There’s something magical about the combination of chocolate and peppermint during the holiday season. These Peppermint Mocha Cookies capture that festive flavor in a chewy, chocolatey treat that will fill your home with the most incredible aroma as they bake.
Inspired by everyone’s favorite seasonal coffee drink, these cookies blend rich chocolate, a hint of coffee, and refreshing peppermint into one irresistible package. They’re perfect for holiday cookie exchanges, after-dinner treats, or simply enjoying with a cup of hot cocoa on a cold winter evening.
Why You’ll Love This
- Quick to prepare – only 45 minutes from start to finish
- Double chocolate goodness with cocoa powder and chocolate chips
- Perfect balance of mocha flavor and peppermint freshness
- Crisp edges with soft, fudgy centers
- Makes your kitchen smell like a holiday café
Ingredients
- 1 cup (227g) unsalted butter, softened
- 1¼ cup (250g) sugar, plus extra for rolling
- 1 large egg
- 1 teaspoon vanilla extract
- ½ teaspoon peppermint extract
- ½ teaspoon baking powder
- ½ teaspoon salt
- ¼ teaspoon baking soda
- 2¼ cups (280g) all-purpose flour
- ½ teaspoon instant coffee
- Pink food gel
- 2 tablespoons unsweetened cocoa powder
Instructions
- Preheat oven to 350°F. Line two baking sheets with parchment paper.
- Cream butter and sugar until light and fluffy. Add egg, vanilla, and peppermint extract. Mix until combined.
- Mix in baking powder, salt, and baking soda. Gradually add flour until dough forms.
- Divide dough into three portions. Add coffee to one, pink dye to another, and cocoa powder to the third.
- Take 2 teaspoons of each dough, combine and twist together. Roll into ball and coat in sugar.
- Bake 10-13 minutes until edges are crisp but centers soft. Shape with cookie cutter if needed.
- Cool completely on wire rack before serving or storing.
Tips & Variations
- For a more intense coffee flavor, increase the espresso powder to 1.5 tablespoons.
- White chocolate chips can be substituted for semi-sweet for a different flavor profile.
- The cookie dough can be made ahead and refrigerated for up to 3 days before baking.
- For a festive look, drizzle cooled cookies with melted white chocolate before adding the peppermint topping.
- If you prefer a less minty cookie, reduce the peppermint extract to 1/4 teaspoon.
- For extra chewy cookies, underbake them slightly and allow them to finish setting on the hot baking sheet.
Serving Suggestions
These Peppermint Mocha Cookies are delicious on their own, but they truly shine when paired with a hot beverage. Serve alongside a cup of coffee, hot chocolate, or even a glass of cold milk for the perfect complement to their rich flavor.
For a decadent dessert, sandwich a small scoop of vanilla or peppermint ice cream between two completely cooled cookies to make festive ice cream sandwiches.
Notes
- Store cookies in an airtight container at room temperature for up to 5 days.
- The cookies are done when the edges are set but the centers still look slightly underdone.
- Crushed candy canes work perfectly for the peppermint candy in this recipe.
- For the best texture, don’t overmix the dough after adding the dry ingredients.
FAQs
Can I freeze these cookies?
Yes! Both the dough and baked cookies freeze well. Freeze dough balls on a baking sheet, then transfer to a freezer bag for up to 3 months. Baked cookies can be frozen in layers separated by parchment paper.
Can I make these without the coffee flavor?
Absolutely. Simply omit the espresso powder for a chocolate peppermint cookie that’s just as delicious.
Why did my peppermint topping melt completely?
If you add the peppermint topping while the cookies are too hot, it may melt. Let the cookies cool for 1-2 minutes before sprinkling on the candy for a more visible topping.
Can I use peppermint oil instead of extract?
Yes, but use it sparingly as peppermint oil is much more concentrated than extract. Start with just a few drops and adjust to taste.
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