Chocolate crinkle cookies are a holiday cookie tray staple! These Peppermint Chocolate Truffle Cookies are a rich and fudgy version, with a hint peppermint, that are an even more indulgent and festive version of that classic cookie.
One of the best things about growing up is that as you experience life, meet new people, travel and create a home and family of your own, your holiday traditions can evolve and change from those from your childhood.
Like when I was a kid, on Christmas Eve we drove around to look at Christmas lights before returning home to get ready for Santa. But now, the city I call home, does a “Trail of Lights” every year that is free and simply magical, and that has become our new Christmas light tradition.
And, I will always treasure the tradition of gifting and picking out Christmas ornaments, because we always got a new ornament in our stockings each year. But now, since Eric and I love to travel, we have started picking up ornaments at each place we visit for our souvenirs. I love that these ornaments don’t cost as much as other souvenirs and that every year as we set up our tree we are reminded of those beautiful adventures.
When it comes to holiday meals and baking, there are many things that I make that my Mom, aunts and grandmother made; but we have also started our own baking traditions. Like, my Mom would always make hundreds of mini loaves of banana bread and pints of homemade jam to gift to teachers, friends and neighbors.
We would also make and decorate enough Christmas cookies that we could open our own bakery, only I’m sure that due to the fact we were licking our fingers and eating all the frosting while we decorated, we wouldn’t be deemed health code compliant, hence the reason all those cookies were just for us, and well, Santa.
But somehow, the sugar cookie decorating tradition got lost as I became an adult. Not that we’re the Grinch when it comes to holiday baking, actually it’s quite the opposite. We decorate a gingerbread house and make TONS of other cookies and treats, just not really sugar cookies.
I’ve been making these Peppermint Chocolate Truffle Cookies for several years now and have made them more times than I can count for parties, cookie trays and in cooking classes that I teach. They are always a hit and I love that this version of chocolate crinkle cookies only uses a few ingredients (in small amounts) and the end result is a rich, ultra-fudgy cookie (hence the name truffle cookies) with just a little hint of peppermint.
While some years I miss the sugar cookie decorating tradition, I am definitely happy these Peppermint Chocolate Truffle Cookies have become a new holiday tradition.
- 1/2 cup unbleached all-purpose flour
- 1/2 cup granulated sugar
- 1/4 cup unsweetened special dark cocoa powder
- 1/2 teaspoon baking powder
- 1/8 teaspoon salt
- 1 teaspoon espresso powder*
- 3 tablespoons cold unsalted butter, cut into pieces
- 1/3 cup chopped dark chocolate
- 1 large egg
- 1 teaspoon vanilla extract
- 1/2 teaspoon peppermint extract
- 1/4 cup powdered sugar
- Preheat oven to 350° degrees Line 2 baking sheets with parchment paper or a silicone baking mat. Set aside.
- In a large bowl, whisk together flour, sugar, cocoa powder, baking powder, salt, and espresso powder. Using your fingers, rub butter into flour mixture until coarse, sand-like crumbs are formed. Stir in chopped chocolate.
- In a small bowl, whisk together egg, vanilla and peppermint extract. Using a fork, whisk egg mixture into chocolate mixture, mixing until slightly moistened. Using hands, knead dough slightly to incorporate all ingredients and shape dough into a ball. Wrap dough ball in plastic wrap and refrigerate for 30-60 minutes, or freeze for 15-20 minutes.
- Once dough has chilled, use a tablespoon and scoop and shape dough into tablespoon-size balls. Place powdered sugar in a small bowl and roll each ball of dough in powdered sugar to coat. Place powdered sugar covered dough balls on prepared baking sheets 1 to 2-inches apart.
- Bake until just set but still slightly soft and undercooked, about 5-8 minutes. Let cookies cool on baking sheets for 5 minutes, then transfer to wire racks to cool completely. Serve warm.
Espresso powder is added for extra chocolate richness but can be omitted from the recipe.
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Total time does not include 20 minute chill time.
Recipe adapted from Joy the Baker Homemade Decadence, as seen on Epicurious, via Patricia’s Table
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