Do you love the taste of peppermint mocha? If you do, you're going to love these Peppermint Mocha Cookies! They taste like the much-loved coffee drink but in a delicious cookie form. Plus, they're really easy to make, so you can still make them even if you're not a skilled baker. Perfect for Christmas or any winter gathering!
Few things are as comforting as a warm, delicious cookie.
Especially during the winter months, there's nothing like snacking on a batch of cookies that will keep you cozy and happy. And these chocolate peppermint mocha cookies will do just that!
They're made with rich chocolate, espresso, and peppermint extract and topped with a delicious peppermint frosting.
If you're looking for a festive and tasty cookie recipe, look no further than this peppermint mocha cookie recipe.
Ingredients for Making Chocolate Mocha Peppermint Cookies
- Chocolate Chips: You can use milk chocolate chips or semi-sweet. I prefer the semi-sweet in this chocolate mocha cookies recipe.
- Espresso Powder: I like instant coffee powder because it's easier, but you can also use brewed espresso. Adjust the amount of espresso to taste - two tablespoons will give this a rich and complex adult-friendly flavor. Use less to make this kid-friendly.
- Hot Water: This is just to dissolve the coffee powder.
- All-Purpose Flour: Measure the flour correctly using the spoon and level method.
- Baking Soda: This will help the cookies to spread and puff up.
- Salt: This is just a small amount to balance out the sweetness of the cookies.
- Butter: You can use either salted or unsalted butter, but I recommend using unsalted.
- White Sugar: This is just your regular granulated sugar.
- Brown Sugar: You can use light or dark brown sugar, but I prefer light.
- Egg: This will help to bind the ingredients together and make the cookies nice and fluffy. Use a large egg for the best results.
- Powdered sugar: This is also known as confectioner's sugar or icing sugar.
- Milk: You can use any type you like, but I prefer whole milk.
- Peppermint extract: This will give the frosting its peppermint flavor.
- Red food coloring: This is optional, but it will give the frosting a nice pink color.
- Toppings: You can top the cookies with sprinkles or chopped-up peppermint. I like to use crushed candy canes, but any kind of peppermint works.
Tips & Tricks
- Make sure your ingredients are at room temperature before you start baking. This includes butter, eggs, and milk. Room temperature ingredients mix better and produce a more consistent cookie.
- Make sure to dissolve the espresso powder in hot water before adding it to the batter. Otherwise, you'll end up with coffee-flavored lumps in your cookies.
- Be careful not to overmix the cookie dough. Mixing too much will result in tough cookies. Just mix until the ingredients are combined, and then stop.
- Use a cookie scoop to measure the dough. This will help ensure that all your cookies are the same size.
- For the best flavor, use good quality chocolate chips. I like to use Ghirardelli or Guittard brand chocolate chips.
- If you want extra peppermint flavor, add a few drops of peppermint extract to the cookie dough. Just be careful - a little goes a long way.
- If you want to decorate the cookies with holiday sprinkles or chopped peppermint, do it right after you frost them. The frosting will act as glue and hold the sprinkles in place.
- For a fun twist, skip the frosting and dip the cookies in white chocolate.
Frequently Asked Questions
Do these peppermint mocha cookies require chill time?
Chilling the cookies helps to prevent spreading. I recommend chilling for at least 30 minutes, but you can refrigerate them for up to 24 hours.
Short on time? This recipe for peppermint cookies still works without chilling. Just expect your cookies to be thinner as they spread out more.
Can I freeze the cookie dough?
Yes! You can freeze the cookie dough well-wrapped for up to 3 months. When you're ready to bake, just thaw the dough in the refrigerator overnight and proceed with the recipe as directed.
Can I make these cookies without the frosting?
Yes, you can. The cookies will still be delicious without the frosting. If you want to decorate them, you can dust them with powdered sugar or cocoa powder. Or, you could drizzle them with melted chocolate.
Tools Needed to Make This Mocha Cookie Recipe
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- Mixing bowls
- Hand mixer or stand mixer
- Measuring cups and spoons
- Cookie scoop: This is optional but will make scooping the dough much easier.
- Cookie trays
- Cooling rack (I like to set mine on a silicone mat for less mess when frosting)
Store these cookies at room temperature in a sealed container for up to one week.
They may be frozen, well-wrapped, for up to 3 months.
How to Make Mocha Peppermint Cookies
See the recipe card below for the full recipe with measurements.
Make the Cookies
First, start by melting your chocolate. You can do this in the microwave or over a double boiler.
If you're using the microwave, melt the chocolate in 30-second increments, stopping to stir in between.
Allow the chocolate to cool while you prepare the rest of the ingredients.
Next, dissolve the espresso powder in hot water. You want to ensure that the coffee is completely dissolved; otherwise, you'll end up with coffee-flavored lumps in your cookies.
Whisk together the flour, baking soda, and salt in a medium bowl. Set this aside.
In the bowl of a stand mixer fitted with the paddle attachment, beat the butter, sugar, and brown sugar over medium-high speed until light and fluffy.
Add the cooled chocolate and coffee to the butter mixture and beat again.
Slowly add the flour mixture to the wet ingredients with the mixer on low. Mix until just combined - be careful not to overmix.
Chill the dough for at least 30 minutes or up to overnight. This helps to prevent spreading.
Preheat the oven to 350°F and line a baking sheet with parchment paper.
Roll the dough into 1 ¼ inch balls and arrange on the prepared baking sheet. Bake for 10-12 minutes until the cookies are set and barely brown around the edges.
Allow to cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.
Frosting the Cookies
To make the frosting, beat the butter, powdered sugar, milk, and peppermint extract until light and fluffy.
If the frosting is too thick, add a little more milk. If it's too thin, add a bit more powdered sugar.
Spread or pipe the frosting onto the cooled cookies. (I have found the best way to fill a piping bag is to put it in a mug and roll the sides down before adding the frosting.)
Sprinkle with holiday sprinkles or chopped peppermint, if desired. Allow the frosting to set for about 30 minutes before serving.
More Cookie Recipes to Enjoy!
- Peppermint Snowball Cookies
- Air Fryer Peanut Butter Cookies
- Spritz Cookies with Jam
- Air Fryer Sugar Cookies
Peppermint Mocha Cookies
- ½ cup chocolate chips
- 2 tablespoons instant espresso powder
- 2 teaspoons hot water
- 1 ¾ cup all-purpose flour
- ¾ teaspoon baking soda
- ½ teaspoon salt
- ½ cup unsalted butter at room temperature
- ½ cup white sugar
- ½ cup brown sugar
- 1 egg
- 6 tablespoons unsalted butter at room temperature
- 2 cups confectioner's sugar
- 2 tablespoons milk
- ¼ teaspoon peppermint extract
- 1 drop red food coloring
- Peppermint candies or sprinkles for topping
- Melt the chocolate chips in the microwave in 30-second increments, stopping to stir in between.
- Allow to cool.
- Dissolve the coffee powder in hot water in a small dish.
- In a medium bowl, stir together the flour, baking soda, and salt.
- In the bowl of a stand mixture, beat together the butter, white sugar, and brown sugar.
- Add the coffee mixture, cooled chocolate and egg and beat again.
- Beat in the flour mixture a little at a time over low heat until just combined.
- Chill for at least 30 minutes or up to overnight.
- Preheat the oven to 350° F.
- Roll the dough into 1 ¼ inch balls and arrange on ungreased cookie sheets.
- Bake for 10 to 12 minutes, until set.
- Let stand on the baking sheet for 3 minutes, then transfer to a cooling rack to cool completely.
- Beat the butter on medium-high in the bowl of a stand mixer.
- Add the sugar, and reduce the heat to medium-low. Beat until incorporated.
- Scrape down the bowl, and beat for another 15 seconds.
- Scrape again, and add the mild peppermint extract, and food coloring.
- Beat over medium until incorporated, then increase the speed to medium-high.
- Beat for 3 to 4 minutes, stopping to scrape down occasionally.
- Frost the cooled cookies and then sprinkle with the peppermint candies.
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