Peppermint mocha crinkle cookies are a festive twist on a classic treat. These cookies have that perfect crinkly top dusted with powdered sugar, with the rich flavors of chocolate and coffee mingling together, all brightened up by a refreshing hint of peppermint. They look as fun as they taste, with their snowy cracks and the cozy aroma that fills the kitchen while they bake.
I love making these cookies when the holidays are near because they bring everyone together with their cheerful flavors. What’s great is how the peppermint adds just the right pop of coolness without overpowering the chocolate and mocha notes. I usually enjoy sneaking a warm cookie right out of the oven—it’s like a little cozy hug in cookie form.
These cookies are perfect for sharing at parties, gifting in a tin, or enjoying with a cup of coffee or hot chocolate. I find they always disappear fast, so I usually double the batch! Plus, the crinkly texture makes them extra fun to bite into, soft on the inside but with a tiny bit of chew. It’s the kind of cookie that makes you look forward to baking season all year long.
Key Ingredients & Substitutions
All-purpose flour: This forms the cookie base, giving structure. If you’re gluten-free, try a 1-to-1 gluten-free baking flour for a similar texture.
Cocoa powder: Unsweetened cocoa gives rich chocolate flavor without extra sugar. You can use Dutch-processed cocoa for a smoother taste, but adjust baking powder slightly as it’s less acidic.
Brewed coffee: Coffee deepens the mocha flavor. If you prefer no caffeine, strong chicory or espresso decaf works well.
Peppermint extract: This gives the festive peppermint zing. If you don’t have peppermint extract, crushed peppermint candies add flavor, too, but extract is more intense.
Powdered sugar: Rolling the dough in powdered sugar creates the classic crinkle effect and a sweet finish. Make sure to coat well for best results.
How Do You Achieve That Perfect Crinkle Cookie Texture?
The secret to crinkle cookies lies in chilling the dough and rolling it well in powdered sugar.
- Chill the dough: Refrigerating for at least 2 hours firms it up. This stops the cookies from spreading too much during baking and helps cracking.
- Roll generously in powdered sugar: Covering each dough ball thickly in powdered sugar creates the crackled look as the cookie expands.
- Don’t overbake: Bake until edges are set but centers look soft. This keeps cookies chewy inside and crisp around the edges.
- Spacing: Place dough balls at least 2 inches apart so they have room to grow and crack nicely.
Following these steps makes your cookies look charming with that signature powdered sugar pattern and gives a soft, chewy bite every time.
Equipment You’ll Need
- Mixing bowls – I use a medium and large bowl for mixing and whisking ingredients easily.
- Whisk or electric mixer – helps you beat the butter and sugar until fluffy for a light texture.
- Measuring cups and spoons – for accurate measurement of flour, cocoa, and liquids.
- Cookie scoop or tablespoon – makes uniform cookies, so they bake evenly.
- Parchment paper or silicone baking mat – prevents sticking and makes cleanup easy.
- Baking sheet – a sturdy pan to hold the cookies while baking.
- Cooling rack – for cooling cookies without them getting soggy underneath.
Flavor Variations & Add-Ins
- White chocolate and peppermint – swap dark chocolate for white chocolate chips for a milder, sweeter flavor.
- Dark chocolate chunks – add extra chunks in the dough for a gooey, chocolatey surprise.
- Mint candies – crush and sprinkle on top instead of peppermint extract for a crunchy, minty burst.
- White peppermint cookies – replace cocoa with white chocolate and add peppermint for a creamy, festive treat.
Peppermint Mocha Crinkle Cookies
Ingredients You’ll Need:
Dry Ingredients:
- 1 cup all-purpose flour
- ½ cup unsweetened cocoa powder
- 1 tsp baking powder
- ¼ tsp salt
Wet Ingredients:
- ½ cup unsalted butter, softened
- 1 cup granulated sugar
- 1 large egg
- 1 tsp vanilla extract
- 1 tbsp strong brewed coffee, cooled
- ½ tsp peppermint extract
For Rolling & Topping:
- 1 cup powdered sugar
- ⅓ cup crushed peppermint candies or candy canes
Time Needed:
This recipe takes about 15-20 minutes of active prep time, plus 2 hours to chill the dough. Baking takes around 10-12 minutes per batch. Including cooling, plan on about 2.5 hours total to enjoy these festive cookies.
Step-by-Step Instructions:
1. Mix Dry Ingredients:
In a medium bowl, whisk together the flour, cocoa powder, baking powder, and salt. Set this aside for later.
2. Cream Butter and Sugar:
In a large bowl, use a mixer or a sturdy spoon to beat the softened butter and granulated sugar until the mixture is light and fluffy. This helps create soft cookies.
3. Add Egg, Coffee, and Extracts:
Beat in the egg, vanilla extract, cooled brewed coffee, and peppermint extract until everything is well combined.
4. Combine Wet and Dry Ingredients:
Gradually add the dry ingredient mix into the wet ingredients, stirring just until everything is combined. Then cover the dough and refrigerate for at least 2 hours to firm it up.
5. Prepare for Baking:
Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper to prevent sticking.
6. Shape and Coat the Cookies:
Scoop out about 1 tablespoon of dough and roll it into a ball. Roll the ball thoroughly in powdered sugar until it’s fully coated. Place each coated ball on the baking sheet about 2 inches apart to allow room for spreading.
7. Add Peppermint Garnish:
Sprinkle a little crushed peppermint candy on top of each dough ball for a festive look and a minty crunch.
8. Bake the Cookies:
Bake for 10-12 minutes. You’ll notice the cookies spreading and cracking, forming their classic crinkly look. The edges should be set, but the centers will remain soft.
9. Cool Before Serving:
Let the cookies cool on the baking sheet for about 5 minutes, then transfer them to a wire rack to cool completely. This helps them firm up and keeps the bottoms from getting soggy.
10. Enjoy!
These peppermint mocha crinkle cookies pair wonderfully with a warm cup of coffee or hot chocolate. Share them with friends or savor your festive treat quietly at home!
Can I Use Instant Coffee Instead of Brewed Coffee?
Yes! You can substitute 1 teaspoon of instant coffee granules mixed with 1 tablespoon of hot water for the brewed coffee. Just make sure it’s cooled before adding to the dough.
How Long Can I Store These Cookies?
Store cookies in an airtight container at room temperature for up to 5 days. For longer storage, freeze them in a sealed container for up to 3 months.
Can I Skip the Peppermint Extract?
Absolutely! If you prefer a less minty flavor, omit the peppermint extract or replace it with more vanilla extract. You can still use crushed peppermint candies for a subtle touch.
How Do I Prevent Cookies From Flattening Too Much?
Make sure to chill the dough for at least 2 hours. Chilling firms the dough and helps the cookies keep their shape and develop those beautiful crinkles during baking.