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Peppermint Mocha Cookies

These peppermint mocha cookies are rich, fudgy, chewy and chocolatey all at the same time! They're absolutely perfect for your Christmas cookie exchange!

Prep Time
15 mins
Cook Time
15 mins
Cooling Time
1 hr
Total Time
1 hr 24 mins
Servings: 30
Calories: 132 kcal
Course: Dessert
Cuisine: American

Ingredients

  • ½ cup unsalted butter room temperature, or ½ c room temperature shortening (not Crisco)
  • 1 cup brown sugar packed
  • ¾ cup granulated sugar
  • 3 large eggs room temperature
  • 1 tablespoon vanilla extract
  • 2 ounce unsweetened chocolate baking squares 8 individual rectangles
  • 4 teaspoons instant coffee granules crushed to fine powder with back of spoon
  • 2 cups all purpose flour
  • 1 ½ teaspoon baking powder
  • ½ teaspooon salt
  • ⅓ cup granulated sugar for coating
  • 1 inch candy cane or 2 - 3" canes or 2 hard peppermint candies (such as Russell Stover), crushed optional

Instructions

    Cup of Yum
  1. Beat together the butter and and the sugars until sugar dissolves (about 5 minutes).
  2. Beat in eggs one at a time, beating well after each addition. Add the vanilla and blend. Batter will be a light caramel color.
  3. Heat chocolate in 15-20 second bursts in microwave until very soft. Stir in between each interval, Do not overheat.
  4. Add the powdered coffee granules to melted chocolate and stir until smooth and dissolved. Allow to cool and then add to butter mixture.
  5. Stir in the dry ingredients and the crushed peppermint pieces to butter mixture.
  6. Chill dough for 2 hours to overnight. 
  7. Roll into 1 ¼" balls. Roll each ball in the ⅓ cup sugar.
  8. Place on parchment lined baking sheets. Bake 350 for 10-12 minutes. 
  9. When approaching the 10-minute mark the cookies will puff up. They then will deflate and develop a bumpy or pebbly appearance on top. Do not over-bake. 
  10. Remove pan from oven and add crushed peppermint candy to the top. Allow cookies to rest on pan for up to 2 minutes and carefully place on rack to cool. Cookies will be soft and delicate. 

Notes

  • Let it rest: Letting the cookies rest for a while is another important step. Once they’re out of the oven, allow them to cool down and cook in the residual heat to get that perfect chewy texture.
  • Start right: The key to baking cookies with the perfect texture and flavor is to start with room temperature eggs and softened butter. This makes sure the ingredients are incorporated perfectly, and you have a smooth, consistent batter.
  • Don’t overmix: Avoid overmixing the cookie dough, especially when you combine the flour and the egg mixtures. Doing this will cause the cookies to become dense and hard. 
  • Chill matters: As much as you’re tempted to, don’t skip chilling the cookie dough. Chilling helps the fat solidify, and the cookies won’t end up spreading too much or turning flat when they are baked. 

Nutrition Information

Calories 132kcal (7%) Carbohydrates 22g (7%) Protein 2g (4%) Fat 5g (8%) Saturated Fat 3g (15%) Polyunsaturated Fat 0.3g Monounsaturated Fat 1g Trans Fat 0.1g Cholesterol 27mg (9%) Sodium 38mg (2%) Potassium 48mg (1%) Fiber 1g (4%) Sugar 14g (28%) Vitamin A 122IU (2%) Calcium 25mg (3%) Iron 1mg (6%)

Nutrition Facts

Serving: 30Serving

Amount Per Serving

Calories 132

% Daily Value*

Calories 132kcal 7%
Carbohydrates 22g 7%
Protein 2g 4%
Fat 5g 8%
Saturated Fat 3g 15%
Polyunsaturated Fat 0.3g 2%
Monounsaturated Fat 1g 5%
Trans Fat 0.1g 5%
Cholesterol 27mg 9%
Sodium 38mg 2%
Potassium 48mg 1%
Fiber 1g 4%
Sugar 14g 28%
Vitamin A 122IU 2%
Calcium 25mg 3%
Iron 1mg 6%

* Percent Daily Values are based on a 2,000 calorie diet.