These soft and chewy Peppermint Mocha Cookies are fudgy, minty, and so simple. This recipe makes 24 cookies which is perfect for the holidays, gifting to family and friends, or enjoying them with your favorite Christmas movies.
Pair these with a fun drink like my Peppermint White Russian Mocktail!
When it comes to Christmas cookies, these are at the TOP of my list. They’re a rich mocha and peppermint flavored cookie that is rolled in crushed candy canes.
My secret ingredient? A healthy dose of espresso powder! It not only boosts the chocolate but it’s what gives these cookies a true mocha flavor. It’s an easy, no fuss cookie that I guarantee you will be making for years to come.
For another rich chocolate cookie, try my Monster Cookies. They’re a Halloween version but you could easily swap the purple, lime green, and orange M&M’s for red and green Christmas ones. You might also like these Peppermint Chocolate Chip Cookies.
Ingredients for Peppermint Mocha Cookies
Here’s everything you will need to make this recipe and a few important notes too. Keep reading!
- Unsalted Butter: Softened to room temperature. You can swap it out for salted butter, just omit the added salt.
- Sugar: You will need granulated sugar and light brown sugar.
- Egg: Bring it to room temperature so your cookie dough mixes together well.
- Vanilla Extract: Be sure to use a flavorful and high quality extract.
- Peppermint Extract: Also make sure it’s high quality for the best flavor. I recommend Frontier Co-op brand because it’s an alcohol free extract made here in the USA.
- All-Purpose Flour: Make sure you’re using the spoon and level method when measuring your flour.
- Cocoa Powder: We will be using unsweetened cocoa powder. Do not swap this out for Dutch-processed or black cocoa, it will affect the texture of your cookies. Also use the spoon and level method to measure.
- Baking Soda
- Espresso Powder: This not only heightens the chocolate flavor, but it is also what makes these mocha. I use Cafe Bustelo brand because they come in single-serve packets that last forever, and there’s no wasted espresso powder
- Salt
- Mini Semi-Sweet Chocolate Chips: The minis melt inside the cookie dough to make an even chocolatier cookie. You can use standard sized chips but they’re not as good.
- Crushed Candy Canes: You’ll want to use the red and white ones for a peppermint flavor. Crush them just enough so they’re the size of peas and smaller.
How to Make Peppermint Mocha Cookies
1. Mix up the cookie dough. Cream together the softened unsalted butter and sugars, add the egg and extracts. Combine the dry ingredients until all the flour is absorbed and fold in the mini semi-sweet chocolate chips. Chill for 1 hour so the dough firms up and the flavors meld together.
2. Form and bake the cookies. Roll cookie dough into thick cylinders and then in the crushed candy canes (as pictured). Bake for 10 to 12 minutes. Once removed from the oven, immediately sprinkle them with more crushed candy canes and cool completely before serving.
Freezing and Storage Information
These Peppermint Mocha Cookies should be stored in an airtight container or sealable plastic bag. Depending on the humidity of your home environment, they can last for 7 days at room temperature without getting dry or going stale. In the refrigerator they are best eaten within 10 days.
These cookies also store well frozen. Actually, they’ll last up to 3 months! Keep them in a freezer-safe container or sealable plastic bag as well. When you’re ready to eat, allow them to warm up at room temperature or microwave them for 10 to 15 seconds.
Make Ahead Information for the Holidays
If you’re prepping for the holiday season or Christmas cookie boxes and want to make these Peppermint Mocha Cookies ahead of time, you can do it one of 2 ways. One, bake the cookies and freeze them as directed above.
Two, prep the cookie dough, store them in balls, and in a sealable plastic bag (without the crushed candy canes on top). When you’re ready to bake them all them to sit at room temperature as your oven heats up. Once your oven is preheated, roll them in the crushed candy canes, place them on the baking sheet, and bake.
Bonus tip, you can bake these cookies and heat seal them in cellophane baggies. This is what I do for Christmas cookie boxes because it keeps the cookies fresh for weeks at room temperature! And it keeps the strong flavor of these cookies from being soaked up by the other cookies.
Frequently Asked Questions (FAQ’s)
More Holiday Recipes To Try This Year
Peppermint Mocha Cookies
EQUIPMENT
- stand mixer or hand mixer - with paddle attachment
- 2 baking sheet - lined with parchment paper
INGREDIENTS
- 1 cup all-purpose flour - measuring using the spoon and level method
- ⅔ cup unsweetened cocoa powder - measured using the spoon and level method
- 2 ½ teaspoons espresso powder - I use Cafe Bustelo single serve packets for an easy and no waste option
- 1 teaspoon baking soda
- ½ teaspoon salt
- ½ cup unsalted butter - softened to room temperature
- ½ cup granulated sugar
- ½ cup brown sugar
- 1 egg - brought to room temperature
- 1 teaspoon vanilla extract
- ¾ teaspoon peppermint extract - Frontier Co-op
- ½ cup mini semi-sweet chocolate chips
- ½ cup crushed candy canes - plus more for sprinkling after baking
INSTRUCTIONS
- Preheat oven to 350 °F. Line baking sheet(s) with parchment paper and set aside.
- To a small bowl, add all-purpose flour, unsweetened cocoa powder, espresso powder, baking soda, and salt. Whisk together until well incorporated and set aside.
- Using a hand mixer or stand mixer, cream together the softened unsalted butter, granulated sugar, and brown sugar. It should be fluffy and lightened in color, about 3 to 5 minutes.
- Add the egg, vanilla extract, peppermint extract, and combine until well incorporated.
- Add the dry mixture from step 2 and combine until almost all of the flour has absorbed.
- Add the mini semi-sweet chocolate chips and fold by hand until they are dispersed throughout the cookie dough.
- Cover surface of cookie dough with plastic wrap and refrigerate for 1 hour. ELIZABETH'S NOTE: Do not skip this. It allows the flavors to build within the dough, prevents over-spreading, and results in a more tender cookie.
- Scoop 1 ½ to 2 tablespoon sized portions of cookie dough and lightly form into a thick cylinder shape. Roll the tops in crushed candy canes and place onto the baking sheet leaving 2 inches of space between each cookie.ELIZABETH'S NOTE: Make sure the cookie dough is piled high rather than round to ensure the cookies are as thick as mine.
- Bake for 10 to 12 minutes or until the tops no longer glisten.
- Remove cookies from the oven and immediately sprinkle with more crushed candy canes.
- Allow the Peppermint Mocha Cookies to cool for 10 minutes on the baking sheet before placing them on a wire rack to cool completely.
RECIPE NOTES
STORING INFORMATION
- Room temperature, in an airtight container or sealable plastic bag, for up to 7 days.
- Refrigerated, in an airtight container or sealable plastic bag, for up to 10 days.
- Frozen, in a freezer-safe airtight container or sealable plastic bag, for up to 3 months.
- Heat seal cookies in cellophane baggies. Cookies stay fresh at room temperature for 2 to 3 weeks.
MAKE AHEAD INFORMATION
- Prep the cookie dough, roll them into balls, and place in a freezer-safe sealable plastic bag or container (without crushed candy cane topping).
- When you’re ready to bake, allow the cookie dough to sit at room temperature. Once the oven is preheated, roll the cookie dough balls in the crushed candy canes and bake as normal.
Metric conversions are calculated automatically. I cannot guarantee the accuracy of this information.
