A hint of mint puts these over the top.

You know them, you love them — chocolate crinkle cookies are a beloved dessert that perfectly encapsulate comfort. After all, they’ve got a luscious, fudgy texture balanced by that delightfully crackled appearance. And if you’ve never made these cookies yourself, you’d be surprised at how easy it can be to churn out this timeless dessert.

To get the deets on these snackable confections, we called up baker and blogger Sloane Papa. She’s the author of the cookbook Donut Love, so she knows her way around a sweet treat. She gave us her personal recipe for chocolate peppermint crinkle cookies — thanks to just a touch of mint extract, you’ll kick that flavor up a notch.

One note: According to Papa, you’ll want to pop that cookie dough in the fridge overnight. Chilling it will ensure that perfectly thick consistency you’re after. But we swear, the end result is worth the extra time.

“[These] bake up with beautiful cracks, a brownie-like texture, and an irresistible flavor,” Papa writes. Sounds like the perfect finishing touch to your next holiday feast!

Sloane Papa’s Chocolate Peppermint Crinkle Cookies

Prep time: 30 minutes
Cook time: 8 minutes

Ingredients

1 cup (120 g) all-purpose flour
Scant ¾ cup (60 g) cocoa powder
1 teaspoon baking powder
½ teaspoon salt
½ cup (100 g) granulated sugar
⅓ cup + 1 tbsp (82 g) brown sugar
¼ cup (50 g) neutral oil
2 eggs, room temperature
1 teaspoon vanilla paste or extract
½ teaspoon peppermint extract
½ cup (56 g) powdered sugar, for rolling

Instructions

In a medium bowl, whisk together the flour, cocoa powder, baking powder, and salt. Set aside.
In a large bowl, combine the granulated sugar, brown sugar, oil, eggs, vanilla, and peppermint extract.
Gently fold the dry ingredients into the wet until just combined. Do not over-mix!
Cover the bowl and chill in the fridge overnight.
When ready to bake the cookies, preheat the oven to 350 degrees F (180 degrees C) and line two baking sheets with parchment paper.
Using a 1 tablespoon cookie scoop, scoop the cookie dough and roll in the powdered sugar.
Place cookie dough on the prepared baking sheet about 1 inch apart.
Bake the cookies for about 8-10 minutes or until puffed up and cracked.
Allow cookies to cool completely on the baking sheet before removing.

Notes:

Chill the cookie dough. To ensure the cookie dough thickens up to the right consistency, don’t skip the chill time!
Use a cookie scoop. Use a 1 tablespoon cookie scoop to portion the cookie dough into equally sized cookies.