mocha cookies

These peppermint mocha cookies will be the star of your holiday cookie tray and cookie exchanges! The candy cane crunch and white chocolate put them over the top!

Peppermint Mocha Cookies

(100 grams) granulated sugar

(100 grams) packed light or dark brown sugar

egg,

vanilla extract

peppermint extract

(125 grams) all-purpose flour (spoon & leveled)

+ 2 Tablespoons (51 grams) unsweetened natural cocoa powder

baking soda

espresso powder

salt

1 cup (180 grams) mini chocolate chips

white chocolate,

candy canes, crushed

In a large bowl using a hand-held mixer or stand mixer fitted with a paddle attachment, beat the butter for 1 minute on medium speed until completely smooth and creamy. Add the granulated sugar and brown sugar and beat on medium high speed until fluffy and light in color. Beat in egg, vanilla and peppermint extracts on high speed. Scrape down the sides and bottom of the bowl as needed.

In a separate bowl, whisk the flour, cocoa powder, baking soda, espresso powder, and salt together until combined. On low speed, slowly mix into the wet ingredients until combined. The cookie dough will be quite thick. Switch to high speed and beat in the chocolate chips. The cookie dough will be sticky. Cover dough tightly with aluminum foil or plastic wrap and chill for at least 3 hours and up to 3 days. Chilling is mandatory for this cookie dough. I always chill mine overnight.

Remove cookie dough from the refrigerator and allow to sit at room temperature for 20 minutes&#8211; if the cookie dough chilled longer than 3 hours, let it sit at room temperature for about 30 minutes. This makes the cookie dough easier to scoop and roll.

Preheat oven to 350°F (177°C). Line two large baking sheets with parchment paper or silicone baking mats. (Always recommended for cookies.) Set aside.

Scoop and roll balls of dough, about 1.5 Tablespoons of dough each, into balls and place on the baking sheets.

Bake the cookies for 10-12 minutes. My oven has hot spots and yours may too- so be sure to rotate the pan once during bake time. The baked cookies will look extremely soft in the centers when you remove them from the oven. Allow to cool for 5 minutes on the cookie sheet. They will slightly deflate as you let them cool. Transfer to cooling rack to cool completely.

Melt the chopped white chocolate in a double boiler or (carefully!) use the microwave. For the microwave, place the white chocolate in a medium heat-proof bowl. Melt in 15 second increments, stirring after each increment until completely melted and smooth. Dip each completely cooled cookie halfway into the white chocolate and place onto a parchment or silicone baking mat-lined baking sheet. Sprinkle crushed candy canes on top of the chocolate. Repeat with the rest of the cooled cookies. Place the baking sheet into the refrigerator to help the chocolate set. Once set, enjoy!

My friends and I have made this at our annual Christmas Cookie Baking Day for YEARS. We always triple the batch to split among us. 
This year, we did the cookie day over Zoom and I made these.  Then I made a triple batch AGAIN a week later for doorstop cookie deliveries to friends. 
Here's my pro tip: THESE BAKE FOR 9 MINUTES. They won't seem done. They're so dark. TRUST THE COOKIES. I did 11 the first day and they were too dry within a couple of days.  9 minute cookies were moist much longer. My friend made these again later and followed my 9-minute tip and agreed.  

The white chocolate dip isn't *necessarily* per say, but man it is GOOD and helps the cookies retain moisture.

These cookies are delicious! I've made them every Christmas for the past few years, and they are always a favorite! I've omitted the white chocolate and peppermint a few times, and they still turn out perfectly. Definitely recommend!

https://www.youtube.com/watch?v=eoS48TwNFT0

These peppermint mocha cookies are soft-baked with a generous dunk in white chocolate and sprinkle of candy cane crunch. They taste like brownies and are always the first to disappear at a cookie exchange!

Get the full recipe: https://sallysbakingaddiction.com/peppermint-mocha-cookies/

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Peppermint Mocha Cookies | Sally's Baking Addiction

No-spread mocha cookies that can be used for cut-out decorated cookies, or slice-and-bake cookies.

Mocha Shortbread Sugar Cookies

unsalted butter (room temperature)

sugar

egg (room temperature)

coffee emulsion or extract

all-purpose flour

cornstarch

cocoa powder (Valrhona if available)

instant coffee crystals

Whisk dry ingredients (flour, cornstarch, cocoa, and coffee crystals) together and set aside.

Cream butter and sugars with paddle attachment, on medium-low speed, until fluffy and pale in color (about 5 minutes).

Add egg and extracts/emulsions and mix on low speed until thoroughly combined. Scrape down the paddle with a spatula, and then continue to mix on low speed for another 30 seconds to ensure everything is fully incorporated.

Add dry ingredients, all at once, and mix on low speed just until dough starts to come together and no dry bits remain. Do not overmix.

Turn dough out onto cling wrap, tightly wrap, and refrigerate overnight (or for at least 4 hours).

Knead, roll, cut out cookies, and return to fridge or freezer until firm. Leave a couple inches between cookies.

Bake at 350°F for 15 minutes, rotate pan, and bake for another 1-5 minutes until edges are starting to turn golden brown.

Remove from oven and allow to fully cool on cookie sheet before handling.

(115 grams) unsalted butter, softened to room temperature

In a large bowl using a hand-held or stand mixer fitted with a paddle attachment, beat the butter, granulated sugar, and brown sugar together on medium high speed until fluffy and light in color, about 2-3 minutes. Add the egg, vanilla extract, and peppermint extract, and then beat on high speed until combined. Scrape down the sides and bottom of the bowl as needed.

In a separate bowl, whisk the flour, cocoa powder, baking soda, espresso powder, and salt together until combined. With the mixer running on low speed, slowly pour into the wet ingredients. Beat on low until combined and then beat in the chocolate chips. The cookie dough will be thick and very sticky. Cover dough tightly and chill in the refrigerator for at least 3 hours and up to 3 days. Chilling is mandatory for this sticky cookie dough.

Remove cookie dough from the refrigerator and allow to sit at room temperature for 10 minutes. If the cookie dough chilled longer than 3 hours, let it sit at room temperature for about 20 minutes. This makes the chilled cookie dough easier to scoop and roll.

Preheat oven to 350°F (177°C). Line large baking sheets with parchment paper or silicone baking mats. (Always recommended for cookies.) Set aside.

Scoop and roll dough, 1.5 Tablespoons of dough each, into balls. To ensure a thicker cookie, make the balls taller than they are wide (almost like a cylinder or column). Arrange 2-3 inches apart on the baking sheets. The cookie dough is certainly sticky, so wipe your hands clean after every few balls of dough you shape.

Bake the cookies for 11-12 minutes or until the edges appear set and the centers still look soft. Tip: If they aren’t really spreading by minute 9, remove them from the oven and lightly bang the baking sheet on the counter 2-3x. This helps initiate that spread. Return to the oven to continue baking.

Cool cookies for 5 minutes on the baking sheet, and then transfer to a cooling rack to cool completely. The cookies will slightly deflate as they cool. 

Melt the chopped white chocolate in a double boiler or use the microwave. For the microwave, place the white chocolate in a medium heat-proof bowl. Melt in 15 second increments, stirring after each increment until completely melted and smooth. Dip each completely cooled cookie halfway into the white chocolate and place onto a parchment or silicone baking mat-lined baking sheet. Sprinkle crushed candy canes on top of the chocolate. Repeat with the rest of the cooled cookies. Place the baking sheet into the refrigerator to help the chocolate set, about 1 hour.

Another perfect cookie recipe that is above all expectations. It is a great combination of mocha, chocolate and peppermint all rolled into one. You can't stop with just one cookie. This recipe is a treasure and I can't thank Sally enough for sharing it.

BEST COOKIES! My family and I are completely obsessed. SO many compliments at Christmas. The softest, best tasting cookies ever…like thin mint flavor, but soooo soft and chewy..omg, don’t miss giving this a try. I’m about to make them again without peppermint extract, and using PB chips to make a choc PB variation!

I’m not much of a peppermint person but love using peppermint as decoration on desserts for the holidays. I didn’t use the peppermint extract and just used more vanilla instead. They were so delicious! These cookies were so beautiful in the cookie boxes I gave out as gifts! &lt;3

love! cookies crumbled a bit when dipping in white chocolate, so there was one casualty that luckily I was able to eat. Very delicious and got lots of compliments!

Wonderful recipe! I know you stated that they taste like brownies, but if I wanted to make them as actual brownies would there be any modifications I need to make?

I’ve made these three years in a row and they never disappoint! Delicious and festive!

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Top 3 mocha cookies recipes from across the web

The most viewed mocha cookies recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

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Peppermint Mocha Cookies

The most viewed mocha cookies recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine