Bite into these soft and fudgy Chocolate Peppermint Crinkle Cookies this Christmas! Made with a Trader Joe's Box Loaf Mix they are super simple to prepare, and they are ready in just 20 minutes!
It's Christmastime, folks, and I am so excited! Of course, I always love making cookies, but there's something about freshly baked cookies at this time of year that makes the season a bit more magical.
If you're like us, then you probably have friends in and out of your house, dropping off gifts or checking in as the holiday season gets into full swing.
Sometimes I don't even get a heads-up if someone is going to drop in, but I always like to have some tasty cookies on hand to serve them when they do!
These quick and easy chocolate peppermint cookies are perfect for Christmastime and thanks to Trader Joe's you can make these fun Peppermint Crinkle Cookies quick and easy!
Trader Joe's Loaf Mix
The Peppermint Chocolate Loaf Mix makes the most delicious fudgy crinkle cookie.
Made with only 4 ingredients, they couldn't be simpler to put together. They're perfect for last-minute baking during the holiday season, so you never have to show up empty-handed!
At this time of year, I'm generally in the kitchen baking about a dozen different types of cookies for my cookie trays and as edible gifts, so there are always lots of treats around!
These delicious chocolate peppermint crinkle cookies are like classic chocolate crinkle cookies, but with a peppermint twist!
If you love the beautiful crinkles on these treats, you'll also love my Gingerbread Crinkle Cookies which are also perfect for Christmas!
These cookies are so festive, they're the perfect addition to your Christmas cookie trays for your holiday party or to try for your holiday cookie exchange!
Wet Ingredients. Egg, Vegetable Oil
Dry Ingredients. Box of Trader Joe's Chocolate Peppermint Loaf Mix, Powdered Sugar (Confectioners’ Sugar)
How to Make Chocolate Peppermint Crinkle Cookies
Firstly, preheat your oven to 350 degrees F, line two cookie sheets with parchment paper, and make sure your ingredients are at room temperature before you begin.
Add the Chocolate Peppermint Loaf Mix, Oil, and Eggs in a large mixing bowl or in the bowl of a stand mixer.
Mix to combine, scraping the sides of the bowl as needed to ensure you're using all the ingredients.
This one simple step really is all it takes for this cookie dough! Now that you have your cookie dough, separate it into dough balls.
Form the cookie dough into 1-inch balls using a small cookie scoop #60 and roll the cookie dough balls in a small bowl of Powdered Sugar.
To get those perfect crinkles, you need a thick layer of Powdered Sugar on the cookie dough balls before they go into the oven.
You may need to roll the cookie dough balls in the powdered sugar twice if they don't seem fully covered after the first time.
The extra powdered sugar really does the trick for the perfect crinkles.
Next, place the covered cookie dough balls on the baking sheet at least two inches apart to give them room to spread while baking.
Bake the cookies at 350 degrees F for 9-11 minutes, or until the edges are set.
Every oven heats a little differently, but if you're wanting softer cookies, then aim to take your cookies out of the oven near the 9-minute mark.
Cool for 2 minutes on the baking sheet before moving the cookies to a wire rack to cool completely.
Crinkle cookies usually crack because the sugar coating is too thin, the ingredients aren't fresh enough, or the oven isn't hot enough.
You can roll the cookie dough balls into Granulated Sugar and then Powdered Sugar if you like, to ensure you get that perfect cracked look, but I've not had an issue with using just Powdered Sugar for this recipe.
Make sure to use a box mix that is in-date.
Always preheat the oven before baking cookies. Baking cookies in a hot oven for less time will also keep their centers chewy.
Store these cookies once they have completely cooled in an airtight container for about 7 days at room temperature. These cookies are best enjoyed within 3-4 days.
You can freeze baked crinkle cookies in an airtight container or a freezer bag for up to 3 months. Put a piece of parchment paper between each cookie to prevent them from sticking.
To make ahead these cookies with the best results, freeze the cookie dough so your cookies can be freshly baked later on! The best way to freeze peppermint chocolate crinkle cookie dough is to place the cookie dough balls into the freezer until hardened.
Individually wrap the dough balls in plastic wrap then place them in a freezer bag or airtight container, and keep them in the freezer for up to 3 months. Roll in Powdered Sugar just before baking.
Substitutions & Variations
- Instead of the Trader Joe's Loaf Mix, you can use 1 Box of Devil's Food Cake Mix (15.25oz) with 2 eggs, ¼ Cup Vegetable Oil, and 1 teaspoon of Peppermint Extract. Bake as directed above. This will make about 24-30 Cookies.
- Decorate these cookies with melted chocolate and crushed candy cane pieces!
- Add frosting to the top of these cookies for an extra special treat. Flavor the frosting with vanilla extract, or peppermint extract for added peppermint flavor.
What makes a good cookie? Does it have a soft center and crispy edges, and is it chewy? Each of these makes a great quality cookie. To make perfect cookies every time here are some pro tips.
To find out more, check out my Pro Tips Guide for making the best cookies every time!
Baking is a science and adding too much or too little of any of the ingredients will alter the recipe. Weighing and measuring dry ingredients properly makes a world of difference. Investing in a kitchen scale is ideal. When a kitchen scale is not available, make sure to stir and lift ingredients before scooping them into a measuring cup.
|All Purpose Flour||1 Cup||4½ Ounces||120 Grams|
|Bread Flour||1 Cup||4½ Ounces||120 Grams|
|Granulated Sugar||1 Cup||7 Ounces||200 Grams|
|Brown Sugar||1 Cup||7½ Ounces||213 Grams|
|Confectionary Sugar||1 Cup||4 Ounces||113 Grams|
Using a cookie scoop keeps each ball of cookie dough the same size, which is essential for baking. I have used a medium cookie scoop in these photos.
You can use an ungreased cookie sheet if you prefer. I like to use Parchment Paper to line baking sheets or a Silicone Mat for easy cleanup.
Every oven heats a little differently. I recommend doing a test batch of 1-3 cookies to test the baking time for a perfectly baked cookie before baking the remaining dough.
Cookies are perfectly baked when the edges are set and the centers are no longer glossy.
Allow cookies to cool on the baking sheet for a minute or two before moving them to a cooling rack to cool completely.
- Kitchen Scale. I use this for accuracy in measuring and it's a lifesaver when it comes to consistent baking
- Wire Rack for cooling cookies. I like to have at least 2 cooling racks
- Mixing Bowls. A Large Mixing Bowl for mixing ingredients and small and medium mixing bowls for other ingredients
- Cookie Sheet. Most recipes will take 2 batches to bake. It's great to have multiple baking sheets available
- Parchment Paper or Silicone Baking Mat. Line the Cookie Sheet with parchment paper for easy cleanup and to prevent sticking.
- Cookie Scoop. A small #60 Cookie Scoop or a Medium Cookie Scoop #50 are great choices for uniform drops of cookie dough.
- Storage Container. An Airtight Container to store cookies or a Ziploc Bag works great too.
- Additional supplies. Measuring Cups and Measuring Spoons along with a silicone spatula are all helpful.
Have you tried these Peppermint Chocolate Crinkle Cookies?
Let me know what you thought of this recipe! Tag @bestcookierecipes on social media so I can see how great your cookies turned out! I would also love to read your comments below. Let me know what you thought of these festive cookies. It really does help!
More Christmas Cookie Recipes
- Classic Peanut Butter Blossom Cookies
- Eggnog Cookie with Eggnog Buttercream
- Peppermint Candy Cane Blossoms
- Eggnog Snickerdoodle Cookies
- Christmas Tree Blossom Cookies
- Grinch Sugar Cookies
- White Chocolate Chip and Macadamia Nut Cookies with Craisins
- Easy Eggnog Bars
- Fun Reindeer Cookies
Chocolate Peppermint Crinkle Cookies
- 1 Cake Mix Peppermint Chocolate Loaf Mix Trader Joe's
- 2 Eggs Large
- ⅓ Cup Vegetable Oil
- ½ Cup Powdered Sugar
- Pre-heat Oven to 350 F Degrees. Line 2 cookie sheets with parchment paper
- In a large mixing bowl combine loaf mix with oil and eggs. Mix to combine scraping the sides of the bowl as needed
- Form into 1-inch dough balls using a small cookie scoop #60 and roll the cookie dough ball in powdered sugar.
- Tip: For a nice crinkle look roll a heavy layer of Powdered Sugar before placing them on the cookie sheet.
- Place cookie dough on a baking sheet at least 2 inches apart
- Bake at 350 F Degrees for 9-11 Minutes.
- Cool for 2 minutes on the baking sheet before moving to a wire cooling rack to cool completely.
- Box Mix Substitute: Instead of the Trader Joe's Loaf Mix, you can use 1 Box of Devil's Food Cake Mix (15.25oz) with 2 eggs, ¼ Cup Vegetable Oil, and 1 teaspoon of Peppermint Extract. Bake as directed above. This will make about 24-30 Cookies.
- Store: Store cookies once they have completely cooled in an airtight container for about 7 days at room temperature. These cookies are best enjoyed within 3-4 days.
- Freeze Cookies: Freeze baked crinkle cookies in an airtight container or a freezer bag for up to 3 months. Put a piece of parchment paper between each cookie to prevent them from sticking.
- Freeze Dough: The best way to freeze crinkle cookie dough is to place the cookie dough balls into the freezer until hardened. Individually wrap the dough balls in plastic wrap then place them in a freezer bag or airtight container, and keep them in the freezer for up to 3 months. Roll in Powdered Sugar just before baking.
All nutrition values are approximate and calculated by a plugin and are provided as a courtesy. Adding or subtracting ingredients will change the nutritional value.