Peppermint Mocha Cookies (Printable version)

Chocolate and espresso combine with peppermint for a rich, festive treat finished with a creamy drizzle.

# Ingredient List:

→ Dry Ingredients

01 - 1 1/2 cups all-purpose flour
02 - 1/2 cup unsweetened cocoa powder
03 - 1 teaspoon baking soda
04 - 1/2 teaspoon salt
05 - 2 teaspoons instant espresso powder

→ Wet Ingredients

06 - 3/4 cup unsalted butter, softened
07 - 1 cup granulated sugar
08 - 1/2 cup packed brown sugar
09 - 2 large eggs
10 - 1 teaspoon pure vanilla extract
11 - 1/2 teaspoon peppermint extract

→ Add-ins

12 - 1 cup semisweet chocolate chips
13 - 1/2 cup white chocolate chips
14 - 1/3 cup crushed peppermint candies or candy canes (plus extra for garnish)

→ Topping (Optional)

15 - 1/2 cup white chocolate, melted for drizzling
16 - Extra crushed peppermint candies

# How to Make It:

01 - Preheat oven to 350°F. Line two baking sheets with parchment paper.
02 - Whisk together flour, cocoa powder, baking soda, salt, and espresso powder in a medium bowl. Set aside.
03 - Using an electric mixer, cream softened butter with granulated and brown sugar until light and fluffy, about 2 minutes.
04 - Add eggs one at a time, beating well after each. Mix in vanilla and peppermint extracts.
05 - Gradually add dry ingredients to wet mixture, stirring until just combined.
06 - Gently fold in semisweet chocolate chips, white chocolate chips, and crushed peppermint candies.
07 - Drop rounded tablespoons of dough about 2 inches apart onto prepared baking sheets.
08 - Bake for 9 to 11 minutes until edges are set but centers remain soft. Avoid overbaking.
09 - Let cookies cool on baking sheets for 5 minutes, then transfer to a wire rack to cool completely.
10 - Optionally, drizzle cooled cookies with melted white chocolate and sprinkle with additional crushed peppermint candies.

# Expert Suggestions:

01 -
  • They combine festive peppermint with deep mocha flavors in a way that feels like a warm secret between friends
  • The creamy drizzle and crunchy candy cane topping add a delightful contrast that keeps you coming back for more
02 -
  • Don’t skip letting the cookies cool on the baking sheet; it lets them firm up without drying out.
  • Using instant espresso powder instead of brewed coffee packs a punch without extra moisture, keeping dough consistency perfect.
03 -
  • For even distribution of chips and candies, fold them in gently at the end rather than mixing too hard.
  • The peppermint extract should be just enough to hint at the flavor without overpowering; it’s the drizzle and candies that bring the festive magic.

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