Peppermint Mocha Cookies are soft and chewy, full of mocha and peppermint flavor, drizzled with white chocolate and topped with crushed peppermint pieces. These easy no chill cookies are so easy to put together and even be make without a mixer.If you are a chocolate and peppermint lover, these will be your favorite holiday cookies!
These Peppermint Mocha Cookies combine rich chocolate, bold coffee flavor, and refreshing peppermint for a festive treat that’s perfect for the holiday season. Soft, chewy, and drizzled with white chocolate and crushed candy canes, these cookies are a holiday must-bake for cookie exchanges, gifting, or cozy nights in with a cup of coffee or hot cocoa.
For more holiday cookies try my Oatmeal Cranberry Walnut Cookies, Christmas Monster cookies or Molasses Crinkle Cookies
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Why You Will Love This Recipe
- Rich and Festive Flavors: A perfect balance of chocolate, coffee, and peppermint in every bite.These cookies taste exactly like sipping a peppermint mocha latte.
- Easy to Make: Simple ingredients and no chilling required make these cookies quick and convenient.
- Perfect for the holidays – Not only do these cookies taste amazing, but they are beautiful and look so festive! They are a perfect addition to a holiday cookie tray.
- Make-Ahead Friendly: Freeze the dough or baked cookies to enjoy all season long!
Ingredient Notes
- All-Purpose Flour: Provides structure to the cookies. Spoon and level for accurate measurement.
- Unsweetened dark cocoa powder – I like to use the Hershey’s Special Dark.You can use dutch processed or regular unsweetened cocoa powder as well but note the color of the cookies may look different.
- Instant Espresso Powder: Enhances the chocolate flavor and adds a mocha twist. If you do not have espresso powder then instant coffee granules can be used instead.
- Pure Peppermint Extract: Be cautious not to overuse; a little goes a long way!
- White Chocolate Chips: You can use white chocolate chips or a chopped up white chocolate bar.
- Granulated Sugar: Granulated white sugar provides sweetness and a chewy texture to the brownies.
- Light Brown sugar: You can also use dark brown sugar in place of light brown sugar.
- Eggs:I like to use room temperature large egg.
- Chocolate Chips: Semi-sweet or dark chocolate chips work best for a rich taste.
- Butter: Use unsalted butter for control over the salt content.
- Baking Soda: This leavening agent helps the cookies rise and develop a soft, chewy texture.
- Vanilla Extract: Pure vanilla extract enhances the flavor profile of the cookies.
- Salt: A pinch of salt balances the sweetness and brings out the other flavors.I like to use kosher salt.
- Andes Peppermint Chips: These baking chips add peppermint flavor and a pop of color to these cookies
- Crushed Candy Canes: Adds a festive peppermint crunch.
Step-by-Step Instructions
Here is how to make and bake this peppermint mocha cookie recipe. You can use a stand mixer or a large bowl with an electric mixer. Preheat your oven to 350°F (175°C). Line two large baking sheets with parchment paper or silicone mats.
Step 1.Mix Dry Ingredients: In a medium bowl, whisk together flour, cocoa powder, baking soda, and salt. Set aside.
Step 2.Cream Butter and Sugars: In the bowl of a stand mixer fitted with a paddle attachment or a large mixing bowl with an electric mixer, beat the butter, granulated sugar and brown sugar on high speed until light and fluffy for about 2-3 minutes.
Step 3.Add Eggs and Extracts: Beat in the egg until well mixed, followed by vanilla, peppermint extract, and espresso powder.
Step 4.Combine Wet and Dry: With the mixer on low speed gradually add the dry ingredients to the wet ingredients, mixing until just combined. Stir in the semi-sweet chocolate chips, white chocolate and peppermint chips.
Step 5.Scoop Dough: Using a large cookie scoop, place dough balls about 2 inches apart on the prepared baking sheets.
Step 6.Bake: Bake for 8-10 minutes, or until the edges are set. The centers will appear soft but will firm up as they cool.
Step 7.Cool and Decorate: Allow cookies to cool on the cookie sheet for 5 minutes before transferring to a wire rack. Drizzle with melted white chocolate and sprinkle with crushed candy canes if desired.
Tips & Tricks
- Don’t Skip the Espresso Powder: It amplifies the chocolate flavor without overpowering the peppermint.
- Measure Flour Correctly: Too much flour can make the cookies dry; spoon and level for accuracy.
- Cool Before Decorating: Allow cookies to cool completely before drizzling with melted chocolate or adding candy cane pieces.
- Double the Batch: These cookies freeze well, so make extras for later!
- Measure the peppermint extract carefully: Unlike vanilla extract, peppermint extract has a much stronger flavor, so a little goes a long way. Always measure it before adding to the dough to avoid overpowering the peppermint flavor.
FAQs
Yes! Dark chocolate adds an extra rich flavor that pairs beautifully with peppermint.
You can omit it, but it enhances the chocolate flavor. Alternatively, substitute with instant coffee granules.
I haven’t tested this recipe with gluten free flour but you can try to Substitute the all-purpose flour with a gluten-free 1:1 baking blend.
Of course! You can leave them out or replace them with extra chocolate chips for a purely mocha flavor.
Storage & Freezing
Storage
- Room Temperature: Store these peppermint mocha cookies in an airtight container for up to 5 days.
- Refrigeration: Not necessary but can extend freshness up to a week.
Freezing
Baked Cookies: Freeze in an airtight container with parchment paper between layers for up to 3 months. Thaw at room temperature.
Cookie Dough: Scoop the dough into balls, freeze on a baking sheet, then transfer to a freezer bag for up to 3 months. Bake directly from frozen, adding an extra minute or two to the baking time.
More Holiday Recipes You Will love
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Recipe
Peppermint Mocha Cookies
Equipment
- 2 large baking sheets
- 1 Stand Mixer optional
Ingredients
- ½ cup unsalted butter softened to room temperature
- ½ cup granulated sugar
- ½ cup brown sugar packed
- 1 egg at room temperature
- ½ teaspoons peppermint extract
- 2 teaspoons instant espresso powder dissolved in 1 tablespoon warm milk or water
- 1 ¼ cups all-purpose flour
- ¾ cup cocoa powder
- ½ teaspoon baking soda
- ¼ tsp salt
- ¾ cups semi sweet chocolate chips
- ¾ cups peppermint chips or bits
- ½ cup white chocolate chips divided
Instructions
- Preheat oven to 350 degrees F and line two baking sheets with parchment paper.
- In a small bowl, whisk together the flour, cocoa powder, baking soda, and salt.
- In a large mixing bowl, beat the softened butter, granulated sugar, and brown sugar together until creamy and smooth.
- Add the egg, peppermint extract, and dissolved espresso mixture. Mix until well combined.
- Gradually add the dry ingredients to the wet ingredients, mixing just until combined.
- Fold in the semi-sweet chocolate chips, peppermint chips, and half of the white chocolate chips.
- Scoop the dough into 1.5-tablespoon-sized balls and place them about 2 inches apart on the prepared baking sheets.
- Bake for 10-11 minutes or until the edges are set but the centers still look slightly soft.
- Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
- While the cookies are cooling melt the remaining white chocolate chips in a small microwave safe bowl and drizzle over the cooled cookies and top with more peppermint bits or crushed candy canes.
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