Peppermint Chocolate Crinkles

Having my parents around has been really nice. I’m off again for Winter Break for two weeks starting this afternoon, and then reality hits in January. For right now, I’m just enjoying knowing Ellie is having a great time all day with her grandparents, getting to run with my dad in the afternoons, and not having to worry about getting all her stuff ready to go to daycare.

My sister flew down from Portland for a couple days this week, so we did Christmas a little early. She gave me The Pastry Queen Cookbook, which was what I almost gave her (at the last minute I switched to running tights and espresso flavored Gu). I’m SO excited about the recipes in that book.

My parents were insanely generous and got me a macro lens! Now I can get you a super up-close and personal view of everything I make!

These were inspired by a cookie I had at Bi-Rite creamery. I just found a basic chocolate crinkle recipe online and added some peppermint extract and crushed candy canes. I highly recommend adding them to your Christmas Cookie repertoire! They also make great gifts… I gave a few to my principal, vice principal, and department chair.

Peppermint Chocolate Crinkles


  • 1/2 cup confectioners' sugar
  • 1 2/3 cups all-purpose flour
  • 1/2 cup unsweetened cocoa powder
  • 1 1/2 teaspoons baking powder
  • 1/4 teaspoon salt
  • 8 tablespoons (1 stick) unsalted butter, softened
  • 1 1/4 cups sugar
  • 2 eggs
  • 1/4 teaspoon peppermint extract
  • 2 regular-sized candy canes, crushed into powder in a mortar and pestle


  1. Preheat the oven to 375 F and line some baking sheets with parchment.
  2. Place the powdered sugar in a small bowl and set aside.
  3. In a medium bowl, stir together the flour, cocoa, baking powder and salt. Set aside.
  4. In the bowl of a stand mixer, beat the butter and sugar on medium speed until creamy, about 3 minutes. Scrape down the bowl..
  5. Add 1 egg and beat on medium speed until blended. Add the other egg and the peppermint extract and beat until blended.
  6. Add the flour mixture and crushed candy canes and mix on low until combined.
  7. Scoop up about a tablespoon of dough and roll into a ball. Roll in the powdered sugar, then place a few inches apart on the cookie sheets.
  8. Bake the cookies for about 7 minutes. Transfer to a wire rack to cool.

(adapted from Williams Sonoma)

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