Peppermint Mocha Cookies Recipe

Introduction

Peppermint Mocha Cookies combine rich chocolate, a hint of espresso, and refreshing peppermint for a festive treat that’s perfect any time of year. These soft, chewy cookies are topped with white chocolate and crushed candy canes, adding a delicious holiday touch.

Ingredients

• 1/2 cup (8 Tbsp; 113g) unsalted butter, softened to room temperature
• 1/2 cup (100g) granulated sugar
• 1/2 cup (100g) packed light or dark brown sugar
• 1 large egg, at room temperature
• 1 teaspoon pure vanilla extract
• 1 teaspoon peppermint extract
• 1 cup (125g) all-purpose flour (spooned & leveled)
• 1/2 cup + 2 Tablespoons (51g) unsweetened natural cocoa powder
• 1 teaspoon baking soda
• 2 teaspoons espresso powder or 1 Tablespoon instant coffee granules
• 1/8 teaspoon salt
• 1 cup (180g) mini or regular size semi-sweet chocolate chips
• 8 ounces white chocolate, coarsely chopped
• 3 large candy canes, crushed

Instructions

1. Step 1: In a large bowl, beat the butter, granulated sugar, and brown sugar on medium-high speed until fluffy and light in color, about 2-3 minutes. Add the egg, vanilla extract, and peppermint extract, then beat on high speed until combined. Scrape the bowl sides and bottom as needed.
2. Step 2: In a separate bowl, whisk the flour, cocoa powder, baking soda, espresso powder, and salt until combined. With the mixer on low, slowly add the dry ingredients to the wet mixture. Beat on low until combined, then fold in the chocolate chips. Cover the sticky dough tightly and chill for at least 3 hours or up to 3 days.
3. Step 3: Remove the dough from the fridge and let it sit at room temperature for 10-20 minutes to soften, making it easier to scoop and shape.
4. Step 4: Preheat your oven to 350°F (177°C) and line baking sheets with parchment paper or silicone mats.
5. Step 5: Scoop 1.5 tablespoons of dough and roll into balls, making them taller than wide for thicker cookies. Place them 2-3 inches apart on the sheets. Wipe your hands clean regularly to manage stickiness.
6. Step 6: Bake for 11-12 minutes until edges are set and centers look soft. If cookies aren’t spreading by minute 9, gently tap the baking sheet on the counter 2-3 times, then continue baking.
7. Step 7: Cool cookies on the sheet for 5 minutes, then transfer to a cooling rack to cool completely. They will deflate slightly as they cool.
8. Step 8: Melt white chocolate using a double boiler or microwave in 15-second intervals, stirring until smooth. Dip cooled cookies halfway into the white chocolate, place on a lined sheet, and sprinkle with crushed candy canes. Refrigerate for about 1 hour to set the chocolate.

Tips & Variations

• For a stronger coffee flavor, use espresso powder instead of instant coffee granules.
• Replace candy canes with crushed peppermint candies or skip the topping for a simpler cookie.
• Be sure to chill the dough thoroughly to prevent spreading and improve texture.

Storage

Store cookies in an airtight container at room temperature for up to 5 days or freeze for longer storage. If frozen, thaw at room temperature before serving. The white chocolate topping may soften slightly when reheated; enjoy them chilled or at room temperature.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular chocolate instead of white chocolate for dipping?

Yes, you can melt semi-sweet or milk chocolate to dip the cookies, but keep in mind the peppermint candy topping may not stick as well.

Is it necessary to chill the dough before baking?

Yes, chilling the dough is important for these sticky cookies. It helps the flavors develop and prevents excessive spreading during baking.

Peppermint Mocha Cookies Recipe

Pin Recipe

Print Recipe

★★★★★

4.6 from 121 reviews

These Peppermint Mocha Cookies combine the rich flavors of espresso and cocoa with refreshing peppermint and are topped with white chocolate and crushed candy canes for a festive treat. Soft and chewy with a hint of coffee and a perfect holiday twist, these cookies are ideal for holiday gatherings or cozy winter days.

• Author: Clara
• Prep Time: 15 minutes
• Cook Time: 12 minutes
• Total Time: 3 hours 27 minutes
• Yield: About 24 cookies 1x
• Category: Dessert
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

Wet Ingredients

• 1/2 cup (8 Tbsp; 113g) unsalted butter, softened to room temperature
• 1/2 cup (100g) granulated sugar
• 1/2 cup (100g) packed light or dark brown sugar
• 1 large egg, at room temperature
• 1 teaspoon pure vanilla extract
• 1 teaspoon peppermint extract

Dry Ingredients

• 1 cup (125g) all-purpose flour (spooned & leveled)
• 1/2 cup + 2 Tablespoons (51g) unsweetened natural cocoa powder
• 1 teaspoon baking soda
• 2 teaspoons espresso powder or 1 Tablespoon instant coffee granules
• 1/8 teaspoon salt

Add-ins and Topping

• 1 cup (180g) mini or regular size semi-sweet chocolate chips
• 8 ounces white chocolate, coarsely chopped
• 3 large candy canes, crushed

Instructions

1. Mix Wet Ingredients: In a large bowl using a handheld or stand mixer fitted with a paddle attachment, beat the butter, granulated sugar, and brown sugar together on medium-high speed until fluffy and light in color, about 2-3 minutes. Add the egg, vanilla extract, and peppermint extract, then beat on high speed until combined. Scrape down the sides and bottom of the bowl as needed.
2. Combine Dry Ingredients and Mix: In a separate bowl, whisk flour, cocoa powder, baking soda, espresso powder, and salt until combined. With the mixer running on low speed, gradually add the dry ingredients to the wet mixture. Beat on low until just combined, then fold in the chocolate chips. The dough will be thick and sticky.
3. Chill Dough: Cover the dough tightly and refrigerate for at least 3 hours and up to 3 days. Chilling is mandatory to manage the sticky dough and enhance the flavors.
4. Prepare for Baking: Remove dough from fridge and let it sit at room temperature for 10-20 minutes depending on how long it was chilled, making it easier to scoop and roll. Preheat your oven to 350°F (177°C) and line baking sheets with parchment paper or silicone mats.
5. Shape Cookies: Scoop 1.5 tablespoons of dough and roll into cylindrical-shaped balls (taller than wide) to ensure thick cookies. Place them 2-3 inches apart on the baking sheets. Keep your hands clean by wiping them frequently as the dough is sticky.
6. Bake Cookies: Bake for 11-12 minutes until edges are set but centers look soft. If cookies aren’t spreading by 9 minutes, carefully remove the pan and bang it gently 2-3 times on the counter to encourage spreading then return to oven.
7. Cool Cookies: Let cookies cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely. The cookies will deflate slightly as they cool.
8. Melt White Chocolate: Melt the white chocolate using a double boiler or microwave in 15-second increments, stirring after each until smooth.
9. Dip and Decorate: Dip each fully cooled cookie halfway into the melted white chocolate, then place on parchment or silicone mat-lined baking sheets. Sprinkle crushed candy canes generously over the wet chocolate.
10. Set Chocolate: Refrigerate the dipped cookies on the baking sheet for about 1 hour to allow the chocolate to harden before serving.

Notes

• Chilling the dough is essential to manage stickiness and produce thicker cookies with better texture.
• Using espresso powder intensifies the mocha flavor, but instant coffee granules also work as a substitute.
• Shaping cookies taller rather than wider yields thicker, chewier cookies.
• For easy melting of white chocolate, use short microwave bursts and stir frequently to avoid burning.
• Store cookies in an airtight container; they keep well for about one week at room temperature or longer if refrigerated.
• Crushed candy canes add a festive crunch and peppermint flavor, but you can omit or replace with crushed peppermint candies if preferred.

Keywords: peppermint mocha cookies, holiday cookies, peppermint cookies, mocha cookies, chocolate peppermint cookies, festive cookies, white chocolate cookies