Hi there! Long time no talk!
Things have been pretty crazy around here lately. Between wrapping up my second-to-last semester of grad school (!!) and wrapping up Christmas presents (just kidding, I still have SO much shopping left to do), I’ve hardly had any time to devote to this little corner of the internet. BUT I’m back – and, in exchange for your patience, I’ve baked you some cookies…
Peppermint Mocha Crinkle Cookies to be exact.
Call it even??
These cookies could not be any more holiday-ish if they tried. After all, what screams “Christmas” more than a plate full of crinkle cookies spiked with peppermint and coffee?
Also, I’m realizing as I type this that this is not the first time I’ve put coffee in Christmas cookies… ‘Tis the season for chocolate and caffeine!
If you’re a fan of Girl Scout Thin Mints then you’re going to absolutely LOVE these cookies. They’re basically Thin Mints dressed up as brownies, masquerading as Christmas cookies. Does that make any sense? Who knows.
Regardless, they’re pretty flippin’ fantastic and should probably make an appearance on your holiday dessert table this year.
Just trust me on that one.
Let’s connect on social media!
Peppermint Mocha Crinkle Cookies are a fun, festive, and delicious addition to your holiday baking lineup. These tender, chewy, brownie-like cookies are dusted in powdered sugar and infused with peppermint and coffee flavors for a show-stopping holiday treat!
- 1 cup white whole-wheat flour (may sub all-purpose flour)
- 1 tsp baking powder
- 1/4 tsp salt
- 1 cup sugar
- 1/4 cup canola (or vegetable) oil
- 1/2 cup cocoa powder
- 2 eggs
- 1/2 tsp vanilla extract
- 1/2 tsp peppermint extract
- 2 tsp instant coffee (dissolved in 4 tsp boiling water)
- 1/3 cup powdered sugar
In a medium bowl, whisk together flour, baking powder, and salt. Set aside.
In a large bowl, blend together sugar and oil using a handheld electric mixer. Stir in cocoa powder. Using the mixer, beat in eggs, vanilla, extracts, and coffee mixture.
Fold in flour mixture, 1/3 cup at a time, until combined. Cover dough and refrigerate overnight.
The following day, preheat oven to 350 degrees and line baking sheets with parchment paper. Place powdered sugar in a shallow bowl and set aside.
Remove cookie dough from the refrigerator and shape into 1" balls. Roll each ball in powdered sugar and place on prepared baking sheets, allowing at least 2" in between.
Bake for approximately 10-12 minutes, until cookies are just set on the bottom but still appear slightly undercooked. Remove from oven and allow to cool for a few minutes on the baking sheet before transferring to wire rack to cool completely.
Once cooled, cookies may be stored in an airtight container for 3-5 days.
Recipe adapted from Hershey.