Name: Easy Mocha Chocolate Crinkle Cookies
Prep time: 15 min
Cook time: 12 min
Total time: 6 min
Ingredients: 1 cup White Granulated Sugar; 6 tablespoons Vegetable Oil; 6 tablespoons Unsweetened Cocoa Powder; 2 tablespoons Instant Espresso; 2 large Eggs; 1 teaspoon Vanilla Extract; 1.25 cups All-Purpose Flour; 1 teaspoon Baking Powder; 0.25 teaspoon Salt; 0.25 cup Powdered Sugar (for rolling)

Jump to Recipe

Ready for a cookie that checks all the boxes—easy, chocolatey, and absolutely irresistible? Welcome to the world of Easy Mocha Chocolate Crinkle Cookies! These classic crinkle cookies have had a delicious mocha makeover, blending rich cocoa with the bold flavor of espresso for a treat that’s as crowd-pleasing as it is fuss-free. Did you know that crinkle cookies have been delighting families for generations, often making their star appearances at holiday cookie trays and bake sales? They’ve always been popular at my family gatherings, and I remember sneaking a few before they even cooled. This recipe takes the beloved classic and adds an extra boost with coffee, making them perfect for coffee lovers and chocolate fanatics alike. Just like my ultimate Soft Chocolate Chip Cookies recipe, these mocha crinkles are simple, quick to prepare, and totally family-friendly. Dive in for a cookie that’s decadently satisfying—and get ready to wow everyone at your next get-together!

What is Easy Mocha Chocolate Crinkle Cookies?

Don’t you just love a recipe with a name that makes you smile and your taste buds tingle? Easy Mocha Chocolate Crinkle Cookies—the name itself sounds like a dessert dance party! So why “crinkle”? Well, those crackly, snowy tops are a dead giveaway. With a fun mocha twist, these cookies are a celebration of chocolate and coffee all rolled into one. I bet you’ve heard that old saying, “The way to a man’s heart is through his stomach.” If that’s true, then these cookies are the express lane! Why not gather your ingredients and give these cookies a whirl? Don’t just take my word for it—let your oven (and your family) be the judge!

Why You’ll Love This

There’s a lot to adore about these Easy Mocha Chocolate Crinkle Cookies! First, the highlight: imagine a soft, fudgy cookie laced with deep chocolate and a pop of espresso flavor, finished with a dusting of powdered sugar that melts right on your tongue. Making these at home is not only a delight—it’s a smart way to save money compared to buying gourmet bakery cookies (especially those with fancy espresso additions). Plus, there’s something so satisfying about watching your cookies crinkle up perfectly in the oven. The topping of powdered sugar isn’t just pretty—it adds a light, sweet finish to every bite. If you love my Easy Double Chocolate Chip Cookies, you’ll be obsessed with these mocha crinkles! Gather your baking essentials and enjoy the delicious magic of homemade cookies.

How to Make

Quick Overview

Easy Mocha Chocolate Crinkle Cookies are as simple as they are delicious. You only need a handful of basic pantry ingredients plus instant espresso to create a rich, chewy cookie with a crackled powdered sugar crust. No special skills required! Prep is a breeze, with about 15 minutes of active time—most of the work is letting the dough chill for that perfect crinkle look.

Ingredients

1 cup white granulated sugar
6 tablespoons vegetable oil
6 tablespoons unsweetened cocoa powder
2 tablespoons instant espresso
2 large eggs
1 teaspoon vanilla extract
1 1/4 cups all-purpose flour
1 teaspoon baking powder
1/4 teaspoon salt
1/4 cup powdered sugar (for rolling)

Directions

In a large bowl, stir together the sugar and vegetable oil until well combined.
Add the cocoa powder and instant espresso. Stir until the mixture is smooth and evenly blended.
Add eggs and vanilla extract, mixing until everything is fully incorporated and the batter is glossy.
In a separate medium bowl, whisk together flour, baking powder, and salt.
Gradually add the dry ingredients to the chocolate mixture. Stir just until there are no more streaks of flour—do not overmix!
Cover the bowl with plastic wrap. Refrigerate the dough for at least 6 hours, or overnight, until firm. This step ensures those classic crinkles.
Preheat your oven to 350°F (175°C). Line a large baking sheet with parchment paper.
Place the powdered sugar in a small bowl.
Scoop out tablespoon-sized portions of dough and roll each into a 1-inch ball using your hands.
Gently roll each dough ball in the powdered sugar, making sure they’re fully coated.
Place the balls 2 inches apart on the prepared baking sheet.
Bake for 10 to 12 minutes, or until the edges are set and the tops are crackled.
Let the cookies cool on the baking sheet for 2 minutes, then transfer to a wire rack to cool completely.
Enjoy your fresh, homemade mocha crinkle cookies!

What to Serve With

Mocha Chocolate Crinkle Cookies are delicious on their own, but why not raise the bar? Serve these cookies with a frothy cappuccino or a tall glass of cold milk for the ultimate treat. They also make a wonderful addition to a dessert platter with brownies, biscotti, or fruit—perfect for sharing at gatherings, potlucks, or sweet holiday spreads. Pair with a scoop of vanilla ice cream for an extra-special dessert, or serve with berries for a fruity twist.

Top Tips for Perfecting

For the boldest flavor, use high quality unsweetened cocoa powder and freshly opened instant espresso.
Don’t skip the chilling step—the colder the dough, the prettier the crinkles; plus, less spreading!
Use a small cookie scoop for uniformly sized cookies and even baking.
If you’re low on espresso, swap in instant coffee, or skip it for a classic chocolate crinkle.
Don’t overbake! Cookies should be set on the edges with soft centers when you take them out—they’ll firm up as they cool.

Storing and Reheating Tips

These cookies are wonderfully make-ahead friendly! Store cooled Mocha Chocolate Crinkle Cookies in an airtight container at room temperature for up to 5 days—they stay soft and chewy. For longer storage, pop them in a freezer-safe bag and freeze for up to 3 months. When ready to enjoy, thaw at room temperature or zap in the microwave for 10 seconds for that fresh-baked taste. If stacking, place parchment paper between layers to keep the powdered sugar coating neat.

FAQs

Can I skip the instant espresso?
Absolutely! The espresso adds depth, but you’ll have a delicious classic chocolate crinkle cookie without it.

Is it okay to chill the dough overnight?
Yes, chilling overnight is ideal. The dough becomes easier to work with, and you’ll get the best crinkles.

Can I use melted butter instead of oil?
You can substitute melted butter for a richer flavor, but your cookies will spread slightly differently.

How do I keep the cookies from sticking to my hands?
Chilling the dough is key, but you can also lightly coat your hands with powdered sugar to prevent sticking.

What if I don’t have parchment paper?
You can use a silicone baking mat or lightly grease your baking sheet instead.

Conclusion

Easy Mocha Chocolate Crinkle Cookies are that perfect blend of nostalgia and indulgent flavor, bringing together tender chocolate cookies with a hint of espresso and a snowy powdered sugar crust. They’re simple to make, forgiving for busy schedules, and guaranteed to win smiles (and requests for seconds) wherever you share them. Plus, they’re budget-friendly compared to store-bought gourmet treats, and you know exactly what’s in every bite. Give these cookies a try for your next coffee break, party, or cozy night in—and don’t forget to explore more sweet treats here on the blog for even more delicious inspiration! Happy baking!