These peppermint mocha cookies are soft-baked with a generous dunk in white chocolate and sprinkle of candy cane crunch. They taste like brownies and are always the first to disappear at a cookie exchange!
I was inspired to make today’s cookies after baking chocolate crinkle cookies and mocha cheesecake brownies on the same day. Individually, they’re delicious. But combined? I had to try it. I got to work mixing espresso powder and peppermint extract together and crushing every candy cane in sight. The end result was out of this world– in fact, my friend said “these are the best thing to happen to Christmas cookies.”
Peppermint mocha cookies are soul-warming and pepperminty– just like an actual peppermint mocha, but better!
These Peppermint Mocha Cookies Taste Like Brownies
One bite of these peppermint mocha cookies and you’ll be surprised to find a cookie instead of a brownie in your hand. These cookies taste just like fudgy brownies! We can thank my basic chocolate cookie dough for that. You probably recognize this cookie dough– it’s what I use to make chocolate crinkle cookies and many other chocolate cookie creations. It’s the best base recipe because this magical dough creates rich, thick, and chewy chocolate cookies that stay soft for days. We’re talking soft cookies even on day 7. If in the very strange event that your chocolate cookies last that long. (Who are you?)
How to Make Peppermint Mocha Cookies
The full printable recipe is below, but let’s walk through the recipe so you understand each step before you get started.
- Cream the wet ingredients together. As detailed in the recipe below, cream the butter and sugars together before adding the egg, vanilla, and peppermint extract.
- Mix the dry ingredients together. This includes the flour, cocoa powder, baking soda, espresso powder, and salt.
- Combine both and add the chocolate chips. The dough will be very thick and sticky.
- Chill the cookie dough. Refrigerate for at least 3 hours.
- Roll cookie dough into balls. Use about 1.5 Tablespoons of dough per ball.
- Bake. Let the cookies cool completely.
- Melt the white chocolate.
- Dip each cookie halfway into the white chocolate. Place each cookie onto a parchment or silicone baking mat-lined baking sheet. Sprinkle crushed candy canes on top of the chocolate. Repeat this process with the rest of the cookies.
- Refrigerate the cookies. This helps the chocolate set.
Secret Ingredient: Espresso Powder
Espresso powder gives the cookies their unbelievable mocha flavor. I use just two teaspoons and the flavor is unreal. If you can’t find espresso powder in stores, you can use instant coffee instead. You’d need a little more instant coffee since it isn’t as strong or rich as espresso powder. I find espresso powder at my regular grocery store, but you can also find it online. I don’t recommend using ground coffee because it’s not as flavorful as espresso powder or instant coffee, both of which have super concentrated flavor.
Peppermint extract is another power player here. Always be careful when using peppermint extract! It’s scary potent– a little goes a very long way. And make sure you are using peppermint extract, not mint extract. The latter tastes like spearmint toothpaste. It’s not good.
Everything You’ll Love About Peppermint Mocha Cookies
As if you need more reasons to bake these cookies:
- They’re super chocolatey and taste like brownies. Sometimes I add mini chocolate chips to the cookie dough for extreme chocolate flavor.
- You’ll love the combination of white chocolate + regular chocolate.
- They’re totally festive and stand out on holiday cookie trays.
- The bites with the white chocolate and candy cane crush are the best. The candy canes add a soft crunch– perfect if you love texture like me!
- Peppermint + mocha = perfection.
Whenever I go to a cookie exchange I always make these cookies; they’re really unique and everyone goes wild for them!Print
These peppermint mocha cookies will be the star of your holiday cookie tray and cookie exchanges! The candy cane crunch and white chocolate put them over the top!
- 1/2 cup (115g) unsalted butter, softened to room temperature
- 1/2 cup (100g) granulated sugar
- 1/2 cup (100g) packed light or dark brown sugar
- 1 large egg, at room temperature
- 1 teaspoon pure vanilla extract
- 1 teaspoon peppermint extract
- 1 cup (125g) all-purpose flour (spoon & leveled)
- 1/2 cup + 2 Tablespoons (53g) unsweetened natural cocoa powder
- 1 teaspoon baking soda
- 2 teaspoons espresso powder or 1 Tablespoon instant coffee granules
- 1/8 teaspoon salt
- 1 cup (180g) mini or regular size semi-sweet chocolate chips
- 8 ounces white chocolate, coarsely chopped
- 3 large candy canes, crushed
- In a large bowl using a hand-held mixer or stand mixer fitted with a paddle attachment, beat the butter for 1 minute on medium speed until completely smooth and creamy. Add the granulated sugar and brown sugar and beat on medium high speed until fluffy and light in color. Beat in egg, vanilla and peppermint extracts on high speed. Scrape down the sides and bottom of the bowl as needed.
- In a separate bowl, whisk the flour, cocoa powder, baking soda, espresso powder, and salt together until combined. On low speed, slowly mix into the wet ingredients until combined. The cookie dough will be quite thick. Switch to high speed and beat in the chocolate chips. The cookie dough will be sticky. Cover dough tightly with aluminum foil or plastic wrap and chill for at least 3 hours and up to 3 days. Chilling is mandatory for this cookie dough. I always chill mine overnight.
- Remove cookie dough from the refrigerator and allow to sit at room temperature for 20 minutes– if the cookie dough chilled longer than 3 hours, let it sit at room temperature for about 30 minutes. This makes the cookie dough easier to scoop and roll.
- Preheat oven to 350°F (177°C). Line two large baking sheets with parchment paper or silicone baking mats. (Always recommended for cookies.) Set aside.
- Scoop and roll balls of dough, about 1.5 Tablespoons of dough each, into balls and place on the baking sheets.
- Bake the cookies for 10-12 minutes. My oven has hot spots and yours may too- so be sure to rotate the pan once during bake time. The baked cookies will look extremely soft in the centers when you remove them from the oven. Allow to cool for 5 minutes on the cookie sheet. They will slightly deflate as you let them cool. Transfer to cooling rack to cool completely.
- Melt the chopped white chocolate in a double boiler or (carefully!) use the microwave. For the microwave, place the white chocolate in a medium heat-proof bowl. Melt in 15 second increments, stirring after each increment until completely melted and smooth. Dip each completely cooled cookie halfway into the white chocolate and place onto a parchment or silicone baking mat-lined baking sheet. 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. Once set, enjoy!
- Make Ahead & Freezing Instructions: Cookies stay fresh covered at room temperature or in the refrigerator for up to 1 week. Baked cookies (without white chocolate and candy cane) freeze well – up to three months. Decorate after they thaw out. Cookie dough balls freeze well too – up to three months. Bake frozen cookie dough balls for about 10 minutes. No need to thaw them. For more information, read my tips on freezing cookie dough.
- Chill Cookie Dough! Make sure you chill the cookie dough for at least 3 hours. The longer, the better! Chilling helps the flavors develop, prevent spreading, and makes the otherwise sticky cookie dough easy to handle.
- Double Batch: This recipe can easily be doubled.
Keywords: peppermint mocha cookies, mocha cookies