Brown Goose Bakery

Cookies

Peppermint Mocha Crinkle Cookies

Chocolate, Cookies

If you’re a fan of rich chocolatey goodness and the bold kick of coffee, these Chocolate Mocha Crinkle Cookies are about to become your new favorite treat. With their irresistible crinkled tops, soft, chewy centers, and a perfect balance of cocoa and espresso, these cookies combine the best of both worlds—decadent chocolate and the smooth, energizing flavor of mocha. Whether you’re looking for a new baking project, a pick-me-up for your afternoon coffee, or the perfect cookie to serve at your next gathering, these mocha crinkles will hit the spot.

If you’re a fan of rich chocolatey goodness and the bold kick of coffee, these Chocolate Mocha Crinkle Cookies are about to become your new favorite treat. With their irresistible crinkled tops, soft, chewy centers, and a perfect balance of cocoa and espresso, these cookies combine the best of both worlds—decadent chocolate and the smooth, energizing flavor of mocha. Whether you’re looking for a new baking project, a pick-me-up for your afternoon coffee, or the perfect cookie to serve at your next gathering, these mocha crinkles will hit the spot. Ready to get baking? Let’s dive into this easy and delicious recipe that’s sure to impress!

To get these cookies just right, there are a few key techniques to keep in mind. First, make sure your dough is chilled for at least 30 minutes before rolling it in powdered sugar. This will prevent the cookies from spreading too much during baking and help them maintain that perfect crinkled texture. When rolling the dough in sugar, don’t be afraid to coat them generously; this gives the cookies their signature crinkle and a delightful crunch. Another tip for achieving the perfect mint chocolate crinkle cookie is to use high-quality cocoa powder and espresso powder for the best depth of flavor. The richer the ingredients, the more decadent your cookies will taste!

From the deep, robust flavor of espresso chocolate to the delicate touch of mint, these chocolate mocha crinkle cookies are a showstopper in both flavor and presentation. The crinkled tops, paired with their chewy, soft centers, create a cookie that’s visually stunning and deeply satisfying to eat. Whether you’re baking for a special occasion or simply craving a new, indulgent treat, these cookies hit the mark. With their perfect balance of sweet, bitter, and minty notes, they’re an absolute must-try for any cookie lover or baker looking for new recipes.

Peppermint Mocha Crinkle Cookies

Ingredients:

  • For the Cookie Dough:
    • 1½ cups all-purpose flour
    • ½ cup unsweetened cocoa powder
    • 2 tsp baking powder
    • ½ tsp salt
    • 1 stick unsalted butter, softened
    • 1 cup brown sugar, packed
    • 1 tsp pure peppermint extract
    • 1 tsp pure vanilla extract
    • 2 large eggs
    • 1 tbs instant coffee
    • 1 tbs warm water
    • 8 ounces semisweet chocolate, melted
  • For Rolling & Topping:
    • ½ cup granulated sugar
    • 1 cup powdered sugar
    • 1 tbs espresso powder

Instructions:

  1. In a large bowl, whisk together the all-purpose flour, cocoa powder, baking powder, and salt. Set aside.
  2. In a separate large bowl, beat the softened butter and brown sugar using a hand-held mixer or stand mixer on medium-high speed until light and fluffy—about 2 minutes.
  3. Add the eggs, vanilla extract, and peppermint extract to the butter-sugar mixture. Beat until smooth, scraping down the sides and bottom of the bowl as needed.
  4. Combine the instant coffee and warm water. Add the coffee mixture to the batter and mix until just combined.
  5. Pour the melted semisweet chocolate into the bowl and mix just until fully incorporated.
  6. Gradually mix the dry ingredients into the wet mixture, beating until just combined. The dough should be thick and smooth.
  7. Cover the bowl with plastic wrap and refrigerate the dough for at least 1 hour, or overnight if you’re prepping in advance. Chilling helps the dough firm up and prevents excessive spreading during baking.
  8. Preheat your oven to 350°F and line two large baking sheets with parchment paper.
  9. Scoop out tablespoon-sized portions of dough and roll them into balls. First, roll each ball lightly in the granulated sugar, then generously coat it in powdered sugar. Be sure to coat each dough ball completely in the powdered sugar for that signature crinkle effect.
  10. Place the dough balls 2–3 inches apart on the prepared baking sheets.
  11. Bake for 11-12 minutes, or until the cookies have spread slightly and the tops have cracked (the signature “crinkle”!). Keep an eye on them to ensure they don’t overbake.
  12. Once the cookies are out of the oven, dust the tops of the cookies with the espresso powder.
  13. Let the cookies cool on the baking sheet for 5 minutes, then transfer them to a wire rack to cool completely.

Happy Baking!!

Chocolate Peppermint Crinkle Cookies

Chocolate, Cookies, Dessert

If you’re looking for a cookie that combines rich chocolate, refreshing peppermint, and a festive, crinkled texture, then Chocolate Peppermint Crinkles are the treat you’ve been waiting for! These cookies are not only delicious but also absolutely beautiful, making them a show-stopper at any holiday party or cookie exchange. With their deep chocolate flavor and a hint of peppermint extract, every bite is a perfect balance of sweetness and seasonal spice. Topped with crushed candy canes, these cookies are as visually stunning as they are tasty—a true holiday treat.

To get that signature crinkle effect, it’s crucial to chill the dough. The dough is soft and sticky when freshly mixed, so chilling it for at least an hour helps the cookies maintain their shape and develop those irresistible crinkled tops. While the dough chills, the butter firms up, ensuring the cookies don’t spread too much while baking. Once the dough is firm and ready to go, roll the dough balls generously in powdered sugar to give them a snowy, sugary coating. This extra step is key to achieving the signature crackly look that makes these peppermint chocolate cookies so visually striking and fun to eat!

These chocolate peppermint cookies are also perfect for holiday gift boxes, cookie tins, or any festive gatherings. Whether you’re baking for a cookie exchange, a holiday party, or simply to treat yourself, these cookies are always a hit. The soft, chewy texture and the pop of crunch from the candy canes make them an instant crowd-pleaser. Plus, they look gorgeous stacked in a box, ready to impress your friends and family. The combination of chocolate and peppermint is so universally loved that it’s sure to bring smiles to everyone who takes a bite.

If you’ve been searching for the perfect Christmas cookie recipe, look no further. These Chocolate Peppermint Crinkles are the ultimate holiday cookie that checks all the boxes—easy to make, delicious to eat, and beautiful to look at. Whether you’re enjoying them yourself, sharing them with friends, or adding them to your holiday dessert table, they’re guaranteed to make your season a little sweeter. Bake a batch today, and let the holiday cheer begin!

Chocolate Peppermint Crinkles: A Festive Holiday Treat

Ingredients:

  • For the Cookie Dough:
    • 1½ cups all-purpose flour
    • ½ cup unsweetened cocoa powder
    • 2 tsp baking powder
    • ½ tsp salt
    • 1 stick unsalted butter, softened
    • 1 cup brown sugar, packed
    • 1 tsp pure peppermint extract
    • 1 tsp pure vanilla extract
    • 2 large eggs
    • 8 ounces semisweet chocolate, melted
  • For Rolling & Topping:
    • ½ cup granulated sugar
    • 1 cup powdered sugar
    • 4 crushed candy canes (about ½ cup)

Instructions:

  1. In a large bowl, whisk together the all-purpose flour, cocoa powder, baking powder, and salt. Set aside.
  2. In a separate large bowl, beat the softened butter and brown sugar using a hand-held mixer or stand mixer on medium-high speed until light and fluffy—about 2 minutes.
  3. Add the eggs, vanilla extract, and peppermint extract to the butter-sugar mixture. Beat until smooth, scraping down the sides and bottom of the bowl as needed.
  4. Pour the melted semisweet chocolate into the bowl and mix until fully incorporated.
  5. Gradually mix the dry ingredients into the wet mixture, beating until just combined. The dough should be thick and smooth.
  6. Cover the bowl with plastic wrap and refrigerate the dough for at least 1 hour, or overnight if you’re prepping in advance. Chilling helps the dough firm up and prevents excessive spreading during baking.
  7. Preheat your oven to 350°F and line two large baking sheets with parchment paper.
  8. Scoop out tablespoon-sized portions of dough and roll them into balls. First, roll each ball lightly in the granulated sugar, then generously coat it in powdered sugar. Be sure to coat each dough ball completely in the powdered sugar for that signature crinkle effect.
  9. Then, press the tops of the dough ball in the crushed candy canes. You can also just sprinkle them on top, but you’ll want to press them gently into the dough for them to stick.
  10. Place the dough balls 2–3 inches apart on the prepared baking sheets.
  11. Bake for 11-12 minutes, or until the cookies have spread slightly and the tops have cracked (the signature “crinkle”!). Keep an eye on them to ensure they don’t overbake.
  12. Let the cookies cool on the baking sheet for 5 minutes, then transfer them to a wire rack to cool completely.

Happy Baking!

Peanut Butter Blossom Cookies

Chocolate, Cookies, Dessert, Recipes for Beginners

There’s nothing quite like the Peanut Butter Blossom Cookie—a perfect blend of soft and crispy, salty and sweet. The soft, chewy peanut butter dough is rolled in a delicate sugar coating, which gives each bite a satisfying crunch before you sink into the smooth, rich peanut butter center. But what really makes these cookies special is the addition of a Hershey’s Milk Chocolate Kiss right in the middle. As the cookie bakes, the chocolate melts just enough to add an irresistible gooey finish, creating the perfect combination of textures and flavors. Every bite is an explosion of melty chocolate and creamy peanut butter—it’s simply heavenly.

These cookies aren’t just delicious—they’re also incredibly festive. The iconic Hershey’s Kiss on top makes them a great addition to any holiday cookie tray, while the sugar coating adds a touch of sparkle that’s perfect for the season. Whether you’re baking for a cookie exchange, a holiday party, or to share with friends and family, Peanut Butter Blossom Cookies are sure to be the star of the show. Their classic look and comforting flavor make them a timeless holiday treat that everyone will love.

One of the best things about this recipe is how easy it is to make. With simple ingredients like peanut butter, butter, sugar, and Hershey’s Kisses, you can have a batch of these cookies ready in no time. The dough comes together quickly, and there’s no need for any complicated techniques. Just roll the dough into balls, coat them in sugar, and bake for 8-10 minutes. As soon as they come out of the oven, press the chocolate kiss in the center—voila! You’ve got a batch of cookies that will impress without any stress.

Whether you’re baking these for a special occasion or just because, Peanut Butter Blossom Cookies are a guaranteed crowd-pleaser. They’re the perfect balance of chewy and crispy, with the rich flavor of peanut butter and the creamy melt of chocolate. Easy to make, festive to share, and simply delicious, these cookies will be a hit in your home this holiday season—and beyond!

Peanut Butter Blossom Cookies: A Sweet and Salty Holiday Classic

Ingredients:

  • 1 pack Hershey’s Milk Chocolate Kisses, unwrapped
  • ½ cup butter, softened
  • ¾ cup creamy peanut butter
  • ⅓ cup granulated sugar
  • ⅓ cup packed light brown sugar
  • 1 large egg
  • 2 tbsp milk
  • 1 tsp vanilla extract
  • 1 ½ cups all-purpose flour
  • 1 tsp baking soda
  • ½ tsp salt
  • ⅓ cup additional granulated sugar, for rolling
  • optional: top with marshmallow fluff for a delicious twist

Instructions:

  1. Preheat your oven to 375°F. Unwrap the Hershey’s Milk Chocolate Kisses and set them aside, ready to be pressed into the center of your cookies later.
  2. In a large bowl, beat the softened butter and creamy peanut butter together until they are smooth and well blended. Add the granulated sugar and packed light brown sugar, and beat until the mixture is light and fluffy, about 2 minutes. Then, add the egg, milk, and vanilla extract, beating until fully combined.
  3. In a separate bowl, whisk together the flour, baking soda, and salt. Gradually add the dry ingredients to the peanut butter mixture, beating until just combined. The dough should be thick and slightly sticky.
  4. Cover the dough with plastic wrap or a tea towel and let chill in the fridge for 1 hour.
  5. Shape the dough into 1-inch balls using your hands or a cookie scoop. Roll each dough ball in the additional granulated sugar to give them a sweet, sugary coating before placing them on an ungreased cookie sheet. Leave a little space between each cookie, as they will spread slightly while baking. (Optional: top with marshmallow fluff before you bake for a delicious twist)
  6. Bake the cookies at 375°F for 8-10 minutes, or until they are lightly browned around the edges. While they’re still hot, immediately press a Hershey’s Milk Chocolate Kiss into the center of each cookie. The cookie will crack around the edges, but that’s exactly what you want to create the classic “blossom” look!
  7. Allow the cookies to cool on the cookie sheet for a few minutes before transferring them to a wire rack to cool completely. The chocolate Kiss will harden as the cookies cool, giving you the perfect balance of creamy chocolate and rich peanut butter.

If you’re looking for a classic cookie that combines the irresistible duo of peanut butter and chocolate, look no further than Peanut Butter Blossom Cookies! These soft, chewy cookies are filled with a creamy peanut butter flavor and topped with a gooey Hershey’s Milk Chocolate Kiss, making them the ultimate sweet treat for any occasion. Whether you’re baking for a holiday party, a cookie exchange, or just because, these cookies are sure to be a hit. The combination of peanut butter, chocolate, and a sprinkle of sugar makes every bite a perfect blend of salty and sweet. Happy baking!!

Maple Pecan Cookies with Maple Glaze

Cookies

If you’re craving a cookie that perfectly combines warmth, sweetness, and crunch, look no further than these Maple Pecan Cookies. This recipe blends the rich flavors of maple syrup, cinnamon, and pecans into a chewy, melt-in-your-mouth cookie that’s sure to become a family favorite.

What truly sets these maple cinnamon cookies apart is their perfect texture. The dough is designed to bake into thick, chewy maple cookies with slightly crisp edges, creating a satisfying bite. The pecans add an irresistible crunch that contrasts beautifully with the soft, pillowy center of the cookie. If you love the combination of maple pecan desserts, this recipe will quickly become your go-to for both its flavor and texture. It’s the ideal cookie to bake on a chilly fall afternoon or for holiday gatherings where everyone is craving something sweet and comforting.

These chewy maple cookies are a crowd-pleaser at any time of year, but they are particularly perfect for fall cookie recipes. The combination of maple syrup and pecans gives them a seasonal charm that makes them a must-have for autumn and beyond. They also make a great homemade gift or a sweet treat for your next get-together. Trust me—once you try these maple pecan cookies, they’ll become a favorite in your recipe box, and you’ll be baking them again and again.

Why Bother Chilling the Dough, you might ask?

  1. Helps Control Spread: Chilling the dough firms up the fat (usually butter) in the dough. Cold dough spreads less while baking, which means your cookies will hold their shape better and not flatten out too much. This is especially helpful for recipes where you want thick, chewy cookies.
  2. Enhances Flavor: Chilling the dough allows the ingredients to meld together more thoroughly. The flour has time to hydrate fully, and the sugars in the dough can absorb more moisture, leading to a richer, deeper flavor. Some bakers even recommend chilling dough for 24–48 hours for the best flavor development.
  3. Improves Texture: Resting the dough gives the flour time to fully absorb the liquid ingredients, which helps prevent the cookies from being too cakey or overly dense. It also allows the gluten to relax, which can result in a more tender cookie.
  4. Prevents Overmixing: When you chill the dough, it’s easier to handle and shape without overmixing. Overmixing the dough can lead to cookies that are tough and less tender. Chilled dough is also easier to scoop and shape into uniform balls, ensuring consistent baking.
  5. Makes for Better-Defined Edges: The chill time helps the edges of the cookies maintain their shape and stay crisper, while the center remains soft and chewy. Without chilling, the cookies might spread too much and lose their defined edges.
  6. Prevents Overly Browned or Burnt Cookies: Cold dough requires a slightly longer baking time, which helps prevent the cookies from browning too quickly, ensuring an even, golden-brown color. The dough starts baking at a cooler temperature, and this gradual rise gives the cookies more time to cook evenly without burning.

These Maple Pecan Cookies with Maple Glaze are the perfect fall or holiday treat. With their rich maple flavor, warm spices, and crunchy pecans, they’re sure to be a favorite at any gathering. Whether you’re baking for a special occasion or just want to indulge yourself, these cookies are the perfect way to satisfy your sweet tooth!

Maple Pecan Cookies with Maple Glaze

Ingredients:

For the Cookies:

  • 2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 tablespoon ground cinnamon
  • 1/2 cup unsalted butter, softened
  • 3/4 cup packed brown sugar
  • 1 large egg
  • 1/2 cup real maple syrup
  • 1 teaspoon vanilla extract
  • 1 teaspoon maple extract (optional, for extra maple flavor)
  • 1 cup chopped pecans

For the Maple Glaze:

  • 2 tablespoons unsalted butter
  • 1/4 cup real maple syrup
  • 3/4 cup powdered sugar
  • 1 teaspoon vanilla extract
  • Pinch of salt

Instructions:

1. Preheat your oven to 350°F. Line two baking sheets with parchment paper or a silicone baking mat to prevent the cookies from sticking.

2. In a medium-sized bowl, whisk together the all-purpose flour, baking soda, salt, and cinnamon. Set aside.

3. In a large bowl, use an electric mixer (or a stand mixer) to cream together the unsalted butter and brown sugar until light and fluffy. This should take about 3 minutes on medium speed.

4. Beat in the egg until fully incorporated. Then, add the maple syrup, vanilla extract, and maple extract (if using). Mix until the batter is smooth and well-combined.

5. Gradually add the dry ingredient mixture to the wet ingredients. Mix on low speed until just combined. Be careful not to overmix, as this could make the cookies dense.

6. Gently fold in the chopped pecans using a spatula or spoon. Make sure the nuts are evenly distributed throughout the dough.

7. Wrap the dough and let chill in the fridge for 1 hour.

7. After an hour, remove the cookie dough from the fridge. Use a cookie scoop or a tablespoon to drop rounded balls of dough onto the prepared baking sheets, spacing them about 2 inches apart. Flatten each cookie slightly with the back of a spoon or your fingers to help them spread evenly while baking.

8. Bake the cookies in the preheated oven for 10-12 minutes, or until the edges are golden brown and the centers have set. Keep a close eye on them, as ovens can vary.

9. Let the cookies cool on the baking sheet for about 5 minutes before transferring them to a wire rack to cool completely. This helps them firm up without breaking.

Maple Glaze Instructions:

1. In a small saucepan over medium heat, melt the unsalted butter and maple syrup together. Stir constantly until fully melted and combined.

2. Remove the pan from heat and whisk in the powdered sugar, vanilla extract, and a pinch of salt until smooth and glossy. If the glaze is too thick, add a tiny bit more maple syrup to reach your desired consistency.

3. Once the cookies are completely cooled, drizzle the maple glaze over each cookie. You can use a spoon, fork, or a piping bag for more control over the glaze.

Happy Baking!!