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Peppermint mocha cookies drizzled with white chocolate and topped with crushed peppermint
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5 from 1 rating

Peppermint Mocha Cookies

These delicious peppermint mocha cookies bake up soft and chewy with the perfect amount of peppermint!
Prep Time10 minutes
Cook Time12 minutes
Total Time22 minutes
Course: Cookies
Cuisine: American
Servings: 24 cookies
Calories: 190kcal
Author: Chelsey White

Equipment

Ingredients

Peppermint Mocha Cookies

  • 1/2 cup (1 stick) unsalted butter, room temperature 113g
  • 1/2 cup granulated sugar 100g
  • 1/2 cup packed light brown sugar 100g
  • 1 large egg + 1 large egg yolk, room temp 76g
  • 1 Tbsp instant espresso or coffee
  • 1 tsp vanilla extract or vanilla bean paste 5g
  • 1 tsp peppermint extract
  • 1 cup all-purpose flour 125g
  • 1/2 cup unsweetened cocoa powder 50g
  • 1 Tbsp cornstarch 8g
  • 1 tsp baking soda 6g
  • 1/2 tsp fine salt 3g
  • 1 1/4 cups milk or dark chocolate chips 220g

Cookie Decorations (optional)

  • 1 cup white chocolate chips
  • 1/4 cup crushed peppermint candies

Instructions

Peppermint Mocha Cookies

  • Preheat the oven to 350°F/175°C and line two large baking sheets with silicone mats or parchment paper. Set aside.
  • In a large bowl or the bowl of a stand mixer, beat 1/2 cup butter, 1/2 cup granulated sugar, and 1/2 cup packed light brown sugar on medium-high speed with a hand mixer or paddle attachment for a couple of minutes. The mixture should become lighter in color and look fluffy as you mix.
  • Add 1 egg, 1 large egg yolk, 1 Tbsp instant espresso or coffee, 1 tsp vanilla extract, and 1 tsp peppermint extract. Mix on medium speed until incorporated.
  • Whisk together 1 cup flour, 1/2 cup unsweetened cocoa powder, 1 Tbsp cornstarch, 1 tsp baking soda, and 1/2 tsp salt in a separate bowl.
  • Add the flour mixture into the butter mixture in two additions, mixing on a low speed until it is JUST incorporated. Scrape the sides of the bowl with a rubber spatula between additions.
  • Fold in 1 1/4 cups of milk or dark chocolate chips with a rubber spatula.
  • Use a cookie scoop to scoop 1 1/2 Tbsp-sized cookie dough balls. You should be able to scoop out about 24 cookies. Place the cookies on the prepared baking sheets and space them about 2 inches apart.
  • Bake one sheet of cookies at a time. Bake for 11–12 minutes on the middle rack of your oven (bake time can vary based on the size of the cookies). They will look kind of puffy coming out of the oven and deflate a bit as they cool, but this is what makes them so deliciously chewy! Let the baked cookies cool on the pan for about 15 minutes, then transfer to a wire rack to finish cooling.
  • While the cookies cool, melt the white chocolate chips in a heatproof bowl using a double boiler or microwave (melt in 15-second intervals, and stir in between until completely melted). Drizzle the melted white chocolate over each cookie and sprinkle the crushed peppermint candies on top of the chocolate. These will set at room temperature in about an hour. If you're in a rush, you can set them in the fridge to help the chocolate set faster. Leftover cookies can be stored at room temperature in an airtight container for up to a week.

Notes

How Many Cookies Does This Recipe Make?

This recipe makes about 24 cookies using a 1 1/2 Tbsp cookie scoop.
If you don't have that size cookie scoop, scoop and roll one sample cookie dough ball with 1 1/2 Tbsp of dough using a tablespoon as a guide. Then portion the remaining cookies to match it as closely as possible so they bake evenly.
If you want to make more cookies, you can double the ingredients and make a double batch using either a hand mixer or a stand mixer.
You can also make mini peppermint mocha cookies that are half the size. Scoop 48 cookies using a 3/4 Tbsp cookie scoop and bake for 9–10 minutes at 350°F/175°C.

 

Making These Cookies in Advance and Storage Tips

You can store these cookies in an airtight container for up to a week at room temperature or for up to a month in the freezer.
This cookie dough can also be frozen for up to 1 month if wrapped tightly in plastic wrap and stored in an airtight container. Move the cookie dough to the fridge the night before you plan to bake the cookies.

 

Tips for Making the Best Peppermint Mocha Cookies

  • Cream the butter, granulated sugar, and brown sugar thoroughly in the first step. This helps incorporate air into the dough and gives the cookies a soft, tender texture.
  • Don't overwork the cookie dough once the flour is added.
  • Use a cookie scoop to make sure the cookies are uniformly sized.
  • Space the cookies about 2 inches apart before baking because they will spread.
  • Don't overbake the cookies. They continue to set on the hot baking sheet after they come out of the oven.

Nutrition

Serving: 1 | Calories: 190kcal | Carbohydrates: 26g | Protein: 2g | Fat: 9g | Saturated Fat: 6g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 2g | Trans Fat: 0.2g | Cholesterol: 19mg | Sodium: 136mg | Potassium: 99mg | Fiber: 1g | Sugar: 20g | Vitamin A: 130IU | Vitamin C: 0.04mg | Calcium: 31mg | Iron: 1mg