Chocolate Peppermint Crunch Cookies


I’ve always liked chocolate crinkle cookies around the holidays. Rich, puffy and dusted with powdered sugar, what’s not to like? Last winter, I wanted to shake things up a bit and give these cookies a new twist. To battle the richness of a classic crinkle, I went hunting for something refreshing. Since I only make them around the holidays, what better flavor choice than peppermint?


My cookies didn’t come out quite like the traditional crinkles I’ve enjoyed in previous years. Though they were puffy, they also spread quite a bit and didn’t have the ‘crackly’ top you’d expect. But they are too delicious for me to care. Especially too delicious for me not to share!

These cookies are simple to make, and look beautifully festive with crushed peppermints on top. But if you don’t want that “crunch” (and who doesn’t?), you could also dust them with powdered sugar.


Chocolate Peppermint Crunch Cookies

Yield: Makes about 4 dozen


  • 1 c cocoa powder
  • 1/2 c canola oil
  • 3 T flax seed
  • 1/2 c + 1 T water
  • 1/2 c finely crushed peppermint candies (about 4 candy canes)
  • 1/2 c sugar
  • 2 tsp vanilla extract
  • 1 tsp peppermint extract
  • 1 1/2 c flour
  • 1 tsp baking powder
  • Pinch of salt
  • 1/2 c chocolate chips


  1. Coarsely crushed peppermint candies for topping
  2. Mix the flax with the water and set aside to 'gel' into flax eggs. It will need to sit for 5-10 minutes.
  3. Beat the cocoa powder, oil, finely crushed mints and sugar together. Add the flax eggs and extracts, and whisk until just blended. Add the flour, baking powder and salt, and whisk until the dry ingredients are fully incorporated into the batter. Mix in the chocolate chips, then cover and chill the batter for at least three hours, until firm enough to shape into balls.
  4. Preheat the oven to 325F. Line a baking sheet with parchment paper, and space 1" balls of dough 1" apart on the sheet. Bake for 12-15 minutes, until puffed and slightly tough on the edges, but still tender in the middle. Allow to cool for 3-4 minutes, then press in the coarsely crushed candies or powdered sugar on top. Transfer to a wire rack to cool completely.

Make Ahead and Storage


Have any holiday baking plans for the weekend? What are you making?

I have a few new cookie recipes to work on!


  1. says

    Woah, these are vegan, no? Or could be, assuming your peppermint candies and chocolate chips were. These look mighty tasty and high on the chocolate intensity scale, might be a fun treat to whip up for my non-dairy/non-egg friends.

  2. says

    I don’t have any holiday baking plans *yet*, but it might be a good idea to make something now that you mention it. I’ve had my eye on those pecan pie bars from Eat Live Run as an alternative to the pecan pies that I’ve been buying lately.