Peppermint Mocha Cookies
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These peppermint mocha cookies have all the flavor of your favorite holiday drink. They’re a fudgy chocolate cookie, infused with hint of coffee and peppermint, filled with chocolate chips, and topped with a drizzle of chocolate and candy canes.
These peppermint mocha cookies are designed for anyone who loves the famous Starbucks peppermint mocha. They’re chewy and fudgy with a rich chocolate flavor and hints of coffee and peppermint. They look especially beautiful on a cookie tray with a drizzle of white chocolate and sprinkle of crushed candy canes on top, and are just a little different than your classic Christmas cookie recipes.
The recipe is adapted from my favorite double chocolate cookies to give you a cookie that’s thick and fudgy. The chocolate flavor isn’t quite as rich so that you can taste the coffee and peppermint. Be sure to allocate enough time, as chilling the dough is definitely mandatory.
Ingredients Needed
- All-Purpose Flour
- Cocoa Powder – I prefer Dutch processed for a darker colored cookie
- Baking Soda
- Salt – omit if using salted butter
- Unsalted Butter – it should still be slightly firm to the touch
- Brown Sugar & Granulated Sugar – the combo provides the best cookie texture and flavor
- Instant Espresso Powder – instant coffee powder can be used too, just do not use coffee grounds as they won’t infuse the cookies with the coffee flavor
- Peppermint Extract – you can omit the peppermint extract and just use crushed candy canes for a less pronounced peppermint flavor
- Vanilla Extract
- Egg – use a room temperature egg for best results.
- Crushed Candy Canes – I like to buy crushed candy canes to use – available online or in baking stores because they’re uniform sizes. You could also use Andes Peppermint Crunch
- Chocolate Chips – I prefer dark, semi-sweet works too
- White Chocolate – for drizzling on the cookies, or feel free to use semi-sweet or dark
How to Make Peppermint Mocha Cookies – with Photos
- Cream the Butter, Sugars, and Instant Espresso Powder. I mix the instant espresso powder/instant coffee powder into the dough in this step because the process of beating the butter and sugars together helps to infuse the coffee flavor into the cookies.
- Mix in the Egg, Peppermint Extract and Vanilla Extract. Having the egg and room temperature works best.
- Sift in the Dry Ingredients, then Beat Together. I always sift in the flour, cocoa, baking soda and salt to remove the lumps. Start with the mixer on a low speed to avoid the flour flying everywhere.
- Stir in the Chocolate Chips.
- Chill. The dough will need to chill for at least 2 hours, or up to 48 ours.
- Prep. When ready to bake, you’ll preheat the oven to 350F (180C) and line cookie sheets with parchment or baking mats. If the dough has been in the fridge overnight, take it out of the fridge and let it sit on the counter for about 10-15 minutes so that it’s a little easier to work with.
- Form into Balls & Bake. I use a cookie scoop to make balls with about 1 – 1 1/2 tablespoons of dough each. Place about 2 inches apart on the cookie sheets. These cookies will need to bake for about 8-11 minutes, or until the tops look just set.
After the cookies are baked and cooled, you’ll melt the chocolate. You can either drizzle the top of each cookie, or dip half the cookie in melted chocolate. Then sprinkle with crushed candy canes. I like the addition of candy canes because it looks beautiful for Christmas and it increases the peppermint flavor.
Make Ahead Tips
The bowl of cookie dough can be covered and stored in the fridge for up to 48 hours prior to bake. Bake as directed in the recipe.
Cookie dough balls can be placed in a freezer bag and frozen for up to 2 months. When ready to bake, preheat the oven, line the cookie sheets, and place dough balls about 2 inches apart on the cookie sheets. Bake as directed in the recipe. The cookie dough balls may need 1-2 extra minutes. Do not thaw first.
A Note from Fiona
Why You Should Make these Peppermint Mocha Cookies this Christmas!
These cookies are thick, fudgy and have the perfect hints of coffee and peppermint. If you’re looking for a Christmas cookie that’s a little different and looks beautiful, I think these are the perfect option. The coffee and peppermint flavors aren’t too overpowering – and the drizzle of chocolate and crushed candy canes on top make them look extra pretty.
Whether you’re a fan of the famous Starbucks drink, or just looking for a delicious cookie for the holidays, these are sure to empress every cookie connoisseur.
Peppermint Mocha Cookies
Equipment
- Cookie Sheets
Ingredients
- 10 tablespoons unsalted butter (140 grams), 1/2 cup plus 2 extra tablespoons
- ¾ cup brown sugar (158 grams), light or dark, I used dark
- ¼ cup granulated sugar (50 grams)
- 1 large egg
- 1 tablespoon instant espresso powder, use 2 teaspoons for a less pronounced coffee flavor
- 1 teaspoon peppermint extract, found in the baking aisle
- 1 teaspoon vanilla extract
- 1 cup plus 2 tablespoons all-purpose flour (140 grams)
- ½ cup cocoa powder (40 grams), I used Dutch processed
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ¾ cup chocolate chips (about 135 grams), dark or semi-sweet work best
- 4 ounces white chocolate (112 grams), for topping, about 2/3 cup chocolate chips
- 3 tablespoons crushed candy canes
Instructions
- In a large bowl, beat together the butter, brown sugar and granulated sugar until fluffy. There should be no lumps of butter or brown sugar.
- Beat the egg, vanilla extract and peppermint extract into the dough.
- Sift together the flour, cocoa, baking soda and salt in a separate bowl and whisk together. Then add the dry ingredients to the butter mixture. Beat together until combined. The dough will be thick and sticky.
- Stir in the ¾ up semi-sweet chocolate chips.
- Cover the bowl with plastic and refrigerate for at least 2 hours or up to 48 hours.
- When ready to bake, preheat the oven to 350℉ (180℃) and line cookie sheets with parchment paper or silicone baking mats. If the dough has been chilling overnight, take it out of the fridge and let it sit on the counter for about 10 minutes so that it's easier to work with. If it's only been chilling for 2 hours, you likely don't need to let it sit on the counter to warm up slightly first.
- Form the dough into balls with about 1 to 1½ tablespoons of dough each. Place about 2 inches apart on the cookie sheets. You can flatten the dough balls down slightly.
- Bake 1 sheet at a time for about 9-11 minutes, or until the tops look just set.
- Cool the cookies on the cookie sheet.
- If using baking chocolate or chocolate bars for the topping, first finely chop so that the chocolate is in very small pieces. To melt the chocolate, use a double boiler over low gently simmering water (ensure that the bottom of the bowl containing the chocolate does not touch the water underneath). Alternatively, microwave on medium power (not high – which is often the default on your microwave) for 45 second intervals, stirring between each interval. After the first interval, the chocolate will likely still be firm – do not be tempted to increase the power or duration of the intervals – otherwise the chocolate can become grainy.
- Drizzle the top of each cookie with chocolate, or paint 1/2 with melted chocolate (I use the back of a spoon). Sprinkle with crushed candy canes.
Notes
- Instant Espresso Power: Instant espresso powder can be substituted with instant coffee powder. If using instant coffee powder, be sure to use a brand with fine granules as they will dissolve better into the dough. Do not use coffee grounds.
- Storage: Store in an airtight container at room temperature for up to 4 days or in the fridge for up to 1 week.
- Freezing: Cookie dough balls can be frozen in a freezer bag for up to 2 months. Bake from frozen, as directed in the recipe. The cookies will likely need 1-2 extra minutes. Do not thaw before baking.
- Nutrition: Details provided are an estimate only, based on 1 cookie with chocolate drizzle and crushed candy canes on top assuming the recipe yields 24 uniform cookies.
- Cookie Size: For Christmas cookies, I tend to make smaller cookies. If you prefer large cookies, form the dough into balls with about 3 tablespoons of dough each. The cookies will need to bake for about 12-14 minutes.
