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image of a flat lay shot from above the ingredients of peppermint mocha cookies cocoa powder all-purpose flour granulated sugar brown sugar eggs butter vanilla extract peppermint extract chocolate chips crushed candy canes and instant coffee or espresso powder with baking powder and salt on a white marble surface in natural light professional food photography hyperrealistic

Peppermint Mocha Cookies

These soft, chewy Peppermint Mocha Cookies are the perfect holiday treat, combining rich chocolate, bold espresso, and cool peppermint flavors with a festive candy cane topping.
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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings: 24 cookies
Course: Dessert
Cuisine: American
Calories: 140
Ingredients Equipment Method Notes

Ingredients
  

Dry Ingredients
  • 2 cups all-purpose flour
  • 3/4 cup unsweetened cocoa powder
  • 2 tsp instant espresso powder
  • 1 tsp baking soda
  • 1/2 tsp salt
Wet Ingredients
  • 1/2 cup unsalted butter melted
  • 3/4 cup granulated sugar
  • 3/4 cup light brown sugar packed
  • 1 large egg room temperature
  • 1 tsp vanilla extract
  • 1/2 tsp peppermint extract
Add-Ins & Toppings
  • 1 cup semi-sweet chocolate chips
  • 1/2 cup crushed peppermint candies or candy canes

Equipment

  • - Mixing bowls
  • - Whisk
  • Rubber Spatula
  • Cookie Scoop
  • Baking sheets
  • Parchment paper

Method
 

  1. Preheat the oven to 350°F (175°C). Line two large baking sheets with parchment paper.
  2. In a medium bowl, whisk together flour, cocoa powder, baking soda, and salt. Set aside.
  3. In a large microwave-safe bowl, melt the butter. Whisk in granulated sugar, brown sugar, and espresso powder until smooth. Let cool for 1–2 minutes.
  4. Whisk in the egg, vanilla extract, and peppermint extract until fully combined.
  5. Gradually fold in the dry ingredients until just combined. Be careful not to overmix.
  6. Fold in the chocolate chips. Reserve a small handful for topping if desired.
  7. Using a cookie scoop, drop rounded balls of dough (about 1.5 tablespoons each) onto prepared baking sheets, spacing about 2 inches apart.
  8. Sprinkle each dough ball generously with crushed peppermint candies, gently pressing them into the dough just before baking.
  9. Bake for 9–11 minutes, or until edges are set but centers are still slightly soft. Allow to cool on the baking sheet for 5 minutes before transferring to a wire rack.

Notes

These cookies are best stored in an airtight container at room temperature for up to 5 days. For longer storage, freeze baked cookies or unbaked dough for up to 3 months.
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