Peppermint Mocha Cookies

If you love the mix of chocolate, coffee, and peppermint, these Peppermint Mocha Cookies are for you. I made them one winter morning, and my whole kitchen smelled like a cozy coffee shop. They taste like a warm holiday hug in cookie form.

The cookies come out soft, rich, and full of that deep mocha flavor I can’t get enough of. The peppermint adds a cool, sweet kick that makes every bite feel festive. I love how they look, too—dark chocolate with little bits of sparkle on top.

They’re perfect for Christmas cookie trays or when you just need something sweet with your coffee. Every bite melts in your mouth, with that hint of mint that keeps you coming back for more. It’s my favorite mix of cozy and refreshing.

So grab your cocoa, coffee, and a little peppermint magic. Let’s bake these Peppermint Mocha Cookies together—they’re simple, rich, and so satisfying.

Why You’ll Love This Recipe

• Holiday Perfection: These cookies are the embodiment of festive flavors, combining the best of chocolate, coffee, and mint in one irresistible treat.
• Chewy and Soft Texture: With a slightly crisp edge and a soft, gooey center, these cookies strike the perfect balance between chewy and tender.
• Flavor Packed: The mocha flavor comes from both espresso powder and cocoa powder, creating a deep, rich flavor, while the peppermint extract and crushed candy canes provide a refreshing burst of mint.
• Easy to Make: This recipe comes together quickly with simple ingredients, making it perfect for when you’re short on time but still want something spectacular.
• Perfect for Gifting: Packaged in a festive tin or jar, these cookies make an amazing holiday gift that anyone will appreciate.

Required Kitchen Tools

Before you get started, make sure you have the following tools:

• Mixing Bowls: You’ll need a few medium bowls for mixing your dry and wet ingredients separately.
• Hand or Stand Mixer: For effortlessly mixing the butter, sugars, and wet ingredients.
• Cookie Scoop or Spoon: To portion out the dough evenly and ensure uniform cookie size.
• Parchment Paper or Silicone Baking Mats: For lining your baking sheets to ensure easy cookie removal and prevent sticking.
• Baking Sheets: You’ll need two baking sheets to bake all the cookies.
• Cooling Rack: To cool the cookies after baking and maintain their chewy texture.

Ingredients

To make these decadent cookies, here’s what you’ll need:

• Unsalted Butter (113g, 1/2 cup): Room temperature butter for a soft and creamy texture.
• Granulated Sugar (100g, 1/2 cup): Provides sweetness and helps achieve a chewy texture.
• Brown Sugar (100g, 1/2 cup, packed): The molasses in brown sugar adds moisture and deepens the flavor of the cookie.
• Egg (1 large): Binds the ingredients together and gives the cookies structure.
• Vanilla Extract (1 teaspoon): A classic flavor that complements the mocha and peppermint.
• Peppermint Extract (1 teaspoon): Adds the cool, refreshing peppermint flavor that’s essential to these cookies.
• All-Purpose Flour (125g, 1 cup): Provides structure to the cookies.
• Unsweetened Cocoa Powder (51g, 1/2 cup + 2 tablespoons): For that rich chocolate flavor that pairs so well with the coffee.
• Baking Soda (1 teaspoon): Helps the cookies rise and spread evenly.
• Espresso Powder or Instant Coffee Granules (2 teaspoons espresso powder or 1 tablespoon instant coffee): Enhances the mocha flavor and gives the cookies that coffee-house quality.
• Salt (1/8 teaspoon): Balances the sweetness and enhances the flavors.
• Mini or Regular Semi-Sweet Chocolate Chips (1 cup, 180g): Adds pockets of melted chocolate throughout the cookie.
• White Chocolate (8 ounces, coarsely chopped): For that creamy contrast to the rich dark chocolate and coffee flavor.
• Candy Canes (3 large, crushed): These add a delightful crunch and a burst of mint that makes these cookies irresistible.

Variations for Peppermint Mocha Cookies

While the classic version of these cookies is already fantastic, feel free to customize them to suit your preferences!

• Use Milk Chocolate Chips: If you prefer a sweeter, milk chocolate flavor instead of the semi-sweet variety, feel free to swap them.
• Make Them Gluten-Free: Replace the all-purpose flour with a gluten-free flour blend to make this a gluten-free treat.
• Add Chopped Nuts: For a bit of crunch and added flavor, try mixing in some chopped pecans or walnuts.
• Switch the Peppermint Extract: If you’re not a fan of peppermint, you can replace the peppermint extract with a bit of orange extract for a refreshing citrusy twist.
• Skip the White Chocolate: If you’re not a fan of white chocolate, you can leave it out or replace it with more dark chocolate for an even richer flavor.

Step-by-Step Instructions

1. Prepare Your Baking Equipment

Start by preheating your oven to 350°F (177°C). Line two baking sheets with parchment paper or silicone baking mats for easy cleanup. Set them aside while you prepare the cookie dough.

2. Mix Dry Ingredients

In a medium bowl, whisk together the all-purpose flour, unsweetened cocoa powder, baking soda, espresso powder (or instant coffee), and salt. This ensures that the dry ingredients are evenly distributed and that there are no lumps in the cocoa powder. Set aside.

3. Cream the Wet Ingredients

In a large mixing bowl, beat together the unsalted butter, granulated sugar, and brown sugar using a hand mixer or stand mixer. Beat on medium speed for about 2-3 minutes or until the mixture is light and fluffy. This step helps incorporate air into the dough, giving your cookies the perfect chewy texture.

Add in the egg, vanilla extract, and peppermint extract. Beat until the mixture is smooth and fully combined. The peppermint extract will give your dough a nice, fragrant aroma.

4. Combine Dry and Wet Ingredients

Slowly add the dry ingredients into the wet mixture, beating on low speed until just combined. Be careful not to overmix, as this can lead to dense cookies.

5. Add Chocolate Chips and White Chocolate

Fold in the mini or regular semi-sweet chocolate chips, coarsely chopped white chocolate, and crushed candy canes. These will add bursts of chocolate and peppermint in every bite.

6. Scoop and Shape the Dough

Using a cookie scoop or spoon, portion out 1.5 to 2 tablespoons of dough per cookie. Roll the dough into balls and place them on the prepared baking sheets, spacing them about 2 inches apart. The cookies will spread as they bake, so make sure they have enough room.

7. Bake the Cookies

Bake the cookies in your preheated oven for about 10-12 minutes, or until the edges are set and slightly golden, but the centers are still soft. Don’t worry if the centers look a little underdone; they will continue to set as they cool.

8. Cool and Enjoy

Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely. This allows the cookies to firm up and prevents them from falling apart.

How to Serve Peppermint Mocha Cookies

These cookies are perfect for any occasion, but especially during the holiday season when you want to treat yourself or gift a homemade snack. Here are a few ways you can serve them:

• With Hot Cocoa or Coffee: Pair these cookies with a hot cup of cocoa, coffee, or even a peppermint latte for the ultimate indulgence.
• In a Cookie Box or Tin: These cookies make a fantastic gift when packed in a cute cookie tin or festive box.
• On a Cookie Platter: Add these cookies to your holiday cookie platter along with other treats like gingerbread cookies and sugar cookies for a festive spread.
• Crumbled Over Ice Cream: Crumble a few cookies over a scoop of vanilla or chocolate ice cream for a holiday-inspired dessert.

Storing Peppermint Mocha Cookies

• Room Temperature: Store the cooled cookies in an airtight container at room temperature for up to 5 days.
• Freezing: These cookies freeze beautifully! Place them in a single layer on a baking sheet and freeze until solid, then transfer to a freezer-safe bag or container. They can be frozen for up to 3 months. To thaw, let them sit at room temperature for about 30 minutes.
• Dough Storage: If you want to prepare the dough ahead of time, you can refrigerate it for up to 2 days or freeze it for up to 3 months. When ready to bake, let it come to room temperature before scooping and baking.

Nutrition

Serving Size	1 cookie
Calories	160
Fat	8g
Saturated Fat	5g
Cholesterol	15mg
Sodium	45mg
Carbohydrates	23g
Fiber	1g
Sugar	16g
Protein	1g

Conclusion

These Peppermint Mocha Cookies are a must-make for any holiday season! Whether you’re baking for a cookie exchange, gifting a sweet treat, or just indulging in a cozy winter snack, these cookies are sure to be a hit. The rich chocolate and espresso flavor combined with the refreshing burst of peppermint create the perfect balance of sweetness and wintery goodness.

So, next time you’re craving something festive and indulgent, reach for this recipe and get ready to enjoy a batch of cookies that will warm your heart and satisfy your sweet tooth. Enjoy every bite of these decadent Peppermint Mocha Cookies, and happy baking!