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Cozy Peppermint Mocha Crinkle Cookies

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These Cozy Peppermint Mocha Crinkle Cookies are the perfect holiday treat—crackly on the outside, soft and fudgy on the inside, with a deep mocha flavor and bursts of peppermint. Quick and easy to make, they’re a crowd-pleaser for cookie exchanges or cozy nights in.

Ingredients

Scale
  • 1/2 cup (113g) unsalted butter, softened
  • 1 cup (200g) granulated sugar
  • 1 large egg, room temperature
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon peppermint extract
  • 1 1/2 cups (190g) all-purpose flour
  • 1/2 cup (40g) unsweetened cocoa powder
  • 1 teaspoon instant espresso powder
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1/2 cup (60g) powdered sugar
  • 1/4 cup (about 3-4) crushed candy canes or peppermint candies

Instructions

  1. Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone mats.
  2. In a large bowl, beat the softened butter and granulated sugar together until light and fluffy, about 2-3 minutes. Scrape down the sides halfway through.
  3. Beat in the egg, vanilla extract, and peppermint extract until just combined. The mixture might look slightly separated.
  4. In a separate medium bowl, whisk together the flour, cocoa powder, instant espresso powder, baking powder, and salt.
  5. Gradually add the dry ingredients to the wet mixture, mixing on low speed or folding with a spatula until just combined. The dough will be thick and slightly sticky. If too soft, refrigerate for 10 minutes.
  6. Cover the bowl and refrigerate the dough for at least 15 minutes.
  7. In a small bowl, whisk together the powdered sugar and crushed candy canes.
  8. Using a cookie scoop or two spoons, portion the dough into 1.5-tablespoon balls (about 20-22 cookies). Roll each ball between your palms until smooth, then roll in the powdered sugar mixture until completely coated.
  9. Place the coated dough balls about 2 inches apart on the prepared baking sheets. Bake for 10-12 minutes. The cookies should look puffed and cracked on top but still soft in the center.
  10. Let the cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.

Notes

Don’t skip the chill time—it prevents spreading and creates the crinkle effect. Use fresh baking powder for best results. Crush candy canes to sprinkle-sized pieces, not dust. Start checking cookies at 9 minutes to avoid overbaking.

Nutrition

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

Find it online: https://cookluma.com/cozy-peppermint-mocha-crinkle-cookies-recipe/