Peppermint Mocha Cookies are soft and chewy, with a bit of pepperminty crunch inside, half-dipped in white chocolate and topped with crushed peppermint pieces. If you are a chocolate and mint lover, these will be your favorite holiday cookies!
I’m not a big coffee drinker, but on the occasion that I hit up a Starbucks, it’s a 99% chance I’m ordering a peppermint mocha. Regardless of the time of year. I just love the mint and chocolate combo, and these cookies, y’all….are the perfect combination. Soft and chewy chocolate cookies, studded with mini chocolate chips and peppermint bark pieces, then half-dipped in white chocolate and topped off with crushed candy can pieces. I mean…it doesn’t really get much better than that, if you ask me!
These cookies are going to take you a little longer to finish, because you need to let the dough firm up in the fridge for a few hours, but I promise you, it’s worth it in the end. My neighbors and co-workers can attest to it, I promise.
What you need to make Peppermint Mocha Cookies
Full list with measurements in printable recipe card below!
Unsalted butter
Granulated sugar
Brown sugar
Egg
Vanilla extract
Peppermint extract
All-purpose flour
Cocoa powder
Baking soda
Espresso powder
Salt
Mini chocolate chips
Peppermint crunch baking chips (you can skip these and double the chocolate chips, also)
White chocolate or vanilla almond bark
Candy canes
how to make peppermint mocha cookies
Full printable recipe card below!
- In a large bowl or stand mixer fitted with a paddle attachment, beat the butter and sugars together on medium high speed until fluffy and light in color, about 2-3 minutes.
- Add the egg and extracts, and then mix on high speed until combined, scraping down the sides as needed.
- In a separate bowl, whisk together the flour, cocoa powder, baking soda, espresso powder, and salt. Add the dry ingredients to the wet and mix on low speed until combined. Add the chocolate and peppermint chips and mix until just combined. The cookie dough will be thick and very sticky. Cover dough tightly and chill in the refrigerator for at least 3 hours.
- Remove cookie dough from the refrigerator and allow to sit at room temperature for 10 minutes to make the dough easier to scoop and roll.
- Preheat oven to 350°F and line large baking sheets with parchment paper or silicone baking mats. Set aside.
- Use a medium cookie scoop or tablespoon to make 1-inch dough balls. Place on prepared baking sheet, 2 inches apart.
- Bake the cookies for 11-12 minutes or until the edges appear set and the centers still look soft.
- Cool cookies for 5 minutes on the baking sheet, and then transfer to a wire rack to cool completely.
- Melt the white chocolate or almond bark according to the package instructions. Dip each completely cooled cookie halfway into the white chocolate and place onto a wax paper-lined baking sheet or cutting board. Sprinkle crushed candy canes on top of the chocolate. Repeat with the rest of the cooled cookies. Place the baking sheet into the refrigerator to help the chocolate set, then enjoy!
Follow me on Pinterest for more great recipes!
Make sure you check out more great Christmas Cookie recipes below!
Peppermint Mocha Cookies
Ingredients
- 1/2 cup unsalted butter, softened to room temperature
- 1/2 cup granulated sugar
- 1/2 cup packed brown sugar
- 1 large egg, room temperature
- 1 tsp vanilla extract
- 1 tsp peppermint extract
- 1 cup all-purpose flour
- 1/2 cup + 2 Tablespoons unsweetened cocoa powder
- 1 tsp baking soda
- 2 tsp espresso powder
- 1/8 tsp salt
- 1/2 cup mini semi-sweet chocolate chips
- ½ cup peppermint crunch baking chips
- 8 oz white chocolate or vanilla almond bark
- 2 large candy canes, crushed
Instructions
- In a large bowl or stand mixer fitted with a paddle attachment, beat the butter and sugars together on medium high speed until fluffy and light in color, about 2-3 minutes.
- Add the egg and extracts, and then mix on high speed until combined, scraping down the sides as needed.
- In a separate bowl, whisk together the flour, cocoa powder, baking soda, espresso powder, and salt. Add the dry ingredients to the wet and mix on low speed until combined. Add the chocolate and peppermint chips and mix until just combined. The cookie dough will be thick and very sticky. Cover dough tightly and chill in the refrigerator for at least 3 hours.
- Remove cookie dough from the refrigerator and allow to sit at room temperature for 10 minutes to make the dough easier to scoop and roll.
- Preheat oven to 350°F and line large baking sheets with parchment paper or silicone baking mats. Set aside.
- Use a medium cookie scoop or tablespoon to make 1-inch dough balls. Place on prepared baking sheet, 2 inches apart.
- Bake the cookies for 11-12 minutes or until the edges appear set and the centers still look soft.
- Cool cookies for 5 minutes on the baking sheet, and then transfer to a wire rack to cool completely.
- Melt the white chocolate or almond bark according to the package instructions. Dip each completely cooled cookie halfway into the white chocolate and place onto a wax paper-lined baking sheet or cutting board. Sprinkle crushed candy canes on top of the chocolate. Repeat with the rest of the cooled cookies. Place the baking sheet into the refrigerator to help the chocolate set, then enjoy!
Nutrition
Adapted from Sally’s Baking Addiction
Welcome to #ChristmasCookies Week! That time of year when we soften the butter, fire up the oven, and make cookie trays for family, friends, and neighbors. This year more than 20 top-notch bloggers are sharing their very favorite creations for all to make and enjoy. Join us for a week’s worth of Christmas cookie deliciousness.
Caramel Tassies by Jolene’s Recipe Journal
Chocolate Caramel Peanut Butter Thumbprint Cookies by Red Cottage Chronicles
Chocolate Covered Cherry Cookies by Karen’s Kitchen Stories
Chocolate Thumbprints by Hostess At Heart
Christmas Shortbread Cookie Bars by Kathryn’s Kitchen Blog
Date Sugar Walnut Cookies by Magical Ingredients
Earl Grey Snickerdoodles by The Spiffy Cookie
Easy Cake Mix Biscotti by Hezzi-D’s Books and Cooks
Gingerbread Crinkle Cookies by Best Cookie Recipes
Gingerbread Penuche Sandwich Cookies by That Recipe
Ginger Molasses Cookies with Caramelized Ginger by Family Around the Table
Gluten-Free Peanut Butter Blossoms by Frugal & Fit
Hot Chocolate Cookies by Blogghetti
Iced Gingerbread Bars by Art of Natural Living
Maple Doodles by A Day in the Life on the Farm
Mini M&M Cookies by Palatable Pastime
Oatmeal Shortbread Cookies by Shockingly Delicious
Orange Ginger Refrigerator Cookies by An Affair from the Heart
Peppermint Meringues by Cheese Curd in Paradise
Peppermint Mocha Cookies by Sweet Beginnings
Reese’s Macaron by A Kitchen Hoor’s Adventures
Sugar Plum Pinwheel Cookies by Faith, Hope, Love, and Luck Survive Despite a Whiskered Accomplice
Texas Sheet Cake Cookies by Jen Around the World
I have a neighbor who flips for any recipe using crushed peppermint. This is a recipe that I’ll definitely be sharing with her!