These peppermint mocha cookies capture the flavors of a holiday mocha in a thick, fudgy cookie. They combine rich chocolate, a hint of coffee and peppermint, studded with chocolate chips and finished with a chocolate drizzle and crushed candy canes.
If you love the classic peppermint mocha drink, these cookies bring that taste to your holiday cookie plate. They are chewy and fudgy with a prominent chocolate base balanced by coffee and peppermint notes. A white chocolate drizzle and crushed candy canes make them festive and eye-catching, ideal for a cookie tray or holiday gift.
Ingredients Needed
- All-purpose flour
- Cocoa powder (Dutch-processed recommended for a darker color)
- Baking soda
- Salt (omit if using salted butter)
- Unsalted butter (slightly firm to the touch)
- Brown sugar & granulated sugar (combo for the best texture)
- Instant espresso powder or instant coffee powder (do not use coffee grounds)
- Peppermint extract (optional if you prefer a milder peppermint note — crushed candy canes add flavor too)
- Vanilla extract
- One large room-temperature egg
- Crushed candy canes or peppermint crunch
- Chocolate chips (dark or semi-sweet)
- White chocolate (or semi-sweet/dark) for drizzling
How to Make Peppermint Mocha Cookies
- Cream the butter and sugars with the instant espresso powder. Beating the espresso into the butter and sugars helps distribute the coffee flavor evenly.
- Mix in the egg, peppermint extract and vanilla. Use a room-temperature egg for best results.
- Sift together the dry ingredients and add them to the wet mixture. Sift the flour, cocoa, baking soda and salt to remove lumps. Mix on low speed until just combined.
- Fold in the chocolate chips.
- Chill the dough. Refrigerate the dough for at least 2 hours and up to 48 hours — chilling is necessary for the right texture.
- Prepare to bake. Preheat the oven to 350°F (180°C) and line baking sheets with parchment paper or silicone mats. If the dough was refrigerated overnight, let it sit at room temperature 10–15 minutes to soften slightly.
- Portion and bake. Scoop dough into balls of about 1–1½ tablespoons each, spacing them about 2 inches apart. Bake one sheet at a time for 8–11 minutes, until the tops look just set.
After cooling, melt the white chocolate and drizzle it over the cookies or dip half of each cookie. Finish with a sprinkle of crushed candy canes. The candy canes add visual appeal and boost the peppermint flavor, making the cookies perfect for holiday sharing.
Make-Ahead Tips
You can cover the bowl of cookie dough and refrigerate it for up to 48 hours before baking. Cookie dough balls freeze well: place them in a freezer bag for up to 2 months. Bake the dough balls from frozen on a lined sheet without thawing; add 1–2 minutes to the bake time if needed.
A Note from Fiona
Why Make These Peppermint Mocha Cookies for the Holidays
These cookies are thick and fudgy with balanced coffee and peppermint notes. They’re a stylish alternative to traditional Christmas cookies — not overpowering, but distinctive. The chocolate drizzle and crushed candy canes finish them beautifully.
Whether you enjoy a peppermint mocha or just want a festive, impressive cookie for holiday gatherings, these are sure to please.
Peppermint Mocha Cookies
Equipment
- Cookie sheets
Ingredients
- 10 tablespoons unsalted butter (140 g) – 1/2 cup plus 2 tbsp
- 3/4 cup brown sugar (158 g), light or dark
- 1/4 cup granulated sugar (50 g)
- 1 large egg
- 1 tablespoon instant espresso powder (use 2 tsp for milder coffee flavor)
- 1 teaspoon peppermint extract
- 1 teaspoon vanilla extract
- 1 cup plus 2 tablespoons all-purpose flour (140 g)
- 1/2 cup cocoa powder (40 g), Dutch-processed recommended
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 3/4 cup chocolate chips (about 135 g), dark or semi-sweet
- 4 ounces white chocolate (112 g) for topping (about 2/3 cup chips)
- 3 tablespoons crushed candy canes
Instructions
- In a large bowl, beat together the butter, brown sugar and granulated sugar until light and fluffy with no lumps.
- Beat in the egg, vanilla and peppermint extract until combined.
- In a separate bowl, sift together the flour, cocoa, baking soda and salt; whisk to combine. Add the dry ingredients to the butter mixture and beat until a thick, sticky dough forms.
- Stir in the chocolate chips.
- Cover and refrigerate the dough for at least 2 hours or up to 48 hours.
- When ready to bake, preheat the oven to 350°F (180°C). Line cookie sheets with parchment or silicone mats. If dough was chilled overnight, let it sit at room temperature for about 10 minutes.
- Portion the dough into balls about 1–1½ tablespoons each and place them about 2 inches apart on the baking sheets. Flatten slightly if desired.
- Bake one sheet at a time for 9–11 minutes, until the tops look just set. Cool the cookies on the sheet.
- For the topping: finely chop or use chips for the white chocolate. Melt gently using a double boiler or microwave in 45-second intervals on medium power, stirring between intervals to avoid graininess.
- Drizzle or dip cookies in melted chocolate and sprinkle with crushed candy canes.
Notes
- Espresso powder: Instant espresso powder can be replaced with instant coffee powder; use a finely granulated brand so it dissolves well. Do not use coffee grounds.
- Storage: Store cookies in an airtight container at room temperature up to 4 days or in the refrigerator up to 1 week.
- Freezing: Freeze shaped dough balls in a freezer bag for up to 2 months. Bake from frozen and add 1–2 minutes to the baking time; do not thaw first.
- Nutrition: Nutrition values are estimates based on 24 cookies with topping.
- Cookie size: For larger cookies, use about 3 tablespoons dough per cookie and bake 12–14 minutes.
Nutrition (per cookie, approx.)
Calories: 157 kcal · Carbs: 21 g · Protein: 2 g · Fat: 8 g · Sugar: 15 g