If you are craving a festive treat that perfectly captures the cozy vibes of winter, you absolutely need to try this Peppermint Mocha Cookies Recipe. These cookies combine the rich, deep flavors of espresso and cocoa with a refreshing hint of peppermint, creating a delightful balance that dances on your taste buds. Whether you’re baking for holiday guests or simply want a special snack to enjoy with your coffee, these cookies deliver soft, chewy textures with bursts of chocolate and a crackling crunch from crushed candy canes. They are truly a holiday classic revamped into a homemade cookie everyone will adore.
Ingredients You’ll Need
For this Peppermint Mocha Cookies Recipe, the ingredients are straightforward yet carefully chosen to build the perfect cookie foundation. Each item brings a unique touch, from the espresso powder’s gentle coffee notes to the peppermint extract’s cool brightness, and the combination of chocolate chips and candy canes that elevate both flavor and texture.
- 2 ½ cups all-purpose flour: The base that gives your cookies structure and softness.
- ¾ cup unsweetened cocoa powder: Adds that rich chocolatey depth that’s essential for mocha flavor.
- 1 teaspoon baking soda: Helps the cookies rise and stay tender.
- ½ teaspoon salt: Enhances all the flavors and balances the sweetness perfectly.
- 1 tablespoon espresso powder: Infuses an authentic coffee kick that pairs beautifully with the cocoa.
- 1 cup unsalted butter (softened): Provides moisture and that melt-in-your-mouth texture.
- 1 cup brown sugar: Brings a caramel-like sweetness and soft chewiness.
- ½ cup granulated sugar: Adds a bit of crispness around the edges.
- 2 large eggs: Bind the ingredients and add richness.
- 1 teaspoon vanilla extract: Deepens the flavor complexity.
- ½ teaspoon peppermint extract: Gives that refreshing minty twist that sets this cookie apart.
- 1 cup dark chocolate chips: For pockets of intense chocolate joy.
- ½ cup white chocolate chips (optional): Provides a creamy contrast and visual appeal.
- ½ cup crushed candy canes: Adds festive crunch and bursts of peppermint sweetness throughout the cookie.
How to Make Peppermint Mocha Cookies Recipe
Step 1: Preheat and Prepare Your Baking Space
Start by preheating your oven to 350°F (175°C). This step is crucial to achieve those perfectly baked edges with soft, gooey centers. Line a baking sheet with parchment paper—it makes cleanup easier and helps your cookies bake evenly without sticking.
Step 2: Mix the Dry Ingredients
In a medium bowl, whisk together the all-purpose flour, unsweetened cocoa powder, baking soda, salt, and espresso powder. This blend of dry ingredients is the backbone of your cookies, ensuring every bite bursts with mocha magic and balanced texture.
Step 3: Cream Butter and Sugars
In a separate larger bowl, beat the softened unsalted butter with the brown sugar and granulated sugar until the mixture is light and fluffy. This creaming process creates air pockets that result in tender cookies. Next, add in the eggs one at a time, followed by vanilla and peppermint extracts, mixing well to fully infuse the minty aroma.
Step 4: Combine Dry and Wet Mixtures, Add Mix-ins
Gradually add your dry ingredients into the wet mixture, stirring gently until just combined to avoid overmixing, which could toughen the cookies. Then fold in the dark chocolate chips, optional white chocolate chips, and crushed candy canes. These mix-ins bring texture, bursts of sweetness, and a festive twist to every bite.
Step 5: Scoop and Bake
Using a cookie scoop or tablespoon, portion out dough balls about 1.5 tablespoons each onto your prepared baking sheet. Bake them for 9 to 11 minutes—you’re aiming for edges that are set but centers that still look soft. This is the sweet spot for chewy and tender cookies that will cool into perfection.
Step 6: Cool and Enjoy
Once baked, allow the cookies to cool on the baking sheet for about 5 minutes before transferring them to a wire rack. This resting period lets them firm up just enough to handle, while still keeping that dreamy soft center. Now, they’re ready to be devoured or gifted with love.
How to Serve Peppermint Mocha Cookies Recipe
Garnishes
For an extra festive touch, sprinkle additional crushed candy canes or dust a light coating of cocoa powder just before serving. You can also drizzle some melted dark or white chocolate on top for an elegant presentation that will impress any guest.
Side Dishes
This Peppermint Mocha Cookies Recipe pairs wonderfully with a warm mug of coffee, hot chocolate, or even a peppermint-flavored latte to enhance the cookie’s mocha and mint notes. Serve alongside fresh fruit or a scoop of vanilla ice cream for a delightful flavor contrast.
Creative Ways to Present
Consider stacking these cookies in a clear jar tied with a festive ribbon for gifting. Or arrange them on a decorative platter with holiday greenery and ornaments around for a beautiful cookie platter at your next holiday party. You might also sandwich some peppermint cream or chocolate ganache between two cookies for a decadent treat.
Make Ahead and Storage
Storing Leftovers
Keep leftover peppermint mocha cookies in an airtight container at room temperature for up to 5 days. This preserves their chewy texture and keeps the candy canes crisp, so you can enjoy these festive treats well beyond the baking day.
Freezing
If you want to save them longer, freeze the cookies in a sealed freezer bag with parchment paper between layers. They can last up to 3 months this way, making it easy to grab a sweet fix whenever you desire a peppermint mocha pick-me-up.
Reheating
To refresh frozen cookies, let them thaw at room temperature or warm them for 10-15 seconds in the microwave. This brings back that soft, warm sensation as if they were just baked, melting the chocolate chips and reinvigorating the cozy peppermint flavor.
FAQs
Can I substitute the espresso powder with instant coffee?
Yes! If you don’t have espresso powder on hand, a strong instant coffee can work in a pinch. Just make sure to use a fine powder and keep the quantity the same to maintain the mocha flavor without overpowering the cookies.
Are these cookies gluten-free?
Not as written, since they use all-purpose flour. However, you can try replacing the flour with a gluten-free baking blend, but results may vary. Make sure to pick a blend designed for cookies to keep the right texture.
Can I use regular peppermint candy instead of candy canes?
Crushed candy canes work best for their hardness and crunch. Regular peppermint candies might melt differently and could affect the texture. If using candies, crush them finely and sprinkle on top just after baking for best results.
Is the white chocolate necessary?
The white chocolate chips are optional but strongly recommended for a lovely contrast in flavor and color. They melt differently than dark chips, adding a creamy sweetness that complements the peppermint mocha deliciously.
How do I make these cookies chewy and not crispy?
Use softened butter and avoid overbaking. The slight underbaking (9-11 minutes) keeps centers soft. Also, don’t overmix the dough to prevent toughening. Proper storage in an airtight container helps maintain chewiness, too.
Final Thoughts
If you want to impress family and friends or treat yourself to something truly special, this Peppermint Mocha Cookies Recipe is a must-try. From the perfect blend of flavors to the cozy, chewy texture, these cookies bring holiday warmth and joy in every bite. Go ahead, gather your ingredients, and embrace the magic of baking these fabulous cookies—you won’t regret it!
Print
Peppermint Mocha Cookies Recipe
- Prep Time: 10 minutes
- Cook Time: 11 minutes
- Total Time: 21 minutes
- Yield: 24 cookies
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
These Peppermint Mocha Cookies combine the rich flavors of cocoa and espresso with refreshing peppermint and chocolate chips, creating a delightful holiday treat. Perfectly soft with a hint of crunch from crushed candy canes, they are ideal for festive gatherings or a cozy afternoon snack.
Ingredients
Dry Ingredients
- 2 ½ cups all-purpose flour
- ¾ cup unsweetened cocoa powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 tablespoon espresso powder
Wet Ingredients
- 1 cup unsalted butter, softened
- 1 cup brown sugar
- ½ cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- ½ teaspoon peppermint extract
Add-ins
- 1 cup dark chocolate chips
- ½ cup white chocolate chips (optional)
- ½ cup crushed candy canes
Instructions
- Preheat & Prep: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper to prevent sticking and ensure easy cleanup.
- Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, unsweetened cocoa powder, baking soda, salt, and espresso powder until evenly combined.
- Cream Butter & Sugar: In a separate large bowl, beat the softened unsalted butter with the brown sugar and granulated sugar until the mixture is light and fluffy. Add in the eggs, vanilla extract, and peppermint extract, mixing thoroughly to combine all wet ingredients.
- Combine & Add Mix-ins: Gradually add the dry ingredients to the wet ingredients, mixing just until combined to avoid overworking the dough. Gently fold in the dark chocolate chips, optional white chocolate chips, and crushed candy canes for that perfect peppermint mocha flavor and texture.
- Scoop & Bake: Using a tablespoon or cookie scoop, place dough balls (approximately 1.5 tablespoons each) on the prepared baking sheet spaced evenly apart. Bake in the preheated oven for 9 to 11 minutes, or until the edges are set but the centers remain soft for a chewy texture.
- Cool & Serve: Allow the cookies to cool on the baking sheet for about 5 minutes before transferring them to a wire rack to cool completely. Enjoy these festive cookies with a cup of coffee or hot cocoa!
Notes
- For a stronger espresso flavor, increase the espresso powder to 1.5 tablespoons.
- White chocolate chips are optional but add a nice contrast to the dark chocolate and peppermint flavors.
- Make sure butter is softened to room temperature to achieve a creamy consistency when creaming with sugar.
- Do not overbake to keep the cookies soft and chewy.
- Store cookies in an airtight container at room temperature for up to 5 days.
- Can freeze cookie dough balls for up to 3 months; bake from frozen adding extra 1-2 minutes to baking time.
