The sweet, inviting aroma of chocolate and peppermint fills the air, hinting at a comforting experience that awaits. When you take your first bite of these Peppermint Mocha Cookies, the rich fudgy texture paired with bursts of peppermint will transport you to a cozy holiday gathering, reminding you of sweet childhood moments spent baking in the kitchen with loved ones. Picture yourself surrounded by twinkling lights, sipping on hot cocoa, while the festive spirit dances in the air. These cookies beautifully capture that essence of warmth and joy, making them the perfect treat for any Christmas cookie platter or festive celebration.

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 can still remember the first time I made these magical cookies with my mom during the holidays. As we whipped together the batter, we created sweet memories along with a batch of cookies that quickly became our family favorite. Their delightful chocolatey goodness combined with refreshing peppermint never fails to bring smiles all around. So why not create your own cherished memories this season with these simple yet stunning Peppermint Mocha Cookies? Let’s get to baking!

Why You’ll Love This Recipe

Simple & Quick: You can whip up a batch in just about 20 minutes of prep time, followed by a speedy 8 minutes in the oven!
Irresistible Flavor: Enjoy a decadent mix of rich chocolate and refreshing peppermint in every bite.
Eye-Catching Appeal: Each cookie looks impressive with its glossy ganache and sparkling crushed candy canes on top.
Flexible Serving: Perfect for holiday gatherings, cookie swaps, or simply as a sweet afternoon snack.
Diet-Friendly Options: Easily adaptable to meet gluten-free needs with alternative flour.

Ingredients You’ll Need

Flour: 2 cups plus 2 tablespoons all-purpose flour are used for structure. If you’re gluten-free, you can substitute with a 1:1 gluten-free baking blend.
Dutch-Processed Cocoa Powder: ½ cup plus 2 tablespoons for a deep chocolate flavor. Avoid using natural cocoa powder as it will alter the texture.
Baking Soda & Baking Powder: Essential for leavening, a mix of these ensures your cookies rise perfectly without being cakey.
Sea Salt: ½ teaspoon (or ¼ teaspoon if using salted butter) enhances the chocolate flavor.
Salted Butter: 1 cup (227g) at room temperature helps create a soft, chewy texture. You can use unsalted butter if preferred.
White and Brown Sugar: Both contribute to sweetness and texture—1 cup of white sugar and ½ cup of light brown sugar.
Vanilla Extract: 1 teaspoon adds warmth and a beautiful fragrance to the cookies.
Peppermint Extract: ¾ teaspoon for that signature minty flavor that pairs wonderfully with chocolate.
Large Eggs: 2 eggs help bind the ingredients and add moisture. Make sure they’re at room temperature for better mixing.
Crushed Candy Canes: 2 tablespoons not only enhance the peppermint flavor but also add a delightful crunch.
Dark or Semi-Sweet Chocolate: 4 oz of high-quality chocolate for the ganache; chocolate chips can be used in a pinch.
Heavy Whipping Cream: ⅓ cup to create a luscious chocolate ganache.
Espresso Powder: ¼ teaspoon intensifies the chocolate flavor without imparting a coffee taste.
Optional Toppings: Additional crushed candy canes or festive sprinkles for an extra holiday touch!

How to Make Peppermint Mocha Cookies

Preheat and Prepare: Begin by preheating your oven to 350°F (175°C). Prepare your baking sheets with parchment paper to prevent sticking. This simple step helps ensure that your cookies will come out perfectly baked and not burnt to the sheet.

Combine Dry Ingredients: In a medium bowl, whisk together the flour, cocoa powder, baking soda, baking powder, and sea salt until everything is well mixed. This will help evenly distribute the leavening agents and ensure your cookies rise nicely.

Whisk Wet Ingredients: In a separate large bowl or stand mixer, beat together the room temperature salted butter, white sugar, and brown sugar until light and fluffy—about 3-4 minutes. Then add in the eggs, vanilla extract, and peppermint extract, mixing until combined.

Fold Together Gently: Gradually add your flour mixture in thirds to the wet ingredients, mixing until just incorporated. Fold in the finely crushed candy canes with a spatula to avoid overmixing. This process prevents tough cookies while keeping that minty sparkle in every bite.

Bake Until Golden: Using a 1 ½ tablespoon cookie scoop, portion the dough onto the prepared baking sheets, ensuring they’re about 2 inches apart. Bake for 7-10 minutes, until the edges are set, and the tops are puffed up. Eight minutes works magic for me! Let them cool slightly before using a cookie cutter to shape them into perfect rounds.

Make the Ganache: For the ganache, finely chop the dark chocolate and place it in a bowl. Combine the espresso powder with ⅓ cup of heavy cream in a separate dish and warm in the microwave in 20-second increments until hot but not boiling. Pour the hot cream over the chocolate and let it sit for a few minutes. Stir it until the chocolate has completely melted and the mixture is smooth, adjusting in the microwave for a couple of seconds if necessary.

Spoon and Decorate: Generously spoon the ganache over each cooled cookie—about ¾ teaspoon should do the trick. Finish with a sprinkle of crushed candy canes or your favorite toppings. Allow the cookies to set for about an hour for that glossy finish—unless you can’t resist nibbling right away, which I totally understand!

Storing & Reheating

To keep your Peppermint Mocha Cookies fresh, store them in an airtight container at room temperature for up to five days. If you want to extend their life, pop them in the refrigerator for up to a week. For longer storage, these cookies freeze wonderfully! Just place them in a freezer-safe container for up to three months. When you’re ready to enjoy them, let them thaw at room temperature, or pop them in the microwave for about 10 seconds to revive their gooey chocolatey goodness. Be mindful that the texture may change slightly after freezing, but they’ll still taste delicious!

Chef’s Helpful Tips

Avoid overmixing the dough after adding flour to keep your cookies chewy rather than tough.
Make sure your butter is really at room temperature; it makes a huge difference in creaming properly and achieving that fluffy consistency.
Try baking one cookie first to gauge your oven’s temp and adjust baking time for the rest if needed!
If the dough feels too sticky, a light sprinkle of flour on your hands can help with rolling the cookies without making a mess.
Enhance the mint flavor by using extracts made from organic peppermint or we can even use mint chocolate chips for a different twist.
For make-ahead magic, you can freeze the cookie dough in balls and bake them fresh as needed!

You won’t be disappointed with these Peppermint Mocha Cookies! They are simply the best blend of flavors and textures that you’ll want to share with friends and family. Plus, there’s something so special about baking that brings everyone together—and I hope this recipe inspires joy in your home as it has in mine.

Recipe FAQs

Can I make these cookies gluten-free?

Absolutely! You can substitute the all-purpose flour with a 1:1 gluten-free baking blend. This adjustment works well and provides the same delicious texture in the final cookie.

How do I prevent my cookies from spreading too much?

Make sure your butter is at room temperature—not melted. Additionally, avoid overmixing after incorporating the flour. Chilling the dough for at least 30 minutes can also help control the spread while baking.

Can I use chocolate chips instead of chopped chocolate for the ganache?

Yes, using chocolate chips works perfectly fine! Just ensure they are high-quality chocolate chips for the best flavor. Follow the same steps to create a delicious ganache.

How should I store leftover cookies?

Store them in an airtight container at room temperature for up to five days to maintain their chewy texture. For extended storage, you can refrigerate them for up to a week or freeze them for up to three months!

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Peppermint Mocha Cookies

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Author: Danae
Prep Time: 20 minutes
Cook Time: 8 minutes
Total Time: 28 minutes
Yield: 24 cookies 1x
Category: Dessert
Method: Baking
Cuisine: American

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Description

These Peppermint Mocha Cookies offer a delightful balance of rich chocolate and refreshing peppermint. With simple prep and stunning presentation, they are the perfect treat for festive occasions.

Ingredients

Scale

2 cups plus 2 tablespoons all-purpose flour
½ cup plus 2 tablespoons Dutch-processed cocoa powder
½ teaspoon baking soda
½ teaspoon baking powder
½ teaspoon sea salt
1 cup (227g) salted butter, at room temperature
1 cup white sugar
½ cup light brown sugar
1 teaspoon vanilla extract
¾ teaspoon peppermint extract
2 large eggs, at room temperature
2 tablespoons crushed candy canes
4 oz dark or semi-sweet chocolate, chopped
⅓ cup heavy whipping cream
¼ teaspoon espresso powder
Additional crushed candy canes or festive sprinkles (optional)

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Instructions

Preheat oven to 350°F (175°C) and prepare baking sheets.
Whisk together flour, cocoa powder, baking soda, baking powder, and sea salt.
In a separate bowl, beat butter, white sugar, and brown sugar until light and fluffy.
Add eggs, vanilla, and peppermint extract; mix until combined.
Gradually add dry ingredients, folding in crushed candy canes.
Scoop dough onto baking sheets and bake for 7-10 minutes until edges are set.
Prepare ganache by melting chocolate with warm cream and espresso powder.
Spoon ganache over cooled cookies and decorate with toppings.

Notes

Chill the dough for 30 minutes to prevent excessive spreading while baking.
Ensure butter is at room temperature for the best texture in cookies.
You can freeze the dough for later baking.