It’s that time of year when holiday baking kicks into overdrive and cookies of every kind are everywhere. A wonderful holiday cookie tradition many people enjoy participating in are cookie exchanges. This is where people bring an abundance of one kind of cookie and exchange them with other people that bring an abundance of another kind. After these typically festive gatherings each person takes home a huge variety of holiday cookies to share with friends and family.

A favorite Christmas cookie I love to bake, eat, and share with others are these Chocolate Peppermint Crackle Cookies. A variation on the regular Chocolate Crackle Cookies you may be more familiar with, these cookies have a nice mint flavor to them that pairs so well with chocolate. The sugar coating finish makes these cookies festive and fun, not to mention irresistible.

I know many of you will be baking this weekend with your kids, and these cookies are a ‘must-bake’ to add to your holiday baking list. Kids love rolling the dough, coating the cookies, and watching them magically transform into crackle cookies. You’ll love spending time spent together creating holiday memories what will last a lifetime.


Side note: If you are unfamiliar with how cookie exchanges work and would like more information on hosting one, here is a great post from the Kitchen Explorers archives on How to Host a Cookie Exchange Party.

Recipe: Chocolate Peppermint Crackle Cookies Recipe

  • Prep Time: 10 min(s)
  • Cook Time: 10 min(s)
  • Total Time: 140 min(s)
  • Servings: 2 dozen cookies

A popular Christmas cookie recipe, these Chocolate Peppermint Crackle cookies are easy to make and delicious to eat.


    ¾ cup all-purpose flour

    1/2 cup sugar

    2 tablespoons unsweetened cocoa powder

    1/2 teaspoon baking powder

    1/8 teaspoon salt

    ½ cup semi-chocolate chips

    1 egg

    ¼ cup vegetable oil

    1/2 teaspoon vanilla extract

    1/4 teaspoon peppermint extract

    1/3 cup confectioners’ sugar


    Sift the all-purpose flour, sugar, cocoa powder, baking powder, and salt over a mixing bowl.

    Add the chocolate chips, egg, oil, vanilla, and peppermint extract to the bowl.

    Beat the ingredients until the dough comes together.

    Cover the dough and refrigerate for 2 hours or 30 minutes in the freezer.

    Preheat the oven to 350 degrees F.

    Roll the dough into 1 inch balls.

    Add confectioners’ sugar to a zip top bag. Place the balls in the bag one at a time and coat the dough in sugar.

    Place the cookies 2 inches apart on a baking sheet lined with parchment paper.

    Bake the cookies for 10-12 minutes or until set.

    Transfer the cookies to a wire rack to cool.

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