Makes 24 | Prep 15 min | Chill 30 min | Bake 12 min
Deep chocolate cookies with a cool hint of peppermint, rolled in powdered sugar so they crackle into a beautiful snowy pattern as they bake. They’re soft and brownie-like in the middle — a holiday favorite that looks as good as it tastes.
Ingredients
- 1 cup cocoa powder
- 1 1/2 cups sugar
- 1/2 cup vegetable oil
- 4 eggs
- 2 tsp vanilla extract
- 1/2 tsp peppermint extract
- 2 cups flour
- 2 tsp baking powder
- 1/2 tsp salt
- 1/2 cup powdered sugar, for rolling
Instructions
- Whisk the cocoa, sugar and oil, then beat in the eggs, vanilla and peppermint extract.
- Stir in the flour, baking powder and salt until a soft dough forms.
- Chill the dough for 30 minutes.
- Roll into balls and coat generously in powdered sugar.
- Bake at 350°F for 12 minutes until crackled on top.
Tips
- Be generous with the powdered sugar coating — a thick layer gives the most dramatic crackle. If the first coat melts in, roll them twice.
- The dough is soft and sticky; chilling makes it much easier to roll, and cold dough crackles better.
- Peppermint extract is strong, so measure carefully — a little goes a long way.
Storage
Keep in an airtight container at room temperature for up to 5 days. The baked cookies freeze well for up to 3 months; thaw at room temperature.
FAQ
Can I leave out the peppermint?
Yes — without it they’re classic chocolate crinkle cookies, delicious all year round.
Why did my cookies not crackle?
Usually the dough was too warm or the sugar coating too thin. Chill the dough well and coat the balls thickly before baking.
Can I freeze the dough?
Yes. Roll into balls, freeze solid, then store in a bag for up to 3 months. Roll in powdered sugar just before baking.