Peppermint Mocha Cookies
These peppermint mocha cookies are heavenly. 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! 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.
Sprinkle each dipped cookie with crushed peppermint candy.
Place the cookies on wax paper until they are completely dried and cooled.
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.
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.
You can! When I first made this recipe there were no peppermint sprinkles, but it is definitely easier.
Candy melts are not actually chocolate, so using real chocolate is best for the flavor of these cookies.
Peppermint Mocha Cookies
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
Looking for more Christmas deliciousness? Check out these 10 Tasty Christmas Breakfast Ideas.
