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Perfect Peppermint Bark Crinkle Cookies

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These fudgy, brownie-like chocolate crinkle cookies are packed with real crushed candy canes for a cool, minty crunch in every bite. They are the perfect festive treat for holiday cookie swaps and gift-giving.

Ingredients

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  • 1/2 cup (1 stick) unsalted butter, softened to room temperature
  • 1 cup granulated sugar
  • 1 large egg, room temperature
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon peppermint extract
  • 1 1/4 cups all-purpose flour
  • 1/2 cup unsweetened cocoa powder (Dutch-process preferred)
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1/2 cup crushed candy canes (about 4–5 standard candy canes), plus 2 tablespoons for topping
  • 1/2 cup powdered sugar, for rolling

Instructions

  1. Prepare the Candy Canes: Place the unwrapped candy canes in a sturdy zip-top bag. Seal it, removing as much air as possible. Use a rolling pin or the flat side of a meat mallet to smash them into small pieces and a little bit of fine powder. You want a mix of textures. Set aside 2 tablespoons of the crushed candy for sprinkling on top after baking.
  2. Cream the Butter and Sugar: In a large mixing bowl, beat the softened butter and granulated sugar together with an electric mixer on medium speed until light and fluffy, about 2-3 minutes. Scrape down the sides of the bowl with a spatula once or twice.
  3. Add the Wet Ingredients: Add the room-temperature egg, vanilla extract, and peppermint extract to the butter mixture. Beat on medium speed until fully combined and smooth. Scrape the bowl again.
  4. Combine the Dry Ingredients: In a separate, medium bowl, whisk together the all-purpose flour, unsweetened cocoa powder, baking powder, and salt.
  5. Mix the Dough: Gradually add the dry ingredients to the wet ingredients, mixing on low speed. Add about half the flour mixture, mix until just a few streaks remain, then add the rest. Stop mixing as soon as the flour disappears.
  6. Fold in the Crush: Use a rubber spatula to gently fold in the crushed candy canes (reserving the 2 tablespoons for later). Fold just until they are evenly distributed. The dough will be thick and slightly sticky.
  7. Chill the Dough: Cover the bowl with plastic wrap and refrigerate the dough for at least 1 hour (2 hours is even better).
  8. Preheat and Prep: About 15 minutes before you are ready to bake, preheat your oven to 350°F (175°C). Line your baking sheets with parchment paper or silicone mats.
  9. Roll in Powdered Sugar: Place the powdered sugar in a small bowl. Using a cookie scoop (about 1.5 tablespoons), scoop out a ball of dough. Roll it between your palms to form a smooth ball. Drop the ball into the powdered sugar and roll it around until it is completely and heavily coated. Place the coated dough balls on the prepared baking sheet, leaving about 2 inches of space between each one.
  10. Bake: Bake for 10-12 minutes. The cookies will look puffed and cracked, and the edges should be set but the centers will still look slightly soft and underdone. Do not overbake!
  11. Cool and Top: Let the cookies cool on the baking sheet for 5 minutes. Then, while they are still warm, gently press a pinch of the reserved crushed candy canes onto the top of each cookie. Transfer the cookies to a cooling rack to cool completely.

Notes

Chilling the dough is crucial to prevent spreading and achieve the signature crinkle. Roll dough balls heavily in powdered sugar for the best crackled effect. Do not overbake; cookies will continue to set as they cool. For best flavor, make the dough a day ahead and refrigerate. Store cookies in an airtight container at room temperature for up to 5 days; place a slice of bread in the container to keep them soft. Freeze baked cookies for up to 3 months or unbaked dough balls for up to 3 months.

Nutrition

Keywords: peppermint bark cookies, chocolate crinkle cookies, Christmas cookies, holiday cookies, peppermint cookies, fudgy cookies, easy cookie recipe

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