Save to Pinterest This indulgent chocolate and peppermint mocha delight blends cocoa, espresso powder, and peppermint extract into soft, rich cookies. The dough combines butter, sugars, and eggs for a tender bite, folded with semi-sweet chips for extra chocolate depth. Baked just right for chewiness, they're finished with a drizzle of white chocolate and crushed candy canes for a festive crunch. Perfect for winter occasions or cozy gatherings, these treats offer a harmonious balance of chocolate richness and refreshing peppermint notes.
The first time I made these Peppermint Mocha Cookies, the warm, chocolatey scent filled my kitchen and instantly reminded me of cozy winter mornings with a cup of peppermint mocha in hand. It quickly became a favorite holiday treat that I couldn't wait to share.
I remember when unexpected guests showed up on a chilly afternoon, and these cookies saved the day—they looked impressive but were so easy to whip up last minute, earning me some serious kitchen cred.
Ingredients
- All-purpose flour: I always use sifted to keep the texture light and avoid any lumps in the dough
- Unsweetened cocoa powder: Choose a good quality one to get that deep chocolate flavor
- Baking soda: Essential for that perfect rise and softness
- Salt: Just a hint to balance the sweetness
- Instant espresso powder: A little secret that boosts the chocolate without tasting like coffee
- Unsalted butter: Softened to room temperature for easy creaming with sugar
- Granulated & light brown sugar: The combo gives chewiness and a slight caramel note
- Eggs: Provide structure and moisture
- Peppermint extract: Fresh and strong, so choose a good one
- Vanilla extract: Rounds out the flavors perfectly
- Semi-sweet chocolate chips: To add melty pockets of chocolate throughout
- White chocolate: Melted for drizzling that festive finishing touch
- Peppermint candy canes: Crushed to sprinkle on top adding a cool crunch
Instructions
- Preheat and prepare:
- Start by heating your oven to 350°F (175°C), and line two baking sheets with parchment paper for easy cleanup and even baking.
- Mix dry ingredients:
- Whisk together the flour, cocoa powder, baking soda, salt, and instant espresso powder. The rich espresso aroma will start to fill the air subtly hinting at the depth to come.
- Cream butter and sugars:
- Using an electric mixer, beat softened butter with both sugars until the mixture looks light and fluffy. This step builds the cookie's tender texture while the kitchen fills with sweet buttery notes.
- Add eggs and extracts:
- Beat in eggs, one at a time, then stir in peppermint and vanilla extracts. The cooling peppermint scent starts to mingle beautifully with the chocolate aroma.
- Combine wet and dry:
- Gradually fold the dry mixture into the wet until just combined—don’t overmix to keep the cookies tender.
- Stir in chocolate chips:
- Fold in the semi-sweet chocolate chips so each bite promises a melty surprise.
- Shape the cookies:
- Scoop tablespoon-sized balls of dough onto baking sheets, spacing them about 2 inches apart so they bake evenly and don’t merge.
- Bake and rest:
- Bake for 10 to 12 minutes until the edges set but centers remain soft—a delicate balance that makes these cookies irresistible. Let them cool on the sheets for 5 minutes before transferring onto a wire rack.
- Drizzle and top:
- Once cooled, drizzle melted white chocolate over the cookies and sprinkle crushed candy canes on top, adding a festive crunch and vibrant contrast.
Save to Pinterest These cookies quickly became more than just a sweet treat—they turned into little moments of holiday joy, comfort, and sharing, bringing family and friends closer around the kitchen table during the coldest months.
Keeping It Fresh
Store your cookies in an airtight container at room temperature to keep that perfect chewy texture. If you find they get a bit too soft, a quick 5-minute toast in the oven refreshes that fresh-out-of-the-oven vibe.
When You're Missing Something
If you don’t have peppermint extract handy, a mix of vanilla with a splash of mint tea can mimic the flavor in a pinch, though it won’t be as intense. Dark chocolate chips also make a fantastic substitute if you want a richer taste.
Serving Ideas That Clicked
Pair these cookies with your favorite hot beverage—whether that’s a creamy peppermint mocha or just a simple black coffee, the combination is pure bliss.
- Last minute thought you'd call out as a friend leaves your kitchen: Save a few cookies for the next day—they taste even better when the flavors have settled.
- Another "oh wait one more thing" moment: Sprinkle a pinch of flaky sea salt atop the white chocolate drizzle for an addictive sweet-salty twist.
- Final helpful note: Crushed candy canes also double as a colorful garnish on cups of hot cocoa, so get creative with leftovers!
Save to Pinterest Thanks for spending time in the kitchen together! Remember, the best treats are the ones shared, so enjoy these cookies with your favorite people and make some sweet memories.
Recipe Questions & Answers
- → What gives these cookies their peppermint flavor?
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Natural peppermint extract is mixed into the dough, complemented by crushed peppermint candy canes sprinkled on top for extra freshness and texture.
- → How can I ensure the cookies stay chewy?
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Underbaking slightly and keeping the baking time to about 10–12 minutes helps retain a soft center and chewy texture.
- → Can I substitute dark chocolate chips in this treat?
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Yes, replacing semi-sweet chocolate chips with dark chocolate chips results in a richer, more intense chocolate flavor.
- → What is the role of espresso powder in these cookies?
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Espresso powder enhances the depth of chocolate flavor, adding a subtle coffee note that complements the mint and cocoa perfectly.
- → Are there any allergen considerations for these cookies?
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These contain wheat, eggs, milk, and soy due to ingredients like flour and chocolate. Candy cane and chocolate brands may also introduce traces of nuts.
