Lean into the holiday cheer with these peppermint mocha cookies! They're essentially a fudgy brownie in cookie form, plus they're flavored with the perfect amount of peppermint extract and decorated with melted chocolate and crushed candy canes for an easy, yet festive Christmas aesthetic.
Jump to Recipe
For more holiday cookie recipes, try Frosted Eggnog Cookies, Snowflake Sugar Cookies, Salted Caramel Christmas Linzer Cookies, and Chocolate Peppermint Crinkle Cookies.
Ingredient Notes
- Chocolate: The majority of this recipe is made with chocolate, so it's important to use a high-quality semi-sweet chocolate
- Unsalted Butter: Since the butter will be melted with the chocolate, there's no need to bring it to room temp.
- Cocoa Powder: Use dutch process cocoa powder for the richest, fudgiest texture.
- Peppermint Extract: Peppermint extract is very potent, so be VERY careful with it! I went with ½ teaspoon for a more balanced peppermint flavor, but if you love peppermint you could add an additional ¼ tsp.
- All-Purpose Flour: Use a high quality, unbleached all-purpose flour.
- Espresso Powder: To make these brownies cookies mocha flavored, add fresh espresso powder.
- Baking Powder: To help these cookies rise slightly, but still keep a dense texture, only use ¼ teaspoon of baking powder.
See recipe card for full information on ingredients and individual quantities.
Step by Step Instructions
Here are step by step photos and instructions on how to make this peppermint mocha cookie recipe! For the full ingredient list and method, see the recipe card at the end of this post.
Make the cookie dough
In a medium bowl, melt the chocolate and butter. In a small bowl, stir together the cocoa powder, espresso powder, and hot water. In a large bowl, beat the sugars, eggs, and peppermint extract until doubled in size and pale in color. Mix in the two mixtures, then add in the flour, baking powder, and salt, and mix on low speed. Allow the cookie dough to rest for about 10 minutes to thicken up.
Bake & Decorate
Using a 3 tablespoon cookie scoop, scoop the batter onto the prepared baking sheets about two inches apart. Bake the cookies for about 10 minutes until they are crackly, shiny, and appear set. Allow the cookies to cool completely on baking sheet. Drizzle melted chocolate on each cookie and top with crushed candy canes, and enjoy!
Expert Baking Tips
- Use a cookie scoop. Use a 3 tablespoon cookie scoop to portion the cookie dough into equally sized cookies!
- Scoot the cookies. Immediately after the cookies come out of the oven, use a large round cookie cutter or glass to scoot the edges and form a perfectly round cookie.
Recipe FAQs
No! There is absolutely zero chill time for these cookies, so you can make them in less than an hour.
Keep these cookies in an airtight container at room temperature for about 3-5 days or in the freezer for up to 3 months.
Baking in Grams
All of the recipes on this blog are carefully developed with gram measurements so you can easily recreate them in your own kitchen with success. Volume measurements are extremely inaccurate and leave room for significant errors. Not all measuring cups are made equally, so your one cup of flour will be different from my one cup of flour. By providing precise measurements in grams (aside from minor ingredients, which are given in tsp/tbsp), you can make these recipes accurately and with less cleanup! All you need is this kitchen scale.
If this still isn't enough to convince you, I have provided volume measurements in the recipe card. If you are interested in understanding the conversions, this is the best conversion chart.
But trust me, once you try baking in grams you'll never turn back!
Happy baking! x
Other Christmas recipes you'll love
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📖 Recipe
Peppermint Mocha Cookies
Ingredients
- 250 g (1 ½ cups) semisweet chocolate
- 50 g (3 ½ tablespoon) unsalted butter
- 15 g (3 tablespoon) dutch process cocoa powder
- 10 g (1 tbsp + 1 tsp) espresso powder
- 2 ½ tablespoon hot water
- 100 g (½ cup) brown sugar
- 66 g (⅓ cup) granulated sugar
- 2 eggs, room temp
- ½ teaspoon peppermint extract
- 75 g (⅔ cup) all-purpose flour
- ¼ teaspoon baking powder
- ¼ teaspoon salt
Instructions
For the peppermint mocha cookies:
- Preheat the oven to 350 degrees F (180 degrees C) and line two baking sheets with parchment paper.
- In a medium heat-proof bowl, add the chocolate and butter. Microwave in 20 second increments until fully melted.
- In a small bowl, stir together the cocoa powder, espresso powder, and hot water. Set aside.
- In a large bowl, add the brown sugar, granulated sugar, eggs, and peppermint extract. Use an electric hand mixer to beat on medium-high speed for 2-3 minutes until doubled in size and pale in color.
- Mix in the chocolate, butter mixture and bloomed cocoa powder mixture until fully combined.
- Add in the flour, baking powder, and salt, and mix on low speed until just combined.
- Allow the cookie dough to rest at room temperature for about 10 minutes to thicken up.
- Using a 3 tablespoon cookie scoop, scoop the batter onto the prepared baking sheets about two inches apart.
- Bake the cookies for about 10 minutes until they are crackly, shiny, and appear set.
- Allow the cookies to cool completely on baking sheet before decorating.
- Drizzle melted chocolate on each cookie and top with crushed candy canes, and enjoy!
Notes
- Use a cookie scoop. Use a 3 tablespoon cookie scoop to portion the cookie dough into equally sized cookies!
- Scoot the cookies. Immediately after the cookies come out of the oven, use a large round cookie cutter or glass to scoot the edges and form a perfectly round cookie.
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