Peppermint Mocha Cookies

Have your peppermint mocha and eat it too.

Soft-baked and chewy peppermint mocha cookies! The candy cane crunch and white chocolate put them over the top! Recipe on

Hey Monday! I’m back in Philly after a quick trip to Texas for my book tour. I’m all done for 2015. What a trip. Or should I say, 10 trips. This week I’m sleeping in, staying in my pajamas, getting back into my running routine (can I run in my PJs???), decorating the Christmas tree, and baking Christmas cookies until I’m tired of baking Christmas cookies. Which is NEVER.

I’m so excited to be home that I’m going to skip Jude instead of walk Jude. Should I sing a little tune as we skip down the street too? My poor neighbors. This post is weird. I’m going to put down my wine now. So what’s new with you? What did you do bake this weekend?

Before I left for Texas last week, I made a few new cookie recipes to share in my Christmas cookie palooza. First up this week are my soul-warming peppermint mocha cookies. Just like an actual peppermint mocha, but better. Because they’re COOKIES. That you can eat alongside your actual peppermint mocha and literally be the queen (or king!) of peppermint mocha things.


I was inspired to make today’s cookies after I whipped up my double chocolate crinkles and these mocha cheesecake brownies. I made the two on the same day and it dawned on me… hey Sal why not combine them in some glorious way?*  Before I knew it, I was throwing espresso powder and peppermint extract together and  crushing every candy cane I could find in a 5 mile radius. Oh my lanta! The end result was insane! In fact, my friend said “these are the best thing to happen to Christmas cookies.” And that’s a direct quote.

*I talk to myself.

Soft-baked and chewy peppermint mocha cookies! The candy cane crunch and white chocolate put them over the top! Recipe on

Let’s talk about the recipe. You probably recognize the chocolate cookie dough. It’s my basic chocolate cookie dough, which is what I use to make the chocolate crinkle cookies I linked above and every chocolate cookie creation to come out of my kitchen. The reason I use it all the time? It’s the epitome of chocolate cookies. This magical dough creates 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?)

These cookies taste like fudgy brownies.

Which is the main reason I treasure this chocolate cookie dough recipe.

To turn things up a notch, I add two special ingredients to the chocolate cookie dough: peppermint extract and espresso powder. These are what give the cookies their peppermint mocha flavor. Always be careful using peppermint extract. That stuff is 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.

Soft-baked and chewy peppermint mocha cookies! The candy cane crunch and white chocolate put them over the top! Recipe on

For the espresso powder– if you can’t find this stuff in stores, you can use instant coffee instead. (Which is found in nearly all major grocery stores.) 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. You can also find it online. And throw it into your mocha cheesecake brownies too. Don’t use ground coffee; ground coffee isn’t nearly as flavorful as espresso powder or instant coffee. Both of which have super concentrated flavor.

Soft-baked and chewy peppermint mocha cookies! The candy cane crunch and white chocolate put them over the top! Recipe on

Besides these two, I add mini chocolate chips for extreme chocolate flavor. (How much chocolate is too much chocolate?) Sometimes I prefer mini chocolate chips over the regular size because you get more mini chips in a cookie! Though regular size is totally fine in these peppermint mocha cookies.

To make these cookies really stand out on my holiday cookie trays, I add some decor. It’s so easy: just melt some pure white chocolate, give the cooled cookies a nice dunk, and sprinkle with crushed candy canes. The cookies are fabulous without the white chocolate dunk, but why not add a little pizazz? The bites with the white chocolate and candy cane crush are THE BEST.

Sorry for doing this to you on a Monday.


Peppermint Mocha Cookies

  • Author: Sally
  • Prep Time: 3 hours, 45 minutes
  • Cook Time: 9 minutes
  • Total Time: 5 hours
  • Yield: 20 cookies
  • Category: Cookies
  • Method: Baking
  • Cuisine: American


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


  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. Scoop and roll balls of dough, about 1.5 Tablespoons of dough each, into balls and place on the baking sheets.
  6. Bake the cookies for 8-9 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.
  7. 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!


  1. 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.
  2. 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.
  3. Double Batch: This recipe can easily be doubled.

Keywords: peppermint mocha cookies, mocha cookies

Want more mocha/mint ideas? Try my mocha mint chocolate chunk cookies!

Mocha Mint Chocolate Chunk Cookies

And my peppermint mocha cupcakes, of course.

Peppermint Mocha Cupcakes

Soft-baked and chewy peppermint mocha cookies! The candy cane crunch and white chocolate put them over the top!
Soft-baked and chewy peppermint mocha cookies! The candy cane crunch and white chocolate put them over the top!


  1. Omg I’m dying. These look AMAZING. 

    Even though your blog post is “weird” I always enjoy reading them! They are always a nice pick me up.

  2. Hi,
    OMG, these are epic. I just pulled out your chocolate crinkle cookies of the oven. those are so fudgy.,.so I know these must be even better. Sally, your chocolate recipe is so easy and I can make it in my sleep. 

    Btw, as a fan of yours, I want you to just relax with your pup and hubby. You have worked your tush all of 2015. Pls enjoy the rest of this year baking. 😉

    1. Especially when those pockets are gooey chocolate, hot off the press! Pockets of any kind are wonderful. And tails. Dog tails too. SO walk or skip with your dog Sally like no on is looking, you’ve earned it! And honestly, I would take a tail any day if I could have one. I love tails!! Although I might smack a few people with it. hehe. Not kidding. 

  3. Okay, I am very jealous of your week, but you’ve earned it. And I would say run in your PJs, but it might start to feel kind of gross. Sweaty PJs are gross. So run in lycra and then come home and put the PJs right back on!
    These are beautiful, and yep, the perfect Christmas cookie. All snowy and white on top!

  4. Hey Sally, think you could post a healthy cookie sometime? It’s not that I don’t LOVE your other cookies, but I feel like I love them too much, you know what I mean??? 😉

  5. Love these gorgeous cookies of your, Sally.  I made something similar this weekend and since my son just flips for anything chocolate-peppermint, I am always on the lookout for more ideas.  I know these would be kid and adult-approved!  

  6. I can’t wait to make these, they look amazing! 

    I check your blog err day and honestly I look forward to the commentary as much as the recipe! 

  7. Hi! I will be using instant coffee I think, how do we use that? Just make the coffee how it says on the package? How much extra do we use? And if we are freezing the baked cookies… do we still dip in white chocolate or do we do that when we take em out the freezer? 

    1. Jenny, just 1 Tbsp of the instant coffee granules. Do not make coffee with it. Freeze without the white chocolate. Decorate the cookies once they thaw.

  8. It was so nice to meet you this past Saturday! I’m going over to my dad’s gf’s this weekend for her annual “Cookie-geddon”…! Looks like these will be on the menu!! I LOVE peppermint mochas!

    Enjoy the holidays and take a well-deserved break. You totally deserve it.

  9. I love chocolate and peppermint together. These cookies look like my kind of cookie
    This weekend I tried a gingerbread pancake recipe. My whole family loved them. I was amazed at how many different spices were in them. 

  10. What makes your blog stand out is how you write, don’t ever stop! I love your spunk/wittiness…it makes me feel like we could totally be friends!
    Your pictures make me salivate, which cookie do I bake first?!?! Sidenote, I think I love pumpkin as much as you do (maybe more?) your pumpkin truffles are amazing!!! 

  11. Can I use salted butter(which I have on hand) instead of unsalted butter in your oatmeal chocolate chip cookie recipe?

  12. When making these ahead would you bake, freeze and decorate when thawed or can you freeze fully decorated?  Thanks Sally:)

    1. I do not recommend freezing with the white chocolate/candy cane. Especially because they just won’t look at nice when thawed out to serve. Best way to do it is to prepare the cookie dough and freeze the cookie dough balls as instructed in the make ahead tip. OR you can freeze the baked cookies, thaw in the fridge, then decorate.

  13. Hello!!! Happy Monday!! I am freaking out today because I have a math final for school in a few hours… EEK!!!! However when I saw these cookies today my worries melted away, and I now want to bake! Baking makes my soul happy and fulfilled! These cookies have given me so many ideas for the dessert platters I’m going to be giving away for gifts this year. I bet some variations (SPRINKLES) on these would be so cute! You give the best base recipes for cookies, cakes, etc. Thank you!

  14. These look amazing… I love the combo of chocolate and mint…what is your best suggestion for crushing the candy canes, I have tried the ziploc bag and rolling pin bashing idea before, but it just ends up a sticky mess and never seems to come out properly.

  15. Hi Sally! I will definitely be making these this Christmas! I was searching for a peppermint chocolate cookie recipe when I thought I’d swing over to your site ( bc you never disappoint!!), and low and behold…the exact cookie posted today was what I was searching for!! 
    I do have one question, though. Can I put the peppermint extract into the white chocolate rather than the cookie batter? Would it be the same amount still? 
    Thank you for all your wonderful recipes! I know anytime I need a cookie or cupcake recipe, you are the girl to go to! 
    Have a Merry Christmas!! 

  16. Hi Sally! I’m 17 and I’m a big fan of your site. It’s really helped me develop my love for baking. ‘ve been baking for my friends from it, so they’re indirectly huge fans too. I’m making these right now for them and probably will be gifting many as Secret Santa gifts. Thanks so much for your awesome blog!

  17. Sally, I was going to purchase chocolate wafers and dip them in white chocolate and add crushed peppermint to them — but FORGET THAT!  You just turned my head all the way around!  PS — I have asked for both your cookbooks for Christmas and now I can’t wait til Santa comes!  Merry Christmas!

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I’m Sally, a cookbook author, photographer, and blogger. My goal is to give you the confidence and knowledge to cook and bake from scratch while providing quality recipes and plenty of pictures. Grab a cookie, take a seat, and have fun exploring! more about Sally