Peppermint Mocha Cookies
Peppermint Mocha Cookies are the perfect addition to a holiday cookie platter! Chewy mocha cookies are dipped in dark chocolate topped with crushed candy cane bits.
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Peppermint Mocha Cookies
These chewy peppermint mocha cookies are the BEST cookies ever! They are crisp around the edges with soft and chewy centers and bursting with chocolate flavor. These cookies will be a favorite for your holiday cookie exchange!
Peppermint Mocha Cookie Ingredients
These peppermint mocha cookies are made with simple ingredients. Here’s what you’ll need:
- Butter
- Brown sugar
- Granulated sugar
- Eggs
- Vanilla extract
- Peppermint extract
- Espresso powder
- Flour
- Cocoa powder
- Baking soda
- Salt
- Dark chocolate
- Crushed candy cane
How to make Peppermint Mocha Cookies
This recipe for Peppermint Mocha Cookies is sooo easy to make! Let’s go through the steps to make sure you end up with the perfect chewy cookies.
- Begin by beating the butter and both sugars until light. Make sure that your butter is at room temperature and beat it on a medium speed for about 5 minutes. This step beats air into the fat.
- Next, add the egg, egg yolk, vanilla and peppermint extracts to the butter/sugar mixture. Beat on medium speed for another 2-3 minutes, or until creamy.
- In a separate bowl, whisk together the flour, cocoa powder, baking soda, espresso powder, and salt.
- Add the flour mixture into the creamed butter mixture and beat speed until there are no more dry spots.
- Once the cookie dough comes together, add the chocolate chips and continue beating on low until they are evenly distributed.
For the best tasting cookies, you will want to chill the cookie dough overnight, but if you are in a rush, 30 minutes – 1 hour will still produce really chewy tasty cookies.
After the cookie dough has had some time to chill, use a medium cookie scoop to form 2-tablespoon sized dough balls (about 35g each). Arrange cookie dough balls on cookie sheets, and slightly press down on the dough balls to flatten slightly. Bake the cookies.
I can always count on my Samsung Flex Duo Wall Oven when it comes to baking cookies! There are two fans in each oven which provide an even distribution of heat, creating cookies with crisp edges and chewy centers. There is also tons of space, so I can bake all of my cookies at once!
The final (and best) step is to dip each cookie into melted dark chocolate and then give them a sprinkle of crushed candy cane bits. My Samsung Induction Cooktop is perfect for melting chocolate! I use the power boost option which boils water in just seconds. Then, I melt the chocolate over a double boiler. The induction cooktop also features a flex zone area for large, small, and uniquely shaped pots and Wi-Fi/bluetooth connectivity. There’s also a “Virtual Flame” which shines onto pots to give the look of a gas flame! Allow the chocolate to set completely and then enjoy!!
Peppermint Mocha Cookie Tips
Storage: Store peppermint mocha cookies in an airtight container at room temperature for up to 1 week or in the freezer for up to 3 months.
Make ahead of time: To make cookies in advance, prepare the cookie dough balls and freeze them in a single layer on a parchment-lined baking sheet. Once completely frozen, pack the cookie dough balls into an airtight container or freezer bar to freeze up to 3 months. Once you are ready to bake, remove the frozen cookie dough from the freezer and bake at 350ºF. Add 2-3 minutes to your baking time.
More Cookie Recipes You’ll Love!
- Kourabiedes – Greek Christmas Cookies
- Chocolate Covered Gingerbread Cookies
- White Chocolate Cranberry Oatmeal Cookies
- Cut-Out Orange Sugar Cookies
- Chewy Walnut Spice Cookies
- Fudgy Dark Chocolate Crinkle Cookies
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Peppermint Mocha Cookies
Ingredients
- 1/2 cup 113 g butter, room temperature
- 1/2 cup 100 g brown sugar
- 1/2 cup 100 g granulated sugar
- 1 egg
- 1 egg yolk
- 1 tsp vanilla extract
- 1 tsp peppermint extract
- 1 cup 125 g flour
- 1/2 cup 40 g cocoa powder
- 1 tbsp espresso powder or instant coffee
- 1 tsp baking soda
- 1/2 tsp salt
- 2 cups 454 g chocolate chips, divided
- 3 large canes or 6 small candy canes crushed
Instructions
- In the bowl of a stand mixer fitted with the paddle attachment, or in a large mixing bowl using an electric mixer, beat the butter and sugars until light and fluffy. Make sure that your butter is at room temperature and beat it on a medium speed for about 5 minutes.
- Next, add the egg, egg yolk, vanilla and peppermint extracts to the bowl. Beat on medium speed for another 2-3 minutes, or until creamy.
- In a separate bowl, whisk together the flour, cocoa powder, baking soda, espresso powder, and salt.
- Add the flour mixture into the creamed butter mixture and beat speed until there are no more dry spots. Once the cookie dough comes together, add 1 cup chocolate chips and continue beating on low until they are evenly distributed.
- Cover the cookie dough with plastic wrap and chill. For the best tasting cookies, you will want to chill the cookie overnight, but if you are in a rush, 30 minutes – 1 hour will still produce really chewy tasty cookies.
- Preheat oven to 350ºF. Line baking sheets with parchment paper
- After the cookie dough has had some time to chill, form 2-tablespoon sized dough balls (about 30 g each). Arrange 8 cookie dough balls onto each parchment lined cookie sheet.
- Bake the cookies in a fully preheated oven for 10-12 minutes, or until the edges are set and the centers are slightly underbaked. Cool on the pans for 5 minutes before transferring to a wire rack to cool completely.
- Melt the remaining chocolate chips in the microwave in 30 second intervals. Dip each cooled cookie halfway into the melted chocolate and then place on a parchment lined baking sheet. Sprinkle crushed candy canes on top of melted chocolate. Allow the chocolate to set and enjoy!
Notes
- Storage: Store baked cookies covered in an airtight container at room temperature for up to 1 week.
- Freeze cookies: You can freeze baked cookies or unbaked cookie dough balls for up to 3 months.
- Make ahead: To make cookies in advance, prepare the cookie dough balls and freeze them in a single layer on a parchment-lined baking sheet. Once completely frozen, pack the cookie dough balls into an airtight container or freezer bar to freeze up to 3 months. Once you are ready to bake, remove the frozen cookie dough from the freezer and bake at 350ºF. Add 2-3 minutes to your baking time.
