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Chocolate Peppermint Crinkle Cookies

Saura Kline
Chocolate peppermint cookies


  • 1/4 cup canola oil
  • 3/4 cup sugar
  • 2 eggs
  • 1/2 tsp salt
  • 1 tsp vanilla
  • 1 cup flour
  • 1/2 cup cocoa powder
  • 1 tsp baking powder
  • 3/4 cup chocolate chips
  • 3 crushed candy canes (1/4 cup)
  • 1 cup powdered sugar (for rolling)


  • Preheat oven to 350 degrees F (176 C).
  • Fit a cookie sheet with parchment paper.
  • Crush the candy canes or peppermint candies in a ziplock bag with a rolling pin or the back of a knife, set aside.
  • In a medium bowl, combine the flour, cocoa powder, baking powder, and salt.
  • In a stand mixer fitted with a paddle attachment, combine oil and sugar. Mix on medium for 2 minutes, then add eggs one at a time.
  • Next, add the vanilla, then add the flour mixture. Scrape down sides.
  • Add chocolate chips, then crushed candy canes.
  • Take a spoon and scoop 1 Tablespoon size pieces of dough. Roll dough into a ball, then roll ball into powdered sugar. Set on parchment paper. Continue to do this with the remainder of the dough until all is rolled.
  • Bake for 10 minutes, cool, and enjoy!