Peppermint Mocha Cookies Recipe

If you’re craving something festive and absolutely comforting, you’re going to want to try this Peppermint Mocha Cookies Recipe. Imagine biting into a chewy, chocolatey cookie with just the right hint of espresso and a refreshing peppermint crunch—it’s like your favorite holiday drink, but in cookie form! I absolutely love how this recipe strikes a perfect balance between rich mocha flavors and that cool peppermint zing, making these cookies a total crowd-pleaser during the holidays or any cozy night in.

this Recipe

Ingredients You’ll Need

All the ingredients here come together to deliver that classic mocha and peppermint taste, with some clever tricks to keep your cookies soft and chewy. When shopping, look for quality chocolate chips and peppermint crunch baking chips for the best melt and flavor.

• Unsalted butter: Melting it adds moisture and helps the cookies stay chewy.
• Light brown sugar: Gives a rich caramelly sweetness and moisture that browns beautifully.
• Granulated sugar: Adds the right amount of sweetness and crunch.
• Egg and egg yolk: The yolk adds richness and tenderness to the cookie texture.
• Vanilla extract: Rounds out the flavors and balances the cocoa and peppermint.
• Peppermint extract (optional): Adds a refreshing mint flavor—totally worth it if you love peppermint!
• Instant espresso: Dissolved in water, this boosts the mocha flavor without making the dough wet.
• All-purpose flour: The base that gives structure to your cookies.
• Cocoa powder: Use unsweetened to get that intense chocolate kick.
• Baking soda: Helps the cookies rise just right and keeps the texture soft.
• Kosher salt: Just the right hint of saltiness to balance the sweetness.
• Semi-sweet chocolate chips: Classic chocolate bites that melt perfectly.
• Peppermint crunch baking chips: These are my secret weapon—they add that festive crunch and bright peppermint burst.

Variations

I love tweaking this Peppermint Mocha Cookies Recipe to suit different occasions or dietary needs—you can make it your own by swapping ingredients or adding extras. Don’t be afraid to experiment a little; a slight change here or there can make it even more special!

• Nutty Peppermint Mocha: Adding chopped toasted walnuts or pecans gives a lovely crunch and toasty flavor—my family goes crazy for this in their cookies.
• Gluten-Free Version: I’ve had success swapping all-purpose flour for a 1-to-1 gluten-free baking flour blend without losing that chewy texture.
• Dairy-Free Alternative: Use vegan butter or coconut oil and dairy-free chocolate chips to make these allergy-friendly without compromising taste.
• More Minty Kick: If you love peppermint, feel free to increase the peppermint extract slightly—but be careful, a little goes a long way.

How to Make Peppermint Mocha Cookies Recipe

Step 1: Prep Your Espresso Mixture

Start by stirring together the instant espresso with warm water until dissolved. Don’t skip this step—it’s the secret to that deep mocha flavor without any gritty coffee bits in your cookies. Set this aside; you’ll add it to your dough shortly.

Step 2: Cream Butter and Sugars Until Fluffy

In a large bowl, use your mixer to beat the melted butter with the granulated and brown sugars on medium speed. I like to beat for about 2 minutes until it’s light in color and fluffy—this step traps air and gives you a softer cookie texture, so it’s definitely worth the time.

Step 3: Incorporate Eggs and Flavorings

Add the egg, egg yolk, vanilla extract, and peppermint extract next. Beat on high speed until everything is combined. I always scrape down the sides of the bowl here to make sure things mix evenly, or else you might find pockets of unmixed ingredients later.

Step 4: Add Dry Ingredients Slowly

With the mixer on low, gradually add the flour, cocoa powder, baking soda, and salt. Keep the speed low so you don’t overwork the dough, which can make your cookies tough. Mix until just combined, then fold in the chocolate chips and peppermint crunch—this mix is thick and sticky, so get ready for some delicious dough!

Step 5: Chill the Dough for Best Results

This is a crucial step: cover your dough tightly and chill it for at least 1 hour, or up to 3 days if you want to prep ahead. Chilling helps the flavors meld and makes the dough easier to handle, which I discovered after a few messy batches. Trust me, don’t skip chilling!

Step 6: Scoop and Shape

Once chilled, let the dough sit out for about 15 minutes if it was refrigerated longer than an hour—that softens it slightly and makes scooping easier. Roll 2 tablespoons of dough into balls slightly taller than wide. Wiping your hands every few cookies helps because this dough is sticky, but it’s all worth it for that peppermint-chocolate bliss.

Step 7: Bake and Cool

Bake your cookies at 350ºF for 10 to 12 minutes. You want the edges set but the centers just a bit soft—don’t overbake! I like to let the cookies cool right on the baking sheet for about 5 minutes before moving them to a wire rack. If you want, sprinkle with crushed peppermint crunch right after baking for an extra festive touch.

How to Serve Peppermint Mocha Cookies Recipe

Garnishes

I love topping these cookies with a sprinkle of crushed peppermint candy or a few extra peppermint crunch chips just as they come out of the oven—gives them that gorgeous sparkle and a bit of crunch that tastes so festive and fun. A light dusting of powdered sugar also looks beautiful if you’re serving them at a party.

Side Dishes

These cookies pair beautifully with a hot cup of coffee, a rich mocha latte, or even peppermint hot chocolate for double the minty goodness. I also love serving them alongside a simple fresh fruit platter or a subtle cheese board for holiday gatherings.

Creative Ways to Present

For gifting or parties, I like stacking these cookies tied up with festive ribbon or arranging them in a glass jar layered with crushed peppermint candy. You can also sandwich some peppermint buttercream between two cookies for an impressive dessert twist that always earns compliments.

Make Ahead and Storage

Storing Leftovers

I store these cookies in an airtight container at room temperature, where they stay soft and fresh for up to a week. Adding a slice of bread in the container helps keep the cookies moist—trust me, it really works!

Freezing

If you want to stock up, both the baked cookies and unbaked dough balls freeze well for up to 3 months. I usually freeze the dough balls on a tray first, then transfer them to a freezer bag. Baking from frozen is a breeze—you just add a minute or two to your baking time.

Reheating

To bring leftovers back to life, I pop the cookies in the microwave for about 10 seconds or warm them in a 300ºF oven for 5 minutes. This melts the chocolate chips slightly and refreshes the chewy texture—a real treat!

FAQs

Final Thoughts

This Peppermint Mocha Cookies Recipe holds a special place in my kitchen, especially around the holidays when I want something cozy and festive but fuss-free. The combo of rich chocolate, coffee notes, and that cool peppermint crunch always brightens my day and brings smiles to family and friends. I really hope you give this recipe a try—it’s like a warm hug after a chilly day, in cookie form. Happy baking!

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