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Cozy Peppermint Mocha Crinkle Cookies: Easy Holiday Recipe

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These rich, fudgy crinkle cookies combine chocolate, espresso, and peppermint for a festive treat that tastes like a peppermint mocha from your favorite coffee shop. They are quick to make, use simple ingredients, and are perfect for holiday cookie swaps or cozy nights in.

Ingredients

Scale
  • 2 cups (240g) all-purpose flour
  • ½ cup (50g) unsweetened cocoa powder
  • 2 teaspoons baking powder
  • ½ teaspoon salt
  • ½ cup (1 stick, 113g) unsalted butter, softened
  • 1 cup (200g) granulated sugar
  • 2 large eggs, at room temperature
  • 1 teaspoon vanilla extract
  • 2 tablespoons espresso powder
  • 1 teaspoon peppermint extract
  • 1 cup (175g) semi-sweet chocolate chips
  • ½ cup crushed candy canes (about 4–5 candy canes), plus more for topping
  • 1 cup (120g) powdered sugar, for rolling

Instructions

  1. Mix the dry ingredients: In a medium bowl, whisk together the flour, cocoa powder, baking powder, and salt. Set aside.
  2. Cream the butter and sugar: In a large bowl, beat the softened butter and granulated sugar together until light and fluffy, about 2-3 minutes. Scrape down the sides once.
  3. Add the wet ingredients: Beat in the eggs one at a time, mixing well after each. Then add the vanilla extract, espresso powder, and peppermint extract. Mix until just combined.
  4. Combine wet and dry: Gradually add the dry ingredients to the wet mixture, mixing on low speed until no streaks of flour remain. Do not overmix.
  5. Fold in the mix-ins: Gently fold in the chocolate chips and ½ cup crushed candy canes using a rubber spatula. The dough will be sticky and soft.
  6. Chill the dough: Cover the bowl with plastic wrap and refrigerate for at least 30 minutes (1 hour is better).
  7. Preheat and prep: About 15 minutes before baking, preheat oven to 350°F (175°C). Line baking sheets with parchment paper or silicone mats.
  8. Shape and coat: Place powdered sugar in a shallow bowl. Scoop heaping tablespoons of dough (about 1.5 tablespoons each) and roll into balls. Roll each ball generously in powdered sugar to coat.
  9. Bake: Place coated dough balls on prepared baking sheets, spacing 2 inches apart. Bake for 10-12 minutes. Cookies will look puffy and cracked. Let cool on baking sheet for 5 minutes, then transfer to a wire rack.
  10. Finish and cool: While still warm, sprinkle extra crushed candy cane on top. Let cool completely. The crinkle effect will become more pronounced as they cool.

Notes

Do not skip chilling the dough—it prevents spreading and creates the crinkle effect. Roll dough balls generously in powdered sugar for the best crackly crust. Start checking cookies at 10 minutes to avoid overbaking. Crush candy canes into a mix of fine powder and small chunks for best texture.

Nutrition

Keywords: peppermint mocha crinkle cookies, holiday cookies, chocolate crinkle cookies, peppermint cookies, easy cookie recipe

Find it online: https://lolaspoon.com/cozy-peppermint-mocha-crinkle-cookies-easy-holiday-recipe/