Peppermint Mocha Chocolate Cookies (Print)

Rich chocolate treats infused with espresso and peppermint, drizzled with white chocolate and crushed candy canes.

# What You Need:

→ Dry Ingredients

01 - 1 3/4 cups all-purpose flour
02 - 1/2 cup unsweetened cocoa powder
03 - 1 tsp baking soda
04 - 1/2 tsp salt
05 - 1 tbsp instant espresso powder

→ Wet Ingredients

06 - 3/4 cup unsalted butter, softened
07 - 1 cup granulated sugar
08 - 1/2 cup packed light brown sugar
09 - 2 large eggs
10 - 2 tsp peppermint extract
11 - 1 tsp vanilla extract

→ Mix-ins & Toppings

12 - 1 cup semi-sweet chocolate chips
13 - 1/2 cup white chocolate, melted, for drizzling
14 - 4 peppermint candy canes, crushed (about 1/2 cup)

# How to Make:

01 - Set the oven to 350°F and line two baking sheets with parchment paper.
02 - Whisk together flour, cocoa powder, baking soda, salt, and espresso powder in a medium bowl.
03 - Using an electric mixer, beat butter, granulated sugar, and brown sugar until light and fluffy.
04 - Add eggs one at a time, then mix in peppermint and vanilla extracts until fully combined.
05 - Gradually add dry ingredients to the wet mixture, mixing only until combined.
06 - Fold semi-sweet chocolate chips into the dough evenly.
07 - Scoop tablespoon-sized portions of dough onto the prepared sheets, spacing about 2 inches apart.
08 - Bake for 10 to 12 minutes until edges are set but centers remain soft.
09 - Allow cookies to cool on baking sheets for 5 minutes, then transfer to wire racks.
10 - Drizzle melted white chocolate over cooled cookies and sprinkle with crushed candy canes. Let chocolate set before serving.

# Expert Advice:

01 -
  • They blend rich chocolate and refreshing peppermint like a secret holiday hug between bites
  • The espresso powder gives a subtle depth that transforms ordinary cookies into something unforgettable
02 -
  • Don't skip the espresso powder—even a teaspoon makes a big difference in depth without masking the peppermint flavor
  • Underbaking slightly keeps the cookies delightfully chewy, giving you that bakery-style texture at home
03 -
  • Use room temperature ingredients for smooth mixing and a consistent dough
  • The secret that makes all the difference: folding the chocolate chips gently prevents the dough from toughening up

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