These Peppermint Kiss Crinkle Cookies are perfect for the holidays and are made with hot cocoa mix, cocoa powder, and a peppermint kiss candy pressed into the center.
These fudgy chocolate cookies are the perfect Christmas cookie - they are a great addition to a cookie exchange and really make a platter of Christmas cookies pop during the holiday season.
Ingredients in Peppermint Hot Cocoa Crinkle Cookies
- unsweetened cocoa powder
- Hot cocoa mix
- Granulated sugar
- Vegetable oil - oil produces fudgy centers.
- Large eggs
- Vanilla extract
- All-purpose flour
- Baking powder
- Salt
- Powdered sugar, for rolling cookies
- Peppermint Kisses or Chocolate Hershey Kiss candies if preferred.
See the recipe card for the full ingredients and directions.
How to Make Peppermint Kiss Crinkle Cookies
- Combine the wet ingredients: Mix cocoa powder, hot cocoa mix, granulated sugar, and vegetable oil in a large bowl. Then, beat in the eggs and vanilla.
- Combine the dry ingredients: In a medium bowl, mix flour, baking powder, and salt.
- Make the cookie dough: Blend the dry ingredients into the wet ingredients until everything is moistened. The dough will be very sticky.
- Chill: Cover the bowl with plastic wrap and place it 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: Place white sugar in a small bowl, and roll the dough into 1-inch balls or use a #40 small cookie scoop, then roll them in powdered sugar.
- Bake: Place the dough balls 2 inches apart on one baking sheet and bake for 9-11 minutes.
- Add the peppermint Kiss: Remove from the oven and immediately place a peppermint kiss into the center of each cookie. Gently press it into the center and let it set to avoid melting.
- Allow the cookies to cool for at least 5 minutes before transferring them to a cooling rack to cool completely.
- Allow the kisses to harden all the way before storing in an airtight container.
TIP: Place the cookie dough back into the refrigerator between baking for best results.
How Much Hot Cocoa Mix is in a Packet?
This recipe calls for ¼ cup of hot cocoa mix, which can be made by using two 1.38-ounce packets of hot cocoa mix.
You can also use a sugar-free hot cocoa mix if you want to cut the sugar in the recipe.
TIP: Roll the cookie dough in the powdered sugar to create a thick layer on the cookies. As the cookies bake, much of the powdered sugar will be absorbed, so making the coating heavy will prevent the powdered sugar from melting into the cookie.
Do I Have to Chill The Crinkle Cookie Dough?
It is important to chill the cookie dough for this Peppermint Kiss Crinkle Cookies recipe, as well as for other crinkle cookies. The cookie dough for crinkle cookies is very soft, and these cookies will spread while baking. Chilling the dough will slow down the spread and create crinkles in the cookies.
Can you freeze crinkle cookies?
Yes, you can freeze crinkle cookies! To freeze already baked cookies, allow them to cool completely before placing them in a freezer-safe bag. For maximum freshness, store the cookies in a freezer-safe container to provide an extra layer of protection from freezer burn.
You can also freeze the hot cocoa crinkle cookie dough by chilling the dough and then rolling it 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.
Looking for More of Our Favorite Holiday Cookie Recipes?
Check out these other delicious holiday cookie recipes that are perfect for a cookie swap!
Christmas Cream Cheese Sugar Cookies
📖 Recipe
Peppermint Kiss Crinkle Cookies
Ingredients
- ¾ cup cocoa powder
- ¼ cup hot cocoa mix
- 1 cups 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
- 36 Peppermint Hershey's Kisses
Instructions
- Mix cocoa powder, hot cocoa mix, granulated sugar, and vegetable oil in a large bowl. Then, beat in the eggs and vanilla.
- Combine the dry ingredients: In a medium bowl, mix flour, baking powder, and salt.
- Mix the dry ingredients with the wet ingredients until everything is moistened. The dough will be very sticky.
- Cover the bowl with plastic wrap and place in the refrigerator overnight or freezer at least 4 hours.
- Preheat the oven to 350°F and line cookie sheets with parchment paper.
- Place white sugar in a small bowl, and. Roll the dough into 1-inch balls, using a #40 small cookie scoop. Roll the balls in powdered sugar.
- Place the dough balls 2 inches apart on one baking sheet and bake for 9-11 minutes.
- Remove from the cookies from the oven and immediately place a peppermint kiss in the center of each one. Gently press the kisshe center and let it set to avoid melting.
- Allow the cookies to cool for at least 5 minutes before transferring them to a cooling rack to cool completely.
- Allow the kisses to harden all the way before storing in an airtight container.
Notes
Nutrition
Nutritional information is an estimate based on third-party calculations. Actual values may vary due to ingredients, measurements, and serving sizes.
© Mama Needs Cake
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Let us know how it was!Dana is an experienced recipe creator who crafts easy and delicious recipes for all levels of home cooks.
Her recipes range from classic comfort foods to healthy and nutritious meals, and she is always on the lookout for new and exciting ways to bring flavor and variety to the table.
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