We can get a little excited during the holiday season, flying our holiday flag high and proud. The tree has been up since early November, and we’ve been through a couple bags of flour since then. Baking goes hand in hand with the holidays, and these peppermint mocha cookies don’t disappoint!
Take them to your Christmas parties, to your neighbors, to a cookie exchange or use them to fill up your snowman cookie jar!
With a deliciously rich chocolate cookie, a bit of espresso and a pinch of peppermint, you’ll have a treat perfect for a holiday sweet tooth!
Ready to make your own?
PEPPERMINT MOCHA COOKIES
- 1/2 cup unsalted butter, room temperature
- 1/2 cup sugar
- 1/2 cup packed light or dark brown sugar
- 1 egg, room temperature
- 1 teaspoon vanilla extract
- 1 teaspoon peppermint extract
- 1 cup flour
- 1/2 cup + 2 Tablespoons unsweetened cocoa powder
- 1 teaspoon baking soda
- 2 teaspoons espresso powder or 1 Tablespoon instant coffee granules
- 1/8 teaspoon salt
- 1 cup chocolate chips
- 8 ounces white chocolate chips
- crushed candy cane
- In a large bowl use a mixer and beat the butter for 1 minute on medium until completely smooth and creamy. Add the 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. Add in the chocolate chips. The cookie dough will be thick and sticky. Cover dough and chill for at least 3 hours (I left mine to chill overnight).
- Remove cookie dough from the refrigerator and allow to sit at room temperature for 20 minutes. This makes the cookie dough easier to scoop and roll.
- Preheat oven to 350°F. Line two large baking sheets with parchment paper and 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 8-9 minutes. 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 white chocolate. If using 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. Let set and enjoy!