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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!
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5 from 1 vote

Peppermint Mocha Cookies

These peppermint mocha cookies are heavenly. As soon as we start decorating, I want to start baking Christmas desserts!
Prep Time30 minutes
Cook Time10 minutes
Chill time30 minutes
Total Time1 hour 10 minutes
Course: Dessert
Cuisine: American
Servings: 30 cookies
Calories: 238kcal

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