Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Cookie dough
Dark chocolate drizzle & mix-ins
Method
Cookie dough
- 1
Prep
Adjust oven rack to middle position and preheat oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone mats.
- 2
Dry ingredients
Whisk together the all-purpose flour, unsweetened cocoa powder, baking powder, and fine sea salt in a medium bowl until evenly combined; set aside.
- 3
Cream butter and sugars
In a large bowl or stand mixer fitted with the paddle attachment, beat the softened unsalted butter, granulated sugar, and light brown sugar on medium speed until light, fluffy, and slightly pale, about 2–3 minutes. Scrape down the bowl as needed.
- 4
Add egg and extracts
Add the large egg and beat until incorporated. Mix in the vanilla extract and peppermint extract on low speed until combined, about 20–30 seconds. The peppermint is concentrated; using 3/4 tsp yields a clear mint note—reduce to 1/2 tsp if you prefer subtler mint.
- 5
Add buttermilk
With the mixer on low, add the buttermilk and mix until incorporated. The batter will appear a bit loose; this is normal and helps produce a tender crinkle cookie.
- 6
Combine wet and dry
With the mixer on low speed (or using a spatula), add the dry ingredients in two additions, mixing until just combined after each addition. Do not overmix—stop as soon as there are no visible streaks of flour.
- 7
Fold in chocolate (optional)
If using the optional chopped dark chocolate, fold it into the dough with a spatula until evenly distributed.
- 8
Chill dough briefly
Cover the bowl with plastic wrap and chill the dough in the refrigerator for 20–30 minutes to firm slightly. Chilling helps the cookies keep a rounded shape and develop crinkles.
Shaping, coating, and baking
- 9
Portion
Scoop dough into 1.5-tablespoon (about 22–24 g) portions using a small cookie scoop or spoon to form uniform balls. You should get about 36 cookies (servings noted below).
- 10
Roll in confectioners' sugar
Place the confectioners' sugar in a shallow bowl. Working with one dough ball at a time, roll it between your palms to form a smooth ball, then thoroughly coat it in confectioners' sugar so it has a generous white layer. Shake off excess and place on the prepared baking sheet about 2 inches apart.
- 11
Bake
Bake in the preheated 350°F (175°C) oven for 9–11 minutes, rotating the baking sheet halfway through for even baking. The cookies are done when the edges are set but the centers still look slightly underbaked—this yields a tender interior and pronounced crinkle lines.
- 12
Cool
Let the cookies cool on the baking sheet for 5 minutes to set, then transfer to a wire rack to cool completely.
Dark chocolate drizzle
- 13
Melt chocolate
Place the chopped dark chocolate and the 1 teaspoon of neutral oil (or butter) in a heatproof bowl. Melt gently using a double boiler over simmering water or in 15–20 second bursts in the microwave at 50% power, stirring between intervals until smooth and glossy. Avoid overheating—stop when a few small unmelted pieces remain and stir to finish melting.
- 14
Drizzle
Using a fork or a small spoon, drizzle the melted dark chocolate over the cooled cookies in thin lines. For a thicker decorative look, dip half of each cookie into the chocolate, then set on parchment to dry. Allow chocolate to set at room temperature (about 30–60 minutes) or speed up by refrigerating for 10–15 minutes.
- 15
Storage
Store cookies in an airtight container at room temperature for up to 4 days. If the chocolate was chilled to set, bring cookies to room temperature before serving for best texture. Alternatively, freeze baked cookies (without chocolate) in a single layer on a tray, then transfer to a freezer bag for up to 3 months; thaw and drizzle chocolate after thawing.