Table of Contents

Why You’ll Love This Recipe
Ingredients You’ll Need
How to Make Peppermint Mocha Cookies
Storing & Reheating
Chef’s Helpful Tips
Recipe FAQs
Peppermint Mocha Cookies

When you walk into a cozy kitchen and smell the warm, inviting aroma of Peppermint Mocha Cookies, it’s impossible not to smile. These cookies, rich and chewy with a delightful twist, evoke the spirit of the holidays in every sweet bite. Imagine sinking your teeth into a fudgy chocolate cookie generously infused with peppermint essence, the texture soft yet perfectly chewy, with the festive crunch of candy cane sprinkled throughout. The visual appeal? A beautiful layer of dark chocolate espresso ganache, laced with vibrant crushed candy canes, transforms them into the star of any dessert table.

These cookies aren’t just about taste; they’re wrapped in the personal memories of baking with family. Each bite takes you back to childhood kitchen adventures filled with laughter and the joyous anticipation of awaiting sweet treats to come out of the oven. Making Peppermint Mocha Cookies is not only a fantastic way to celebrate the season but also a delightful task that fills your home with warmth and happiness. Get ready to bring these festive cookies to your holiday celebrations—trust me; they won’t last long!

Why You’ll Love This Recipe

Simple & Quick: Ready in just under 30 minutes, these cookies are perfect for last-minute holiday baking.
Irresistible Flavor: The combination of rich chocolate, robust coffee, and refreshing peppermint creates a taste you won’t forget.
Eye-Catching Appeal: Topped with a glossy ganache and crushed candy canes, they look as festive as they taste.
Flexible Serving: Ideal for parties, gifts, or a sweet snack with coffee on chilly mornings.
Diet-Friendly Options: With a few tweaks, like using gluten-free flour or dairy-free chocolate, you can easily adapt these for dietary needs.

Ingredients You’ll Need

Flour (2 cups + 2 Tbsp): All-purpose flour works best for structure. If you’re looking for a gluten-free option, use a 1:1 gluten-free baking flour blend.
Dutch Processed Cocoa Powder (½ cup + 2 Tbsp): This unsweetened cocoa gives a deep, rich chocolate flavor that complements the peppermint beautifully. Regular cocoa can be used but expect a slightly different taste.
Baking Soda (½ tsp) & Baking Powder (½ tsp): These leavening agents help the cookies rise while ensuring a soft texture.
Sea Salt (½ tsp): A pinch enhances sweetness and balances the flavors in these rich cookies.
Salted Butter (1 cup): At room temperature, it adds a creamy richness. If using unsalted butter, add an extra pinch of salt.
White Sugar (1 cup): Provides sweetness and helps create those delightful edges.
Light Brown Sugar (½ cup): Adds moisture and a hint of caramel flavor to the cookies.
Vanilla Extract (1 tsp): A classic flavor that enhances the overall cookie deliciousness.
Peppermint Extract (¾ tsp): This ingredient is crucial for that refreshing peppermint punch. Stick to pure extracts for the best flavor.
Large Eggs (2): Room temperature eggs help to bind the ingredients while giving a soft texture.
Finely Crushed Candy Canes (2 Tbsp): These add a lovely crunch and a burst of festive peppermint.
Dark or Semi-Sweet Chocolate (4 oz): Use high-quality chocolate for the ganache; chocolate chips work, but finely chopped chocolate melts better.
Heavy Whipping Cream (⅓ cup): Essential for a silky ganache.
Espresso Powder (¼ tsp): A secret ingredient that enhances the chocolate flavor.
Crushed Candy Canes or Sprinkles (optional): For topping—the more festive, the better!

How to Make Peppermint Mocha Cookies

Preheat and Prepare: Begin by preheating your oven to 350°F. While it warms up, line a baking sheet with parchment paper, making cleanup a breeze and helping the cookies bake evenly. The smell of the heat will get your kitchen ready for the festive baking ahead!

Combine Dry Ingredients: In a medium bowl, whisk together the flour, cocoa powder, sea salt, baking soda, and baking powder until well mixed. This step ensures that all dry ingredients are evenly distributed, which is key to consistent flavor and texture throughout your **Peppermint Mocha Cookies**.

Whisk Wet Ingredients: In a separate bowl or the bowl of a stand mixer, beat the room temperature salted butter, white sugar, and light brown sugar until the mixture is light and fluffy—approximately 3 to 4 minutes. The air you whip into the batter here will help create that tempting texture. Add in the eggs, vanilla, and peppermint extracts, mixing until fully incorporated and smooth.

Fold Together Gently: Gradually add one-third of your flour mixture to the wet ingredients, mixing gently to avoid overworking the dough. Stir in the finely crushed candy canes at this stage so that the delightful peppermint essence is beautifully integrated. Each fold should bring together the batter into a cohesive, thick cookie dough.

Scoop and Bake: Use a 1½ Tbsp cookie scoop to portion out the dough onto your prepared baking sheet, spacing them 2 inches apart. Bake in your preheated oven for about 8 minutes, or until the edges are set, and the tops look puffy. For extra charm, you can use a biscuit or cookie cutter to nudge the cookies into perfect circles just after removing them from the oven.

Cool and Ganache: After a few minutes, let your cookies cool on the baking sheet before transferring them to a wire rack. Meanwhile, prepare the ganache by chopping the dark chocolate and placing it in a small bowl. Warm the heavy cream in the microwave until hot but not boiling—this should take around 40 seconds. Pour the hot cream over the chocolate and allow it to sit for a couple of minutes before stirring until smooth and glossy, ensuring you get that luscious texture.

Finish with Toppings: Spoon the ganache generously over each cooled cookie—approximately ¾ teaspoon will do the trick. Don’t be shy! Finish with a sprinkle of crushed candy canes or colorful sprinkles for a festive touch. Allow the ganache to set for at least an hour or, if you’re like me, dig right in while it’s still warm!

Storing & Reheating

Store your Peppermint Mocha Cookies at room temperature in an airtight container for up to a week. If you want to keep them longer, they can be refrigerated for about two weeks. For those looking to extend the shelf life further, freeze the cookies in a single layer on a baking sheet, then move them to a freezer-safe container for up to 3 months. When you’re ready for a delicious treat, reheat in a preheated oven at 350°F for about 5 minutes to refresh that melt-in-your-mouth texture.

Chef’s Helpful Tips

The dough can be a bit sticky; using a scoop helps avoid mess.
Ensure all ingredients, especially the eggs and butter, are at room temperature for optimal mixing.
Keep an eye on baking times; cookies can overbake quickly, so watch for that slight puff and set edges.
If you prefer even chewier cookies, slightly underbake them and let them cool on the hot baking sheet.
Experiment with different chocolates for ganache, including milk chocolate or even white chocolate for a different twist!
These cookies make wonderful gifts; just store them in pretty boxes for a lovely presentation.

When you whip up these delightful Peppermint Mocha Cookies, you’ll not only enjoy a classic flavor combination but also create joyous memories that can be shared for years to come. Don’t hesitate to experiment with the peppermint intensity or the chocolate richness—you might just find your new favorite holiday treat. Share them with loved ones, or savor them all to yourself; either way, you’re in for a treat!

Recipe FAQs

Can I use peppermint extract instead of candy canes?

Absolutely! If you want less crunch, you can skip the candy canes and increase the peppermint extract to 1 teaspoon for a more intense flavor. Just be mindful not to overpower the cookie, as it can get quite strong.

What if I don’t have espresso powder?

If you’re out of espresso powder, you can simply leave it out or substitute it with strong brewed coffee in equal amounts. The goal is to enhance the chocolate flavor without being overly pronounced.

Can I make these cookies ahead of time?

Yes, these cookies are great for make-ahead options! You can prepare and bake the cookie dough, let them cool, and store them in an airtight container. Add ganache and toppings just before serving for the best presentation.

How can I store leftover ganache?

Store any leftover ganache in an airtight container in the refrigerator for about a week. Reheat it gently in the microwave or on the stove until it’s pourable again, perfect for drizzling on ice cream or other treats!