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Peppermint Mocha Cookies - Chewy, Festive, and Full of Holiday Flavor

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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings: 24 servings
Ingredients Method

Ingredients
  

  • All-purpose flour – The base that gives the cookies structure.
  • Unsweetened cocoa powder – Natural or Dutch-process; Dutch gives deeper color and flavor.
  • Baking soda – For lift and spread control.
  • Fine sea salt – Balances sweetness.
  • Instant espresso powder – Enhances chocolate flavor; use decaf if you prefer.
  • Unsalted butter – Softened to room temperature for easy creaming.
  • Granulated sugar – Sweetness and structure.
  • Brown sugar – Adds moisture and chew.
  • Large eggs – Bind everything and add richness.
  • Vanilla extract – Rounds out flavor.
  • Peppermint extract – A little goes a long way; measure carefully.
  • Chocolate chips or chunks – Semisweet or dark for balanced sweetness.
  • Crushed candy canes or peppermint candies – For topping and a bit of crunch.
  • Optional for finishing: Melted dark or white chocolate for drizzling or dipping.

Method
 

  1. Prep the basics: Heat the oven to 350°F (175°C). Line two baking sheets with parchment paper. Set butter out if it’s not already soft.
  2. Whisk the dry ingredients: In a medium bowl, whisk flour, cocoa powder, baking soda, salt, and espresso powder until evenly combined.
  3. Cream the butter and sugars: In a large bowl, beat the softened butter with granulated and brown sugar on medium speed for 2–3 minutes, until light and fluffy.
  4. Add eggs and flavorings: Beat in the eggs one at a time, then add vanilla and peppermint extract. Start with a modest amount of peppermint; you can always add a tiny bit more to taste.
  5. Combine the dough: Add the dry ingredients to the wet in two additions, mixing on low just until combined. Do not overmix. Fold in chocolate chips or chunks.
  6. Scoop: Use a medium cookie scoop (about 1.5 tablespoons) to portion dough onto prepared sheets, spacing about 2 inches apart.
  7. Bake: Bake 9–11 minutes, until the edges look set and the centers are slightly soft. They’ll continue to firm up as they cool.
  8. Top while warm: Immediately sprinkle a little crushed candy cane over each cookie so it adheres. Let cookies cool on the sheet for 5 minutes, then transfer to a rack.
  9. Finish (optional): Once cool, dip half of each cookie in melted dark or white chocolate, then add a bit more crushed peppermint. Let set before storing.