Peppermint Fudge Crinkle Cookies

  • Level: Easy
  • Total: 3 hr 29 min
  • Prep: 15 min
  • Inactive: 3 hr
  • Cook: 14 min
  • Yield: 4 dozen
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8 ounces semi-sweet chocolate, finely chopped, melted and cooled

2 1/2 cups granulated sugar

1/2 cup canola oil

1 1/2 teaspoons pure vanilla extract

1/2 teaspoon peppermint extract

4 large eggs

2 cups all-purpose flour

2 teaspoons baking powder

1/2 teaspoon salt

3/4 cup powdered sugar


  1. In a large mixing bowl, combine the melted chocolate, 2 cups granulated sugar, 1/2 cup canola oil, vanilla extract, and peppermint extract.
  2. Stir in the eggs, one at a time until combined.
  3. In a separate mixing bowl, stir together flour, baking powder, and salt until thoroughly combined.
  4. Add the mixed dry ingredients to the wet ingredients; mix just until combined. Cover and refrigerate for at least 3 hours or place in your freezer for 45 minutes until the dough is chilled. Cook's Note: This will make the dough easier to work with.
  5. Preheat the oven to 325 degrees F. Line a sheet tray with parchment paper or coat with nonstick cooking spray.
  6. Working with 1/4 of the dough at a time, begin rolling the cold dough into portions about the size of a tablespoon or portion using a 2-ounce ice cream scoop.
  7. In 2 separate bowls, separate the remaining 1/2 cup of granulated sugar and 3/4 cup powdered sugar. Roll each ball of dough first in the granulated sugar followed by a generous amount of powdered sugar. Place about 2-inches apart on prepared cookie sheets.
  8. Bake 12 to 14 minutes or until the center of the cookie is set. Remove from cookie sheets and cool on cooling racks.