It’s cookie season so let’s make some Peppermint Mocha Crinkle Cookies. A little peppermint. A lot of chocolate. Soft, chewy & just oozing with all the holiday feels! Get out those bowls, baking trays, measuring cups & let’s get to baking!
A tell-tale sign the holidays are underway is that infamous red cup from Starbucks. That peppermint mocha is all the holiday feels in one venti cup (complete with all 70 grams of sugar…eek!). Let’s get that same taste in a delectable cookie bite & if you’re feeling extra festive add a candy cane latte to deck the halls in holiday cheer.
You might also want to try these other recipes…
Toasted Hazelnut Chocolate Pudding
Peppermint Mocha Crinkle Cookies
Let the holiday baking begin with these soft, chewy & chocolatey peppermint cookies. They are the perfect way to ease into the holiday baking festivities!
Servings: 12 cookies
Ingredients
- 1/2 cup cocoa powder (sub cacao powder)
- 1 cup sugar
- 1/3 cup unsweetened applesauce
- 1/4 cup melted coconut oil
- 1/2 tsp vanilla extract
- 1/2 tsp peppermint extract
- 1 tbsp black coffee or espresso optional
- 1 cup flour
- 1 1/4 tsp baking powder
- 1/4 tsp salt
- 12 chocolate chunks optional to stuff cookie
- 1/4 cup sugar for coating
- 1/4 cup powdered sugar for coating
- 2-3 crushed candy canes or peppermint candies
Instructions
- Note: These cookies require 1 hour of chilling the dough before baking. Make a note when preparing your time.
- Mix together the sugar, applesauce, melted oil, cocoa powder, coffee (if using) vanilla & peppermint extracts in a large bowl.
- Add the dry ingredients to the bowl until just combined. This should form a thick dough. Roll the dough into 12 even-sized balls & place covered in the freezer for 1 hour to chill.*Stuff the chocolate chunk in the center of each cookie dough ball if you are adding.
- Remove cookie dough from freezer & preheat the oven to 350°.
- Place the powdered sugar & cane sugar in two separate little bowls. Place a cookie dough ball in the cane sugar & gently toss to coat. Then place it in the powdered sugar, gently tossing to coat all over. Place on a parchment lined baking tray. Repeat the process with the remaining cookies.
- Place the cookie tray in the oven & bake for 10-12 minutes. The cookies will soften & spread as they bake to give that crinkle effect. Remove from oven & let cool.
- Crush the candy cane or peppermint candies & sprinkle on top for an added festive touch & peppermint flavor.
Notes
I used cacoa powder, but a standard cocoa powder will work just fine. For the mocha like flavor add the coffee or espresso. It is totally optional but really helps to both bring out the chocolate flavor & gives a hint of that mocha taste.
Stuffing the cookies with the additional chocolate chunks is totally optional but extra chocolate is never a bad thing.
This cookie dough does require a chill time. You can chill in the refrigerator for 2 hours or overnight if you are making at a later time or if you want to make as quickly as possible just place in the freezer for one hour to set up.
Enjoy!
