Chocolate crinkle cookies are amazing and all, but adding melted peppermint white fudge and crushed peppermint takes them to the NEXT LEVEL. Make sure you add these simple peppermint mocha crinkle cookies to your Christmas cookie table this year.
These taste even better than they look, which is hard because they are pretty darn festive and pretty. If I do say so myself.
I had never had a “chocolate crinkle cookie” until my late 20’s. I’m not sure how I went my whole life without making these delightful chocolate cookies! I’m making up for it now though.
Not only with the traditional chocolate crinkle cookie but with my very festive peppermint version! I assume you are a peppermint fan if you are reading this right now, but if you want to leave the peppermint out for being adverse to that flavor, the cookies on their own are still absolutely delicious.
Ingredients for these Peppermint Mocha Crinkle Cookies
The ingredients for these crinkle cookies are typical pantry staples with a few special ones you might need to pick up from the store.
- All Purpose Flour. I haven’t tried this with gluten free flour, but if you have a good 1:1 variety – I would definitely test it out!
- Cocoa Powder. The only cocoa powder we use is Rodelle. During the holiday season, Costco sells a giant bag of it for $5.
- Baking Soda + Salt. Just your standard cookie ingredients to make them into crinkle cookies!
- Butter. You will want to use softened butter so it creams with the sugars and makes your cookies the right texture.
- White + Brown Sugar. We use two sugars in this cookie recipe for a delightful flavor that makes these brownie like cookies even better.
- Egg. Try to remember to use a room temperature egg because it will mix better with your ingredients resulting in a more brownie like texture that you want.
- Vanilla Extract. Again, we only use Rodelle. It’s seriously the best.
- Chocolate Chips. Because you obviously need more chocolate in these cookies.
- Powdered + Granulated Sugar. This is for rolling the cookies! You roll in white sugar first and then powdered sugar so it sticks better.
- Russell Stover White Chocolate Peppermint Fudge. This is the real MVP of the crinkle cookies! You’ll melt this fudge down and then spoon on the cooked cookies for a yummy Christmas topping. If you can’t find this specific fudge, you can swap for white chocolate but will need to add more peppermint.
- Peppermint. This is the final touch! A sprinkle of crushed peppermint to really make ’em festive.
These peppermint mocha crinkle cookies are pretty easy to make but you do want to make sure to follow all the instructions because there are a few steps you don’t want to miss. Here are a few tips to make sure yours are delicious and perfect.
- Use a rubber spatula to mix the chocolate chips into the dough. It will be thick and sticky. Don’t be alarmed, that’s okay.
- Use a cookie scoop for evenly sized cookies. Here is the one we use – it gets a lot of use.
- Scoop and then add to a silicone or parchment lined baking sheet covered in plastic wrap to chill. They need to chill in the fridge (not the freezer) for at least two hours or overnight.
- After chilling, you will roll the balls in granulated sugar and powdered sugar. First you roll ’em in the granulated sugar so the powdered sugar sticks nicely to give you the pretty snowball look.
- Careful not to over bake these cookies – they will flatten when baking and get crinkly so you’ll know they are ready. If you insert a toothpick, it will be a bit crumby but not wet.
- Melt your white fudge using a double boiler method. I personally don’t like to ever melt anything in the microwave because I think it melts inconsistently.
These cookies are best the first day they are made. You can store in an air tight container with a piece of white bread but I would eat them within 3 days because of the fudge topping.
I love these peppermint mocha crinkle cookies so much. I was seriously SO happy with how they turned out. They are definitely going in my cookie swap boxes this year! Here are a few other recipes to include on your Christmas cookie table.
- Chewy Ginger Molasses Cookies. If you also miss the Starbucks molasses cookies then you will be VERY pleased with this variation.
- Fudgy Chocolate Cookies. These are an accidental gluten free cookie recipe! They are a copycat version of the best “brownie” cookies at a local restaurant in Columbus.
- Buckeye Thumbprint Cookies. These are an OLD recipe, but still delicious. I think maybe I should probably remake these and update the pictures.
- Coffee Buckeyes. Okay, these aren’t a cookie per se but they are a staple in Ohio for Christmas. We added an extra element by adding some coffee to the mixture!
Peppermint Mocha Crinkle Cookies
Ingredients
Cookie Ingredients
- 1 cup all-purpose flour
- 1/2 cup + 2 Tablespoons unsweetened natural cocoa powder
- 1 teaspoon baking soda
- 1/8 teaspoon salt
- 1 stick 1/2 cup unsalted butter, softened to room temperature
- 1/2 cup granulated sugar
- 1/2 cup packed light or dark brown sugar
- 1 large egg at room temperature
- 1 teaspoon pure vanilla extract
- 1 cup semi-sweet chocolate chips
For Rolling
- 3 Tablespoons 35g granulated sugar
- 1 cup 120g confectioners’ sugar, for rolling
For Topping
- 1 8 oz box Russell Stover White Chocolate Peppermint
- Crushed Peppermint
Instructions
- Whisk the flour, cocoa powder, baking soda, and salt together in a large bowl. Set aside.
- Use a hand or stand mixer to beat the butter, granulated sugar and brown sugar together on medium high speed until fluffy and creamed, about 2-3 minutes.
- Beat in egg and vanilla on high speed. Scrape down the sides and bottom of the bowl as needed.
- On low speed, slowly mix the dry ingredients into the wet ingredients until combined.
- Then, stir in the chocolate chips with a rubber spatula. The cookie dough will be thick and sticky.
- Scoop cookies and place on a parchment or silicone mat lined baking sheet. Cover tightly with plastic wrap and chill for at least 2 hours in the fridge or overnight.
- Remove cookie dough from fridge and preheat oven to 350°F (177°C). Get two bowls, fill one with the powdered sugar and one with the granulated sugar. Roll each ball very lightly in granulated sugar, then generously in the confectioners’ sugar.
- Place 3 inches apart on silicone lined baking sheets.
- Bake the cookies for 11-12 minutes. Cookies should flatten a little bit when they are ready to be removed from the oven. They will also deflate a little while cooling.
- Remove cookies from the oven and cool for 5 minutes on the baking sheet then transfer to a wire rack to cool completely.
- While cookies are cooling, prepare the white fudge topping. Remove all white fudge pieces from their bags and add to a metal bowl. Using the double boiler method, warm the white fudge until totally melted – about 8-10 minutes.
- Remove from stove and spoon some of the melted white fudge on top of each cookie then sprinkle with crushed peppermint. Enjoy immediately!
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