Peppermint Mocha Cookies

The first time I baked these Peppermint Mocha Cookies, the rich aroma of chocolate and espresso instantly transported me to cozy winter evenings spent with friends, sharing stories over sweet treats.

I remember the surprise party when unexpected guests arrived, and these cookies were the perfect quick fix that had everyone raving about their unique flavor blend.

Ingredients

• All-purpose flour: I always use 1 1/2 cups to give the cookies their soft structure without weighing them down
• Unsweetened cocoa powder: Just 1/2 cup for that rich chocolate base that makes the mocha pop
• Baking soda: A teaspoon to help the cookies rise just right
• Salt: A 1/2 teaspoon to balance sweetness and enhance the mocha notes
• Instant espresso powder: 2 teaspoons to bring that deep coffee flavor, but you can go stronger if you love a bold kick
• Unsalted butter: 3/4 cup softened, so it blends smoothly with sugars creating that perfect fluffy texture
• Granulated sugar and brown sugar: A cup and 1/2 cup respectively to add sweetness and moisture
• Eggs: Two large eggs to bind everything together
• Vanilla and peppermint extracts: Vanilla for warmth and peppermint for that festive zing, each a teaspoon and 1/2 teaspoon
• Semisweet and white chocolate chips: A cup and 1/2 cup to create pockets of melty goodness
• Crushed peppermint candies: 1/3 cup folded in, plus extra for garnish to give each bite a refreshing crunch
• White chocolate (optional): 1/2 cup melted for drizzling to finish with elegance

Instructions

Get Everything Ready:

Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper so your cookies don’t stick and bake evenly.

Mix Dry Ingredients:

In a medium bowl, whisk together flour, cocoa powder, baking soda, salt, and espresso powder until well combined. The cocoa and espresso scents start to mingle right here.

Cream the Butter and Sugars:

Using an electric mixer, beat the softened butter with granulated and brown sugars until the mixture turns light and fluffy, about two minutes. This is where the magic begins with a creamy texture and sweet smell.

Add the Eggs and Extracts:

Beat in eggs one at a time, then mix in vanilla and peppermint extracts. The mixture will smell heavenly, hinting at the festive flavors soon to come.

Combine Wet and Dry:

Gradually add the dry ingredients to the wet, mixing gently until just combined to keep the dough tender.

Fold in the Chips and Candies:

Carefully fold in the semisweet and white chocolate chips along with crushed peppermint candies, adding bursts of texture and flavor throughout.

Shape the Cookies:

Drop rounded tablespoons of dough about two inches apart on the baking sheets so they have room to spread and bake evenly.

Bake to Perfection:

Bake for 9 to 11 minutes until edges are set but the centers remain soft. Avoid overbaking to keep that perfect chewy center.

Cool and Finish:

Let the cookies cool on the baking sheets for 5 minutes, then transfer to a wire rack. If you like, drizzle with melted white chocolate and sprinkle extra crushed peppermint candies for a festive touch.

Save

This recipe became more than just cookies when I shared them during holiday gatherings; they sparked smiles, conversations, and even new traditions around the table.

Keeping It Fresh

To keep your cookies soft and fresh, store them in an airtight container with a slice of bread inside. The bread helps retain moisture without making the cookies soggy.

Serving Ideas That Clicked

These cookies pair beautifully with a warm mug of coffee or hot chocolate, enhancing their mocha and peppermint flavors for a cozy treat that's hard to beat.

A Time This Recipe Saved the Day

When last-minute guests dropped by during a busy winter evening, I whipped up this dough in no time. The cookies baked quickly, filling the house with festive scents, and served as the perfect treat to brighten a hectic day.

• Remember to have peppermint candies on hand; they elevate the final flavor and provide a fun crunch
• Oh wait one more thing: soften your butter in advance to speed up mixing
• Freezing dough balls between baking sessions works like a charm for quick cookie fixes

Save

Thanks for spending time in the kitchen with me; I hope these cookies bring as much joy to your home as they do to mine.

Recipe FAQs

→ How do espresso powder and peppermint extract affect the flavor?

Espresso powder deepens the chocolate background with subtle coffee notes while peppermint extract adds a refreshing, cool contrast that brightens the overall taste.

→ Can I substitute dark chocolate chips for semisweet?

Yes, dark chocolate chips provide a richer, slightly more intense chocolate flavor that works well with the espresso and peppermint elements.

→ What is the best way to prevent cookies from becoming hard?

Storing cookies in an airtight container with a slice of bread helps maintain softness by retaining moisture.

→ Why add both semisweet and white chocolate chips?

Combining semisweet and white chocolate creates a layered sweetness and varied texture, balancing the bold espresso and mint.

→ Is the white chocolate drizzle necessary?

The drizzle adds a creamy finish and visual appeal but can be omitted if preferred for a simpler taste.