peppermint 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

(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!

If you’re a fan of a piping hot peppermint mocha (and really, who isn’t?!), then this Peppermint Mocha Cookie recipe is perfect for you. Think of your favorite seasonal coffee drink, but in cookie form! This fun twist on a <a href="https://www.bettycrocker.com/recipes/dishes/cookie-recipes/sugar-cookies/">classic sugar cookie</a> combines the rich, chocolatey goodness of mocha with that refreshing minty kick of peppermint, making each bite feel like a sip of your go-to café order.
But the best thing about these peppermint mocha cookies is that they’re super easy to make! Whether you’re baking for a party, a cookie swap, or just because you’ve got a serious craving for something sweet, these cookies deliver. And if you really want to take them to the next level, you can decorate them with festive sprinkles or some crushed peppermint candies for a bit of crunch and color.
With the balance of rich mocha and cool peppermint, these sugar cookies offer a delightful mix of flavors and are bound to be a hit with the whole family. You can make them even more family-friendly by eliminating the caffeine—check out the tips below! Now, gather your ingredients, brew a cup of coffee for a boost of baking inspiration, and get ready to whip up a batch of these decadent, minty mocha-inspired treats!

pouch Betty Crocker™ Limited Edition Soft Baked Peppermint Sugar Cookie Mix

(1 stick) unsalted butter, softened

eggs

coffee

chocolate chips

Betty Crocker™ Milk Chocolate Decorating Cookie Icing

Betty Crocker™ White Decorating Cookie Icing

Assorted sprinkles and chopped candies, for decorating

The perfect sugar cookie is all about the texture, and these peppermint mocha sugar cookies are no exception. You’ll know your cookies are baked just right when the edges are a light golden brown and the centers are still soft (not too doughy or raw). They should look slightly puffed and set when you take them out of the oven—they’ll continue to firm up as they cool. 
Aim for a baking time of 12 to 14 minutes at 350° F, but keep an eye on them around the 12-minute mark—every oven is different! And don’t worry if they look slightly underdone in the middle—that’s exactly what you want for a soft, chewy texture. Also, remember that cookies continue to bake on the cookie sheet for a couple of minutes after being removed from the oven, so be sure to give them a brief rest before transferring to a cooling rack.

How Do I Know When My Peppermint Mocha Cookies Are Done?

Ready to free your inner artist? Decorating peppermint mocha cookies is the perfect chance to get creative and add a fun, festive touch. Start by dipping half of each fully cooled cookie into melted dark chocolate. Let any excess drip off, then place the cookie on a parchment-lined cookie sheet to set. If you’re pressed for time, you can speed up this process by placing them in the fridge for a few minutes.
Once the chocolate has set, it’s time to go wild with decorations! Drizzle the undipped half of the cookies with milk chocolate and white decorator's icing for a beautiful contrast. For even more flair, sprinkle the cookies with your favorite toppings while the icing is still wet. Crushed peppermint candies add a refreshing crunch, while festive sprinkles give a fun, colorful vibe. Whether you go for a neat design or let the sprinkles fall where they may, these peppermint mocha cookies will look just as good as they taste. Perfect for sharing or keeping all to yourself! And if you're looking for more decorating inspiration, Betty’s got your back. Check out her <a href="https://www.bettycrocker.com/how-to/tipslibrary/baking-tips/guide-to-using-decorative-sugars-and-sprinkles/">Guide to Decorating Cookies</a> for tons of sweet ideas that are wonderful for any season.

How To Decorate Peppermint Mocha Cookies

Peppermint mocha cookies are perfect for any time you want to bring a little extra sweetness to your day! While they might remind you of seasonal coffee drinks, you don’t have to wait for the holidays to make a batch. These cookies are a hit for gatherings year-round, whether it’s a cookie swap, a bake sale, or just a fun weekend baking session, their balance of rich mocha and refreshing peppermint add a cool, minty touch.
Of course, if you’re a fan of seasonal treats, these cookies are fantastic for holiday parties or gifting. Plus, the chocolate-dipped and drizzled finish gives them a little something special that feels indulgent without being too complicated.
And let’s be honest, who doesn’t love a good peppermint mocha outside of the holiday season? Any time you’re craving that coffee shop vibe, you can whip up these cookies and enjoy the same flavors from the comfort of your own kitchen. So, no need to wait—make these cookies whenever the mood strikes!

When Do You Make Peppermint Mocha Cookies?

Heat oven to 350 F. In a large mixing bowl, beat together the cookie mix, butter, eggs, coffee, and espresso powder until a dough forms.

Roll the dough into 1-inch balls (about 1 rounded tablespoon) and place 2 inches apart on an ungreased cookie sheet. Bake for 12 to 14 minutes until the edges are light golden brown. Cool for 2 minutes, then transfer to a cooling rack to cool completely.

Place the dark chocolate in a medium microwave safe bowl and microwave in 30 second intervals, stirring in between, until melted and smooth. Using half the amount of cookies, dip half of each cookie into chocolate, allowing excess to drip off. 

Drizzle the remaining cookies halfway with the milk chocolate and white decorating icing.

Immediately decorate the cookies with sprinkles or chopped candies as desired.

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Top 3 peppermint mocha cookies recipes from across the web

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Peppermint Mocha Cookies

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