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Peppermint Mocha Crinkle Cookies with Chocolate Chips

Peppermint mocha crinkle cookies pair cocoa, espresso, and chocolate chips in a soft-centered cookie with a crackled confectioners’ sugar coating. Chill the dough before baking for cookies with set edges and tender centers.
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Prep Time 20 minutes
Cook Time 24 minutes
Chilling 2 hours
Total Time 2 hours 44 minutes
Servings: 24 servings
Course: Dessert
Cuisine: American
Calories: 110
Ingredients Equipment Method Notes

Ingredients
  

  • 1 cup all-purpose flour
  • 0.5 cup unsweetened cocoa powder
  • 1 tsp instant espresso powder
  • 1 tsp baking powder
  • 0.25 tsp salt
  • 1 cup granulated sugar
  • 0.25 cup neutral oil such as canola or vegetable oil
  • 2 eggs large
  • 1 tsp vanilla extract
  • 0.5 tsp peppermint extract
  • 0.5 cup semisweet chocolate chips
  • 0.5 cup confectioners’ sugar

Equipment

  • 2 baking sheets

Method
 

  1. Whisk together the flour, cocoa powder, espresso powder, baking powder, and salt in a medium bowl.
  2. Whisk the granulated sugar, oil, eggs, vanilla extract, and peppermint extract in a large bowl until smooth.
  3. Stir in the flour mixture just until combined.
  4. Fold in the chocolate chips.
  5. Cover the dough and refrigerate until firm, at least 2 hours and up to 24 hours.
  6. Heat the oven to 350°F and line two baking sheets with parchment paper.
  7. Scoop the dough into 1 1/2-tablespoon portions and roll each portion into a ball.
  8. Coat each dough ball generously in confectioners’ sugar.
  9. Arrange the dough balls about 2 inches apart on the prepared sheets.
  10. Bake one sheet at a time on the middle rack for 10 to 12 minutes, until the cookies are cracked and the edges are set while the centers still look soft.
  11. Let the cookies cool on the baking sheet for 5 minutes.
  12. Transfer the cookies to a wire rack to cool completely.

Notes

For a pronounced crinkle coating, cover each dough ball generously in confectioners’ sugar. Store cookies in an airtight container at room temperature for up to 3 days; freeze for up to 2 months.