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Candy Cane Chocolate Crinkles

  • Author: Jodi
  • Total Time: 55 minute
  • Yield: 16 to 18 cookies 1x


Units Scale

  • 2 teaspoons vanilla

Chocolate Buttercream

  • 1/4 cup butter, softened
  • 3 tablespoons cocoa
  • 3 cups powdered sugar
  • pinch of salt
  • 1 teaspoon vanilla
  • 3 to 4 tablespoons evaporated milk

Peppermint Buttercream:

  • 1/4 cup butter, softened
  • 1 1/4 to 1 1/2 cups powdered sugar
  • 2 to 4 tablespoons of whipping cream or half & half (enough to get to the desired consistency)
  • 2 to 3 drops of peppermint oil (or 1/4 to 1/2 teaspoon peppermint extract)*
  • Red food coloring
  • Crushed candy cane



  1. In a large bowl using a hand-held mixer or stand mixer fitted with a paddle attachment, combine the melted chocolate,  sugar, eggs, oil and vanilla. Mix until creamed and fluffy. Scrape down the sides and bottom of the bowl as needed.
  2. Add the baking powder, salt, flour and cocoa and mix until well combined.  (The cookie dough will be thick and sticky.) Cover dough tightly with aluminum foil or plastic wrap and chill for at least 2 hours and up to 3 days. *Chilling is mandatory for this cookie dough, don’t skip this step.
  3. Remove cookie dough from the refrigerator and allow to sit at room temperature for about 10 minutes. Preheat your oven to 350 degrees.
  4. Shape dough into large balls (about the size of a golfball or your can measure them if you have a scale, I use about 2.8-3.0 oz of dough). Roll each ball very lightly in granulated sugar, then generously in the confectioners’ sugar. Place 3 inches apart on the baking sheets. Flatten cookies slightly using the palm of your hand.
  5. Bake 12 to 13 minutes, don’t overbake! They will still look soft and the tops should be crackled. Remove from oven and let sit on the pan for about 2 minutes. Transfer to a cooling rack.
  6. Frost cookies with a layer of chocolate frosting and then put in the fridge for about 5 minutes to help frosting set.
  7. The frost cookies with a layer of peppermint frosting and the sprinkle with crushed candy canes.

Chocolate Buttercream:

  1. In a medium bowl, using a hand mixer beat butter until smooth. Add cocoa, powdered sugar, salt, vanilla and evaporated milk. Mix until smooth.

Peppermint Buttercream:

  1. In a small mixing bowl, mix butter until smooth and creamy using a hand mixer.
  2. Add in the powdered sugar., cream and peppermint oil. Mix until smooth and creamy, adding as much cream (or half & half)  as needed to get the consistency you want.  Continue mixing until frosting is smooth and creamy, scraping the sides of the bowl as necessary. Add a drop or two of red food coloring to get the desired color pink.



  • You can add more or less peppermint oil according to your taste.
  • Prep Time: 10 min
  • Cook Time: 2+ hours chill time