Peppermint Mocha Chocolate Cookies (Printable)
Rich, fudgy mocha cookies with peppermint and chocolate chunks, topped with white chocolate drizzle.
# What You'll Need:
→ Dry Ingredients
01 - 1 1/4 cups all-purpose flour
02 - 1/2 cup unsweetened cocoa powder
03 - 1/2 teaspoon baking soda
04 - 1/4 teaspoon salt
05 - 1 tablespoon instant espresso powder
→ Wet Ingredients
06 - 1/2 cup unsalted butter, softened
07 - 2/3 cup granulated sugar
08 - 2/3 cup packed light brown sugar
09 - 1 large egg
10 - 1 teaspoon vanilla extract
11 - 1/2 teaspoon peppermint extract
→ Add-Ins & Toppings
12 - 1 cup semisweet chocolate chunks or chips
13 - 1/2 cup crushed peppermint candies or candy canes
14 - 3 ounces white chocolate, melted (optional for drizzling)
# How-to Steps:
01 - Preheat oven to 350°F. Line two baking sheets with parchment paper.
02 - In a medium bowl, whisk together flour, cocoa powder, baking soda, salt, and espresso powder until evenly mixed.
03 - In a large bowl, beat softened butter with granulated and brown sugars until creamy and light, about 2 minutes.
04 - Add the egg, vanilla extract, and peppermint extract to the butter mixture and beat until fully combined.
05 - Gradually add the dry mixture to the wet ingredients, stirring just until incorporated without overmixing.
06 - Gently fold in semisweet chocolate chunks and half of the crushed peppermint candies.
07 - Scoop tablespoon-sized portions of dough onto prepared baking sheets, spacing them about 2 inches apart.
08 - Bake for 9 to 11 minutes until edges are set but centers remain slightly soft.
09 - Remove from oven and immediately sprinkle with remaining crushed peppermint candies. Let cool on sheets for 5 minutes, then transfer to wire racks.
10 - Once completely cooled, drizzle melted white chocolate over cookies if desired and allow to set before serving or storing.
# Expert Pointers:
01 -
- They're fudgy in the center with crispy edges, and somehow still taste like that perfect peppermint mocha you'd order at a coffee shop.
- The espresso deepens the chocolate without making them taste bitter—it's a secret that nobody guesses.
- You can have warm cookies on your counter in less than an hour from start to finish.
02 -
- Don't overbake these—that second between perfectly chewy and slightly cakey goes fast, and pulling them out when the center looks almost underdone is the difference between fudgy magic and regular cookies.
- If your peppermint extract smells harsh or medicinal, use less next time; different brands vary wildly in intensity, and a little goes a long way.
- Chilling the dough for thirty minutes before baking makes them chewier and helps prevent excessive spreading if your kitchen is warm.
03 -
- Weigh your ingredients if you can—it sounds fancy but it's actually the easiest way to get consistent, predictable results every single time.
- If you want to make these completely ahead, chill the scooped dough balls on a baking sheet, freeze them, then bake straight from frozen, adding just a minute or two to the baking time.