Print

Irresistible Peppermint Mocha Cookies

peppermint mocha cookies - featured image
Print Recipe

These festive peppermint mocha cookies combine rich chocolate, a subtle coffee kick, and refreshing peppermint for a chewy, crowd-pleasing holiday treat that’s quick and easy to make.

Ingredients

Scale
  • 1 cup (226g) unsalted butter, softened
  • 1 cup (200g) granulated sugar
  • 1 cup (220g) packed light brown sugar
  • 2 large eggs, room temperature
  • 2 teaspoons pure vanilla extract
  • 2 ½ cups (312g) all-purpose flour (or almond flour for gluten-free version)
  • ⅔ cup (60g) unsweetened cocoa powder (Dutch-processed recommended)
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • 2 teaspoons instant espresso powder
  • ½ teaspoon peppermint extract
  • 1 cup (150g) crushed peppermint candies or candy canes
  • Optional: ½ cup (90g) mini chocolate chips

Instructions

  1. Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper or silicone mats.
  2. In a large bowl, beat 1 cup softened unsalted butter with 1 cup granulated sugar and 1 cup light brown sugar until light and fluffy, about 3-4 minutes with an electric mixer on medium speed.
  3. Beat in 2 large eggs one at a time, followed by 2 teaspoons vanilla extract and ½ teaspoon peppermint extract.
  4. In a separate bowl, whisk together 2 ½ cups all-purpose flour, ⅔ cup cocoa powder, 1 teaspoon baking soda, ½ teaspoon salt, and 2 teaspoons instant espresso powder.
  5. Slowly mix the dry ingredients into the wet batter on low speed until just combined. Do not overmix.
  6. Gently fold in optional mini chocolate chips if using.
  7. Using a cookie scoop or tablespoon, drop rounded balls of dough onto the prepared baking sheets, spacing about 2 inches apart.
  8. Lightly press crushed peppermint candies onto the top of each cookie ball.
  9. Bake for 10-12 minutes until edges are set but centers are still soft.
  10. Let the cookies cool on the baking sheet for 5 minutes before transferring to wire racks to cool completely.

Notes

If dough feels too soft, chill for 15-20 minutes before baking to control spreading. Start with less peppermint extract and adjust to taste. Remove cookies from oven when edges are set but centers still look soft to avoid overbaking. Dough can be chilled up to 48 hours before baking. Peppermint candies can be crushed using a food processor or rolling pin in a zip-top bag.

Nutrition

Keywords: peppermint mocha cookies, holiday cookies, festive cookies, chocolate peppermint, mocha cookies, easy cookie recipe, peppermint extract, instant espresso powder

Find it online: https://lucydishes.com/irresistible-peppermint-mocha-cookies-easy-homemade-festive-recipe/