These hot cocoa crinkle cookies are fudgy cookies that taste like brownies and are made with hot cocoa mix and cocoa powder. These cookies are rolled in powdered sugar before being baked to create a beautiful crackle on the tops of the cookies.
These chocolate cookies are perfect for Christmas and are a great addition to holiday cookie platters.
Ingredients in Hot Cocoa Crinkle Cookies
- Cocoa powder
- Hot cocoa mix
- Granulated sugar
- Vegetable oil
- Eggs
- Vanilla extract
- All-purpose flour
- Baking powder
- Salt
- Powdered sugar
RELATED: Gingerbread Crinkle Cookies
How to Make Hot Cocoa Crinkle Cookies
Combine the wet ingredients – Combine the cocoa powder, hot cocoa mix, granulated sugar, and vegetable oil in a bowl. Once combined beat in the eggs and the vanilla extract.
Combine the dry ingredients – In a medium-sized bowl, combine the all-purpose flour, baking powder, and salt. Stir to combine.
Make the cookie dough – Blend the flour mixture into the chocolate mixture until all ingredients are moistened. The dough will be very sticky.
Chill – Cover the bowl with plastic wrap and place in the refrigerator overnight or in the freezer for at least 4 hours.
TIP: Do not skip the chilling as the cookies will spread while baking.
Preheat the oven – Preheat the oven to 350°F and line cookie sheets with parchment paper.
Roll the cookie dough and roll in sugar – Roll the cookies into 1-inch balls or use a #40 cookie scoop and roll in the powdered sugar and coat heavily.
Bake – Place 2 inches apart on cookie sheets and bake for 9-11 minutes.
TIP: Place the cookie dough back into the refrigerator between baking.
Allow the cookies to cool completely before transferring the cookies to a container for storage.
RELATED: Chocolate Crinkle Cookies
How Much Hot Cocoa Mix is in a Packet?
This recipe uses ¼ cup of hot cocoa mix so using two 1.38-ounce packets of hot cocoa mix will make ¼ cup of the hot cocoa mix if using packets.
You can also use a sugar-free hot cocoa mix if you want to cut the sugar amounts in the recipe.
Can You Freeze Crinkle Cookies Dough?
For this Hot Cocoa Crinkle Cookies recipe as well as other crinkle cookies it is important to chill the cookie dough. The cookie dough for crinkle cookies is very soft and these cookies will spread while baking.
Chilling the dough will slow down the process of the cookies from spreading while baking.
Do I Have to Chill The Hot Cocoa Crinkle Cookie Dough?
You can freeze crinkle cookies! To freeze already baked cookies, allow them to cool completely before moving them to a freezer-safe bag. For maximum freshness store the cookies stored in the bag in a freezer-safe container for an extra layer from freezer burn.
You can also freeze this hot cocoa crinkle cookie dough by chilling the dough and then rolling the dough into balls for easy baking later on.
When it’s time to bake the cookies roll the cookie dough balls into the powdered sugar and bake as the recipe instructs.
📖 Recipe
Hot Cocoa Crinkle Cookies
These hot cocoa crinkle cookies are fudgy cookies that taste like brownies and are made with hot cocoa mix and cocoa powder.
These cookies are rolled in powdered sugar before being baked to create a beautiful crackle on the tops of the cookies.
Ingredients
- ¾ cup cocoa powder
- ¼ cup hot cocoa mix
- 1 cup granulated sugar
- ½ cup vegetable oil
- 4 eggs
- 2 teaspoon vanilla extract
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon salt
- ¾ cup powdered sugar, for rolling cookies
Instructions
- Combine the cocoa powder, hot cocoa mix, granulated sugar, and vegetable oil in a bowl. Once combined beat in the eggs and vanilla.
- In a medium bowl, combine the all-purpose flour, baking powder, and salt.
- Blend the dry ingredients into the wet ingredients until all ingredients are moistened. The dough will be very sticky.
- Cover the bowl with plastic wrap and place in the refrigerator overnight or in the freezer for at least 4 hours.
- Preheat the oven to 350°F and line cookie sheets with parchment paper.
- Roll the cookies into 1-inch balls or use a #40 cookie scoop and roll in the powdered sugar.
- Place 2 inches apart on cookie sheets and bake for 9-11 minutes.
- Allow the cookies to cool completely before transferring them to a storage container or serving.
Notes
Place the cookie dough the refrigerator between baking batches of the cookies to keep the dough chilled.
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Nutrition Information:
Yield:
36Serving Size:
1 cookieAmount Per Serving: Calories: 115Total Fat: 4gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 21mgSodium: 112mgCarbohydrates: 17gFiber: 1gSugar: 10gProtein: 2g
Nutrition calculation is a rough estimate and can vary depending on the cooking technique and the exact ingredients used. For informational purposes only.