These dark chocolate peppermint crackle cookies are a classic holiday treat. The combo of rich dark chocolate and minty peppermint, plus that crackled texture, makes them impossible to resist.
Best Dark Chocolate Peppermint Cookies
I look forward to baking these dark chocolate peppermint crackle cookies every holiday season. They’ve got everything I love in a cookie: deep chocolate flavor, a little peppermint kick, and that awesome crackled texture.
What really stands out is that they’re simple to make but still feel special. Rolling the dough in sugar gives them that beautiful crackled look, and it’s a quick process that doesn’t require a ton of effort. Whether you’re baking for a cookie exchange or just for yourself, they fit right in.
The blend of dark chocolate with semi-sweet chocolate chunks really makes the flavor stand out, and the satisfying crunch adds something special. Make them year-round by switching up the Hershey’s KISS flavor for a fun twist.
Why I Love This Recipe
- These cookies come together super quickly with just a few simple ingredients.
- They freeze well, so you can make extras and enjoy them even after the holidays.
- The dark and semi-sweet chocolate blend gives them such a rich, complex flavor, and the crackly texture adds a nice crunch.
- They make great neighbor gifts.
Ingredients
If you love a mix of rich chocolate and refreshing peppermint, these chocolate peppermint crackle cookies are about to become your new favorite holiday treat.
- All-purpose flour: It holds everything together and gives the cookies their structure.
- Baking soda: Helps the cookies puff up and get that perfect texture.
- Table salt
- Unsalted butter: Adds richness and keeps the dough nice and moist. If you want to use salted butter, omit the salt.
- Light brown sugar: Sweetens things up and keeps the cookies soft and chewy.
- Unsweetened cocoa: Intensifies the chocolate flavor without making it too sweet.
- Vanilla extract: Adds a little extra flavor and makes the cookies taste more rounded.
- Peppermint extract: Brings in that cool peppermint kick.
- Eggs: Hold everything together and keep the dough moist.
- Dark chocolate: Packs in that rich, deep chocolate flavor.
- Semi-sweet chocolate: Sweetens the mix and bumps up the chocolate goodness.
- Granulated sugar: Used to roll the dough balls so they have that pretty crackled look.
- Candy Cane Hershey’s Kisses: Adds a fun, minty touch with a sweet peppermint top.
How to Make Dark Chocolate Peppermint Crackle Cookies
Find the complete recipe with measurements in the recipe card at the bottom of the post.
- Step One: Prepare the Dough
Whisk together the flour, baking soda, and salt in a medium bowl. In your stand mixer, using the paddle attachment, beat the butter, brown sugar, cocoa, vanilla, and peppermint extract until everything’s nice and smooth—about 4-5 minutes. - Step Two: Add the Eggs & Chocolate
Add the eggs one at a time, beating well after each one. Then, pour in the melted (but cooled) dark chocolate and mix until everything is combined—about a minute. Add the flour mixture and mix on low speed until just blended. Stir in the chopped semisweet chocolate (this part might take a bit of muscle!). - Step Three: Shape the Dough
Roll the dough into balls, using about 2 tablespoons or 30 grams each. Dip the tops of each dough ball into granulated sugar, then place them sugar side up on your baking sheets. No need to chill the dough, just shape and go! (Since the dough doesn’t spread much, I fit 20 balls on each tray—four in a row, no more.) - Step Four: Bake the Cookies
Bake one tray at a time for 11 minutes. Once they’re done, take them out and let them finish cooking on the sheet. Gently press a Hershey’s Kiss into the middle of each cookie. - Step Five: Cool and Set
Don’t move your trays or cookies until they’re completely cool, or your Kisses will flatten out. This could take a couple of hours, but it’s worth the wait.
Recipe Tips
Here are some tips to make sure your cookies come out just right:
- Roll the dough in sugar: Before baking, roll your dough balls in granulated sugar. This gives them a sweet, crunchy coating and helps them crackle as they bake.
- Make your cookies the same size: Keeping your cookies the same size helps them bake evenly, and gives the crackle pattern a better chance to form.
- Don’t overbake: Keep an eye on your cookies while they bake. You want them set, but not too browned—otherwise, they might lose their crackle.
- Cool on the baking sheet: After baking and pressing in the KISS, let the cookies cool completely on the baking sheet. This helps keep their shape, the KISS intact, and the crackle pattern looking good.
- Use room temperature butter: Make sure your butter is soft, but not melted. This helps it cream well with the sugar and gives the cookies the perfect texture.
Storage and Freezing Tips for Your Dark Chocolate Peppermint Crackle Cookies
To keep your cookies fresh and tasty, follow these simple storage and freezing tips:
- Storing at Room Temperature: Once your cookies have cooled completely, pop them into an airtight container. They’ll stay fresh for up to a week.
- Freezing Baked Cookies: If you want to keep them longer, freeze the cookies. Place them in a single layer on a baking sheet and freeze until solid. Then, transfer them to a freezer-safe bag or container. They’ll stay good for up to three months. When you’re ready to enjoy, just let them thaw at room temperature.
- Freezing Cookie Dough: If you want fresh cookies anytime, scoop the dough into balls and freeze them on a baking sheet until firm. Then, store the dough balls in a freezer-safe bag or container. They’ll be ready to bake whenever you are. Just add a couple of extra minutes to the baking time if baking from frozen.
- Avoid Refrigeration: While it might seem like a good idea, don’t store your cookies in the fridge. The cold can dry them out and mess with their texture.
- Keep Them Soft: To help your cookies stay soft, consider adding a slice of fresh bread to the container. The cookies will absorb moisture from the bread, keeping them chewy.
Frequently Asked Questions
- Can I use different types of chocolate for this recipe? Yes. You can swap the dark chocolate for milk chocolate or semi-sweet chocolate, but keep in mind that the flavor will be a bit sweeter with milk chocolate.
- Do I need to chill the dough before baking? The dough doesn’t need to be chilled. You can go straight from mixing to shaping and baking.
- Can I make the dough ahead of time? You can freeze the dough balls and bake them later. Just freeze the dough balls on a baking sheet until firm, then transfer to a freezer-safe bag or container. When ready to bake, just add a couple of extra minutes to the baking time.
- Can I use a different kind of Hershey’s Kiss? Yes, you can mix it up with other Hershey’s KISS flavors like caramel or milk chocolate. It’ll change the flavor a bit but still be delicious.
More Peppermint Desserts for the Holidays
The best peppermint and minty holiday dessert recipes to make at home this season. It’s time to satisfy your minty sweet tooth and get into the holiday spirit.
- Peppermint Patty Brownies
- Peppermint Bark Hot Chocolate
- Andes Mint Brownies
- Cherry Tassies
- Candy Cane Frappe
- Chocolate Peppermint Lush
- Double Chocolate Peppermint Bark
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Dark Chocolate Peppermint Crackle Cookies
These Dark Chocolate Peppermint Crackle Cookies are a festive holiday treat made with dark and semi-sweet chocolate, giving them a rich, deep flavor. With a hint of peppermint and a satisfying crackled texture, they’re perfect for Christmas cookie exchanges, neighbor gifts, or any holiday gathering. Easy to make and customizable with different Hershey's KISS flavors, these cookies bring a touch of sweetness and crunch to every occasion.
Servings: 40 cookies
Calories: 197kcal
Equipment
- measuring cups and spoons For accurately measuring ingredients.
- mixing bowls For whisking the dry ingredients together (flour, baking soda, salt).
- Stand Mixer or hand mixer. To easily mix the dough and incorporate all ingredients evenly.
- Sheet Pan To bake the cookies on.
- Silicone Baking Mat or parchment. Prevents cookies from sticking and makes cleanup easier.
- whisk To blend the ingredients.
Ingredients
- 2-1/2 cups all-purpose flour
- 1 tsp baking soda
- 1/4 tsp table salt
- 1 cup unsalted butter softened
- 2 cups packed, light brown sugar
- 2/3 cup (2 oz) unsweetened cocoa sift to remove the lumps
- 1 tsp vanilla extract or vanilla bean paste
- 3/4 tsp peppermint extract
- 3 large eggs
- 8 oz bittersweet, dark chocolate (good quality), 85% cacao, melted and mostly cooled
- 4 oz semisweet chocolate chopped (good quality)
- 1/3 cup granulated sugar
- 40 Candy Cane Hershey's Kisses, unwrapped
Instructions
- Preheat the oven to 350°F and place the rack in the middle position. Line each baking sheet with silicone mats or parchment paper. (I used two 12 x 18-inch rimmed baking sheets, placing 20 cookies on each tray.)
- Whisk together the flour, baking soda, and salt in a medium bowl. In the bowl of your stand mixer, using the paddle attachment, beat the butter, brown sugar, cocoa, vanilla, and peppermint extract until well combined, about 4-5 minutes.2-1/2 cups all-purpose flour, 1 tsp baking soda, 1/4 tsp table salt, 1 cup unsalted butter, 2 cups packed, light brown sugar, 2/3 cup (2 oz) unsweetened cocoa, 1 tsp vanilla extract , 3/4 tsp peppermint extract
- Add the eggs one at a time, beating well after each addition. Add the melted (but cooled) dark chocolate and mix until blended, about 1 minute. Gradually add the flour mixture and mix on low speed until just combined. Stir in the chopped semisweet chocolate (it may take a bit of muscle).3 large eggs, 8 oz bittersweet, dark chocolate, 4 oz semisweet chocolate
- Shape the dough into balls, using 2 level tablespoons or 30 grams each. Dip the tops of each ball into granulated sugar and place them sugar side up on the baking sheet. There's no need to chill the dough. (The dough doesn’t spread much, so I was able to fit 20 dough balls on each tray—four balls in a row, no more.)1/3 cup granulated sugar
- Bake one sheet at a time for 11 minutes. Remove the cookies from the oven (they will continue to cook a bit after you take them out) and gently press a Hershey's Kiss into the center of each cookie. (Do not move the trays or the cookies until they are completely cool, or the Kisses will flatten. This may take a couple of hours.)40 Candy Cane Hershey's Kisses, unwrapped
Video
Notes
For optimal outcomes when preparing these dark chocolate peppermint crackle cookies, it's recommended to refer to the recipe details within the post. The recipe post commonly includes valuable notes, expert tips and frequently asked questions, that are not presented in the recipe card, often including how to make this recipe dairy-free, gluten free or vegan and ideas for healthy ingredient substitutions or variations.
The provided nutrition information is merely an approximation, as variations can arise depending on the specific ingredients/brands you select.
© noblepig.com. All content and photographs are copyright protected. Sharing this recipe is encouraged and appreciated, but copying and/or pasting the full recipe to social media or other platforms is strictly prohibited.
Nutrition
Nutrition Facts
Dark Chocolate Peppermint Crackle Cookies
Amount Per Serving (43 g)
Calories 197
Calories from Fat 90
% Daily Value*
Fat 10g15%
Saturated Fat 7g44%
Polyunsaturated Fat 0.2g
Monounsaturated Fat 0.6g
Cholesterol 27mg9%
Sodium 61mg3%
Potassium 67mg2%
Carbohydrates 23g8%
Fiber 2g8%
Sugar 15g17%
Protein 3g6%
Vitamin A 68.3IU1%
Calcium 27.2mg3%
Iron 1.7mg9%
* Percent Daily Values are based on a 2000 calorie diet.
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