Peppermint Mocha Cookies Recipe

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 at 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. At low speed, slowly mix into the wet ingredients until combined.

Switch to high speed and beat in the chocolate chips.

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.

Remove cookie dough from the refrigerator and allow to sit at room temperature for 20 minutes. If the cookie dough chilled longer than 3 hours, let it sit at room temperature for about 30 minutes.

Preheat oven to 350 degrees F (177 degrees C). Line two large baking sheets with parchment paper or silicone baking mats. Set aside.

Scoop and roll balls of dough, about 1½ Tablespoons of dough each into balls, and place on the baking sheets.

Bake the cookies for 10 to 12 minutes. Allow to cool for 5 minutes on the cookie sheet. Transfer to a cooling rack to cool completely.

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 it 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!