Triple Chocolate Red Velvet-Peppermint Crinkle Cookies
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Super moist with three kinds of chocolate, these Triple Chocolate Red-Velvet Peppermint Cookies deserve a place on your holiday table.
Recipe type: Cookie
  • 1 large egg
  • 2 teaspoons espresso powder
  • 1 teaspoon peppermint extract
  • ½ cup plus 2 tablespoons all-purpose flour
  • 2 tablespoons unsweetened cocoa powder
  • 1 teaspoon baking powder
  • 1 teaspoon flaked sea salt
  • 3½ tablespoons unsalted butter, room temperature
  • ¾ cup light brown sugar
  • 3.5-ounces semi-sweet chocolate, melted
  • 1½ tablespoons red food coloring
  • 3.5-ounces dark chocolate, roughly chopped
  • ¼ cup granulated white sugar
  • ¼ cup confectioners’ sugar
  1. In a small bowl, whisk together the egg, espresso powder, and peppermint extract; set aside. In another small bowl, whisk together the flour, cocoa powder, baking powder, and salt; set aside.
  2. Place the butter and brown sugar in an electric mixer and beat until light and fluffy, about 3 minutes. Add the egg mixture and beat until well blended, about 2 minutes. Add the melted chocolate and food coloring and mix to combine. Gradually add the flour mixture and mix until combined and a smooth dough forms. Fold in chopped chocolate, cover with plastic wrap, and refrigerate for 1 hour or until firm. (Note: At this point you can freeze if you’re making in advance).
  3. Heat oven to 350 degrees F. Line 2 large baking sheets with parchment paper; set aside. Place granulated and confectioners’ sugars in separate shallow bowls. Divide dough into tablespoonful-size balls. Roll first in the granulated sugar and then evenly coat in the confectioners’ sugar; place on prepared pans allowing room to spread.
  4. Bake 12-14 minutes, rotating pans halfway through, until surface is cracked and edges set (cookies will appear underdone between the cracks). Let cool completely on baking sheets before serving.
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