Gooey Chocolate Peppermint Crinkle Cookies

Gooey Chocolate Peppermint Crinkle Cookies

Yield 48 cookies


  • ½ cup coconut oil, melted
  • 4 oz. unsweetened baking chocolate, melted and cooled
  • 2 cups granulated sugar
  • 2 teaspoons vanilla extract
  • 4 eggs
  • 2 cups all-purpose flour
  • 2 teaspoons baking powder
  • ½ teaspoon salt
  • ¼ cup finely crushed peppermint candies
  • ¾ cup powdered sugar


In a large bowl, mix the melted coconut oil, cooled chocolate, granulated sugar, and vanilla. Stir in eggs, one at a time.

Stir in the flour, baking powder, and salt. Fold in the crushed candies. Cover and refrigerate at least 2 hours. Using a melon baller or small ice cream scoop, divide dough into 48 dough balls.

Place on parchment-lined cookie sheets and refrigerate another 2 hours or overnight to firm up the dough.

Heat the oven to 350°F. Place the powdered sugar in a small bowl. Roll dough balls into powdered sugar. Place rolled cookies about 2-inches apart on parchment-lined cookie sheets.

Bake 8 to 10 minutes or until the edges are set but the center is still slightly gooey. Let the cookies cool on the cookie sheet 1 minute. Remove to a cooling rack to cool completely.


Not a fan of peppermint? These cookies are just as delicious without the crushed candies!