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Peppermint Chocolate Crinkle Cookies
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1/3 cup Land O Lakes® Butter

4 ounces high-quality dark chocolate baking bar,   broken into pieces

1 3/4 cups all-purpose flour

1 1/2 cups sugar

3 large Land O Lakes® Eggs

1 1/2 teaspoons baking powder

1 teaspoon vanilla

3/4 teaspoon salt

1/2 cup unsweetened cocoa


2/3 cup powdered sugar

2 teaspoons Land O Lakes® Heavy Whipping Cream

1/8 teaspoon peppermint extract

Red food color, as desired


1/4 cup powdered sugar

Extra fine edible glitter, if desired

 *Substitute 2/3 cup dark chocolate chips.

How to make

  1. STEP 1

    Melt 1/3 cup butter and chocolate pieces in 1-quart saucepan over low heat, stirring occasionally, 8-10 minutes or until smooth. Cool 10 minutes.

  2. STEP 2

    Pour melted chocolate mixture into bowl. Add 1 cup flour, sugar, eggs, baking powder, vanilla and salt; beat at medium speed, scraping bowl often, until well mixed. Stir in remaining flour and cocoa. Cover; refrigerate 1 hour or until firm.

  3. STEP 3

    Combine all filling ingredients in bowl; mix well. (Filling will be thick.) Tint with red food color, as desired. Set aside.

  4. STEP 4

    Heat oven to 300°F.

  5. STEP 5

    Combine powdered sugar and edible glitter, if desired, in bowl; set aside.

  6. STEP 6

    Shape dough into 36 (1-inch) balls. Flatten 12 balls into 2-inch disks. Place 1/4 teaspoon filling into center of each disk. Bring edges of dough together over filling, smoothing and rolling to seal.

  7. STEP 7

    Roll cookies in powdered sugar mixture. Place 2 inches apart onto ungreased cookie sheet. Bake 10-12 minutes or until just set. Repeat with remaining dough and filling, working in batches of 12.

Read the Story Behind the Recipe

Tip #1

Making cookies in batches of 12 keeps the dough cold and easier to work with. One 2-inch disk of dough will make one cookie.

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