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Peppermint Mocha Cookies

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Peppermint mocha cookies are soft, chocolatey holiday treats infused with cocoa, espresso, and peppermint flavors. With a brownie-like texture and crunchy peppermint topping, they’re perfect for festive baking and gift-giving.

Ingredients

  • 1 cup unsalted butter, softened
  • 3/4 cup brown sugar
  • 1/2 cup granulated sugar
  • 2 large eggs
  • 1 tsp vanilla extract
  • 1/2 tsp peppermint extract
  • 2 cups all-purpose flour
  • 3/4 cup unsweetened cocoa powder
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 1 tbsp instant espresso powder
  • 1 cup chocolate chips or chunks
  • 1/2 cup crushed peppermint candies or candy canes

Instructions

  1. Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
  2. In a bowl, whisk together flour, cocoa powder, baking soda, salt, and espresso powder.
  3. In another large bowl, cream together the butter, brown sugar, and granulated sugar until light and fluffy.
  4. Beat in the eggs, vanilla extract, and peppermint extract.
  5. Gradually mix in the dry ingredients until a soft dough forms.
  6. Fold in the chocolate chips or chunks.
  7. Scoop dough into balls and place on the prepared baking sheet.
  8. Gently press crushed peppermint candies on top of each dough ball.
  9. Bake for 9–11 minutes until edges are set and centers are slightly soft.
  10. Let cool on the baking sheet for a few minutes, then transfer to a wire rack.

Notes

  • Chill dough for 30 minutes or overnight for richer flavor.
  • Drizzle with white or dark chocolate after cooling for extra flair.
  • Use mint chocolate chips for a different twist.
  • Swap flour with 1:1 gluten-free baking mix for a gluten-free version.
  • For a vegan version, use egg replacers and plant-based butter and chocolate.

Nutrition

Find it online: https://recipesbyliza.com/peppermint-mocha-cookies/