Peppermint Mocha Cookies – Are you ready for these soft, chewy, full of chocolate and peppermint flavor peppermint mocha cookies? They are the perfect easy Christmas cookies that will be a hit at any holiday get-together!
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Omg, it’s Christmas already! If you’re planning to bake some Christmas cookies this year, you only need this chewy, soft, chocolate-y Peppermint Mocha Cookies recipe that will be perfect for gift giving this year. These holiday cookies are topped with crushed candy canes for the ultimate festive holiday dessert. Make these delicious, fun and festive Christmas cookies for your next holiday gathering.
This post is about how to make Peppermint Mocha Cookies for the holiday season.
PEPPERMINT MOCHA COOKIES FOR CHRISTMAS
I love Christmas season more than anything! All the festivities, delicious food and the jolly Christmas spirit reminds me of all things cozy and sweet. Just like these peppermint chocolate cookies! They are the perfect holiday cookie recipe, drizzled with dark chocolate and topped with crushed candy canes for the ultimate cookie experience. Peppermint and chocolate is one of the best holiday flavor combinations, and these cookies will show you how good it is! Thick, soft, rich and chocolate-y Christmas cookies that are perfect for when you want to make some holiday goodies.
WHY YOU WILL LOVE THIS RECIPE
- The perfect holiday cookie recipe.
- These Christmas cookies are rich in chocolate flavor, topped with crushed candy canes and drizzled with dark chocolate for the ultimate Christmas flavor profile.
- Perfect for gift-giving to your friends, family, neighbors, coworkers and anyone who loves some baked holiday goods.
- One of the best Christmas cookies ever!
OTHER CHRISTMAS RECIPES YOU MIGHT LIKE –
EGGNOG CUPCAKES
CHRISTMAS TREE CHEESE BALL
GINGERBREAD BARS
INGREDIENTS LIST
Here’s everything you’ll need to make these festive holiday cookies.
All-Purpose Flour
Sweetened Cocoa Powder
Instant Coffee Granules
Baking Soda
Salt
Unsalted Butter
Granulated Sugar
Packed Brown Sugar
Vanilla Extract
Egg
Semi Sweet Chocolate Chips
Crushed Candy Canes or Peppermint Candies – for decorating. You can also use Peppermint Hershey’s Kisses, peppermint candies, white chocolate drizzle, Christmas sprinkles, or anything you prefer.
Dark Chocolate Chips, melted for drizzling
HOW TO MAKE PEPPERMINT MOCHA COOKIES
Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
In a medium bowl, whisk together the flour, cocoa powder, instant coffee, baking soda, and salt. Set aside.
In a large bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy.
Add the egg, vanilla extract, and peppermint extract to the butter-sugar mixture. Mix well to combine.
Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix.
Fold in the chocolate chips until evenly distributed throughout the dough.
Using a cookie scoop or tablespoon, drop rounded portions of dough onto the prepared baking sheet, spacing them about 2 inches apart.
If desired, gently press down on each cookie with the back of a spoon to slightly flatten.
Bake in the preheated oven for 10-12 minutes, or until the edges are set but the centers are still slightly soft.
Remove from the oven and allow the cookies to cool on the baking sheet for 5 minutes, then transfer them to a wire rack to cool completely.
In a microwave-safe bowl, melt the 1/4 cup of semisweet chocolate chips in the microwave in 30-second intervals, stirring in between, until smooth and melted.
Drizzle the melted chocolate over the cooled cookies using a spoon or piping bag.
Sprinkle crushed candy canes or peppermint candies on top of the chocolate drizzle for added peppermint flavor and decoration.
Allow the chocolate drizzle to set before serving or storing the cookies.
TIPS FOR SUCCESS
- Feel free to customize the cookies by adding more or less peppermint extract according to your preference for mint flavor.
- Measure the flour correctly by spooning it into the measuring cup and leveling it off with a knife. This helps to avoid using too much flour and yielding dry cookies.
- Do not overmix the dough once the dry ingredients are added. Mix until just combined to prevent developing gluten, which can lead to tougher cookies.
- For even cookies, use a cookie scoop or tablespoon to portion out the dough onto the baking sheet. This ensures consistent size and shape.
- If you prefer a stronger coffee flavor, you can increase the amount of instant coffee granules slightly.
RECIPE FAQ’S
HOW TO STORE PEPPERMINT MOCHA COOKIES?
Allow the cookies to cool completely before storing to maintain their texture.
Store the cookies in an airtight container at room temperature for up to 5 days.
To keep the cookies fresh for longer, you can store them in the refrigerator for up to 1 week.
Alternatively, you can freeze the baked cookies in an airtight container or freezer bag for up to 2 months. Thaw them at room temperature before serving.
CAN I USE DIFFERENT TOPPINGS?
Yes, definitely! Get creative and use whatever you like. Chocolate chips, Peppermint Candies, Peppermint Hershey’s Kisses, white chocolate drizzle, etc. I do still believe that you need candy canes to make them just perfect, but you can also have a great cookie without them. The peppermint extract in the cookies will also add the peppermint flavor.
Peppermint Mocha Cookies
Ingredients
- 1 3/4 cups all-purpose flour
- 1/4 cup unsweetened cocoa powder
- 1 tsp instant coffee granules
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 1/4 cup packed brown sugar
- 1 large egg
- 1 tsp vanilla extract
- 1/2 tsp peppermint extract
- 1/2 cup semisweet chocolate chips
- crushed candy canes or Peppermint Candies
- 1/4 cup dark chocolate or chocolate chips, for drizzling
Instructions
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a medium bowl, whisk together the flour, cocoa powder, instant coffee, baking soda, and salt. Set aside.
- In a large bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy.
- Add the egg, vanilla extract, and peppermint extract to the butter-sugar mixture. Mix well to combine.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix.
- Fold in the chocolate chips until evenly distributed throughout the dough.
- Using a cookie scoop or tablespoon, drop rounded portions of dough onto the prepared baking sheet, spacing them about 2 inches apart.
- If desired, gently press down on each cookie with the back of a spoon to slightly flatten.
- Bake in the preheated oven for 10-12 minutes, or until the edges are set but the centers are still slightly soft.
- Remove from the oven and allow the cookies to cool on the baking sheet for 5 minutes, then transfer them to a wire rack to cool completely.
- In a microwave-safe bowl, melt the 1/4 cup of semisweet chocolate chips in the microwave in 30-second intervals, stirring in between, until smooth and melted.
- Drizzle the melted chocolate over the cooled cookies using a spoon or piping bag.
- Sprinkle crushed candy canes or peppermint candies on top of the chocolate drizzle for added peppermint flavor and decoration.
- Allow the chocolate drizzle to set before serving or storing the cookies.
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