Peppermint Mocha Crinkle Cookies

Nov 11, 2026 15:26:13PM
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Peppermint Mocha Crinkle Cookies

Giselle Enriquez
Servings

16

Prep Time

20 minutes

Cook Time

10 minutes

Category

dessert

A Little Tip :For those beautiful crinkle tops, don't skip rolling the dough balls in both sweeteners. The granulated coating goes on first, followed by the powdered sweetener, helping create that pretty contrast as the cookies spread and crack in the oven. Let them cool completely before moving them so they have time to set while keeping their soft centers.

Ingredients

    Cookie Coating

    • 1/2 cup Lakanto Classic Monkfruit Sweetener
    • 1/2 cup Lakanto Powdered Sweetener

    Cookies

    • 1/2 cup unsalted butter, at room temperature
    • 2/3 cup Lakanto Brown Allulose
    • 1/3 cup Lakanto Classic Monkfruit Sweetener
    • 2 large eggs, at room temperature
    • 1 teaspoon vanilla extract
    • 1 1/4 cups all-purpose flour
    • 1/3 cup Dutch-process cocoa powder
    • 1/4 cup Lakanto Peppermint Drinking Chocolate Mix
    • 1 teaspoon instant espresso powder
    • 1 1/2 teaspoons baking powder
    • 1/4 teaspoon baking soda
    • 1/2 teaspoon salt

    Directions

    1. Prepare the coating. Preheat the oven to 350°F and line two baking sheets with parchment paper. Place the Lakanto Classic Monkfruit Sweetener in one small bowl and the Lakanto Powdered Sweetener in a second bowl.
    2. Cream the butter and sweeteners. Beat the room-temperature butter, Lakanto Brown Allulose, and Lakanto Classic Monkfruit Sweetener on low speed until combined. Increase to medium-high and beat for about 2 minutes, until light and fluffy.
    3. Add the eggs and vanilla. Scrape down the sides of the bowl. Add the eggs and vanilla extract, then beat on medium-high for about 1 minute, until smooth.
    4. Mix the dry ingredients. Add the flour, cocoa powder, Peppermint Drinking Chocolate Mix, espresso powder, baking powder, baking soda, and salt. Beat on low speed for about 30 seconds, just until combined. Be careful not to overmix.
    5. Shape and coat the cookies. Portion the dough using a 1 1/2-ounce scoop and roll each portion into a smooth ball. Roll each ball first in the Classic Monkfruit Sweetener, then in the Powdered Sweetener, coating evenly. Place the dough balls about 2 inches apart on the prepared baking sheets.
    6. Bake. Bake for 9 to 10 minutes, until the cookies have cracked across the tops and the edges are set while the centers remain soft.
    7. Cool and finish. Let the cookies cool completely on the baking sheets. Dust with additional powdered sweetener and sprinkle with crushed peppermint, if desired.

    There's nothing quite like a batch of homemade cookies fresh from the oven, especially when chocolate and peppermint are involved. These Peppermint Mocha Crinkle Cookies bring together rich Dutch-process cocoa, a hint of espresso, and refreshing peppermint flavor, all wrapped up in a soft, fudgy cookie with a beautiful powdered sugar coating.

    Made with Lakanto Brown Allulose and Lakanto Peppermint Drinking Chocolate Mix, they're a fun twist on a classic crinkle cookie. Bake a batch for your next holiday gathering, share them with friends and family, or set a few aside to enjoy with your favorite warm drink. They're the kind of homemade treat that makes time in the kitchen feel extra special.

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