Name: Chocolate Pixies
Prep time: 15 min
Cook time: 10 min
Total time: 205 min
Ingredients: 1/2 cup butter (softened to room temperature); 1/2 cup light brown sugar (packed); 1/2 cup granulated sugar; 2 eggs; 1 teaspoon vanilla extract; 1 2/3 cups all-purpose flour (sifted); 1/2 cup unsweetened cocoa powder; 1 teaspoon baking soda; 1/4 teaspoon salt; 1 cup mini semi-sweet chocolate chips (optional); 1/2 cup confectioners' sugar; 3 tablespoons granulated sugar

These eye appealing Chocolate Christmas Cookies crinkle as they bake revealing cracks in the powdered sugar coated cocoa cookie.

Also known as Chocolate Pixie Cookies, these very soft cookies have a texture that falls somewhere between a chewy chocolate cookie and a rich, fudgy brownie. Their great flavor, soft texture, and pretty crinkled appearance make them a perfect addition to a holiday cookie box.

Side view of Chocolate Pixie cookies with confectioners sugar on a wire rack on a red napkin.

Chocolate Christmas Cookies Recipe

Grab a napkin as you prepare to enjoy a classic Chocolate Christmas cookie! Our love for chocolate is no secret and began at a young age when my mom made these Chewy Chocolate Oatmeal Cookies and continued with these Chocolate Drop No-Bake Cookies.

My son made the first batch of these chocolate pixies to take along to his 4-H Tractor Club meeting. We’ve since made them to dress up a Christmas cookie tray or share a church dessert bar.

Through experimenting we found that adding 1 cup of mini chocolate chips to the batter creates amazing double chocolate cookies! We really love the extra rich chocolaty cookie!

Chocolate Pixie cookie broken in half showing a fudgy, brownie like center stacked on some other cookies with cocoa.

Another reason I wanted to try this recipe is the name pixie. We are a Disney loving family (see all of our Disney topics here) and Tinkerbell’s “Pixie Dust” is special to our young family. It’s part of the Disney magic and we smile because the powdered sugar can leave a little “Pixie Dust” in your kitchen.

Making chocolate pixies and going Disney are both fun for kids. The good news is these homemade cookies are much more affordable than a trip!

Our Chocolate Pixies are made with cocoa, but melted chocolate can be substituted. We prefer using cocoa to save time and dishes when compared to melting 4 ounces of unsweetened chocolate to give these cookies the chocolate flavoring. We also love the cocoa flavor in our

Close up chocolate crackle cookie on a baking sheet with a non-stick liner.

Ingredients Needed

Cookie Dough Base – Butter (use the real stuff, skip margarine), light brown sugar, granulated sugar, eggs and vanilla extract.
Dry Ingredients – All-purpose flour, unsweetened cocoa powder (we like Hershey’s), baking soda and salt.
Optional – mini semi-sweet chocolate chips to mix in the dough.
Rolling Ingredients – granulated sugar and powdered sugar.

How To Get A Better Coating of Powdered Sugar

Confectionary sugar tends to melt a bit, so we use a light coating of granulated sugar first, then add a heavy coating of confectionary sugar. Through testing we learned that this yields the best coating of powdered sugar.

Step By Step Instructions

Using an electric or handheld mixer fitted with a paddle attachment cream softened butter, packed brown sugar and granulated sugar until light and fluffy, about 1 – 2 minutes.

Add the eggs and vanilla extract. Mix until batter has lightened in color, about 2 – 3 minutes. Scrape down the sides and bottom of the bowl and mix again.

Mixing bowl with brown sugar, granulated sugar and butter.

Pixie cookie batter starting to mix up in a silver bowl.

In a small bowl whisk or sift together the flour, cocoa powder, baking soda and salt.

With the mixer running on low speed, slowly pour the dry ingredients into the wet ingredients. Beat until combined.

If adding mini chocolate chips, fold them in now.

Use a spatula to pull the batter into the center of the bowl. Cover and refrigerate for at least 3 hours.

Cocoa powder and baking soda sifted together with all-purpose flour in a small mixing bowl.

Chocolate Pixie cookie dough in a silver bowl.

Chilling is mandatory!!

Remove from the refrigerator and sit at room temperature for 10 minutes. If the dough chilled longer than 3 hours let sit for 20 minutes. This makes the batter easier to scoop and roll.

Preheat oven to 350℉ and line baking sheets with parchment paper or silicone baking mats.

Scoop and roll dough into evenly sized balls. Very lightly roll each ball in granulated sugar and then generously coat in powdered sugar. Tap to remove any excess before arranging on the baking sheet.

Chocolate cookie balls being coated in powdered sugar and then arranged on a baking sheet.

Bake cookies for 10 – 11 minutes or until the edges appear set and the centers still look soft.

Cookies will look puffed and crackled on top.

Cool cookies for 5 minutes on the baking sheet, and then transfer to a cooling rack to cool completely.

Jennifer’s Tips for Making Chocolate Pixies

Chilling the dough is very important to proper baking and crackling! Chilled dough is also easier to work with and roll in confectioners sugar.
The dough is very sticky, so we use a good non-stick baking mat
Can substitute melted 4 ounces of unsweetened chocolate for cocoa; we think cocoa make this cookie recipe easier
Do not over bake cookies – watch the first batch very closely to establish an appropriate baking time.
Cookies should be removed from oven quickly after edges begin to set up, once out of the oven cookies should finish setting up within a couple minutes