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Perfect Peppermint Mocha Crinkle Cookies Recipe – Easy Holiday Treat

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These fudgy, chewy crinkle cookies combine rich chocolate, espresso, and peppermint for a festive holiday treat. With a signature crackled top and a dusting of powdered sugar, they’re a showstopper at any cookie swap or party.

Ingredients

Scale
  • 1 cup (226g) unsalted butter, softened to room temperature
  • 1 cup (200g) granulated sugar
  • 1/2 cup (100g) packed light brown sugar
  • 2 large eggs, room temperature
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon peppermint extract
  • 1 3/4 cups (220g) all-purpose flour
  • 3/4 cup (65g) unsweetened cocoa powder (Dutch-process preferred)
  • 2 teaspoons instant espresso powder
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 cup (60g) powdered sugar (for coating)
  • 1/3 cup (about 60g) crushed candy canes or peppermint candies (for topping)

Instructions

  1. Cream the butter and sugars: In a large bowl, beat the softened butter, granulated sugar, and brown sugar together on medium speed until light and fluffy, about 3-4 minutes with a stand mixer or 5 minutes with a hand mixer. Scrape down the sides halfway through.
  2. Add the wet ingredients: Beat in the eggs one at a time, ensuring each is fully incorporated. Add the vanilla extract and peppermint extract and mix until combined.
  3. Combine the dry ingredients: In a separate bowl, whisk together the flour, cocoa powder, instant espresso powder, baking powder, baking soda, and salt until evenly distributed.
  4. Mix the dry into the wet: Gradually add the dry ingredients to the wet mixture, mixing on low speed until just combined. Do not overmix. Use a rubber spatula to fold in any remaining flour bits.
  5. Chill the dough: Cover the bowl with plastic wrap and refrigerate for at least 2 hours, or up to 3 days.
  6. Preheat and prepare: When ready to bake, preheat oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone mats. Place powdered sugar in a small bowl. Crush candy canes into small pieces (about the size of sprinkles).
  7. Shape and coat the cookies: Scoop chilled dough into balls about 1.5 tablespoons each. Roll each ball between your palms until smooth. Roll the ball in powdered sugar until completely coated. Place coated balls on prepared baking sheets, spacing them about 2 inches apart.
  8. Bake: Bake for 10-12 minutes. The cookies should look puffy and slightly cracked when done. Rotate baking sheets halfway through for even baking.
  9. Add the peppermint topping: As soon as the cookies come out of the oven, gently press a few crushed candy cane pieces onto the tops while still hot.
  10. Cool completely: Let cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.

Notes

Chilling the dough is essential to prevent spreading and achieve the crinkle effect. Roll dough balls generously in powdered sugar for best cracks. Crush candy canes into small pieces, not powder. Cookies taste even better the next day as flavors meld.

Nutrition

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

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