Fudgy Peppermint Mocha Crinkle Cookies

If you’re looking for the perfect, show-stopping Christmas cookie, you have just found it. These Peppermint Mocha Crinkle Cookies are an absolute holiday dream! They have the richest, fudgiest, most intensely chocolatey center (like the best brownie ever), with a beautiful, crackly, snow-white sugar crust.

The “SUPER delicious” secret to that incredible flavor? A double “flavor infusion”! We’re adding instant espresso powder, which doesn’t make them taste like coffee, but does make the chocolate flavor deeper and more sophisticated. Then, we add a splash of peppermint extract for that cool, festive, holiday magic. They’re dramatic, delicious, and a total must-have for your holiday cookie box.

Why You’ll Love These Crinkle Cookies

• That Fudgy Brownie Texture: The center of this cookie is unbelievably moist, fudgy, and rich.
• Stunning “Crinkle” Look: The dramatic contrast between the dark cookie and the bright white powdered sugar is so beautiful and festive.
• Sophisticated Holiday Flavor: The combination of deep chocolate, rich espresso, and cool peppermint is a classic for a reason.

Step-by-Step Instructions

Let’s make the ultimate Christmas cookie. Here’s how.First, gather your rich, flavorful ingredients. Good cocoa powder and chocolate are key!

Next, make your brownie-like batter. We’ll melt chocolate and butter together, then beat in our eggs, sugar, and flavorings (espresso and peppermint!). This rich batter is the secret to the fudgy texture.

Now, chill the dough! This step is not optional. The dough will be sticky. Chilling it for at least an hour (or overnight) is what makes it firm enough to roll into balls.

It’s time to roll! This is the fun, messy, part. We’ll roll our chilled dough into balls, then give them a very generous coating in powdered sugar. Don’t be shy – the thicker the coating, the better the crinkle!

Finally, bake! As the cookies bake, they’ll spread and crack, creating that beautiful, signature crinkle effect. Let them cool, and watch them disappear!

Ava’s Notes

• Pro-Tip: Use Peppermint Extract, NOT Mint! This is so important! Make sure your bottle says “peppermint extract.” It has that classic, cool, candy-cane flavor we love for holiday baking. “Mint extract” is typically spearmint, which can make your chocolate cookies taste like toothpaste. It’s a small detail that makes a huge difference!
• Chill Your Dough! I know I said it, but I’m saying it again. You must chill this dough. It will be impossible to roll if you don’t.
• Be Generous with the Sugar! For a really dramatic, white crinkle, roll the dough balls in powdered sugar twice. A thick coating is the secret.
• The “Sprinkle” Twist: For an extra festive touch, I love to “sprinkle” a few tiny bits of crushed candy cane onto the cookies the second they come out of the oven. The residual heat will melt them just enough to stick.

Fudgy Peppermint Mocha Crinkle Cookies

0.0 from 0 votes

Yield

2-3

dozen

Prep time

20

minutes

Cooking time

10

minutes

Chill Time

1

hour 

Total time

1

hour 

32

minutes

The ultimate holiday cookie! A rich, fudgy chocolate cookie infused with espresso and peppermint, rolled in powdered sugar to create a beautiful, crackled crust.

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Ingredients

• 1 c all-purpose flour

• 1/2 c unsweetened cocoa powder

• 1 tsp baking powder

• 1/2 tsp salt

• 1 c (2 sticks) unsalted butter

• 4 oz semi-sweet baking chocolate, chopped

• 1 1/2 c granulated sugar

• 4 large eggs

• 1 tsp instant espresso powder

• 1 tsp peppermint extract

• 1/2 c powdered sugar (for rolling)

• Optional Garnish: Crushed candy canes

Directions

• Melt Chocolate & Butter: In a medium saucepan, melt the butter and chopped chocolate over low heat, stirring constantly until smooth. Remove from heat and let it cool slightly for about 5 minutes.
• Combine Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, cocoa powder, baking powder, and salt.
• Mix Batter: In a large bowl, use an electric mixer to beat the granulated sugar and eggs on high speed until light and fluffy (about 2-3 minutes). Beat in the instant espresso powder and peppermint extract. On low speed, gradually pour in the slightly cooled chocolate-butter mixture and mix until just combined.
• Add Flour: Add the dry flour mixture to the wet ingredients and mix on low speed (or fold with a spatula) just until no dry streaks remain. Do not overmix. The dough will be very soft and sticky, like a thick brownie batter.
• Chill the Dough: Cover the bowl with plastic wrap and chill in the refrigerator for at least 1 hour, or up to 2 days. The dough must be firm.
• Prep: Preheat oven to 350°F (175°C). Line two baking sheets with parchment paper. Place the powdered sugar in a small, shallow bowl.
• Roll and Bake: Scoop the chilled dough into 1-tablespoon-sized balls. Roll each ball between your hands until smooth, then roll it generously in the powdered sugar until it’s completely coated. Place the coated balls on the prepared baking sheets, about 2 inches apart.
• Bake: Bake for 10-12 minutes, or until the cookies are puffed and the white surface has crackled.
• Garnish (Optional): If using, sprinkle the crushed candy canes over the cookies the moment they come out of the oven. Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.

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