These Peppermint Hot Cocoa Crinkle Cookies are perfect for the Christmas holiday and for cookie trays to give to friends and family.
These cookies are made with a blend of hot cocoa mix and cocoa powder and rolled in powdered sugar to create a beautiful crinkled effect. A peppermint patty is pressed into the center of these cookies to give a delicious peppermint flavor to these hot cocoa cookies.
Ingredients in Peppermint Hot Cocoa Crinkle Cookies
- Cocoa powder
- Hot cocoa mix
- Granulated sugar
- Vegetable oil
- Eggs
- Vanilla extract
- All-purpose flour
- Baking powder
- Salt
- Powdered sugar, for rolling cookies
- Peppermint Patties
RELATED: Chocolate Crinkle Cookies
How to Make Peppermint 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 vanilla.
Combine the dry ingredients – In a medium bowl, combine the all-purpose flour, baking powder, and salt.
Make the cookie dough – Blend the dry ingredients into the wet ingredients 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.
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.
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.
Add the peppermint patty – Remove from the oven and immediately place a peppermint patty into the center of each cookie.
RELATED: Chocolate Crinkle Kiss Cookies
How Much Hot Cocoa Mix is in a Packet?
This recipe uses 1/4 cup of hot cocoa mix so using two 1.38-ounce packets of hot cocoa mix will make 1/4 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 in the recipe.
RELATED: Gingerbread Crinkle Cookies
How to Make Cookies Crinkle
Although this recipe for crinkle cookies doesn’t roll the cookie dough in granulated sugar before rolling in powdered sugar, it’s a good idea if you haven’t succeeded in getting a beautiful crinkle on your crinkle cookies.
To do this, roll the dough as directed in the crinkle cookie recipe and then roll the cookie dough in granulated sugar before rolling the balls into the powdered sugar.
TIP: Roll the cookie dough in the powdered sugar creating a thick layer on the cookies. Much of the powdered sugar will absorb into the cookies while baking so making the coating heavy will allow the powdered sugar not to melt into the cookie while it is baking.
Do I Have to Chill The Crinkle Cookie Dough?
For this Peppermint 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 so chilling the dough will slow down the spread as well as create crinkles in the cookies.
Can You Freeze Crinkle Cookies?
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.
Peppermint Hot Cocoa Crinkle Cookies
These Peppermint Hot Cocoa Crinkle Cookies are perfect for the Christmas holiday and for cookie trays to give to friends and family.
Ingredients
- 3/4 cup cocoa powder
- 1/4 cup hot cocoa mix
- 1 cups granulated sugar
- 1/2 cup vegetable oil
- 4 eggs
- 2 tsp vanilla extract
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon salt
- 3/4 cup powdered sugar, for rolling cookies
- 36 Peppermint Patties (snowflake or regular)
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.
- Remove from the oven and immediately place a peppermint patty into the center of each cookie.
- Allow the cookies to cool completely before transferring them to a storage container or serving.
Notes
TIP: Place the cookie dough back into the refrigerator between baking.
Approximately 15 snowflake peppermint patties come in a bag. You will need more than 1 bag to top these crinkle cookies. Regular peppermint patties are easier to find and the taste will be the same.
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Nutrition Information:
Yield:
36Serving Size:
1 cookieAmount Per Serving: Calories: 167Total Fat: 5gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 21mgSodium: 116mgCarbohydrates: 29gFiber: 1gSugar: 19gProtein: 2g
Nutrition calculation is a rough estimate and can vary depending on the cooking technique and the exact ingredients used. For informational purposes only.