I love chocolate crinkle cookies for the Holidays. This recipe with a peppermint kiss on top is so fudgy, simple to make, and over the top delicious.
We love Christmas cookies and are never short of Christmas cookies ideas. A few that we absolutely love include Peppermint Bark Recipe, Chocolate Cornflake Cookies, Mexican Wedding Cookies, Candy Cane Cookies, Peppermint brownies with White Chocolate Frosting.
I hope your Christmas prep is going well. I wanted to share this cookie with you in case you’re looking for another treat for your Christmas cookie platter. These chocolate crinkles are SO good, and I wanted you to know about them STAT.
These chocolate crinkle cookies have a unique twist….there are chocolate chips in the batter.
I cannot believe what a huge difference this addition makes for chocolate crinkles.
All my life I’ve been enjoying chocolate crinkles without chocolate chips, and still thinking they were delicious.
Now that I’ve met chocolate chip crinkle cookies, there’s just no going back. The chips add more chocolatey goodness and a nice texture to the cookie.
The chocolate dough with the chocolate chips, hershey kiss, and powdered sugar covering it, is just wonderful.
Tips for this easy chocolate crinkle cookies recipe:
- Do not overbake. The cookies will be nice and puffy after 9 minutes. They will look soft, but it is time to remove them from the oven.
- I suggest removing the wrappers from the hershey kisses while the cookies are in the oven, because you need to put the kisses in the cookies as soon as they are removed from the oven. We had a fire drill with two of us feverishly removing the wrappers for our first tray.
Hope you enjoy this delicious and moist chocolate crinkles recipe as much as we did!
Other Christmas cookie ideas:
Chocolate Crinkle Cookies
I love chocolate crinkle cookies for the Holidays. This recipe with a peppermint kiss on top is so fudgy, simple to make, and over the top delicious. Chocolate chips are in the batter - such a GREAT idea.
- 1 stick butter, softenedd
- 1/2 cup packed light brown sugar
- 2/3 cup granulated sugar
- 2 large eggs
- 1/2 tsp vanilla extract
- 1 tsp peppermint extract
- 1 2/3 cup all purpose flour
- 1/2 cup unsweetened cocoa powder
- 1 tsp baking soda
- 1/4 tsp kosher salt
- 1/2 cup mini chocolate chips (or regular size chips)
- 24 candy cane swirled hershey kisses
Preheat oven to 350 degrees. Line two large baking sheets with parchment paper.
In the bowl of a stand mixer, mix together the butter, sugar, and brown sugar on medium high until light and fluffy. This should take about 2 minutes.
Add in the eggs, vanilla extract and peppermint extract. Mix on medium until the batter has lightened in color. This should take about 2-3 minutes.
In a separate bowl, whisk together the flour, cocoa powder, baking soda and salt. Toss and stir in the chocolate chips to the dry mixture.
Add the dry ingredients into the wet ingredients and mix until just combined.
Cover mixing bowl with saran wrap and refrigerate for 15 minutes. This will help baking the rolling the dough balls easier.
Pour powdered sugar into bowl. Scoop out about a tablespoon size of dough and roll into a ball with your hands. Roll dough ball in powdered sugar.
Place dough balls on prepared baking sheet about 2 inches apart. The cookies puff up and spread on the sheet.
Cook in preheated oven for 9 minutes. Do not overbake. You want to retain the yummy fudgy texture.
Remove cookie tray from oven and immediately press Hershey kisses into the middle of cookies. Cool cookies on tray for about 5 minutes, then transfer cookies to wire rack for further cooling.
Adapted from Mel's Kitchen Cafe