Name: Peppermint Mocha Cookies
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Cuisine: American
Ingredients: 2 cups plus 2 Tbsp all-purpose flour; ½ cup plus 2 Tbsp Dutch-processed cocoa powder; ½ tsp baking soda; ½ tsp baking powder; ½ tsp sea salt; 1 cup salted butter; 1 cup white sugar; ½ cup light brown sugar; 1 tsp vanilla extract; ¾ tsp peppermint extract; 2 large eggs; 2 Tbsp finely crushed candy canes; 4 oz dark or semi-sweet chocolate, chopped; ⅓ cup heavy whipping cream; ¼ tsp espresso powder; Crushed candy canes or sprinkles (for topping)

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There’s something truly magical about the combination of rich chocolate and refreshing peppermint, especially during the cozy winter months. Imagine walking into a kitchen filled with the heavenly scent of baking cookies, where warm chocolate meets a subtle hint of peppermint. Peppermint Mocha Cookies are a festive treat that invites everyone to indulge in their rich, chewy goodness.

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

As a child, the holidays always felt special when we spent evenings in the kitchen baking, surrounded by family and laughter. The first batch of these cookies each year brings back those delightful memories, filling my heart with warmth and nostalgia. This year, I can’t wait to share the joy of Peppermint Mocha Cookies with friends and family, making new memories while savoring old ones. So grab your mixing bowl and get ready to bake — these cookies are on the nice list for sure!

Why You’ll Love This Recipe

Simple & Quick: With just 20 minutes of prep time, these cookies are ready to bake in no time, making them perfect for last-minute holiday gatherings.
Irresistible Flavor: The delightful mix of chocolate and peppermint creates a flavor explosion that’s bound to impress your taste buds.
Eye-Catching Appeal: Each cookie is topped with a glossy espresso ganache and crushed candy canes, making them a stunning addition to any cookie platter.
Flexible Serving: Whether for a festive party, cozy night in, or delightful holiday gift, these cookies fit every occasion perfectly.
Diet-Friendly Options: Easily adaptable for gluten-free baking or substituting dairy with plant-based options without losing flavor.

Ingredients You’ll Need

Flour (2 cups plus 2 Tbsp): All-purpose flour creates the structure of these cookies; you can use a gluten-free blend if needed.
Dutch-Processed Cocoa Powder (½ cup plus 2 Tbsp): This rich cocoa gives the cookies a deep chocolate flavor; avoid natural cocoa for the best result.
Baking Soda & Baking Powder (½ tsp each): These leavening agents ensure the cookies puff up beautifully.
Sea Salt (½ tsp): A touch of salt enhances flavors and balances the sweetness; use less if you’re using salted butter.
Salted Butter (1 cup): Room temperature butter provides moisture and richness; if you prefer, you can use unsalted butter and add a pinch more salt.
White Sugar (1 cup) & Light Brown Sugar (½ cup): A combination of sugars gives the cookies just the right sweetness and texture.
Vanilla Extract (1 tsp): Pure vanilla deepens the flavor profile; opt for high-quality for the best taste.
Peppermint Extract (¾ tsp): Essential for that fresh peppermint kick, so don’t skip this!
Large Eggs (2): Make sure they’re at room temperature for better incorporation into the batter.
Finely Crushed Candy Canes (2 Tbsp): These add additional peppermint flavor and a festive crunch.
Dark or Semi-Sweet Chocolate (4 oz): High-quality chocolate works best for a rich ganache; chocolate chips can be a quick substitute.
Heavy Whipping Cream (⅓ cup): This creates a luscious ganache; using heavy cream instead of milk ensures a smoother texture.
Espresso Powder (¼ tsp): A small amount elevates the chocolate flavor; omit if you prefer but the depth will be less.
Crushed Candy Canes or Sprinkles (for topping): Optional decorations that add a colorful, festive touch.

How to Make Peppermint Mocha Cookies

Preheat and Prepare: Start by preheating your oven to 350°F. While it warms up, grab a medium bowl and whisk together the flour, cocoa powder, baking soda, baking powder, and sea salt. This step helps evenly distribute the dry ingredients, ensuring every bite is perfectly balanced.

Beat the Butter and Sugars: In a separate large bowl or the bowl of a stand mixer, combine the room-temperature salted butter, white sugar, and light brown sugar. Beat on medium speed for about 3-4 minutes until the mixture is light and fluffy. Beat in the eggs, vanilla extract, and peppermint extract until fully incorporated—this is when your kitchen starts smelling heavenly!

Combine Dry Ingredients: Gradually add in the flour mixture, about one-third at a time, mixing on low speed. Sprinkle in the finely crushed candy canes as you mix. Be careful not to over-mix; you want the dough to come together without overworking it, which helps maintain a chewy texture.

Scoop and Shape: Use a 1 ½ Tbsp cookie scoop to portion out the dough and roll each piece into balls. Place them on a parchment paper-lined cookie sheet, spacing them about 2 inches apart. This gives them plenty of room to spread while baking.

Bake Until Puffed: Pop the cookies into your preheated oven and bake for 8-10 minutes. You’ll know they’re done when the edges are set, and the tops look nice and puffy. If you want perfectly circular cookies, use a biscuit cutter to gently scoot the edges into shape right after they come out from the oven.

Cool and Prepare Ganache: Allow the cookies to cool on the sheet for a few minutes before transferring them to a wire rack. Meanwhile, chop the dark chocolate and place it in a small bowl with the espresso powder. Heat the heavy cream in the microwave until hot but not boiling, then pour it over the chocolate. Let it sit for a couple of minutes to soften, then stir until creamy and smooth.

Top and Enjoy!: Spoon the velvety ganache generously onto each cooled cookie, using about ¾ teaspoon per cookie. Sprinkle crushed candy canes or festive sprinkles on top for a delightful finishing touch. If you can wait, let the ganache set for about an hour. Alternatively, dive right in—their irresistible taste is worth the wait!

Storing & Reheating

These Peppermint Mocha Cookies can be stored at room temperature in an airtight container for up to one week. For longer storage, keep them in the refrigerator, where they’ll last up to two weeks when stored in a sealed container to maintain freshness. If you want to freeze them, they can be stored for up to three months. Just make sure to place parchment paper between layers to prevent sticking. Reheat in a microwave for about 10 seconds to refresh their warmth, but keep in mind that the ganache may lose its perfect glossy finish.

Chef’s Helpful Tips

Ensure your butter is softened to room temperature; this helps create a light, fluffy cookie.
Avoid overmixing the dough, which can lead to tough cookies instead of soft and chewy delights.
For a stronger peppermint flavor, slightly increase the peppermint extract; just be cautious as too much can overpower the chocolate.
If your cookies seem too flat, try chilling the dough for about 20 minutes before scooping and baking.
Plan ahead and make the cookie dough the night before and refrigerate it for a convenient option.
Experiment with different toppings, like chopped nuts or festive sprinkles, to mix things up!

Baking these Peppermint Mocha Cookies not only fills your home with inviting aromas but also creates memories to be cherished. Enjoy the delightful flavors and textures, perfect for the festive season or any occasion that calls for a touch of sweetness. Feel free to experiment with ingredients and have fun while baking, inviting your loved ones to join in on the festive joy!

Recipe FAQs

Can I make these cookies gluten-free?

Yes, you can substitute the all-purpose flour with a 1:1 gluten-free flour blend. Just be sure to check the blend for xanthan gum, as some blends may require it for structure.

What can I use instead of espresso powder?

If you don’t have espresso powder on hand, you can omit it entirely or use instant coffee granules. The espresso powder enhances the chocolate flavor, but the cookies will still taste wonderful without it.

Can I prepare the dough ahead of time?

Absolutely! You can prepare the dough up to a day in advance. Just scoop it into balls and store them in the refrigerator. When you’re ready to bake, leave them out at room temperature for about 10 minutes before baking.

How should I store the cookies?

Store your Peppermint Mocha Cookies in an airtight container at room temperature for up to a week. For longer storage, keep them in the refrigerator, where they last up to two weeks, or freeze them for up to three months. Just make sure to separate layers with parchment to prevent sticking.