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Peppermint Mocha Cookies

Delectable chocolate cookies are given a festive kick with the addition of espresso powder and peppermint candy canes. Peppermint Mocha Cookies are the perfect treat for any holiday cookie tray.

Four peppermint mocha cookies stacked on a plate. Glasses of milk and more cookies are in the background

I had a ton of cookie recipes on my Christmas must-make list, and truth be told, some were pretty fancy-schmancy. But I decided that the list simply wasn’t going to happen. 

That’s sort of the theme of the last few years, right?

Instead of stressing out, I’m making a few Christmas cookies that are simple, but absolute crowd-pleasers. Cookies like these Peppermint Mocha Cookies, plus Peanut Butter Blossoms, Rum Balls, and Snowball Cookies – they’re simple, they’re delicious, and everyone loves them, making them total wins in my book.

I’m most definitely cutting myself a break this year, and if you’re in a similar situation, you should too.

Peppermint Mocha Cookie ingredients arranged on a marble countertop

WHAT ARE PEPPERMINT MOCHA COOKIES?

Have you ever had a peppermint mocha at your favorite coffee shop? It’s one of my favorite drinks this time of year. 

It’s hard to beat the combination of coffee, chocolate, and peppermint. 

These Peppermint Mocha Cookies take everything you love about that seasonal drink and put it into cookie form.

The chocolate cookie dough is packed with espresso powder for that coffee flavor, along with chocolate chips or cappuccino/espresso baking chips.

Dough for peppermint mocha cookies in a white mixing bowl

I like using the cappuccino or espresso chips in these cookies for the extra bit of coffee flavor. You can usually find them in the baking aisle at most major grocery stores, but they’re also available online.

If you can’t find espresso or cappuccino baking chips, or you don’t want to go too heavy on the coffee flavor here, you can use bittersweet chocolate chips. The cookies will still be delicious!

After baking and cooling, these cookies get a drizzle of vanilla candy melts (or you can use white chocolate) and a heavy sprinkle of crushed candy canes to add that peppermint touch. 

Balls of mocha cookie dough on a parchment-lined baking sheet, ready to be baked

HOW TO MAKE THESE FESTIVE COOKIES

To make Peppermint Mocha Cookies, you’ll need:

  • 1 cup unsalted butter, room temperature (get my tips for how to soften butter quickly!)
  • 1 cup granulated sugar
  • 3/4 packed light brown sugar
  • 2 large eggs
  • 2 teaspoons pure vanilla extract
  • 1 tablespoon instant espresso powder dissolved in 1 tablespoon hot water
  • 2 cups all-purpose flour
  • 3/4 cup unsweetened cocoa powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 3/4 cups cappuccino/espresso baking chips or bittersweet chocolate chips
Baked mocha cookies on a parchment-lined baking sheet

Use an electric mixer to cream together the butter and both sugars until smooth. Beat in the eggs, one at a time, then add the vanilla and the espresso.

Separately, whisk together the flour, cocoa powder, baking soda, and salt. Slowly add this to the butter mixture and mix just until combined. Fold in the baking chips.

Overhead view of peppermint mocha cookies scattered on a wire cooling rack

Use a cookie scoop to drop the dough onto lined cookie sheets. After the cookies have baked, let them cool on the baking sheet for about 5 minutes before moving them to a wire rack to cool completely.

Once cookies are completely cool, melt the candy melts according to package directions. Use a spoon or piping bag to drizzle the melted candy wafers over the cookies, then immediately sprinkle with crushed peppermint candy canes for that festive touch.

Four peppermint mocha cookies stacked on a white plate. The top cookie has a bite taken out of it

STORAGE TIPS

Store your Peppermint Mocha Cookies in an airtight container at room temperature for up to 5 days.

If you’d like to freeze them for later, you can either freeze them before or after baking.

To freeze the cookie dough, follow my directions for how to freeze cookie dough, then bake as many cookies as you like, whenever you like.

To freeze the baked cookies, place them in a zip-top freezer bag or in an airtight container separated by layers of parchment or waxed paper. Freeze them for up to a month.

Hand holding up a peppermint mocha cookie that has been cut in half to show the rich inside
Four peppermint mocha cookies stacked on a white plate. The top cookie has a bite taken out of it

Peppermint Mocha Cookies

Yield: about 40 cookies
Prep Time: 20 minutes
Cook Time: 8 minutes
Total Time: 28 minutes

Delectable chocolate cookies are given a festive kick with the addition of espresso powder and peppermint candy canes. Peppermint Mocha Cookies are the perfect treat for any holiday cookie tray.

Ingredients

  • 1 cup unsalted butter, room temperature
  • 1 cup granulated sugar
  • 3/4 packed light brown sugar
  • 2 large eggs
  • 2 teaspoons pure vanilla extract
  • 1 tablespoon instant espresso powder dissolved in 1 tablespoon hot water
  • 2 cups all-purpose flour
  • 3/4 cup unsweetened cocoa powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 3/4 cups cappuccino/espresso baking chips or bittersweet chocolate chips

For the Topping

  • 3/4 cup vanilla candy melts
  • 1/2 cup crushed candy canes

Instructions

  1. Preheat oven to 350 degrees F. Line baking sheets with parchment paper and set aside.
  2. In the bowl of a stand mixer fitted with the paddle attachment, or in a large bowl with an electric mixer, cream together butter and sugars until smooth. Beat in the eggs one at a time, then stir in the vanilla and espresso.
  3. In a medium bowl, whisk together the flour, cocoa, baking soda and salt. Gradually stir the flour mixture into the creamed mixture until just combined. Fold in the cappuccino or chocolate chips. Drop by rounded teaspoonfuls onto prepared cookie sheets.
  4. Bake for 8 to 10 minutes in the preheated oven, until cookies are set. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely.
  5. Once cookies are completely cool, melt candy melts according to package directions. Use a spoon or piping bag to drizzle the melted candy wafers over the cookies, immediately sprinkle with crushed peppermint candy canes.

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Nutrition Information
Yield 40 Serving Size 1 cookie
Amount Per Serving Calories 142Total Fat 6gSaturated Fat 3gTrans Fat 0gUnsaturated Fat 2gCholesterol 22mgSodium 77mgCarbohydrates 18gFiber 1gSugar 10gProtein 2g

Did you make this recipe?

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Joanna

Thursday 11th of November 2021

Hi! I’m breastfeeding, do you think these would dry out with the addition of flax seed & Brewers yeast? Thank you!

Jamie

Wednesday 17th of November 2021

Hi Joanna- I honestly have no idea. I have never worked with either of those ingredients in baking. -Jamie

Carol

Monday 17th of September 2018

Oh my gosh, Here it is still September, and I am planning my Christmas sweets! So hopefully I am this organized when the time comes that everything that should be done by then gets done. I love this cookie and will be trying it out. I have made similar cookies to this and they stand out beautifully on a plate of goodies!

Jamie

Sunday 23rd of September 2018

Thanks so much for stopping by, Carol! I appreciate you taking the time to comment. Happy Baking! -Jamie

Eden Passante

Monday 24th of October 2016

Yummy, this is like a peppermint mocha in cookie form! I wouldn't mind smelling this deliciousness in my kitchen all day! 

Jamie

Wednesday 26th of October 2016

Thank you, Eden! xxoo

Lenore

Tuesday 1st of December 2015

Jamie, wouldn't it be better to put the crushed peppermint chips on the cookies while still warm from the oven so that they sink in?  If they aren't put on until the cookies are completely cool, they will not adhere and could fall off.  Yes, the white frosting could help but the photo shows the frosting UNDER the peppermint chips.

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Saturday 27th of December 2014

Chocolate cookies what i need is here...thanks for sharing

Jamie

Saturday 27th of December 2014

Thanks for stopping by.

-Jamie

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