Chocolate Peppermint Crinkle Cookies
Prep time
Cook time
Total time
These Chocolate Peppermint Crinkle Cookies give a classic Christmas cookie a seasonal twist!
Recipe type: Cookies
Cuisine: Dessert/Holiday
Serves: 60
  • ½ cup canola oil
  • *4 oz unsweetened baking chocolate, melted, cooled
  • 2 cups granulated sugar
  • 2 teaspoons vanilla
  • 4 eggs
  • 2 cups all-purpose flour, sifted
  • 2 teaspoons baking powder
  • ½ teaspoon salt
  • ½ cup powdered sugar {for coating}
  • 1 bag of Hershey's Peppermint Kisses
  • *If using unsweetened cocoa powder in place of the unsweetened baking chocolate, simply melt 4 tablespoons of unsalted butter in the microwave or in a saucepan {remove from heat source}. Stir in 12 tablespoons of unsweetened cocoa powder until well combined.
  1. In large bowl, mix oil, melted chocolate, granulated sugar and vanilla. Stir in eggs, one at a time. Set aside.
  2. Combine dry ingredients {flour, baking powder and salt} in a separate mixing bowl. Slowly add to wet ingredients, stirring until just combined. Cover and refrigerate for at least 3 hours.
  3. Preheat oven to 350°F. Grease cookie sheet with cooking spray or line in parchment paper.
  4. Drop dough by teaspoonfuls {I used a small cookie scoop} into powdered sugar; roll around to coat and shape into balls. Place about 2 inches apart on cookie sheets. {I was able to fit 16 small cookies per cookie sheet.}
  5. Bake 10 to 12 minutes, or until almost no imprint remains when touched lightly in center. {While cookies are baking, unwrap peppermint kisses.}
  6. When cookies are done, immediately place a peppermint kiss candy in the center of each cookie, and press lightly.
  7. Cool on cookie sheet for a minimum of 2 minutes. Using a spatula, remove the cookies to a cooling rack and cool completely until candy is set. Enjoy!
Recipe by Simply Happenstance at