Chocolate Peppermint Crinkle Cookies are a simple and delicious way to share Christmas with your family or neighbors! They couldn’t be easier since you’ll start with a mix, and they go together fast!
I’ve made other delicious chocolate peppermint cookies before, and I’ve made Thin Mint Oreos and Thin Mint Oreo Pops (amazing with hot chocolate), but I love this recipe because the chocolate and peppermint flavors don’t meld. Normally you want all the flavors to blend, but I love the complement of the pronounced flavors, which this cookies keeps.
I delivered a few of these to our friends right before Christmas, and I got this text the next day:
The reason these cookies taste so decadent and richly pepperminty is the peppermint patty in the middle of the cookie. Everyone takes a bite, pauses, and then says, “Whoa…” when they try their first one.
Then just roll them in the minty powdered sugar, and that’s it! That’s all the peppermint you add to these cookies, but it’s just the right balance of chocolate and peppermint. Of course, if you want a really strong peppermint flavor, you can always add more candy canes to the powdered sugar. 
If you’re looking for an organic brownie mix, be sure to stop by your nearest Whole Foods, that’s where I found mine! And for more delicious treats, be sure to check out Whole Foods’ favorite cookie recipes!
Chocolate Peppermint Crinkle Cookies
Ingredients:
- 1 pkg brownie mix (9×13 size)
- ⅓ cup refined coconut oil, melted
- 1 egg
- 6 Tbsp water
- 1 cup flour
- 18 peppermint patty candies
- ½ cup powdered sugar
- 2 candy canes, finely crushed (see notes)
Directions:
- Preheat oven to 350°. Line or lightly grease 2 cookie sheets and set aside.
- Combine the powdered sugar and finely crushed candy canes in a small bowl, set aside.
- Combine the brownie mix, oil, egg, water and flour.
- Using a 1 tablespoon cookie scoop, make 36 dough balls. If the dough is too sticky to work with, freeze for 10 minutes and then continue working.
- Place one dough ball on top of the peppermint patty, and one underneath. Gently press the dough down and around the patty, covering it completely. Pinch the seam to seal the peppermint inside the dough.
- Roll each cookie in the peppermint powdered sugar.
- Place on prepared cookie sheets 2 inches apart.
- Bake 10-12 minutes or until set.
Notes:
- You can make you own powdered sugar. Add ½ cup sugar, 1½ tsp cornstarch and the candy canes to a blender. Blend into a fine powder. (I use a Blendtec, so I can’t vouch for the results using a less powerful blender.)
- Different brands of brownie mix come in different sizes. I’ve made these cookies with 3 or 4 different brands, from the $1 mix to the expensive organic mix. These measurements worked with all of the brands, but some turned out a little drier, and some a little more moist. All of the baked cookies were delicious. The drier ones didn’t spread a lot, and the moist ones spread more.
- The moist(er) cookie dough spread more if not coated in the powdered sugar. Weird.
- I use refined coconut oil instead of unrefined for these cookies because unrefined gives them a coconut flavor, and I didn’t want to compete with the chocolate-peppermint combo.
- Coconut oil will melt fast (it’s melting point is 76º), so be careful not to overheat it.
I am a Whole Foods Blogging Ambassador. This post was written in exchange for a gift card to purchase food for recipe development.
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