Peppermint Mocha Cookies Recipe

If you’re on the hunt for a treat that perfectly blends holiday cheer with a little cafe-style indulgence, you’re going to want to stick around. This Peppermint Mocha Cookies Recipe is my go-to secret for impressing friends and family, especially when sweater weather rolls around. The way rich chocolate meets the cool kick of peppermint and a subtle espresso undertone? Absolutely magical. And trust me, once you try these, you’ll find yourself reaching for them again and again.

this Recipe

Ingredients You’ll Need

Let’s chat ingredients—the heart of this Peppermint Mocha Cookies Recipe. I love this lineup because each one adds a layer of flavor or texture that works together so beautifully, from espresso to peppermint. Be sure to get a good-quality cocoa powder and fresh peppermint crunch chips for the best results.

• Unsalted butter: Melted butter gives these cookies a soft, rich base without adding saltiness that can throw off the balance.
• Light brown sugar: Adds moisture and a hint of caramel flavor for that classic chewy cookie feel.
• Granulated sugar: Helps provide structure and a slight crunch to the cookie edges.
• Egg and egg yolk: The egg yolk adds extra richness and chewiness while the whole egg helps bind everything together.
• Vanilla extract: A little vanilla brightens and rounds out all the other bold flavors.
• Peppermint extract (optional): Optional but highly recommended—adds a cool peppermint punch beyond the crunch chips.
• Instant espresso: Mixes seamlessly in dough for that unmistakable mocha note without bitterness.
• Warm water: Helps dissolve the espresso powder so it blends fully into the dough.
• All-purpose flour: The structure agent, making sure your cookies hold their shape but stay tender.
• Cocoa powder: Choose natural or Dutch-processed for deep chocolate flavor that complements espresso perfectly.
• Baking soda: Leavens and helps the cookies spread just right.
• Kosher salt: Balances sweetness and elevates all the flavors.
• Semi-sweet chocolate chips: Melty pockets of rich chocolate add gooey delight in every bite.
• Peppermint crunch baking chips: Little festive bursts of minty goodness with a satisfying crunch.

Variations

I’m all for tweaking things to your liking! This Peppermint Mocha Cookies Recipe has plenty of room for personality—whether you want it gluten-free, more chocolatey, or with a stronger peppermint vibe. I’ve tried a few variations and love sharing those little twists.

• Gluten-Free Version: I swap the all-purpose flour for a trusted gluten-free blend and add a teaspoon of xanthan gum to keep the texture just right. Still fabulously chewy!
• Extra Mocha Kick: Doubling the espresso powder results in a deeper mocha flavor. Just beware, it can be a bit more bitter if you don’t balance it with your sweeteners.
• Peppermint Swap: If peppermint extract isn’t your thing, try using orange extract or almond extract for a seasonal twist that still feels special.
• Dark Chocolate Chips: Using dark chocolate chips ups the sophistication and pairs especially well with the peppermint in my experience.

How to Make Peppermint Mocha Cookies Recipe

Step 1: Dissolve Espresso for Deep Flavor

Start by stirring the instant espresso powder into warm water until fully dissolved. This ensures your mocha flavor is rich and smooth without any tiny gritty bits in your dough. I’ve found that failing to dissolve the espresso properly can leave uneven spots of intense coffee flavor, which might shock your taste buds!

Step 2: Cream Butter and Sugars Until Light and Fluffy

Using a paddle attachment on medium speed, beat together the melted unsalted butter with both the brown and granulated sugars until the mixture is light in color and fluffy—about 2 minutes. This step is my magic one because it traps air and makes the cookies wonderfully tender and chewy. Don’t rush this part!

Step 3: Add Eggs and Extracts

Next, add your egg, egg yolk, vanilla extract, and if you’re using it, peppermint extract. Mix on high speed until everything comes together nicely. Make sure to scrape down the bowl a couple times—the sugar tends to stick to the sides, and you want an even mixture.

Step 4: Combine Dry Ingredients and Mix In the Goodies

Switch mixer to low speed and slowly add the flour, cocoa powder, baking soda, and kosher salt. Once combined, fold in your chocolate chips and peppermint crunch chips. The dough will be thick and sticky at this point—this is a good sign! I usually cover it and chill in the fridge for at least one hour, which is a game-changer for texture and ease of handling.

Step 5: Prep for Baking

When you’re ready to bake, take the dough out of the refrigerator and let it sit for about 15 minutes to soften just enough for scooping. Preheat your oven to 350°F and line your baking sheets with parchment paper or silicone mats. I find wiping my hands between scoops makes handling this sticky dough easier—trust me, it’s worth it!

Step 6: Bake to Perfection

Roll about two tablespoons of dough into slightly taller-than-wide balls and place six on each baking sheet. Bake for 10-12 minutes. The edges should be set but the centers still a little soft. Let them cool on the sheet for five minutes before transferring to a rack to cool completely. For a final festive touch, sprinkle crushed peppermint crunch on top while the cookies are still warm.

How to Serve Peppermint Mocha Cookies Recipe

Garnishes

I like to top these cookies with a sprinkle of crushed peppermint candies right after baking. It gives an extra festive crunch and a pop of color that says, “Holiday magic here!” If you want to get fancy, a light drizzle of melted white chocolate adds a gorgeous contrast and flavor boost.

Side Dishes

This Peppermint Mocha Cookies Recipe pairs wonderfully with a steaming mug of hot cocoa, coffee, or even a peppermint latte if you’re going full mocha-mint theme. For a party, I’ve served them alongside a simple fruit platter to balance the richness.

Creative Ways to Present

During the holidays, I love arranging these cookies in a festive tin layered with tissue paper and a sprig of evergreen. They also look adorable stacked on a decorative platter with mini candy canes for guests to grab. For cookie exchanges, I wrap individual cookies in clear bags tied with red and green ribbon – instant gift-worthy treats!

Make Ahead and Storage

Storing Leftovers

My family rarely leaves leftovers, but when they do, I store them in an airtight container at room temperature for up to a week. To keep the cookies chewy, I add a slice of bread to the container, which honestly works like a charm to retain moisture.

Freezing

If you want to prep ahead, this Peppermint Mocha Cookies Recipe freezes beautifully. I freeze both unbaked cookie dough balls and baked cookies. For dough, I arrange the balls on a tray, freeze them solid, then transfer to a freezer-safe container. When you’re ready, bake from frozen adding an extra minute or two to the bake time. It’s like instant fresh cookies anytime!

Reheating

To reheat, I pop leftover cookies in the microwave for 10-15 seconds, just enough to soften the chocolate without turning the cookie soggy. Another favorite method is warming them briefly in a 300°F oven for 5 minutes, which revives that freshly-baked taste and texture beautifully.

FAQs

Final Thoughts

I absolutely love how this Peppermint Mocha Cookies Recipe brings together the flavors of a cozy coffee shop with the joy of holiday festivities. When I first made these, my kitchen filled with the most delicious scent, and my family went crazy for them—especially my kids who totally fooled me by calling them their new favorite treat. If you want an easy, impressive cookie that feels special but doesn’t take all day, give this a try. I’m pretty sure once you do, it’ll become one of your favorite seasonal staples too.

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