4.3 from 153 votes
Peppermint Mocha Cookies
Peppermint Mocha Cookies blend the rich bitterness of cocoa and espresso with buttery dough and chocolate chips, delivering a chewy yet slightly crisp texture. Topped with drizzled vanilla candy melts and crushed candy canes, these cookies offer a festive touch with a refreshing peppermint crunch, making them suitable for holiday dessert trays or cozy coffee breaks.
Prep Time
20 mins
Cook Time
8 mins
Total Time
28 mins
Servings:
40
cookies
Course:
Baked Goods
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.
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