Name: Peppermint Mocha Cookies
Prep time: 20 min
Cook time: 8 min
Total time: 28 min
Cuisine: American
Ingredients: 2 cups plus 2 Tbsp flour (270 g); ½ cup plus 2 Tbsp dutch processed cocoa powder (67g); ½ tsp baking soda; ½ tsp baking powder; ½ tsp sea salt; 1 cup salted butter (227g), room temperature; 1 cup white sugar (200g); ½ cup light brown sugar (110g); 1 tsp vanilla extract; ¾ tsp peppermint extract; 2 large eggs (room temperature); 2 Tbsp finely crushed candy canes (or peppermint candies); 4 oz dark or semi-sweet chocolate; ⅓ cup heavy whipping cream; ¼ tsp espresso powder; Crushed candy canes or sprinkles for topping (optional)

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The festive aroma of Peppermint Mocha Cookies wafts through the air, mingling the scent of rich chocolate with a refreshing hint of peppermint. Each chewy bite reveals a fudgy center, while tiny bits of candy canes scatter a festive crunch, making these cookies feel both indulgent and joyous. Whether you’re snuggled by the fireplace or bustling through holiday preparations, there’s something nostalgic about pulling a warm cookie from the oven, the chocolate ganache glossy and inviting.

Table of Contents

Why You’ll Love This Recipe
Ingredients You’ll Need
How to Make Peppermint Mocha Cookies
Storing & Reheating
Chef’s Helpful Tips
Recipe FAQs
Peppermint Mocha Cookies

I still remember the first time I made peppermint cookies during the holiday season with my mom. We would bake side by side, the kitchen filled with laughter and the sweet scent of mint. It was our special tradition—a moment to pause and enjoy together. These Peppermint Mocha Cookies can bring that same warmth to your home, whether you’re hosting an event or simply indulging a sweet tooth. Get ready to sprinkle a little magic into your holiday baking!

Why You’ll Love This Recipe

Simple & Quick: Prep takes just 20 minutes, with a bake time of only 8 minutes!
Irresistible Flavor: The combination of chocolate, coffee, and peppermint creates a rich, flavorful experience.
Eye-Catching Appeal: Their festive look makes them perfect for cookie platters or holiday gift-giving.
Flexible Serving: Great as a snack with coffee, dessert at a party, or a treat to brighten any afternoon.
Diet-Friendly Options: Adaptations can be made for gluten-free or dairy-free diets with specific ingredients.

Ingredients You’ll Need

2 cups plus 2 Tbsp flour (270 g): All-purpose flour brings the right structure to each cookie for chewiness.
½ cup plus 2 Tbsp dutch processed cocoa powder (67g): Dutch-processed cocoa gives a deep chocolate flavor and rich color.
½ tsp baking soda: This leavening agent helps cookies rise slightly for a fluffy texture.
½ tsp baking powder: Works alongside baking soda to create a balanced texture.
½ tsp sea salt: Enhances the sweet and minty flavors; feel free to reduce if using salted butter.
1 cup salted butter (227g), room temperature: Softened butter blends easily into the dough, creating a tender cookie.
1 cup white sugar (200g): Sweetens the cookies and contributes to their crisp edges.
½ cup light brown sugar (110g): Adds a hint of molasses flavor and moisture.
1 tsp vanilla extract: A classic flavor that rounds out the cookie’s profile.
¾ tsp peppermint extract: This powerful flavor boost evokes holiday cheer and refreshment.
2 large eggs (room temperature): Provide moisture, richness, and aids in binding the ingredients.
2 Tbsp finely crushed candy canes (or peppermint candies): These add a crunchy texture and boost the peppermint flavor.
4 oz dark or semi-sweet chocolate: High-quality chocolate shines in the ganache topping.
⅓ cup heavy whipping cream: This cream is essential for making a smooth ganache.
¼ tsp espresso powder: Just a hint will intensify the chocolate flavor without being overly coffee-like.
Crushed candy canes or sprinkles for topping (optional): Extra festive flair for visual appeal.

How to Make Peppermint Mocha Cookies

Preheat and Prepare: Begin by preheating your oven to 350°F (175°C). Line your baking sheets with parchment paper, making it easy to transfer your cookies once they’re baked.

Combine Dry Ingredients: In a medium bowl, whisk together the flour, cocoa powder, baking soda, baking powder, and sea salt. This step ensures that all your leavening agents are evenly distributed, leading to uniformly baked cookies.

Whisk Wet Ingredients: In a large mixing bowl or the bowl of a stand mixer, beat the room temperature butter, white sugar, and brown sugar on medium speed until it’s light and fluffy—about 3-4 minutes. Next, add the eggs, vanilla extract, and peppermint extract, and beat until just combined. This fluffy mixture is crucial for achieving a light texture in your cookies.

Fold Together Gently: Gradually add the dry flour mixture in thirds, mixing on low speed to avoid overworking the dough. With the last addition, mix in the crushed candy canes for a delightful crunch. The key here is to mix until combined; over-mixing can lead to dense cookies.

Bake Until Golden: Using a 1½ Tbsp cookie scoop, portion out the dough and roll it into balls. Place them on your prepared baking sheets, leaving about 2 inches of space between each ball. Bake for about 8 minutes, or until the edges are set and the tops appear puffy. Allowing the cookies to cool slightly before using a biscuit cutter to shape them into perfect circles is optional but gives a polished look.

Prepare Ganache: To make the ganache, finely chop the dark or semi-sweet chocolate and place it in a small heatproof bowl. In a microwave-safe container, heat the heavy cream in 20-second increments until it is hot but not boiling. Pour the cream over the chocolate and allow it to sit for a few minutes. Stir until smooth. If any chocolate chunks remain, heat for an additional 5-10 seconds.

Top With Ganache: Spoon about ¾ teaspoon of the shiny ganache onto each cookie. Sprinkle with your desired toppings, whether it’s extra crushed candy canes or colorful sprinkles to make it extra festive. Let the cookies sit for about an hour to allow the ganache to set, or sneak a taste immediately; they’re irresistible fresh out of the kitchen!

Storing & Reheating

Store your Peppermint Mocha Cookies in an airtight container at room temperature for up to 5 days. If you want to keep them longer, transfer the cookies to the fridge, where they will last up to 10 days. For freezing, place the cookies in a single layer in a freezer-safe container or bag. They can be frozen for up to 3 months. To refresh, reheat them in a 350°F (175°C) oven for 5-7 minutes, bringing back a delightful warmth, although the ganache might lose its original shine when reheated.

Chef’s Helpful Tips

Be mindful not to over-mix the cookie dough; this helps keep them tender and chewy.
Use room-temperature eggs and butter for a smoother batter; cold ingredients can lead to uneven mixing.
Allow cookies to cool completely before adding the ganache to prevent it from melting into the cookie.
If your dough is too soft, a quick chill in the refrigerator for 10-15 minutes can help shape it better before baking.
Want to make it ahead? The cookie dough can be made ahead and frozen for quick holiday baking—just scoop it, freeze the balls, and bake straight from the freezer!

The rich taste and festive flair of Peppermint Mocha Cookies are a treat you’ll want to share. These cookies beautifully blend chocolate, coffee, and mint—perfect for this season. Try experimenting with different toppings or even adding a dash of crushed nuts for added texture. Bake a batch today and share the joy of this delightful treat with family and friends!

Recipe FAQs

Can I use regular cocoa powder instead of Dutch processed?

While Dutch processed cocoa creates a richer chocolate flavor and deeper color, you can use regular cocoa powder. Just keep in mind that the flavor may be slightly less intense. Ensure to adjust the leavening agents if your recipe calls for acidic ingredients, as natural cocoa powder is more acidic.

What if I don’t have peppermint extract?

If you don’t have peppermint extract, you can use mint extract as a substitute, but use it sparingly, as it’s usually stronger. Another alternative could be a splash of mint-flavored syrup, but remember it might make the cookies wetter, so adjust flour accordingly.

Can I make these cookies gluten-free?

Absolutely! You can substitute the all-purpose flour with a gluten-free flour blend. Just make sure to select a blend that includes xanthan gum, which helps mimic the structure that gluten provides.

How can I make the cookies softer?

For softer cookies, make sure not to bake them too long; they should still look slightly underbaked in the center when you take them out. Letting them rest on the baking sheet for a few minutes before transferring to a wire rack also helps retain moisture, resulting in a softer texture.