Peppermint mocha cookies are rich, chocolatey, and filled with the bold flavors of cocoa, espresso, and a refreshing burst of peppermint. They’re everything I love about the holiday season in one soft, chewy cookie—with a brownie-like center and just the right amount of crunch from crushed peppermint. Whether I’m baking for a party, cookie exchange, or just craving something festive, these never disappoint.
Why You’ll Love This Recipe
I love these cookies because they’re packed with deep chocolate flavor and that cool peppermint twist. The espresso brings out the richness of the cocoa without making the cookie taste like coffee, and the peppermint adds a holiday sparkle. They’re soft in the center, slightly crisp on the edges, and easy to decorate with crushed candy canes or melted chocolate. They feel indulgent but are surprisingly simple to make.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
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Unsalted butter (softened)
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Brown sugar
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Granulated sugar
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Eggs
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Vanilla extract
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Peppermint extract
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All-purpose flour
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Unsweetened cocoa powder
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Baking soda
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Salt
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Instant espresso powder (or very finely ground coffee)
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Chocolate chips or chunks
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Crushed peppermint candies or candy canes
Directions
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I preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
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In a bowl, I whisk together flour, cocoa powder, baking soda, salt, and espresso powder.
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In a separate bowl, I cream the butter and sugars until light and fluffy.
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I beat in the eggs, vanilla extract, and peppermint extract.
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I gradually mix in the dry ingredients until a soft dough forms, then fold in the chocolate chips.
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I scoop out the dough into balls and place them on the baking sheet.
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I gently press a few crushed peppermint pieces on top of each cookie.
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I bake for 9–11 minutes, just until the edges are set and the centers look slightly soft.
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I let them cool on the sheet for a few minutes, then transfer to a wire rack.
Servings and timing
This recipe makes about 24 cookies. Prep time is around 15 minutes, baking takes 10 minutes per batch, and I usually have them all done in about 30–35 minutes.
Variations
Sometimes I drizzle the cooled cookies with melted white chocolate or dark chocolate for a fancier look. I’ve also used mint chocolate chips instead of peppermint extract for a milder flavor. If I want more espresso kick, I add a little extra espresso powder to the dough. For a gluten-free version, I swap the flour with a 1:1 gluten-free baking mix.
Storage/Reheating
I store these cookies in an airtight container at room temperature for up to 5 days. They stay soft and chewy. I also freeze baked cookies for up to 2 months—just let them thaw at room temp. If I want that fresh-baked warmth, I microwave one for 8–10 seconds before eating.
FAQs
Can I make the dough ahead of time?
Yes, I often chill the dough overnight for deeper flavor. Just let it sit out for 10–15 minutes before scooping and baking.
Do I need espresso powder?
It’s optional, but I like how it enhances the chocolate flavor. It doesn’t make the cookies taste like coffee, just richer.
Can I use peppermint oil instead of extract?
Yes, but I use only a tiny amount—peppermint oil is much stronger than extract. A little goes a long way.
Can I make these cookies vegan?
Yes, I use plant-based butter, egg replacer, and vegan chocolate chips. The texture changes slightly, but they still taste great.
How do I keep the peppermint candy from melting too much?
I press the crushed candy onto the cookies right before baking and don’t mix it into the dough. That way, it stays more visible and crunchy.
Conclusion
Peppermint mocha cookies are festive, flavorful, and full of cozy holiday vibes. I love how they combine rich chocolate, a hint of espresso, and a cool peppermint crunch into every bite. Whether I’m gifting them or enjoying a batch with a warm drink, these cookies always make the season a little sweeter.
