Peppermint Mocha Cookies

Why You’ll Love It

20 minutes prep: This peppermint mocha cookie recipe is quick and easy; there’s not much to it!
Perfect for gift giving: These cookies make delightful homemade gifts for friends and family.
Incredible flavors: The mix of flavors in these chocolate-dipped peppermint chocolate cookies are kind of addictive.

Peppermint Mocha Cookie Ingredients

A complete list of ingredients and amounts can be found in the recipe card below.

Unsalted butter: Softened to room temperature for these chewy chocolate cookies.
Brown sugar: Its moisture and caramel flavors enhance the cookies’ chewiness and taste.
Peppermint extract: This extract infuses the cookies with a refreshing minty flavor. Don’t skip it!
All-purpose flour: I like to sieve my flour before baking to get rid of any lumps.
Cocoa powder: Use good quality, unsweetened cocoa powder for the best chocolate flavor.
Espresso powder: Adding a concentrated coffee flavor, espresso powder elevates the overall taste of the cookies.
Semi-sweet chocolate chips: These chocolate chips melt beautifully into the dough, creating pockets of gooey chocolate in every bite.
White chocolate: Coarsely chopped white chocolate adds a creamy sweetness.
Crushed candy canes: These add a festive touch and some crunch, with a pop of peppermint flavor! Yum!

How to Make Peppermint Mocha Cookies

For more detailed instructions with weights and measurements, jump to the printable recipe card.

Beat the wet ingredients: Preheat oven and cream the softened butter with granulated and brown sugars. Mix in the egg, vanilla, and peppermint extract until well blended.
Prepare the dry ingredients: In medium bowl, whisk together the flour, cocoa powder, baking soda, espresso powder, and salt.
Combine mixtures: Mix the dry ingredients into the wet mixture until combined. Fold in the chocolate chips.
Chill the cookie dough: Cover the dough and refrigerate for at least 1 hour to firm it up for easier handling.
Preheat and shape: Scoop tablespoon-sized portions of dough onto parchment paper lined baking sheets.
Bake the cookies: Bake your chocolate peppermint dipped cookies until the edges are firm and the centers remain soft. Let the cookies cool.
Add the finishing touch: Once completely cooled, melt the white chocolate. Dip half of each cookie into the melted chocolate and sprinkle crushed candy canes over. Set them on a lined baking sheet to allow the chocolate to harden.

Substitutions and Variations

Cocoa powder: Dutch-processed cocoa can be substituted for regular cocoa for a milder flavor.
Espresso powder: Instant coffee granules can be used instead of espresso powder or simply left out.
Peppermint extract: If peppermint extract isn’t available, use vanilla extract for a different but still delicious flavor.
Add nuts: Stir in chopped walnuts or pecans for texture and flavor.
Chocolate variations: Use dark or chocolate chips instead of semi-sweet.
Crushed candy canes: Play around with other toppings, like crushed Oreos or toffee bits.
Cookie sandwiches: Add a layer of peppermint frosting or chocolate ganache between two cookies.
Mint chocolate drizzle: Drizzle melted chocolate mixed with a bit of peppermint extract over the cooled cookies for a decorative touch.
Different flavors: Incorporate spices like ground cinnamon or ginger for a spiced version of these cookies.

Serving Suggestions

Appetizer: Start with festive focaccia or Christmas deviled eggs!
Main: My sheet pan turkey recipe makes an easy main course to go with a side of Brussels sprouts or garlicky parmesan carrots.
Dessert: End with a plate of your cute mocha peppermint cookies.

How to Store Chocolate Peppermint Mocha Cookies

Store: Store the cookies in an airtight container at room temperature for up to a week.
Freezer: Freeze dough balls on a baking sheet, then transfer to a freezer-safe bag for up to 3 months. Baked cookies can also be frozen for up to 3 months.
Thaw: Bake from frozen, adding 1 or 2 minutes to the baking time.