This peppermint mocha cookies recipe brings together the beloved holiday flavors of chocolate, coffee, and peppermint in a soft, chewy cookie. Perfect for festive gatherings or as a sweet indulgence with a cup of cocoa, these cookies are a must-try for peppermint mocha fans. Easy to make and irresistibly delicious, they’ll add a delightful touch of seasonal cheer to your dessert table!
Why We Love Peppermint Mocha Cookies:
- Festive Flavors: The combination of rich chocolate and refreshing peppermint captures the essence of the holiday season.
- Coffee Kick: The hint of mocha adds a subtle depth and warmth, making them ideal for cold winter days.
- Perfect for Gifting: They make a beautiful addition to holiday cookie boxes and are always a crowd-pleaser.
- Easy to Make: With simple ingredients and minimal prep, these cookies are convenient for any baker.
- Visually Appealing: Their festive appearance, especially when decorated with crushed candy canes, makes them a treat to both eat and display.
Ingredients:
Wet Ingredients:
- 1/2 cup (8 Tbsp; 113g) unsalted butter, softened to room temperature
- 1/2 cup (100g) granulated sugar
- 1/2 cup (100g) brown sugar
- 1 egg, at room temperature
- 1 teaspoon vanilla extract
- 1 teaspoon peppermint extract
Dry Ingredients:
- 1 cup (125g) all-purpose flour
- 3/4 cup (51g) cocoa powder
- 1 teaspoon baking soda
- 2 teaspoons espresso powder
- Pinch of salt
Chocolate & Candy:
- 1 cup (180g) semi-sweet chocolate chips
- 8 ounces white chocolate, coarsely chopped
- Crushed candy canes
Instructions:
- Preheat the Oven: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- Mix Wet Ingredients: In a large bowl, cream together 1/2 cup of softened butter, 1/2 cup of granulated sugar, and 1/2 cup of brown sugar until smooth and fluffy. Beat in 1 egg, 1 teaspoon of vanilla extract, and 1 teaspoon of peppermint extract until well combined.
- Prepare Dry Ingredients: In a separate bowl, whisk together 1 cup of flour, 3/4 cup of cocoa powder, 1 teaspoon of baking soda, 2 teaspoons of espresso powder, and a pinch of salt.
- Combine Wet and Dry: Gradually add the dry ingredients to the wet ingredients, mixing just until combined.
- Add Chocolate: Fold in 1 cup of semi-sweet chocolate chips and 8 ounces of chopped white chocolate.
- Chill the Dough: The dough may be sticky, so chilling it for about 20-30 minutes helps make it easier to handle.
- Form Cookies: Roll the dough into tablespoon-sized balls and place them on the prepared baking sheet.
- Bake: Bake the cookies for 9-11 minutes or until set. They should be slightly soft in the center.
- Cool Completely: Allow the cookies to cool completely on a wire rack.
- Crush Peppermint Candy: Place candy canes or peppermint candies in a zip-top bag. Use a dough roller or any heavy object to carefully crush them into small pieces.
- Melt White Chocolate: In a microwave-safe bowl, melt white chocolate by heating it for 30 seconds, then stir. Continue heating in 10-second intervals, stirring between each one, until the chocolate is completely melted and smooth.
- Dip Cookies: Dip each cooled cookie halfway into the melted white chocolate, then immediately sprinkle with crushed candy canes for a festive touch.
- Set: Place the dipped cookies on parchment paper and let the chocolate harden before serving.
How to Store Peppermint Mocha Cookies:
- Room Temperature: Store the cookies in an airtight container at room temperature for up to 5 days. Keep them in a cool, dry place to maintain freshness.
- Freezing: To freeze, place the cookies in a single layer on a baking sheet and freeze until firm. Then, transfer them to an airtight container or freezer bag, separating layers with parchment paper. They can be frozen for up to 3 months.
- Thawing: When ready to enjoy, thaw the cookies at room temperature. If they have been dipped in white chocolate, avoid microwaving to preserve the chocolate coating.
Tips for Making Peppermint Mocha Cookies:
- Chill the Dough: After mixing, chill the dough for 20-30 minutes to prevent the cookies from spreading too much and to make them easier to shape.
- Use Quality Cocoa and Espresso Powder: High-quality cocoa and espresso powder enhance the rich mocha flavor. A strong espresso powder brings out the chocolate depth without overpowering the peppermint.
- Crush Peppermint Candy Carefully: Place the candy canes in a zip-top bag and crush them with a dough roller for a clean, easy process. Ensure the pieces aren’t too large so they stick well to the white chocolate coating.
- Avoid Overbaking: These cookies are best when slightly soft in the center. Remove them from the oven when they’re just set, and let them cool completely for the perfect texture.
- Use a Melting Chocolate Trick: To avoid seizing, melt white chocolate slowly in the microwave, stirring between short intervals. Adding a teaspoon of coconut oil can help keep the chocolate smooth and shiny.
- Customize the Peppermint Amount: Adjust the peppermint extract and crushed candy amount to your preference. If you prefer a milder flavor, reduce the extract slightly and use fewer candy cane pieces.
- Keep Cookies Fresh: Store these cookies in an airtight container to maintain their freshness and texture. The peppermint flavor will actually intensify after a day or two!
TRY THESE NEXT:
Peppermint Mocha Cookies
Peppermint Mocha Cookies combine rich chocolate and bold espresso flavors with a refreshing peppermint crunch, making them the perfect holiday treat.
Ingredients
Wet Ingredients:
- 1/2 cup 8 Tbsp; 113g unsalted butter, softened to room temperature
- 1/2 cup 100g granulated sugar
- 1/2 cup 100g brown sugar
- 1 egg at room temperature
- 1 teaspoon vanilla extract
- 1 teaspoon peppermint extract
Dry Ingredients:
- 1 cup 125g all-purpose flour
- 3/4 cup 51g cocoa powder
- 1 teaspoon baking soda
- 2 teaspoons espresso powder
- Pinch of salt
Chocolate & Candy:
- 1 cup 180g semi-sweet chocolate chips
- 8 ounces white chocolate coarsely chopped
- Crushed candy canes
Instructions
- Preheat the Oven: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- Mix Wet Ingredients: In a large bowl, cream together 1/2 cup of softened butter, 1/2 cup of granulated sugar, and 1/2 cup of brown sugar until smooth and fluffy. Beat in 1 egg, 1 teaspoon of vanilla extract, and 1 teaspoon of peppermint extract until well combined.
- Prepare Dry Ingredients: In a separate bowl, whisk together 1 cup of flour, 3/4 cup of cocoa powder, 1 teaspoon of baking soda, 2 teaspoons of espresso powder, and a pinch of salt.
- Combine Wet and Dry: Gradually add the dry ingredients to the wet ingredients, mixing just until combined.
- Add Chocolate: Fold in 1 cup of semi-sweet chocolate chips and 8 ounces of chopped white chocolate.
- Chill the Dough: The dough may be sticky, so chilling it for about 20-30 minutes helps make it easier to handle.
- Form Cookies: Roll the dough into tablespoon-sized balls and place them on the prepared baking sheet.
- Bake: Bake the cookies for 9-11 minutes or until set. They should be slightly soft in the center.
- Cool Completely: Allow the cookies to cool completely on a wire rack.
- Crush Peppermint Candy: Place candy canes or peppermint candies in a zip-top bag. Use a dough roller or any heavy object to carefully crush them into small pieces.
- Melt White Chocolate: In a microwave-safe bowl, melt white chocolate by heating it for 30 seconds, then stir. Continue heating in 10-second intervals, stirring between each one, until the chocolate is completely melted and smooth.
- Dip Cookies: Dip each cooled cookie halfway into the melted white chocolate, then immediately sprinkle with crushed candy canes for a festive touch.
- Set: Place the dipped cookies on parchment paper and let the chocolate harden before serving.
[…] Peppermint Mocha Cookies […]