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The Best Peppermint Mocha Crinkle Cookies

Peppermint Mocha Crinkle Cookies - featured image
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These Ultimate Peppermint Mocha Crinkle Cookies are soft, fudgy, and perfectly balanced with rich cocoa, bold espresso, and cool peppermint. A holiday showstopper that’s quick to make and impossible to resist.

Ingredients

Scale
  • 1/2 cup (1 stick) unsalted butter, softened
  • 3/4 cup (150g) granulated sugar
  • 1 large egg, room temperature
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon peppermint extract
  • 1 cup (120g) all-purpose flour
  • 1/2 cup (40g) unsweetened cocoa powder (Dutch-process preferred)
  • 1 tablespoon instant espresso powder
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1/2 cup (60g) powdered sugar (for coating)
  • 1/4 cup crushed candy canes or peppermint candies (about 4–5 candy canes)

Instructions

  1. Cream the butter and sugar: In a large bowl, beat the softened butter and granulated sugar together on medium speed until light and fluffy (3-4 minutes). Scrape down the sides halfway through.
  2. Add the wet ingredients: Beat in the egg, vanilla extract, and peppermint extract until fully combined (about 1 minute). The mixture may look slightly curdled.
  3. Whisk the dry ingredients: In a separate bowl, whisk together the flour, cocoa powder, instant espresso powder, baking powder, and salt until no lumps remain.
  4. Combine wet and dry: Gradually add the dry ingredients to the wet mixture, mixing on low speed until just combined. Do not overmix. The dough should be thick, fudgy, and slightly sticky.
  5. Chill the dough: Cover the bowl with plastic wrap and refrigerate for at least 30 minutes. This step is essential for proper crinkling.
  6. Preheat and prepare: 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 and set aside.
  7. Shape and coat: Scoop tablespoon-sized portions of dough (about 1.5 inches in diameter). Roll into smooth balls. Roll each ball in powdered sugar to coat completely.
  8. Top with crushed peppermint: Sprinkle a pinch of crushed candy canes onto each dough ball, gently pressing so they stick.
  9. Bake: Place dough balls 2 inches apart on prepared baking sheets. Bake one sheet at a time on the center rack for 10-12 minutes. Cookies are done when edges are set and tops are crackled with white streaks.
  10. Cool completely: Let cookies rest on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely. Crinkles will become more pronounced as they cool.

Notes

Chill the dough for at least 30 minutes—do not skip. For a fudgier texture, bake at 10 minutes; for firmer, go to 12. Use pure peppermint extract, not mint extract. If using natural cocoa instead of Dutch-process, cookies will be slightly lighter. For dairy-free, use vegan butter sticks. For gluten-free, use a 1:1 gluten-free flour blend. Cookies taste even better on day two as flavors meld.

Nutrition

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

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