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!!