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!
Like chocolate crinkle cookies and mocha cheesecake brownies combined, these soft-baked cookies have been dubbed “the best thing to happen to Christmas cookies.” And that’s a direct quote from a taste tester!
Peppermint mocha cookies are soul-warming and pepperminty and I guarantee you’ll love them even more than your peppermint mocha beverage. 🙂
These Peppermint Mocha Cookies Taste Like Brownies
If you closed your eyes and took a bite of these peppermint mocha cookies, you’d 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, a go-to base I use when making double chocolate chip cookies and chocolate crinkle cookies too. There’s a reason my team and I turn to this cookie dough often (and why so many readers love it as well)… it WORKS! The 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. A medium cookie scoop is helpful for this!
- 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 to set the chocolate.
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 very potent—a little goes a very long way. And just like when you make peppermint snowball cookies, 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. (It’s a winning combo in these peppermint mocha cupcakes, too!)
Whenever I go to a cookie exchange I always make these cookies; they’re really unique and everyone goes wild for them! They add beautiful variety on a platter next to sugar cookies, peanut butter blossoms, and spritz cookies. Or if you prefer frosting on top of your cookies, you’ll love these peppermint frosted chocolate cookies.
And if you need even more holiday baking inspiration, here are 75+ Christmas cookies with all my best success guides & tips.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 (8 Tbsp; 113g) 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 (spooned & leveled)
- 1/2 cup + 2 Tablespoons (51g) 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 handheld or stand mixer fitted with a paddle attachment, beat the butter, granulated sugar, and brown sugar together on medium high speed until fluffy and light in color, about 2-3 minutes. Add the egg, vanilla extract, and peppermint extract, and then beat on high speed until combined. 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. With the mixer running on low speed, slowly pour into the wet ingredients. Beat on low until combined and then beat in the chocolate chips. The cookie dough will be thick and very sticky. Cover dough tightly and chill in the refrigerator for at least 3 hours and up to 3 days. Chilling is mandatory for this sticky cookie dough.
- Remove cookie dough from the refrigerator and allow to sit at room temperature for 10 minutes. If the cookie dough chilled longer than 3 hours, let it sit at room temperature for about 20 minutes. This makes the chilled cookie dough easier to scoop and roll.
- Preheat oven to 350°F (177°C). Line large baking sheets with parchment paper or silicone baking mats. (Always recommended for cookies.) Set aside.
- Scoop and roll dough, 1.5 Tablespoons of dough each, into balls. A medium cookie scoop is helpful for this step. To ensure a thicker cookie, make the balls taller than they are wide (almost like a cylinder or column). Arrange 2-3 inches apart on the baking sheets. The cookie dough is certainly sticky, so wipe your hands clean after every few balls of dough you shape.
- Bake the cookies for 11-12 minutes or until the edges appear set and the centers still look soft. Tip: If they aren’t really spreading by minute 9, remove them from the oven and lightly bang the baking sheet on the counter 2-3x. This helps initiate that spread. Return to the oven to continue baking.
- Cool cookies for 5 minutes on the baking sheet, and then transfer to a cooling rack to cool completely. The cookies will slightly deflate as they cool.
- Melt the chopped white chocolate in a double boiler or 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, about 1 hour.
- 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 for up to three months. Decorate after they thaw. Cookie dough balls freeze well for up to three months. Bake from frozen, no need to thaw—just add an extra minute or two to the bake time. Read my tips and tricks on how to freeze cookie dough.
- Special Tools (affiliate links): Electric Mixer (Handheld or Stand) | Glass Mixing Bowl | Whisk | Baking Sheets | Silicone Baking Mats or Parchment Paper | Medium Cookie Scoop | Cooling Rack | Double Boiler (optional for melting chocolate)
- Chill Cookie Dough: Make sure you chill the cookie dough for at least 3 hours. Chilling helps the flavors develop, prevent spreading, and makes the otherwise sticky cookie dough easy to handle.
- Larger Batch: The recipe is easy to double in 1 mixing bowl without overwhelming your mixer. Simply double all of the ingredients. Dough chill time remains the same.
Keywords: peppermint mocha cookies, mocha cookies