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Cozy Peppermint Mocha Crinkle Cookies – Easy Holiday Recipe

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These Cozy Peppermint Mocha Crinkle Cookies are crispy on the outside, soft and fudgy on the inside, with a refreshing peppermint kick and a whisper of coffee. Perfect for holiday gatherings, cookie swaps, or a cozy night in.

Ingredients

Scale
  • 1 ½ cups all-purpose flour
  • ½ cup unsweetened cocoa powder
  • 1 teaspoon baking powder
  • ¼ teaspoon salt
  • 1 cup granulated sugar
  • ½ cup vegetable oil
  • 2 large eggs, room temperature
  • 1 teaspoon vanilla extract
  • 1 teaspoon peppermint extract
  • 1 tablespoon instant espresso powder
  • ½ cup semi-sweet chocolate chips, finely chopped
  • ¼ cup crushed candy canes or peppermint candies
  • ½ cup powdered sugar (for rolling)
  • Extra crushed candy canes for garnish (optional)

Instructions

  1. Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper.
  2. In a medium bowl, whisk together the flour, cocoa powder, baking powder, and salt until evenly combined.
  3. In a large mixing bowl, beat the sugar and vegetable oil with an electric mixer on medium speed for about 2 minutes until the mixture looks like wet sand.
  4. Add the eggs one at a time, beating well after each addition. Then add the vanilla extract, peppermint extract, and instant espresso powder. Beat for another minute until smooth.
  5. Gradually add the dry ingredients to the wet mixture, mixing on low speed or folding with a spatula until just combined. Do not overmix.
  6. Fold in the chopped chocolate chips and crushed candy canes with a rubber spatula until evenly distributed.
  7. Cover the bowl with plastic wrap and refrigerate for at least 2 hours (or up to overnight).
  8. Place the powdered sugar in a small bowl. Using a cookie scoop, portion out rounded tablespoons of dough (about 1.5 tablespoons each) and roll into smooth balls.
  9. Roll each dough ball generously in the powdered sugar until completely coated.
  10. Place the coated dough balls on the prepared baking sheets, spacing them about 2 inches apart.
  11. Bake for 10-12 minutes. The cookies should look puffed and cracked on top with set edges and slightly soft centers.
  12. Let the cookies cool on the baking sheet for 5 minutes, then transfer to a wire cooling rack to cool completely. If desired, sprinkle extra crushed candy canes on top while the sugar is still tacky.

Notes

Chill the dough for at least 2 hours to achieve the perfect crinkle effect. Roll dough balls generously in powdered sugar right before baking. For best results, use pure peppermint extract and instant espresso powder. Cookies taste even better the next day.

Nutrition

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

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