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Peppermint Mocha Cookies Recipe

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★★★★★

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.

Ingredients

Scale

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

Find it online: https://kitchenbyclara.com/peppermint-mocha-cookies-recipe/