Peppermint Mocha Cookies
You know it’s Christmas time when Peppermint Mocha Cookies are baking in the oven. These simple chocolate cookies are made festive by dipping them in white chocolate and then adding peppermint sprinkles. So easy and SO delicious!
Tis the season for Holiday Cookie Platters! We love including Soft and Chewy Gingersnap Cookies, Frosted Sugar Cookie Bars, the Best Snickerdoodle Scones, and some Easy Homemade Toffee!
Mocha Cookies
Peppermint mocha is the epitome of Christmas treats. Chocolate plus coffee plus candy canes equals cookie perfection. THIS one will always be one of my favorite holiday cookies FOR SURE.
Adding espresso powder to the chocolate cookie base is what creates the most delicious mocha flavor. If you’re a coffee lover like we are, you’re going to be thrilled with these holiday treats!
Why we Love These Cookies:
- These holiday cookies taste like brownies. Soft, fudgy, and super chocolatey – with a hint of coffee.
- The combo of dark chocolate plus white chocolate is pure heaven.
- They totally LOOK like Christmas with the peppermint crunch on top!
- They make great gifts. Just wrap some cookies in some pretty wrapping or cellophane and tie a ribbon around the package.
Ingredients Used:
- Wet Ingredients – Butter, sugars, eggs, and vanilla.
- Dry Ingredients – Flour, cocoa powder, espresso powder, baking soda, and salt.
- Dark Chocolate Chips – I love dark chocolate, but you could use semi-sweet chips as well.
- White Chocolate – I used Ghirardelli melting wafers, but any white chocolate works.
- Peppermint Sprinkles – You can make your own by crushing candy canes, or buy it in the sprinkle section of the store.
How to make Peppermint Mocha Cookies:
Step 1
Make the cookie dough. In the bowl of a large stand mixer, combine the butter and both sugars. Use paddle attachment and mix on low speed until creamy, scraping down the sides of the bowl as needed. Then add the remaining wet ingredients – the egg and vanilla extract.
Step 2
Add dry ingredients. Add in the flour, cocoa powder, espresso powder, baking soda, and salt. Mix until just combined. Then add the dark chocolate chips and stir with a large spoon or rubber scraper.
Step 3
Chill dough. Roll the cookie dough into cookie balls. You may need to use some cold water on your hands to prevent the dough from sticking to your hands. Place dough balls on a pan lined with parchment paper. Cover and store in the refrigerator to chill for at least two hours or overnight.
Step 4
Bake. Place six cookie dough balls on baking sheet, spacing a few inches apart. Bake in a preheated 350 degree oven for 9-10 minutes or so.
Step 5
Cool. Let the cookies sit on the baking sheet for a few minutes, and then remove the cookies to a cooling rack. Let them cool completely.
Step 6
Add white chocolate and peppermint sprinkles. Melt the white chocolate in the microwave at 50% power. Use a spoon to spread the white chocolate on half of the cookies followed by a sprinkle of peppermint crystals, and set aside on a baking sheet.
Step 7
Add to party platters. Add these cookies to your holiday party platters! These will be a huge hit!
Expert Tips:
- Use softened butter and room temperature eggs when mixing the cookie dough.
- Refrigerate the dough for a couple of hours before baking.
- Be sure to microwave the melting wafers at 50% power to avoid burning it.
- Add the sprinkles to the cookies as soon as you dip them in the chocolate, to ensure that they stick. The chocolate dries quickly!
Storing and Freezing:
- Storing – Store these cookies in an airtight container on your countertop for 3-4 days.
- Freezing – These cookies freeze well for up to three months. Make sure you use airtight containers or freezer bags.
Other Holiday Cookies:
You can freeze almost any of my holiday cookies. Plan ahead, freeze, and then assemble some impressive platters for your parties!
Looking for more peppermint flavors? Try our Peppermint Stick Ice Cream or Candy Cane Pie!
Kitchen Tools Used: (affiliate links)
xoxo ~Sue
Peppermint Mocha Cookies Recipe
Ingredients
wet ingredients:
- 1/2 cup unsalted butter – softened to room temperature
- 1/2 cup granulated sugar
- 1/2 cup brown sugar
- 2 large eggs – at room temp
- 1 Tablespoon vanilla
dry ingredients:
- 1 3/4 cups all-purpose flour – or 210 grams
- 1/2 cup unsweetened cocoa powder – 41 grams
- 2 teaspoons espresso powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup dark chocolate chips
topping:
- 10 oz. white chocolate melting wafers – I use Ghirardelli
- peppermint crunch sprinkles – I use Wilton
Instructions
- Mix wet ingredients. Cream the butter and sugars together with a hand mixer (or use a stand mixer). Then add the remaining wet ingredients – the egg and vanilla extract1/2 cup unsalted butter, 1/2 cup granulated sugar, 1/2 cup brown sugar, 2 large eggs, 1 Tablespoon vanilla
- Add dry ingredients. Add in the flour, cocoa powder, espresso powder, baking soda, and salt. Mix until just combined. Then add the dark chocolate chips and stir.1 3/4 cups all-purpose flour, 1/2 cup unsweetened cocoa powder, 2 teaspoons espresso powder, 1 teaspoon baking soda, 1/2 teaspoon salt, 1 cup dark chocolate chips
- Chill dough. Place the dough in the refrigerator to chill for at least two hours. It’s ok to store the dough overnight as well.
- Roll into cookie balls. Roll the cookie dough into approximately 18 balls. You may need to use some cold water on your hands to prevent the dough from sticking to your hands.
- Bake. Bake in a preheated 350 degree oven for 9-10 minutes or so.
- Cool. Let the cookies sit on the baking sheet for a few minutes, and then remove the cookies to a cooling rack. Let them cool completely.
- Add white chocolate and peppermint sprinkles. Melt the white chocolate in the microwave at 50% power. Use a spoon to spread the white chocolate on half of each cookie plus a sprinkle of peppermint sprinkles. Set cookies on a baking sheet.10 oz. white chocolate melting wafers, peppermint crunch sprinkles
- Add to party platters. Add these cookies to your holiday party platters! These will be a huge hit!
Notes
- Use softened butter and room temperature eggs when mixing the cookie dough.
- Refrigerate the dough for a couple of hours before baking.
- Be sure to microwave the melting wafers at 50% power to avoid burning it.
- Add the sprinkles to the cookies as soon as you dip them in the chocolate, to ensure that they stick. The chocolate dries quickly!
I made these for my best friend’s annual Christmas Cookie Party! They were a hit! (My boys and their friends loved them as well!)
I’m so glad to hear this, Kristi! Thanks!
These are AWESOME! Tried on a whim and they are just as noted – easy to make, delicious, and look great to serve/take to an event. I had three friends ask for the recipe at a party! Kudos, Sue!!
Thanks so much, Jackie!
I must make sure we put these out for ????. He deserves them.