Peppermint Mocha Cookies Recipe
Introduction
These Peppermint Mocha Cookies combine rich chocolate, bold espresso, and refreshing peppermint for a festive treat. Perfect for cozy winter days or holiday gatherings, they offer a delightful balance of flavors and textures.
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
- Step 1: In a large bowl, using a handheld or stand mixer fitted with a paddle attachment, 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 down the sides and bottom of the bowl as needed.
- Step 2: In a separate bowl, whisk together the flour, cocoa powder, baking soda, espresso powder, and salt until combined. With the mixer running on low speed, slowly pour the dry ingredients into the wet ingredients. Beat on low until combined, then fold in the chocolate chips. The cookie dough will be thick and very sticky. Cover tightly and chill in the refrigerator for at least 3 hours and up to 3 days. Chilling is necessary for this sticky dough.
- Step 3: Remove the dough from the refrigerator and let it sit at room temperature for 10 minutes, or about 20 minutes if it has chilled longer than 3 hours. This will make the dough easier to scoop and shape.
- Step 4: Preheat the oven to 350°F (177°C). Line large baking sheets with parchment paper or silicone baking mats and set aside.
- Step 5: Scoop and roll 1.5 tablespoons of dough into balls. A medium cookie scoop helps. For thicker cookies, make them taller than wide, like a small cylinder. Place the dough balls 2-3 inches apart on the prepared baking sheets. The dough is sticky, so wipe your hands clean every few balls.
- Step 6: Bake the cookies for 11-12 minutes or until the edges look set and the centers still appear soft. If the cookies aren’t spreading by about minute 9, remove the baking sheet and gently bang it on the counter 2-3 times to help the spread, then return to bake.
- Step 7: Let the cookies cool on the baking sheet for 5 minutes, then transfer to a cooling rack to cool completely. The cookies will deflate slightly as they cool.
- Step 8: Melt the chopped white chocolate using a double boiler or microwave in 15-second increments, stirring until smooth. Dip each cooled cookie halfway into the white chocolate, then place on a parchment- or silicone-lined baking sheet. Sprinkle with crushed candy canes. Repeat with remaining cookies. Refrigerate for about 1 hour to set the chocolate.
Tips & Variations
- For a stronger coffee flavor, increase espresso powder slightly or use brewed espresso in place of some vanilla extract.
- Use crushed peppermint candies or even crushed dark chocolate peppermint bark instead of candy canes for a different texture.
- Chilling the dough is essential for managing stickiness and improving cookie texture, so don’t skip this step.
- To make the cookies dairy-free, substitute butter and chocolate chips with vegan alternatives.
Storage
Store cookies in an airtight container at room temperature for up to 5 days. To keep them fresh longer, refrigerate for up to 1 week. Reheat gently in a microwave for about 10 seconds if desired. Cookies with dipped white chocolate are best kept cool to prevent melting.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use regular chocolate instead of peppermint extract?
Yes, you can omit the peppermint extract and add an extra teaspoon of vanilla if you prefer a classic mocha flavor without peppermint.
What can I substitute for candy canes for decoration?
If you don’t have candy canes, crushed peppermint candies or even colored sugar sprinkles work well for a festive touch.
Print
Peppermint Mocha Cookies Recipe
- Total Time: 4 hours 32 minutes
- Yield: 24 cookies 1x
- Diet: Vegetarian
Description
These Peppermint Mocha Cookies combine the rich flavors of cocoa and espresso with a refreshing hint of peppermint, topped with smooth white chocolate and crunchy crushed candy canes. Perfectly soft and chewy with a festive touch, these cookies are ideal for holiday treats or any time you’re craving a flavorful chocolate-mint delight.
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 Toppings
- 1 cup (180g) mini or regular size semi-sweet chocolate chips
- 8 ounces white chocolate, coarsely chopped
- 3 large candy canes, crushed
Instructions
- Cream Butter and Sugars: 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, and then beat on high speed until combined. Scrape down the sides and bottom of the bowl as needed.
- Combine Dry Ingredients: In a separate bowl, whisk the flour, cocoa powder, baking soda, espresso powder, and salt together until combined. With the mixer running on low speed, slowly pour into the wet ingredients. Beat on low until combined and then beat in the chocolate chips. The cookie dough will be thick and very sticky. Cover dough tightly and chill in the refrigerator for at least 3 hours and up to 3 days. Chilling is mandatory for this sticky cookie dough.
- Prepare Dough for Baking: Remove cookie dough from the refrigerator and allow to sit at room temperature for 10 minutes. If the cookie dough chilled longer than 3 hours, let it sit at room temperature for about 20 minutes. This makes the chilled cookie dough easier to scoop and roll.
- Preheat Oven and Prepare Baking Sheets: Preheat oven to 350°F (177°C). Line large baking sheets with parchment paper or silicone baking mats. Set aside.
- Scoop and Shape Dough: Scoop and roll dough, 1.5 Tablespoons of dough each, into balls. A medium cookie scoop is helpful for this step. To ensure a thicker cookie, make the balls taller than they are wide (almost like a cylinder or column). Arrange 2-3 inches apart on the baking sheets. The cookie dough is sticky, so wipe your hands clean after every few balls of dough you shape.
- Bake Cookies: Bake the cookies for 11-12 minutes or until the edges appear set and the centers still look soft. If they aren’t really spreading by minute 9, remove them from the oven and lightly bang the baking sheet on the counter 2-3 times to help initiate spreading. Return to the oven to finish baking.
- Cool Cookies: Cool cookies for 5 minutes on the baking sheet, then transfer to a cooling rack to cool completely. The cookies will slightly deflate as they cool.
- Melt White Chocolate and Dip Cookies: Melt the chopped white chocolate in a double boiler or microwave. For microwave, melt in 15 second increments, stirring after each, until smooth. Dip each completely cooled cookie halfway into the white chocolate and place onto a parchment or silicone baking mat-lined baking sheet. Sprinkle crushed candy canes on top of the chocolate. Repeat with the rest of the cookies. Place the baking sheet in the refrigerator for about 1 hour to set the chocolate.
Notes
- Chilling the dough for at least 3 hours is crucial for managing the sticky dough and for better cookie texture.
- Allowing the dough to warm slightly after chilling helps in easier handling and shaping.
- Using espresso powder enhances the mocha flavor but instant coffee granules can be substituted.
- Make cookie balls taller than wide for thicker, chewier cookies.
- Crushed candy canes add festive crunch but can be omitted or replaced with other toppings.
- Use parchment paper or silicone mats to prevent sticking and ensure easy cleanup.
- Prep Time: 20 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Keywords: peppermint mocha cookies, chocolate peppermint cookies, holiday cookies, mocha cookies, peppermint extract cookies, white chocolate peppermint cookies
