If you are craving a cookie that perfectly captures the magic of the holidays with a rich, chocolaty twist, look no further than this Peppermint Mocha Cookies Recipe. These cookies combine the bold, deep flavors of espresso and cocoa with the refreshing zing of peppermint, all topped off with melty dark and white chocolate chips and a festive sprinkle of crushed candy canes. Whether you’re baking for a cozy winter night or gifting some homemade joy, these cookies deliver a delightful balance of tender texture, vibrant color, and irresistible taste that will keep everyone reaching for more.
Ingredients You’ll Need
These Peppermint Mocha Cookies shine because of their simple, carefully chosen ingredients. Each plays a key role in delivering that perfect harmony of flavor and texture — from the espresso powder that adds depth, to the peppermint extract that brings a cool, fresh note, to the crushed candy canes for that signature holiday crunch.
- 2 ½ cups all-purpose flour: The sturdy base that gives your cookies structure and help them hold their shape.
- ¾ cup unsweetened cocoa powder: Provides rich chocolate flavor and a deep, inviting color.
- 1 teaspoon baking soda: Acts as a leavening agent to keep the cookies light and tender.
- ½ teaspoon salt: Enhances all the flavors and balances the sweetness perfectly.
- 1 tablespoon espresso powder: Infuses a bold mocha flavor that intensifies the chocolate goodness.
- 1 cup unsalted butter (softened): Adds richness and helps create that soft, chewy texture.
- 1 cup brown sugar: Brings moistness, subtle caramel undertones, and helps with chewiness.
- ½ cup granulated sugar: Adds sweetness and contributes to the slight crisp edges.
- 2 large eggs: Bind the dough ingredients together and add moisture.
- 1 teaspoon vanilla extract: Lends warmth and enhances all the underlying flavors.
- ½ teaspoon peppermint extract: Gives the cookies that unmistakable refreshing peppermint kick.
- 1 cup dark chocolate chips: Provides gooey pockets of bittersweet chocolate in every bite.
- ½ cup white chocolate chips (optional): Adds creamy sweetness and visual contrast.
- ½ cup crushed candy canes: Delivers festive crunch and bursts of peppermint flavor throughout.
How to Make Peppermint Mocha Cookies Recipe
Step 1: Preheat and Prep Your Baking Sheet
Start by heating your oven to 350°F (175°C) and lining a baking sheet with parchment paper. This simple step ensures your cookies bake evenly without sticking, giving them those perfect edges we all love.
Step 2: Mix the Dry Ingredients
In a medium bowl, whisk together the flour, cocoa powder, baking soda, salt, and espresso powder. Combining these dry ingredients thoroughly at the start sets the stage for balanced flavor and a light, tender crumb throughout your cookies.
Step 3: Cream Butter and Sugars
In a separate large bowl, beat the softened butter with the brown and granulated sugars until the mixture is light and fluffy. This aeration is critical for the cookie’s texture. Then, add the eggs, vanilla extract, and peppermint extract, mixing until everything is smoothly incorporated.
Step 4: Combine Wet and Dry Mixtures, Add the Goodies
Gradually fold the dry ingredients into the wet mixture, stirring gently just until everything is combined. Overmixing here can toughen the cookies, so take care. Once combined, gently fold in the dark chocolate chips, white chocolate chips if you’re using them, and the crushed candy canes for that festive look and peppermint pop.
Step 5: Scoop and Bake Your Cookies
Using a tablespoon or cookie scoop, portion out about 1.5 tablespoons of dough onto your prepared baking sheet, spacing them a couple of inches apart to give room to spread. Bake for 9-11 minutes until the edges are just set but the centers are still soft – that’s the perfect time to pull them out for soft, chewy cookies with crispy edges.
Step 6: Cool and Enjoy
Let your cookies cool on the baking sheet for about 5 minutes before transferring to a wire rack to cool completely. This resting period allows the cookies to firm up just right while keeping their tender centers. Then get ready to indulge in a peppermint mocha treat that’s even better than a coffeehouse delight at home!
How to Serve Peppermint Mocha Cookies Recipe
Garnishes
For an extra festive touch, lightly sprinkle more crushed candy canes or drizzle some melted white chocolate over your cooled cookies. These simple garnishes not only add holiday charm but also build on the minty and creamy flavor layers.
Side Dishes
Serve these cookies alongside a steaming mug of hot chocolate, peppermint mocha latte, or a cup of freshly brewed coffee to complement the rich espresso notes. They also pair beautifully with a glass of cold milk to balance out the sweetness and chocolate intensity.
Creative Ways to Present
Create a beautiful holiday cookie platter by pairing your Peppermint Mocha Cookies Recipe with other festive treats like gingerbread, sugar cookies, or shortbread. Stack them in a clear jar tied with a ribbon for gifting, or arrange them on a decorative plate with sprigs of fresh rosemary or holly for an inviting centerpiece.
Make Ahead and Storage
Storing Leftovers
Place leftover cookies in an airtight container at room temperature to maintain their soft, chewy texture. They are best enjoyed within 4-5 days, but if stored well, they still stay delightful for up to a week.
Freezing
You can freeze baked cookies by placing them in a single layer on a baking sheet until firm, then transferring them to a freezer-safe bag or container. This method keeps them fresh for up to 3 months, so you can enjoy a holiday treat anytime you want.
Reheating
To bring back that freshly baked warmth, reheat your cookies in a preheated oven at 300°F for about 5 minutes or microwave them for 10-15 seconds. This makes the chocolate melty and the cookie irresistibly soft again.
FAQs
Can I use regular instant coffee instead of espresso powder?
Regular instant coffee will work in small amounts, but espresso powder is preferred because it’s more concentrated and enhances the chocolate flavor without adding too much liquid or bitterness.
What if I don’t have peppermint extract?
If you don’t have peppermint extract, you can use a few drops of peppermint oil (be cautious as it’s more potent) or substitute with a little vanilla extract, though that will change the flavor profile.
Are these cookies gluten-free?
This particular recipe uses all-purpose flour, so it’s not gluten-free. However, you can experiment with gluten-free flour blends designed for baking to create a similar texture and taste.
Can I skip the white chocolate chips?
Absolutely! The white chocolate chips are optional and just add a little extra sweetness and visual contrast. Your cookies will still be delicious without them.
How can I make these cookies more festive for parties?
Try rolling the cookie dough balls in crushed candy canes before baking, or drizzle colorful peppermint-flavored icing after cooling to make them pop for any celebration.
Final Thoughts
There’s something truly special about the combination of espresso and peppermint nestled in a rich chocolate cookie, and this Peppermint Mocha Cookies Recipe nails that cozy treat perfectly. Whether you’re sharing with friends, gifting to neighbors, or simply indulging yourself, these cookies are guaranteed to brighten up any day. So, grab your mixing bowl and get ready to bake up a batch of happiness that tastes like the holiday season in every bite!
Print
Peppermint Mocha Cookies Recipe
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 25 minutes
- Yield: 24 cookies
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
Delight in the festive flavors of Peppermint Mocha Cookies, combining rich cocoa, bold espresso, and refreshing peppermint in a soft, chewy cookie studded with chocolate chips and crushed candy canes. Perfect for holiday treats or any time you crave a cozy, minty-chocolate indulgence.
Ingredients
Dry Ingredients
- 2 ½ cups all-purpose flour
- ¾ cup unsweetened cocoa powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 tablespoon espresso powder
Wet Ingredients
- 1 cup unsalted butter (softened)
- 1 cup brown sugar
- ½ cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- ½ teaspoon peppermint extract
Mix-ins
- 1 cup dark chocolate chips
- ½ cup white chocolate chips (optional)
- ½ cup crushed candy canes
Instructions
- Preheat & Prep: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper to ensure your cookies don’t stick and bake evenly.
- Mix Dry Ingredients: In a bowl, whisk together all-purpose flour, unsweetened cocoa powder, baking soda, salt, and espresso powder until fully combined and smooth.
- Cream Butter & Sugar: In a separate large bowl, beat the softened unsalted butter with the brown sugar and granulated sugar until the mixture is light and fluffy. Add the eggs one at a time along with the vanilla and peppermint extracts, mixing well after each addition to incorporate fully.
- Combine & Add Mix-ins: Gradually add the dry ingredients to the wet mixture, mixing just until combined to avoid overworking the dough. Gently fold in the dark chocolate chips, optional white chocolate chips, and crushed candy canes to distribute them evenly without melting.
- Scoop & Bake: Using a tablespoon or cookie scoop (about 1.5 tablespoons per cookie), place dough balls spaced apart on the prepared baking sheet. Bake in the preheated oven for 9-11 minutes, or until the edges are set but the centers remain soft for a chewy texture.
- Cool & Serve: Remove the baking sheet from the oven and let the cookies cool on it for 5 minutes to firm up. Transfer the cookies to a wire rack to cool completely before serving or storing.
Notes
- For extra peppermint flavor, add a few drops of peppermint extract to the frosting or drizzle white chocolate on top after baking.
- Allow cookies to cool completely for the best texture and flavor.
- Store cookies in an airtight container at room temperature for up to 5 days, or freeze for longer storage.
- Use parchment paper or silicone mats on baking sheets for easy cleanup.
- You can substitute espresso powder with instant coffee granules if needed.
