Peppermint Mocha Cookies
User Reviews
4.3
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Prep Time
20 mins
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Cook Time
8 mins
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Total Time
28 mins
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Servings
40 cookies
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Course
Baked Goods
Peppermint Mocha Cookies
Description
This cookie recipe combines classic chocolate and coffee flavors with festive peppermint accents. The dough starts by creaming together butter and sugars, then adding eggs, vanilla extract, and dissolved instant espresso powder for a mocha essence. A mix of flour, cocoa powder, baking soda, and salt creates the dry base, which is folded together before incorporating cappuccino or chocolate chips.
Baked until set and allowed to cool, the cookies are then decorated by drizzling melted vanilla candy melts and immediately sprinkling crushed candy canes, which adds a crisp texture and minty flavor contrast to the rich chocolate. The cookies have a tender bite due to the combination of sugars and fats, balanced by the bitterness of espresso and cocoa.
They are ideal for seasonal celebrations or as a sweet treat with coffee. The peppermint topping adds a distinctive holiday note that visually and flavorfully complements the mocha base.
Ingredients
- 1 cup butter room temperature, unsalted
- 1 cup granulated sugar
- ¾ light brown sugar packed
- 2 egg large
- 2 teaspoons vanilla extract pure
- 1 tablespoon instant espresso powder dissolved in 1 tablespoon hot water
- 2 cups all-purpose flour
- ¾ cup cocoa powder unsweetened
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 ¾ cups cappuccino baking chips or espresso baking chips, or bittersweet chocolate chips
For the Topping
- ¾ cup Vanilla candy melts
- ½ cup candy canes crushed
Instructions
- Preheat oven to 350 degrees F. Line baking sheets with parchment paper and set aside.
- 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.
- 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.
- 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.
- 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.
User Reviews
Overall Rating
4.3
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