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Overhead shot of dark chocolate peppermint mocha cookies on a pretty white plate, all set on a red placemat.

Dark Chocolate Peppermint Mocha Cookies

Take a simple chocolate cookie and make it festive by dipping it in white chocolate and topping it with peppermint sprinkles!

Course Dessert
Cuisine American
Keyword peppermint mocha cookies
Prep Time 20 minutes
Cook Time 11 minutes
Total Time 32 minutes
Servings 30 small cookies
Calories 169 kcal
Author Sue Ringsdorf

Ingredients

  • 1 1/2 cups all-purpose flour
  • 1/2 cup baking cocoa
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 cup unsalted butter - softened to room temperature
  • 1/2 cup white sugar
  • 1/2 cup brown sugar
  • 2 large eggs - at room temp
  • 1 Tablespoon vanilla
  • 1/4 cup strong coffee - cooled
  • 1 cup dark chocolate chips
  • 10 oz. white chocolate melting wafers - I use Ghirardelli
  • peppermint crunch sprinkles - I use Wilton

Instructions

  1. In a medium bowl, combine dry ingredients - the flour, baking cocoa, baking soda, and salt. Set aside.

  2. In a large standing mixer, cream together the softened butter and sugars. Add the eggs, vanilla and (cooled coffee) - and mix well.

  3. Add the dry ingredients to the mixer, and mix to just combined. Don't over-stir.

  4. Gently add dark chocolate chips to mixer and combine. Refrigerate dough for at least two hours prior to baking. (This allows for the dough to set up and will prevent the cookies from over-spreading.)

  5. Preheat oven to 350 degrees. Roll dough into small one inch balls, and arrange them on prepared baking sheets (with parchment paper).

  6. Bake for 10-11 minutes. Remove to cooling racks.

  7. When cookies are cool, melt the white chocolate in the microwave, using 50% power until creamy. 

  8. Dip the cookies in the white chocolate, coating half of each one. Lay on baking sheets prepared with parchment paper, and sprinkle with peppermint crunch sprinkles as you go. If you wait too long to add the sprinkles, it won't stick!

  9. Let cookies set up before placing in airtight container/freezer bags. Setting the baking sheets in the refrigerator will speed up this process.

Recipe Notes

  1. Use softened butter for the cookies.
  2. Refrigerate the dough for a couple of hours before baking.
  3. Roll the dough into smaller balls for these cookies. (They're tiny.)
  4. Be sure to microwave the melting wafers at 50% power to avoid burning it.
  5. Add the sprinkles to the cookies as soon as you dip them in the chocolate, to ensure that they stick. (The chocolate dries fast.)
  6. These cookies freeze well up to two months. Store in freezer bags for best results.
Nutrition Facts
Dark Chocolate Peppermint Mocha Cookies
Amount Per Serving
Calories 169 Calories from Fat 72
% Daily Value*
Fat 8g12%
Saturated Fat 5g31%
Cholesterol 22mg7%
Sodium 96mg4%
Potassium 103mg3%
Carbohydrates 21g7%
Sugar 14g16%
Protein 2g4%
Vitamin A 115IU2%
Vitamin C 0.1mg0%
Calcium 46mg5%
Iron 0.7mg4%
* Percent Daily Values are based on a 2000 calorie diet.