Peppermint Mocha Cookies are the perfect festive treat for the holiday season. These fudgy chocolate cookies are infused with delightful coffee and peppermint flavors, reminiscent of your favorite seasonal drink. Topped with melted chocolate and crushed candy canes, they are sure to impress your family and friends. Whether you’re baking for a holiday gathering or just indulging in some sweet treats, these cookies will bring joy to your festivities.

Why You’ll Love This Peppermint Mocha Cookies

This recipe offers an array of benefits that make it a must-try. First, the combination of chocolate and peppermint creates a rich and refreshing flavor profile. Second, the use of espresso powder adds depth, making these cookies a delightful pick-me-up. Third, they are easy to make, offering a simple easy peppermint mocha cookie recipe for bakers of all skill levels. Fourth, they are perfect for holiday celebrations, making them the best peppermint mocha cookies for Christmas. Additionally, the chewy texture and chocolate drizzle elevate them to a gourmet treat. Lastly, they can be easily adapted into gluten-free peppermint mocha cookies or even vegan peppermint mocha cookies recipe to accommodate dietary preferences, ensuring everyone can enjoy them!

Ingredients for Peppermint Mocha Cookies

Gather these items:

10 tablespoons unsalted butter (140 grams)
¾ cup brown sugar (158 grams)
¼ cup granulated sugar (50 grams)
1 large egg
1 tablespoon instant espresso powder
1 teaspoon peppermint extract
1 teaspoon vanilla extract
1 cup plus 2 tablespoons all-purpose flour (140 grams)
½ cup cocoa powder (40 grams)
½ teaspoon baking soda
¼ teaspoon salt
¾ cup chocolate chips (about 135 grams)
4 ounces white chocolate (112 grams)
3 tablespoons crushed candy canes

How to Make Peppermint Mocha Cookies Step-by-Step

Step 1: In a large bowl, beat together the butter, brown sugar, and granulated sugar until fluffy. There should be no lumps of butter or brown sugar.
Step 2: Beat the egg, vanilla extract, and peppermint extract into the dough.
Step 3: Sift together the flour, cocoa, baking soda, and salt in a separate bowl and whisk together. Then add the dry ingredients to the butter mixture. Beat together until combined. The dough will be thick and sticky.
Step 4: Stir in the ¾ cup semi-sweet chocolate chips.
Step 5: Cover the bowl with plastic and refrigerate for at least 2 hours or up to 48 hours.
Step 6: When ready to bake, preheat the oven to 350℉ (180℃) and line cookie sheets with parchment paper or silicone baking mats.
Step 7: Form the dough into balls with about 1 to 1½ tablespoons of dough each. Place about 2 inches apart on the cookie sheets.
Step 8: Bake 1 sheet at a time for about 9-11 minutes, or until the tops look just set.
Step 9: Cool the cookies on the cookie sheet.
Step 10: Melt the chocolate using a double boiler or microwave. Drizzle the top of each cookie with melted chocolate and sprinkle with crushed candy canes.

Pro Tips for the Best Peppermint Mocha Cookies

Keep these in mind:

Use 2 teaspoons of espresso powder for a milder coffee flavor.
Chill the dough for best results to enhance the texture and flavor.
Ensure chocolate does not touch the water when melting to avoid graininess.
For variation, consider making peppermint mocha sandwich cookies or chocolate-dipped peppermint mocha cookies.

Best Ways to Serve Peppermint Mocha Cookies

These cookies are perfect for a festive gathering. Serve them alongside a cup of hot cocoa or coffee for a delightful afternoon treat. You can also package them in decorative boxes as gifts for friends and family. Finally, consider pairing them with a scoop of vanilla ice cream for a decadent dessert experience!

How to Store and Reheat Peppermint Mocha Cookies

To store, place the cookies in an airtight container at room temperature for up to a week. For longer storage, freeze them in a single layer, then transfer to a freezer-safe bag. When ready to enjoy, simply thaw at room temperature or reheat in a microwave for a few seconds. This method is perfect for meal prep, allowing you to have delicious cookies ready at any time!

Frequently Asked Questions About Peppermint Mocha Cookies

What’s the secret to perfect Peppermint Mocha Cookies?

The secret lies in chilling the dough, as it enhances the flavor and texture of the cookies. This simple step ensures they turn out chewy and fudgy, making them irresistible!

Can I make Peppermint Mocha Cookies ahead of time?

Absolutely! You can refrigerate the dough for up to 48 hours before baking. Just remember to let it sit at room temperature for a few minutes before forming the cookies for easier handling.

How do I avoid common mistakes with Peppermint Mocha Cookies?

To avoid common mistakes, ensure you measure your ingredients accurately and do not overbake the cookies. They should look set but slightly soft in the center when taken out of the oven, as they will continue to cook on the sheet while cooling.

Variations of Peppermint Mocha Cookies You Can Try

There are numerous ways to customize these cookies. Consider making mint chocolate cookies by adding mint extract instead of peppermint. You can also experiment with a peppermint chocolate chip cookies version by incorporating white chocolate chips. For a unique twist, try gluten-free peppermint mocha cookies using almond flour or a vegan peppermint mocha cookies recipe by substituting flax eggs and dairy-free butter.

Delicious Peppermint Mocha Cookies for Christmas

Author: basmer
Total Time: 160 minutes
Yield: 24 cookies 1x
Diet: Vegetarian

Print Recipe

Description

These peppermint mocha cookies are fudgy chocolate cookies with coffee and peppermint flavor. Top with melted chocolate and crushed candy canes for a festive treat.

Instructions

In a large bowl, beat together the butter, brown sugar and granulated sugar until fluffy.
Beat the egg, vanilla extract and peppermint extract into the dough.
Sift together the flour, cocoa, baking soda and salt in a separate bowl. Add to the butter mixture and beat until combined.
Stir in the chocolate chips.
Cover the bowl with plastic and refrigerate for at least 2 hours or up to 48 hours.
Preheat the oven to 350℉ (180℃) and line cookie sheets with parchment paper.
Form the dough into balls with about 1 to 1½ tablespoons of dough each. Place about 2 inches apart on the cookie sheets.
Bake 1 sheet at a time for about 9-11 minutes.
Cool the cookies on the cookie sheet.
Melt the chocolate using a double boiler or microwave. Drizzle the top of each cookie with melted chocolate and sprinkle with crushed candy canes.