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Lightened-Up Peppermint Chocolate Crinkle Cookies

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These lightened-up peppermint chocolate crinkle cookies are quick, easy, and perfect for the holidays. With a tender crumb, rich chocolate flavor, and a refreshing peppermint finish, they’re a crowd-pleasing treat that feels indulgent without the guilt.

Ingredients

Scale
  • 1 ½ cups (180g) whole wheat pastry flour
  • ½ cup (45g) unsweetened cocoa powder
  • 1 teaspoon baking powder
  • ¼ teaspoon salt
  • ¼ cup (60ml) coconut oil, melted and cooled
  • 2 tablespoons (28g) unsalted butter, softened
  • ½ cup (100g) granulated sugar
  • ¼ cup (50g) light brown sugar, packed
  • 1 large egg, room temperature
  • 1 teaspoon vanilla extract
  • ½ teaspoon peppermint extract
  • ½ cup (90g) dark chocolate chips (60% cacao)
  • ½ cup (60g) powdered sugar, for rolling
  • ¼ cup (30g) crushed peppermint candies, for garnish

Instructions

  1. Preheat oven to 350°F (175°C). Line two baking sheets with parchment paper.
  2. In a medium bowl, whisk together whole wheat pastry flour, cocoa powder, baking powder, and salt until no lumps remain.
  3. In a large bowl, beat melted coconut oil, softened butter, granulated sugar, and brown sugar together until smooth, about 2 minutes.
  4. Beat in egg, vanilla extract, and peppermint extract until fully incorporated.
  5. Gradually add the flour mixture to the wet ingredients, mixing on low speed or stirring by hand just until combined. Do not overmix. Fold in dark chocolate chips.
  6. For best results, chill the dough for 15-20 minutes to produce thicker cookies with a more dramatic crinkle top.
  7. Place powdered sugar in a small bowl. Using a cookie scoop or tablespoon, portion dough into 1.5-tablespoon balls. Roll each ball between palms until smooth, then coat completely in powdered sugar.
  8. Place coated dough balls on prepared baking sheets, spacing 2 inches apart. Bake for 10-12 minutes. At 10 minutes, cookies will be soft and fudgy; at 12 minutes, slightly firmer.
  9. Let cookies cool on baking sheet for 5 minutes, then transfer to a cooling rack. While still warm, sprinkle crushed peppermint candies on top.
  10. Store in an airtight container at room temperature for up to 5 days. Freeze baked cookies for up to 3 months or unbaked dough balls for up to 3 months.

Notes

For a gluten-free version, swap whole wheat pastry flour with a 1:1 gluten-free baking blend. For dairy-free, use all coconut oil instead of butter. If cookies don’t crinkle, dough may be too warm or not coated heavily enough in powdered sugar—chill dough for 20 minutes and press sugar into dough balls. Peppermint flavor mellows after a day, making day-old cookies even better.

Nutrition

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

Find it online: https://lolaspoon.com/lightened-up-peppermint-chocolate-crinkle-cookies-best-easy-recipe/