• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
Food Fun & Faraway Places
  • Start Here
  • Food & Drink
    • Breakfast
    • Appetizers
    • Cocktails
    • Entrees
    • Dessert
    • Weight Watchers Recipes
  • Destinations
    • Florida
    • North America
    • South America
    • Europe
    • Middle East
    • Asia
    • Cruises
  • Work with Us!
  • Navigation Menu: Social Icons

    • Facebook
    • Instagram
    • Pinterest
    • Twitter
menu icon
go to homepage
  • Start Here
  • Food
    • Breakfast
    • Entrees
    • Appetizers
    • Dessert
  • Fun
  • Faraway Places
  • Work with Me
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
  • subscribe
    search icon
    Homepage link
    • Start Here
    • Food
      • Breakfast
      • Entrees
      • Appetizers
      • Dessert
    • Fun
    • Faraway Places
    • Work with Me
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
  • ×

    Home » Recipes » Dessert

    Peppermint Mocha Cookies

    Published: Oct 28, 2015 · Modified: May 14, 2021 by Kelly Stilwell · This post may contain affiliate links 7 Comments

    Jump to Recipe Print Recipe

    These peppermint mocha cookies are heavenly. As soon as I get out my Christmas decorations I want to start baking Christmas desserts.

    As soon as I get out my Christmas decorations I want to start baking Christmas desserts. Cookies and cupcakes are my favorites, and this recipe for Peppermint Mocha cookies is so easy and so delicious!

    Cookies and cupcakes are my favorites, and this recipe for Peppermint Mocha Cookies is so easy and so delicious! We love chocolate and I have so many scrumptious chocolate desserts, like this recipe for hot chocolate mug cake or this Sacher Torte.

    If you love mint and chocolate together, you are going to want to bookmark or print this recipe and keep in your favorites file!

    What Goes In These Cookies

    Key Ingredients

    Semisweet chocolate chips - we use Ghirardelli as we love the flavor and how easily it melts.

    Espresso Powder - gives the cookies a nice kick of coffee flavor.

    White chocolate wafers - again, Ghirardelli is so smooth and creamy when melted.

    Scroll down to the recipe card for full ingredients and instructions.

    How to Make these Cookies

    Line a cookie sheet with parchment paper. Set aside.

    Add 1 cup chocolate chips and 2 tablespoons of butter to a glass bowl.

    Microwave in 20 second increments until melted. It will probably take 3 times to melt thoroughly. Stir until creamy.

    Add espresso powder to chocolate mixture and stir until combined. Set aside.

    Place the rest of the stick of butter in a large bowl. Mix on medium high using an electric hand mixer until creamy, for 3-4 minutes.

    Add granulated sugar and brown sugar to butter and mix continue to mix.

    Blend in egg, vanilla extract, and peppermint extract.

    Add in the chocolate mixture and blend well. Set aside.

    In a separate bowl, whisk together flour, baking powder, and salt.

    Using a wooden spoon, add flour mixture into wet mixture until well incorporated.

    Cover bowl with plastic wrap and cool in refrigerator for 2 hours or overnight. Overnight is really best as these cookies tend to spread.

    When dough is fully chilled, preheat oven to 350º.

    Use a tablespoon to place dough balls on prepared cookie sheet.

    Place dough on the cookie sheets at least 2 inches apart.

    Bake at 350º degrees for 10 minutes. As oven temperatures vary, check at 8 minutes. The cookies will still be a little soft in the middle when done.

    Remove from oven and allow cookies to cool on baking sheet for about 5 minutes.

    Move to a wire rack to cool completely.

    To Dip Cookies

    Line cookie sheets with wax paper.

    Put the peppermint candy into a zip lock bag and use a rolling pin to crush into small pieces.

    Use a double boiler to melt the white chocolate wafers.

    Dip half of cookie in melted white chocolate.

    As soon as I get out my Christmas decorations I want to start baking Christmas desserts. Cookies and cupcakes are my favorites, and this recipe for Peppermint Mocha cookies is so easy and so delicious!

    Sprinkle each dipped cookie with crushed peppermint candy.

    Place the cookies on wax paper until they are completely dried and cooled.

    As soon as I get out my Christmas decorations I want to start baking Christmas desserts. Cookies and cupcakes are my favorites, and this recipe for Peppermint Mocha cookies is so easy and so delicious!

    Variations

    Once you've made these cookies, get creative and try different combinations! Hint: this cookie recipe is good all year long!

    • Try these cookies with almond extract instead of peppermint. Sprinkle with chopped almonds.
    • Love orange and chocolate? (I do!) Use a little orange extract and sprinkle with chopped candied orange peel.
    • Just want all the chocolate? I get it! Use chocolate extract in place of peppermint and drizzle the cookies with both dark and white chocolate!

    Top Tips

    Chilling the dough is really important, so plan ahead.

    Can I use ground coffee in place of espresso powder?

    You can use ground coffee or instant coffee. The espresso powder will be a little stronger. If you like stronger coffee flavor, use an extra half tablespoon of coffee.

    Can I just use peppermint sprinkles instead of breaking up the candy?

    You can! When I first made this recipe there were no peppermint sprinkles, but it is definitely easier.

    Can I use candy melts instead of chocolate for dipping?

    Candy melts are not actually chocolate, so using real chocolate is best for the flavor of these cookies.

    As soon as I get out my Christmas decorations I want to start baking Christmas desserts. Cookies and cupcakes are my favorites, and this recipe for Peppermint Mocha cookies is so easy and so delicious!

    Peppermint Mocha Cookies

    These peppermint mocha cookies are heavenly. As soon as we start decorating, I want to start baking Christmas desserts!
    5 from 1 vote
    Print this Recipe Pin this Recipe Rate
    Course: Dessert
    Cuisine: American
    Prep Time: 30 minutes
    Cook Time: 10 minutes
    Chill time: 30 minutes
    Total Time: 1 hour 10 minutes
    Servings: 30 cookies
    Calories: 238kcal
    Author: Kelly Stilwell

    Equipment

    • Cookie Sheet

    Ingredients

    Cookies

    • 8 oz semisweet chocolate chips
    • ½ cup unsalted butter divided, 2 tablespoons/6 tablespoons, room temperature
    • 1 tablespoon espresso powder
    • 1 egg room temperature
    • ½ cup granulated sugar
    • ½ cup brown sugar
    • ½ teaspoon vanilla extract
    • ½ teaspoon peppermint extract
    • 1 cup flour
    • 1 teaspoon baking powder
    • ¼ teaspoon salt

    Chocolate Dip

    • 1 bag Ghirardelli white chocolate wafers
    • 1 bag peppermint candies

    Instructions

    To Make Cookies

    • Add 1 cup chocolate chips and 2 tablespoons of butter to a glass bowl.
    • Microwave in 20 second increments until melted. It will probably take 3 times to melt thoroughly. Stir until creamy.
    • Add espresso powder to chocolate mixture and stir until combined. Set aside.
    • Place the rest of the stick of butter in a large bowl. Mix on medium high using an electric hand mixer until creamy.
    • Add granulated sugar and brown sugar to butter and mix continue to mix.
    • Blend in egg, vanilla, and peppermint extract.
    • Add in the chocolate mixture and blend well. Set aside.
    • Mix together flour, baking powder, and salt.
    • Using a wooden spoon, slowly stir flour mixture into wet ingredients.
    • Cover bowl with plastic wrap and place in refrigerator for at least 2 hours. Overnight is best as these cookies tend to spread.
    • Preheat oven to 350º
    • Line baking sheet with parchment paper or a baking mat.
    • Scoop 1 tablespoon of dough per cookie and place on cookie sheet. Leave 2 inches between cookies.
    • Bake at 350º degrees for 10 minutes. As oven temperatures vary, check at 8 minutes. The cookies will still be a little soft in the middle when done.
    • Allow cookies to cool on cookie sheet for 5 minutes.
    • Move cookies to wire rack to cool completely

    To Dip Cookies

    • Line cookie sheets with wax paper.
    • Put the peppermint candy into a zip lock bag using a rolling pin to crush into small pieces.
    • Using a double boiler melt the white chocolate wafers. You can also use the microwave to melt chocolate in 20 second increments, stirring between melts.
    • Dip half of each chocolate cookie into the melted white chocolate.
    • Sprinkle each dipped cookie with crushed peppermint candy.
    • Place the cookies on wax paper until they are completely dried and cooled.

    Nutrition

    Serving: 1 | Calories: 238kcal | Carbohydrates: 35g | Protein: 2g | Fat: 10g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 16mg | Sodium: 34mg | Potassium: 107mg | Fiber: 1g | Sugar: 27g | Vitamin A: 110IU | Vitamin C: 1mg | Calcium: 39mg | Iron: 1mg
    Tried this Recipe? Tag me Today!Mention @kastilwell or tag #FFFP!

     Looking for more Christmas deliciousness? Check out these 10 Tasty Christmas Breakfast Ideas.

    « Mini Sausage Calzones
    Ladybug Picnic Cupcakes »
    709 shares
    • 412

    Affiliate Disclosure

    Food, Fun & Faraway Places participates in the Amazon Associates Program and other affiliate advertising programs designed to provide a means for us to earn fees by linking to Amazon.com and other affiliated sites.

    Reader Interactions

    Comments

    1. Sharleen

      December 07, 2015 at 10:43 pm

      Looks yummy! Congratulations on the feature and thanks for linking up to Home Matters Party. #HomeMattersParty http://cu-rio.net/home-matters-linky-party-65/

      Reply
      • Kelly Stilwell

        December 07, 2015 at 10:52 pm

        Thank you, Sharleen! So excited! Appreciate your visit!

        Reply
    2. Lorelai @ Life With Lorelai

      December 04, 2015 at 2:50 pm

      Hey, Kelly! Just wanted to let you know that we loved your Peppermint Mocha Cookies so much when you shared it at the #HomeMattersParty last week, we’ve FEATURED it THIS WEEK! Hope you can check it out when you get a sec! Happy Friday!!! http://lifewithlorelai.com/2015/12/03/home-matters-linky-party-65/

      ~Lorelai
      Life With Lorelai / Home Matters Linky Party

      Reply
      • Kelly Stilwell

        December 07, 2015 at 10:52 pm

        I am honored Lorelai! Thank you so much!!

        Reply
    3. Audrey

      November 22, 2015 at 11:13 am

      Mmmm! I love peppermint and chocolate. Thanks for sharing on the #HomeMattersParty . I hope you will join us again next week.

      Reply
    4. Jessica M

      October 31, 2015 at 4:38 pm

      These sound so good!

      Reply
      • Kelly Stilwell

        November 07, 2015 at 6:12 pm

        Thank you, Jessica! Appreciate the visit!

        Reply

    Share your Thoughts! Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    Primary Sidebar

    Kelly eating on a cruise ship.

    Welcome! Food, Fun & Faraway Places® is a travel and food blog written by Kelly Stilwell. From delicious recipes to world travel, we’ve got you covered! Contact Kelly at kastilwell@gmail.com.

    More about me →

    Our Favorite Cocktails

    • Baileys Iced Coffee Recipe
    • Baileys Latte
    • Watermelon Mojito Recipe
    • Green Apple Martini Recipe

    Best Restaurants

    • Best Restaurants in Amman Jordan
    • Best Restaurants in Disney Springs Florida
    • Best Restaurants in St. Armands Circle
    • 20 Best Restaurants in Sarasota Florida

    Join the Family!





    Footer

    ^ back to top

    as seen in banner

    About

    • Start Here
    • Privacy Policy

    Newsletter

    • Sign Up! for emails and updates

    Contact

    • Contact
    • Work with Me
    • FAQ

    As an Amazon Associate I earn from qualifying purchases.

    Copyright © 2023 Kelly Stilwell