Peppermint Mocha Cookie
Indulge in a festive White Chocolate Peppermint Mocha Cookie! Rich chocolate, refreshing peppermint, and a touch of white chocolate bliss await!
Peppermint Mocha Cookies are your next holiday tradition
Since 2017, these Peppermint Mocha Cookies have been a total holiday tradition at my house. Seriously, they’re the kind of cookie everyone reaches for first! The mix of rich chocolate and cool peppermint is just perfect—not too overpowering, but enough to feel super festive. They are then dipped in white chocolate and coated in crushed candy cane for that Christmas cookie feel.
Here’s why I love these peppermint mocha cookies!
- Like Elf famously said, candy canes are one of the food groups! I can at least agree during Christmas time.
- The chocolate and espresso is such a great combination in a cookie.
- These are chewy cookies and freezing them makes them even more so.
- They are a beautiful addition to your dessert table or cookie box.
What do you put in your cookie box for Christmas? Let me know your favorites in the comments. I hope this Peppermint Mocha Cookie soon becomes one of your own families traditions.
Visual Process for Making This Peppermint Mocha Cookie
Step 1
Mix Dry Ingredients
Whisk together the all-purpose flour, unsweetened cocoa powder, baking soda, instant espresso powder, and salt. Set this aside.
Step 2
Mix Wet Ingredients
Cream the butter and sugar, then add eggs and vanilla.
Step 3
Combine Wet and Dry
Add the dry ingredients to the wet and stir until they are combined. Chill for 30 minutes.
Step 4
Bake
Bake the cookies for 7-8 minutes total. Don’t overbake or they will lose their chewiness.
Step 5
Dip and Coat
Dip half of the cookie in white chocolate and then coat with crushed candy canes or flavored sugar.
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Peppermint Mocha Cookie
Equipment
- Parchment Paper
- Measuring Cups and Spoons
Ingredients
- 1 ⅔ cup all-purpose flour
- 1 cup unsweetened cocoa powder
- 1 teaspoon baking soda
- ½-1 tbsp instant espresso powder
- ½ teaspoon salt
- 1 cup unsalted butter (softened about halfway)
- 1 ¼ cup granulated sugar
- ¾ cup Light Brown Sugar (packed)
- 2 large eggs
- 2 teaspoon vanilla extract
- 1 teaspoon peppermint extract
- 24 oz white chocolate
- colored sugars or crushed peppermints
Instructions
- Preheat oven to 350℉. Line baking sheets with silicone liners or parchment paper.
- In a medium mixing bowl whisk together 1 2/3 cup all-purpose flour, 1 cup unsweetened cocoa powder, 1 teaspoon baking soda, ½-1 tbsp instant espresso powder and 1/2 teaspoon salt for 20 seconds. Set aside.
- In the bowl of an electric stand mixer fitted with the paddle attachment (or in a large bowl with a hand mixer) cream together 1 cup unsalted butter, 1 1/4 cup granulated sugar and 3/4 cup Light Brown Sugar until well combined.
- Mix in 2 large eggs one at a time then blend in 2 teaspoon vanilla extract and 1 teaspoon peppermint extract.
- With mixer set on low speed slowly add in flour mixture and mix just until combined. Let dough rest in fridge for an hour to solidify the fat. This helps keep the cookies from spreading as they bake.
- Scoop dough out by a rounded tablespoons and shape into balls.
- Space on cookies sheets 2-inches apart. You can flatten the cookies slightly if you wish but mine were perfect when I left them in balls.
- Bake one sheet at a time in preheated oven 7-8 minutes (cookies should appear slightly under-baked). Do not overbake them or they will lose the chewiness that makes them so good.
- Let cool on baking sheet several minutes then transfer to a wire rack to cool completely.
- Once cookies are cool, melt 24 oz white chocolate in a microwave safe bowl for 60 seconds and then 15 seconds until melted.
- Dip half of each cookie in white chocolate and then in the flavored sugar mix or in crushed peppermints. Let the chocolate set for about an hour. Then enjoy
- Store cookies in an airtight container for up to one week at room temperature or 3-4 months in the freezer.
