Dreamy Peppermint Mocha Cookies Recipe for Holiday Baking Magic

Chocolate and peppermint create magic in this decadent peppermint mocha cookies recipe that will make your taste buds dance with joy.

Rich cocoa blends seamlessly with cool mint for an irresistible winter treat.

Every bite carries the warmth of espresso and the crisp essence of peppermint.

The cookies emerge from the oven with a perfect crackly exterior and soft, chewy center.

Melted chocolate chips scattered throughout add luxurious depth to each morsel.

A sprinkle of crushed candy canes on top provides a festive crunch that elevates these cookies from ordinary to extraordinary.

You won’t be able to resist these delightful morsels that combine the best of holiday flavors in one spectacular cookie.

Peppermint Mocha Cookies: Batch Highlights

• Whip Up Holiday Magic: Create festive, colorful cookies that bring joy and excitement to any gathering with minimal kitchen skills required.
• Transform Flavor Combinations: Blend coffee, peppermint, and chocolate into one delightful treat that surprises taste buds and offers a unique dessert experience.
• Customize with Ease: Mix different colored doughs to create swirled, marbled cookies that look professionally crafted but are simple enough for home bakers of all levels.
• Quick Kitchen Project: Prepare these showstopping cookies in under an hour, making them perfect for last-minute parties, family baking sessions, or spontaneous sweet cravings.

Ingredients for Festive Peppermint Mocha Cookies

• Butter: Provides rich flavor and helps create a soft, tender cookie texture.
• Sugar: Adds sweetness and helps create a crisp cookie exterior.
• Egg: Binds ingredients together and adds moisture to the dough.
• Flour: Forms the base structure of the cookies.

• Vanilla Extract: Adds depth and warmth to the cookie's overall flavor profile.
• Peppermint Extract: Delivers a cool, refreshing mint taste to the cookies.
• Coffee: Introduces a rich, deep flavor that complements the chocolate notes.
• Cocoa Powder: Provides a deep chocolate flavor and dark color to one portion of the dough.

• Baking Powder, Baking Soda, Salt: Crucial for helping the cookies rise and achieving the right texture.
• Pink Food Dye: Adds a decorative color element to one portion of the dough.
• Granulated Sugar (for coating): Creates a sweet, sparkling exterior on the finished cookies.

Baking Peppermint Mocha Cookies Step by Step

Step 1: Prepare Baking Station

Warm up the oven to a cozy 350F.

Grab two baking sheets and line them with parchment paper, creating a perfect non-stick surface for your cookie adventure.

Step 2: Whip Up Creamy Base

Grab your mixer and blend butter and sugar until they transform into a light, fluffy cloud.

Crack in the egg, then splash in vanilla and peppermint extract.

Mix everything until it’s beautifully combined and smelling amazing.

Step 3: Blend Dry Ingredients

Sprinkle in baking powder, salt, and baking soda.

Slowly add flour, stirring gently until a soft, delectable dough emerges.

Step 4: Create Colorful Flavor Variations

Divide your dough into three exciting portions.

• First portion: Stir in rich coffee
• Second portion: Add a pop of pink food coloring
• Third portion: Mix in deep, dark cocoa powder

Step 5: Shape Unique Cookies

Scoop out two teaspoons of each colored dough.

Twist and combine the different colors, rolling them into a beautiful marble-like ball.

Roll each cookie in a sparkling coat of sugar for extra crunch and sweetness.

Step 6: Bake to Perfection

Slide your cookie sheets into the oven.

Bake for 10-13 minutes until the edges turn crisp and golden, while the centers remain delightfully soft.

Feel free to use a cookie cutter for extra fancy shapes if you’re feeling artistic.

Step 7: Cool and Enjoy

Let the cookies rest on a wire rack, allowing them to cool completely.

They’ll develop a perfect texture and be ready for munching, sharing, or storing in an airtight container.

Tips for Rich, Chewy Mocha Cookies

• Ensure all three dough portions have similar texture and softness for even baking and blending.
• Adjust peppermint extract amount based on personal preference, starting with less and adding gradually.
• Roll cookies generously in granulated sugar for a delightful crackly exterior and sweet crunch.
• Use strong espresso or high-quality instant coffee powder to boost rich mocha flavor profile.
• Add food coloring sparingly to maintain natural dough appearance while creating visual interest.

Peppermint Cookie Variations for Every Season

• Gluten-Free Peppermint Mocha Cookies: Replace wheat flour with almond or coconut flour for a gluten-free version that maintains the rich flavor profile.
• Vegan Chocolate Peppermint Cookies: Swap butter for coconut oil, use flax egg instead of regular egg, and select dairy-free chocolate chips to create a plant-based alternative.
• Low-Sugar Mint Chocolate Cookies: Substitute granulated sugar with monk fruit sweetener or stevia, reducing overall sugar content while keeping the classic taste.
• Keto-Friendly Mocha Cookies: Use almond flour, replace sugar with erythritol, and incorporate sugar-free dark chocolate for a low-carb friendly option that preserves the decadent mocha essence.

Serving Peppermint Mocha Cookies with Style

• Holiday Party Platter: Arrange cookies on festive ceramic plate with sprinkled candy cane pieces and chocolate shavings for elegant presentation.
• Gifting Delights: Package cookies in clear cellophane bags tied with red ribbon, perfect for holiday gift-giving or cookie exchange events.
• Coffee Companion: Serve alongside hot peppermint mocha or classic espresso to enhance the rich, complementary flavor profiles of the cookies.
• Dessert Centerpiece: Create a beautiful cookie tower by stacking different colored dough variations, showcasing the artistic swirls and festive design.

Best Storage for Holiday Cookies

• Store cookies in an airtight container in the refrigerator for up to 5 days to maintain their soft texture and prevent drying out.
• Layer cookies between parchment paper in a freezer-safe container and freeze for up to 3 months, ensuring maximum freshness and flavor preservation.
• Keep cookies at room temperature in a sealed container for 2-3 days, away from direct sunlight and heat sources to prevent texture changes.
• Place a small piece of bread in the storage container to help maintain cookie softness and prevent them from becoming too crisp.

FAQs

• How do I prevent my cookies from spreading too much during baking?

Chill the dough for 30 minutes before baking. This helps the butter firm up and prevents excessive spreading, ensuring your cookies maintain their shape.

• Can I make these cookies ahead of time?

Yes, you can prepare the dough in advance and refrigerate for up to 3 days or freeze for up to 2 weeks. When ready to bake, let the dough come to room temperature slightly before shaping.

• What kind of coffee should I use for the cookie dough?

Use instant espresso powder or strong brewed coffee that has been cooled. This will provide a robust coffee flavor without adding too much liquid to the dough.

Peppermint Mocha Cookies Recipe

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4.8 from 21 reviews

• Total Time: 38 minutes
• Yield: 24 1x

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Description

Chocolate lovers rejoice with these irresistible peppermint mocha cookies that blend rich espresso, dark chocolate, and cool peppermint into one delightful treat. Crisp edges, chewy centers, and a sprinkle of candy cane pieces make these cookies a perfect winter indulgence you’ll crave all season long.

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Ingredients

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Primary Ingredients:

• 2 1/4 cups (280g) all-purpose flour
• 1 cup (227g) unsalted butter, softened
• 1 1/4 cup (250g) sugar

Flavor Enhancers:

• 2 tablespoons (30 ml) unsweetened cocoa powder
• 1/2 teaspoon instant coffee
• 1/2 teaspoon peppermint extract
• 1 teaspoon vanilla extract

Leavening and Seasoning:

• 1/2 teaspoon baking powder
• 1/4 teaspoon baking soda
• 1/2 teaspoon salt
• 1 large egg
• Pink food gel
• Extra sugar for rolling

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Instructions

1. Prepare the oven by heating to 350°F and lining two baking sheets with parchment paper.
2. In a mixing bowl, whip butter and sugar until airy and pale. Incorporate egg, vanilla, and peppermint extract, blending thoroughly.
3. Introduce baking powder, salt, and baking soda to the mixture. Slowly fold in flour until a cohesive dough develops.
4. Separate the dough into three distinct portions. Infuse one section with coffee, tint another with pink coloring, and enrich the third with cocoa powder.
5. Gather two teaspoons from each colored dough, intertwine them together, and gently roll into a unified sphere. Dust the exterior with granulated sugar.
6. Transfer cookies to prepared baking sheets. Bake for 10-13 minutes, ensuring crisp edges while maintaining a soft center. Use a cookie cutter for precise shaping if desired.
7. Allow cookies to cool completely on a wire rack before serving or storing, preserving their delicate texture and vibrant flavors.

Notes

• Refrigerate the mixed doughs for 30 minutes before combining to prevent colors from blending and maintain distinct layers.
• Adjust peppermint extract based on preference; start with less and add gradually to avoid overwhelming flavor.
• Use high-quality espresso powder or strong brewed coffee concentrate for richer mocha undertones.
• Replace butter with coconut oil for a dairy-free version, ensuring same creamy texture and consistent mixing.

• Prep Time: 25 minutes
• Cook Time: 13 minutes
• Category: Desserts, Snacks
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 24
• Calories: 150
• Sugar: 10g
• Sodium: 100mg
• Fat: 8g
• Saturated Fat: 5g
• Unsaturated Fat: 2g
• Trans Fat: 0g
• Carbohydrates: 18g
• Fiber: 1g
• Protein: 2g
• Cholesterol: 30mg