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Peppermint Mocha Cookies

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Soft and chewy Peppermint Mocha Cookies combine rich cocoa, bold espresso, refreshing peppermint, and plenty of chocolate. A chocolate drizzle and crushed candy canes give them a festive holiday finish.

Ingredients

  • 2 cups all-purpose flour
  • 1/2 cup unsweetened cocoa powder
  • 2 tablespoons instant espresso powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 3/4 cup unsalted butter, softened
  • 3/4 cup granulated sugar
  • 1/2 cup brown sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon peppermint extract
  • 1 cup semi-sweet chocolate chips or chunks
  • 1/2 cup melted chocolate, for decorating
  • 1/3 cup crushed candy canes or peppermint candies

Instructions

  1. Preheat the oven to 350°F (175°C) and line baking sheets with parchment paper.
  2. In a medium bowl, whisk together the flour, cocoa powder, instant espresso powder, baking soda, and salt.
  3. In a large mixing bowl, beat the softened butter, granulated sugar, and brown sugar until light and creamy.
  4. Add the eggs one at a time, mixing well after each addition. Mix in the vanilla and peppermint extracts.
  5. Gradually add the dry ingredients to the wet ingredients and mix just until a chocolate dough forms. Avoid overmixing.
  6. Fold the chocolate chips or chunks into the dough until evenly distributed.
  7. Scoop the dough into balls and arrange them on the prepared baking sheets, leaving about 2 inches between each cookie.
  8. Bake for 9–11 minutes, until the edges are set but the centers still look slightly soft.
  9. Let the cookies rest on the baking sheets for about 5 minutes, then transfer them to a wire rack to cool completely.
  10. Drizzle the cooled cookies with melted chocolate and immediately sprinkle with crushed candy canes. Let the chocolate set before serving or storing.

Notes

  • For white chocolate peppermint cookies, replace the semi-sweet chocolate chips with white chocolate chips and decorate with melted white chocolate.
  • Increase the instant espresso powder for a stronger coffee flavor or reduce it for a milder mocha flavor.
  • Use peppermint extract sparingly because its flavor is concentrated.
  • Dark chocolate chunks, mini chocolate chips, or chopped chocolate-covered espresso beans can be added for extra texture.
  • For an extra festive finish, dip half of each cooled cookie in melted chocolate and sprinkle with crushed candy canes.
  • Store in an airtight container at room temperature for 4–5 days, placing parchment paper between decorated layers.
  • Freeze baked cookies for up to 2 months and thaw at room temperature before serving.
  • Cookie dough can be refrigerated for up to 2 days or portioned and frozen for later baking.
  • For a warm, soft center, microwave a cookie for 5–10 seconds before serving.

Nutrition

Find it online: https://thefamilycooking.com/peppermint-mocha-cookies/