Chocolate Peppermint Crinkle Cookie

These rich and minty cookies will make your nose crinkle with delight.

3 hours
15 people


  • 1 cup all-purpose flour
  • 1/2 cup + 2 Tablespoons unsweetened natural cocoa powder
  • 1 tsp baking soda
  • 1/8 tsp salt
  • 1/2 cup unsalted butter, room temperature,
  • 1/2 cup granulated sugar
  • 1/2 cup packed light or dark brown sugar
  • 1 large egg, room temperature
  • 1 tsp pure vanilla extract
  • 1 cup semi-sweet chocolate chips
  • 3 Tbsps granulated sugar
  • 1 cup confectioner's sugar
  • 6 ounces Russell Stover Peppermint Candies


  • Whisk flour, cocoa powder, baking soda, and salt together in large bowl. Set aside.
  • Using a mixer, beat butter, granulated sugar and brown sugar together on medium-high speed until fluffy and creamed, about 2-3 minutes.
  • Beat in egg and vanilla on high speed. Stir in the chocolate chips with rubber spatula.
  • The dough will be thick and sticky. Scoop cookies onto parchment or silicone mat lined baking sheet. Cover tightly with plastic wrap. Chill for at least 2 hours in the fridge or overnight.
  • Remove dough from fridge. Preheat oven to 350°F (177°C).
  • Fill two bowls, one with powdered sugar, one with granulated sugar. Roll each dough ball lightly in granulated sugar, then generously in confectioners’ sugar.
  • Place 3 inches apart on silicone lined baking sheets. Bake cookies for 11-12 mins.
  • Cookies flatten slightly when done. Remove cookies from oven and let cool for 5 mins on baking sheet, then transfer to wire rack. Cookies will deflate slightly during cooling.
  • Sprinkle with Russell Stover Peppermint Bark.

Russell Stover Chocolate In This Recipe