These Peppermint Hot Cocoa Crinkle Cookies are a festive treat perfect for Christmas cookie trays and holiday gift-giving. Chocolatey, soft, and topped with a peppermint patty, they combine the cozy flavor of hot cocoa with a bright candy-cane finish.
Ingredients in Peppermint Hot Cocoa Crinkle Cookies
- ¾ cup cocoa powder
- ¼ cup hot cocoa mix
- 1 cup granulated sugar
- ½ cup vegetable oil
- 4 eggs
- 2 teaspoons vanilla extract
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon salt
- ¾ cup powdered sugar (for rolling)
- 36 peppermint patties (snowflake or regular)
How to Make Peppermint Hot Cocoa Crinkle Cookies
1. Mix the wet ingredients. In a large bowl combine the cocoa powder, hot cocoa mix, granulated sugar, and vegetable oil. Stir until combined, then beat in the eggs and vanilla until smooth.
2. Mix the dry ingredients. In a separate bowl whisk together the all-purpose flour, baking powder, and salt.
3. Make the dough. Gradually blend the dry mixture into the wet mixture until evenly moistened. The dough will be quite sticky.
4. Chill the dough. Cover and refrigerate overnight, or freeze for at least 4 hours. Chilling helps control spread and creates the crinkle texture.
5. Preheat the oven. Preheat to 350°F (175°C). Line cookie sheets with parchment paper.
6. Shape and coat. Form the dough into 1-inch balls (or use a #40 cookie scoop). Roll each ball generously in powdered sugar so the cookies have a thick outer coating.
7. Bake. Place the coated balls about 2 inches apart on prepared cookie sheets. Bake 9–11 minutes, until edges are set but centers remain soft.
8. Add peppermint patties. Remove cookies from the oven and immediately press a peppermint patty into the center of each cookie so it melts slightly and adheres.
9. Cool and serve. Allow cookies to cool completely before transferring to a container or serving. Tip: keep unused dough chilled between batches to preserve shape and crinkle.
How much hot cocoa mix in a packet?
This recipe calls for ¼ cup of hot cocoa mix. Two standard 1.38-ounce individual packets will equal about ¼ cup. If you prefer, you can use a sugar-free hot cocoa mix to reduce added sugars.
How to Get a Good Crinkle
For a pronounced crinkle, roll the dough balls first in granulated sugar, then roll in powdered sugar before baking. Press a thick layer of powdered sugar onto each ball — some of it will absorb into the cookie while baking, so a heavy coating helps preserve the snowy crinkle appearance.
Do I have to chill the dough?
Yes. Chilling is important for crinkle cookies because the dough is soft and will spread during baking. Cooling the dough slows that spread and helps form the characteristic cracks and crinkles.
Can you freeze these cookies?
Yes — baked cookies freeze well. Cool completely, then store in a freezer-safe bag or container to prevent freezer burn. You can also freeze the dough: chill it, roll into balls, freeze on a tray, then transfer to a bag. When ready to bake, roll the frozen balls in powdered sugar and bake as directed.
Recipe
Peppermint Hot Cocoa Crinkle Cookies
Chocolatey crinkle cookies flavored with hot cocoa mix and finished with a peppermint patty for a festive holiday bite.
Yields
36 cookies
Prep Time
10 minutes (plus chilling)
Cook Time
9–11 minutes per batch
Chilling Time
At least 4 hours or overnight
Total Time
About 4 hours 19 minutes (including chilling)
Ingredients
- ¾ cup cocoa powder
- ¼ cup hot cocoa mix
- 1 cup granulated sugar
- ½ cup vegetable oil
- 4 eggs
- 2 teaspoons vanilla extract
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon salt
- ¾ cup powdered sugar, for rolling
- 36 peppermint patties
Instructions
- In a large bowl combine cocoa powder, hot cocoa mix, granulated sugar, and vegetable oil.
- Beat in the eggs and vanilla until blended.
- In a separate bowl whisk flour, baking powder, and salt.
- Stir the dry ingredients into the wet until just combined. The dough will be sticky.
- Cover and chill the dough overnight or freeze at least 4 hours.
- Preheat oven to 350°F and line baking sheets with parchment paper.
- Form 1-inch balls (or use a #40 scoop). Roll each ball generously in powdered sugar.
- Place balls 2 inches apart and bake 9–11 minutes.
- Remove from oven and immediately press a peppermint patty into the center of each cookie. Cool completely before serving or storing.
Notes
Tip: Return the dough to the refrigerator between batches to maintain shape. Snowflake-shaped peppermint patties are sold in packs of about 15, so regular-sized patties are often easier to find and work just as well.
Nutrition (estimate)
Per cookie: about 263 kcal, 50 g carbohydrates, 7 g fat, 3 g protein. Nutritional values are estimates and may vary.
These cookies make a great addition to holiday baskets and cookie exchanges — rich, chewy, and finished with a refreshing peppermint center for a familiar hot-cocoa-and-candy-cane flavor combination.