extract, and peppermint extract. Whisk vigorously for about 30 seconds until pale and slightly thickened.
  3. Combine wet and chocolate mixtures: Pour the cooled melted chocolate into the wet ingredients. Fold gently with a spatula until just combined. The mixture will be thick and glossy.
  4. Whisk dry ingredients: In a separate medium bowl, whisk together all-purpose flour, whole wheat pastry flour, cocoa powder, baking powder, and salt until no lumps remain.
  5. Fold dry into wet: Add dry ingredients to the chocolate mixture in two additions, folding gently after each until just combined. The dough will be soft, slightly sticky, and fudgy. Cover with plastic wrap and let rest for 10 minutes.
  6. Preheat oven to 350°F (175°C). Line two baking sheets with parchment paper.
  7. Portion and roll: Place powdered sugar in a small bowl. Using a 1.5-tablespoon cookie scoop, portion dough and roll into balls. Roll each ball in powdered sugar until completely coated. Place on prepared baking sheets, spacing 2 inches apart.
  8. Bake for 10 to 12 minutes, rotating pans halfway through. Cookies should look puffed and cracked with soft centers. Do not overbake.
  9. Cool on baking sheet for 5 minutes, then transfer to a wire rack to cool completely. If using crushed peppermint garnish, sprinkle on immediately after removing from oven.

Notes

Don’t skip the 10-minute dough rest—it prevents spreading. Roll generously in powdered sugar for the best crinkle effect. Peppermint extract is potent; do not exceed 1/2 teaspoon. Start checking cookies at 10 minutes to avoid overbaking. Cookies keep in an airtight container at room temperature for up to 5 days and freeze well for up to 3 months.

Nutrition

Keywords: chocolate peppermint crinkle cookies, lightened up cookies, healthy holiday cookies, fudgy chocolate cookies, peppermint cookies, easy cookie recipe

Find it online: https://lucastable.com/fudgy-chocolate-peppermint-crinkle-cookies-easy-lightened-up/