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Cozy Peppermint Mocha Crinkle Cookies – Best Easy Recipe

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These peppermint mocha crinkle cookies are soft and fudgy on the inside with a crackly, snowy powdered sugar exterior. They combine deep chocolate, subtle espresso warmth, and just enough peppermint for a festive treat that’s perfect for holiday cookie swaps and gatherings.

Ingredients

Scale
  • 1/2 cup (1 stick / 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 (180g) all-purpose flour
  • 1/2 cup (40g) unsweetened cocoa powder
  • 1 tablespoon instant espresso powder
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1/2 cup (60g) powdered sugar, for rolling
  • 1/4 cup crushed peppermint candies (optional, for garnish)

Instructions

  1. Cream the butter and sugar: In a large mixing bowl, beat the softened butter and granulated sugar together until light and fluffy, about 2-3 minutes with an electric mixer on medium speed. Scrape down the sides of the bowl halfway through.
  2. Add the wet ingredients: Beat in the egg, vanilla extract, and peppermint extract until fully combined. The mixture may look slightly curdled; this is normal.
  3. Mix the dry ingredients: In a separate small bowl, whisk together the flour, cocoa powder, instant espresso powder, baking powder, and salt.
  4. Combine wet and dry: Gradually add the dry ingredients to the wet mixture, mixing on low speed or folding with a spatula until just combined and no streaks of flour remain. Do not overmix. The dough will be soft and slightly sticky.
  5. Chill the dough: Cover the bowl with plastic wrap and refrigerate for at least 30 minutes. This is essential for the cookies to hold their shape and develop cracks.
  6. Preheat and prepare: About 10 minutes before the dough is done chilling, preheat your oven to 350°F (175°C). Line baking sheets with parchment paper or silicone mats.
  7. Roll the dough balls: Place the powdered sugar in a small bowl. Using a cookie scoop or spoon, portion out tablespoon-sized balls of dough. Roll each ball between your palms until smooth, then roll in the powdered sugar until completely coated.
  8. Bake: Place the dough balls about 2 inches apart on the prepared baking sheets. Bake for 10-12 minutes, until the cookies look puffed and crackled with edges set but centers still slightly soft.
  9. Cool and garnish: Let the cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely. While still warm, sprinkle crushed peppermint candies on top if desired.

Notes

Chilling the dough is non-negotiable for proper crinkles. For the most dramatic cracks, double coat the dough balls in powdered sugar. Bake one sheet at a time for even baking. Cookies taste even better the next day as flavors meld.

Nutrition

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

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