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Delectable chocolate cookies are given a festive kick with the addition of espresso powder and peppermint candy canes. Peppermint Mocha Cookies are the perfect treat for any holiday cookie tray.
I had a ton of cookie recipes on my Christmas must-make list, and truth be told, some were pretty fancy-schmancy. But I decided that the list simply wasn’t going to happen.
That’s sort of the theme of the last few years, right?
Instead of stressing out, I’m making a few Christmas cookies that are simple, but absolute crowd-pleasers. Cookies like these Peppermint Mocha Cookies, plus Peanut Butter Blossoms, Rum Balls, and Snowball Cookies – they’re simple, they’re delicious, and everyone loves them, making them total wins in my book.
I’m most definitely cutting myself a break this year, and if you’re in a similar situation, you should too.
WHAT ARE PEPPERMINT MOCHA COOKIES?
Have you ever had a peppermint mocha at your favorite coffee shop? It’s one of my favorite drinks this time of year.
It’s hard to beat the combination of coffee, chocolate, and peppermint.
These Peppermint Mocha Cookies take everything you love about that seasonal drink and put it into cookie form.
The chocolate cookie dough is packed with espresso powder for that coffee flavor, along with chocolate chips or cappuccino/espresso baking chips.
I like using the cappuccino or espresso chips in these cookies for the extra bit of coffee flavor. You can usually find them in the baking aisle at most major grocery stores, but they’re also available online.
If you can’t find espresso or cappuccino baking chips, or you don’t want to go too heavy on the coffee flavor here, you can use bittersweet chocolate chips. The cookies will still be delicious!
After baking and cooling, these cookies get a drizzle of vanilla candy melts (or you can use white chocolate) and a heavy sprinkle of crushed candy canes to add that peppermint touch.
HOW TO MAKE THESE FESTIVE COOKIES
To make Peppermint Mocha Cookies, you’ll need:
- 1 cup unsalted butter, room temperature (get my tips for how to soften butter quickly!)
- 1 cup granulated sugar
- 3/4 packed light brown sugar
- 2 large eggs
- 2 teaspoons pure vanilla extract
- 1 tablespoon instant espresso powder dissolved in 1 tablespoon hot water
- 2 cups all-purpose flour
- 3/4 cup unsweetened cocoa powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 3/4 cups cappuccino/espresso baking chips or bittersweet chocolate chips
Use an electric mixer to cream together the butter and both sugars until smooth. Beat in the eggs, one at a time, then add the vanilla and the espresso.
Separately, whisk together the flour, cocoa powder, baking soda, and salt. Slowly add this to the butter mixture and mix just until combined. Fold in the baking chips.
Use a cookie scoop to drop the dough onto lined cookie sheets. After the cookies have baked, let them cool on the baking sheet for about 5 minutes before moving them to a wire rack to cool completely.
Once cookies are completely cool, melt the candy melts according to package directions. Use a spoon or piping bag to drizzle the melted candy wafers over the cookies, then immediately sprinkle with crushed peppermint candy canes for that festive touch.
STORAGE TIPS
Store your Peppermint Mocha Cookies in an airtight container at room temperature for up to 5 days.
If you’d like to freeze them for later, you can either freeze them before or after baking.
To freeze the cookie dough, follow my directions for how to freeze cookie dough, then bake as many cookies as you like, whenever you like.
To freeze the baked cookies, place them in a zip-top freezer bag or in an airtight container separated by layers of parchment or waxed paper. Freeze them for up to a month.
Peppermint Mocha Cookies
Equipment
Ingredients
- 1 cup unsalted butter room temperature
- 1 cup granulated sugar
- ¾ packed light brown sugar
- 2 large eggs
- 2 teaspoons pure vanilla extract
- 1 tablespoon instant espresso powder dissolved in 1 tablespoon hot water
- 2 cups all-purpose flour
- ¾ cup unsweetened cocoa powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 ¾ cups cappuccino/espresso baking chips or bittersweet chocolate chips
For the Topping
- ¾ cup vanilla candy melts
- ½ cup crushed candy canes
Instructions
- Preheat oven to 350 degrees F. Line baking sheets with parchment paper and set aside.
- In the bowl of a stand mixer fitted with the paddle attachment, or in a large bowl with an electric mixer, cream together butter and sugars until smooth. Beat in the eggs one at a time, then stir in the vanilla and espresso.
- In a medium bowl, whisk together the flour, cocoa, baking soda and salt. Gradually stir the flour mixture into the creamed mixture until just combined. Fold in the cappuccino or chocolate chips. Drop by rounded teaspoonfuls onto prepared cookie sheets.
- Bake for 8 to 10 minutes in the preheated oven, until cookies are set. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely.
- Once cookies are completely cool, melt candy melts according to package directions. Use a spoon or piping bag to drizzle the melted candy wafers over the cookies, immediately sprinkle with crushed peppermint candy canes.
Video
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Oh my gosh, Here it is still September, and I am planning my Christmas sweets! So hopefully I am this organized when the time comes that everything that should be done by then gets done.
I love this cookie and will be trying it out. I have made similar cookies to this and they stand out beautifully on a plate of goodies!
Thanks so much for stopping by, Carol! I appreciate you taking the time to comment. Happy Baking!
-Jamie
Yummy, this is like a peppermint mocha in cookie form! I wouldn’t mind smelling this deliciousness in my kitchen all day!
Thank you, Eden! xxoo
Jamie, wouldn’t it be better to put the crushed peppermint chips on the cookies while still warm from the oven so that they sink in? If they aren’t put on until the cookies are completely cool, they will not adhere and could fall off. Yes, the white frosting could help but the photo shows the frosting UNDER the peppermint chips.
Chocolate cookies what i need is here…thanks for sharing
Thanks for stopping by.
-Jamie
Wow, looks delicious! Happy Holidays & Merry *early* Christmas!
I just finished making these and they are delicious. The ghiradelli bittersweet chips stayed melty inside this brownie like chewy cookie. They can surely stand on their own without the drizzle and peppermint. But, oh boy!!! I used white chocolate chips and a bit of shortening to make the drizzle and topped that with Andes Peppermint Crunch chips. They are delicious!! I love this easy to make recipe and will surely make them again.. Thanks for sharing!
Michaeleen-
I’m so happy that you enjoyed the recipe! Thanks so much for stopping by and Happy Holidays!
-Jamie
Thank you for your beautiful blog and all that you do to inspire and connect with your readers. How you do what you do with a lively 11 month old is impressive to say the least! I’ve been a passionate baker for over thirty years and I have gained new excitement for our addiction thanks to you. The recipes are perfectly written, the photography is crazy good and your descriptives are heartfelt and smart. May the holidays be nothing but fun for you and your family.
Laurie-
Thank you so much for your kind words. I am so glad you enjoy the site and I wish you the happiest of holidays!
-Jamie
This recipe is exactly what I need. Chocolate and peppermint are heavenly together. I have everything but the candy canes. (confession…no candy canes in the house eeek!) However I have some Andes Peppermint Crunch bits that I can use. I’ll let you know how they turn out.
Sounds sooo yummy. I’ve been a follower for awhile and yet to try out any of your recipies :P
Regina-
Thanks so much for visiting!
-Jamie
Ha. I’m with you. Had this grand idea of doing all of this baking and then reality set in. Gotta pair it down. But I do think these cookies are going to have to go on my list – they look ridiculously good!
Natalie-
Thanks so much for visiting!
-Jamie