Name: Peppermint Mocha Cookies Recipe
Prep time: 3 h 45 min
Cook time: 10 min
Total time: 3 h 55 min
Yield: 20
Cuisine: American
Ingredients: ½ cup unsalted butter; ½ cup granulated sugar; ½ cup light or dark brown sugar; 1 large egg; 1 tsp pure vanilla extract; 1 tsp Peppermint Extract; 1 cup all purpose flour; ½ cup natural cocoa powder; 1 tsp Baking Soda; 2 tsp espresso powder; ⅛ tsp salt; 1 cup semisweet chocolate chips; 8 oz white chocolate; 3 large candy canes

Indulge in these delightful peppermint mocha cookies, which are bound to become a holiday favorite. Infused with the rich flavors of cocoa and espresso, these cookies have a surprising peppermint twist and a white chocolate dip, which is then sprinkled with crushed candy canes for that extra festive touch.

Photos of Peppermint Mocha Cookies Recipe

Most ingredients for the peppermint mocha cookies are pantry staples. However, items like the peppermint and espresso extracts may not be commonly found in your kitchen. The espresso powder intensifies the chocolate flavor, making it taste richer without adding any coffee flavor. If you can't find it in your local supermarket, you can omit it. The peppermint extract provides that distinct refreshing flavor, so make sure not to miss it.

Ingredients for Peppermint Mocha Cookies

Unsalted butter: Used as a base for the cookie dough and adds to the richness of the cookie. Granulated sugar: Sweetens the cookies and helps in creating a crispy edge. Light or dark brown sugar: Adds a touch of molasses flavor and helps to keep the cookies moist. Egg: The binding agent in our dough. Vanilla extract: Enhances the flavor of the other ingredients. Peppermint extract: Gives the cookies their unique peppermint flavor. All-purpose flour: The main structure for our cookies. Natural cocoa powder: Gives the cookies their chocolate flavor. Baking soda: Helps the cookies rise and spread. Espresso powder: Enhances the chocolate flavor in the cookies. Salt: Balances the sweetness. Semisweet chocolate chips: Add texture and extra chocolate flavor. White chocolate: Used for the dipping of the cookies. Candy canes: Adds a peppermint crunch to every bite.

One reader, Glen Sampson says:

These peppermint mocha cookies are a delightful treat! The combination of peppermint and mocha flavors is simply divine. The cookies are rich, chewy, and the white chocolate and candy cane topping add a perfect touch of sweetness. They're a hit with my family and friends every time I make them!

Glen Sampson

Techniques Required for Making Peppermint Mocha Cookies

How to melt white chocolate: You can melt white chocolate using a double boiler or microwave. For the double boiler method, place the white chocolate in a heat-proof bowl over a pot of simmering water, making sure the bottom of the bowl doesn't touch the water. Stir the chocolate occasionally until it's completely melted and smooth. For the microwave method, place the white chocolate in a microwave-safe bowl and heat it in 15-second increments, stirring after each increment until it's melted and smooth.

How to crush candy canes: Place the candy canes in a resealable plastic bag and use a rolling pin or mallet to crush them into small pieces. Alternatively, you can pulse them in a food processor until they reach the desired consistency.

How to chill cookie dough: After preparing the cookie dough, cover it tightly with aluminum foil or plastic wrap and place it in the refrigerator. Allow the dough to chill for at least 3 hours and up to 3 days. Chilling the dough is essential for the cookies to hold their shape and develop the best flavor.

How to scoop and roll cookie dough: Use a cookie scoop or a spoon to portion out about 1½ tablespoons of dough and roll it into a ball using your hands. Place the dough balls on the prepared baking sheets, leaving enough space between them to allow for spreading during baking.

How to dip cookies in white chocolate: Once the cookies are completely cooled, dip each cookie halfway into the melted white chocolate. Use a fork to lift the cookie out of the chocolate, allowing any excess to drip off, and then place it onto a parchment or silicone baking mat-lined baking sheet. Sprinkle the crushed candy canes on top of the chocolate before it sets.

How To Make Peppermint Mocha Cookies

Bursting with feel food peppermint flavor, these peppermint mocha cookies are dipped in white chocolate and sprinkled with crushed candy canes on top.

Preparation: 3 hours 45 minutes

Cooking: 10 minutes

Total: 3 hours 55 minutes

Serves:

Ingredients

½cupunsalted butter,(115 grams), softened to room temperature
½cupgranulated sugar,(100 grams)
½cuplight or dark brown sugar,(100 grams), packed
1large egg,at room temperature
1tsppure vanilla extract
1tsppeppermint extract
1cupall purpose flour,(125 grams), spoon & leveled
½cupnatural cocoa powder,(53 grams), (plus 2 tablespoons), unsweetened
1tspbaking soda
2tspespresso powder,(or 1 tablespoon), instant coffee granules
⅛tspsalt
1cupsemisweet chocolate chips,(180 grams), mini or regular size
8ozwhite chocolate,coarsely chopped
3largecandy canes,crushed

Instructions

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!

Nutrition

Calories: 217.35kcal
Fat: 11.99g
Saturated Fat: 7.25g
Trans Fat: 0.19g
Monounsaturated Fat: 3.47g
Polyunsaturated Fat: 0.47g
Carbohydrates: 28.07g
Fiber: 1.61g
Sugar: 21.03g
Protein: 2.54g
Cholesterol: 23.88mg
Sodium: 94.74mg
Calcium: 35.55mg
Potassium: 121.08mg
Iron: 1.02mg
Vitamin A: 43.89µg
Vitamin C: 0.07mg

Helpful Technique Tip for Peppermint Mocha Cookies Recipe

When melting the white chocolate, ensure that you stir it consistently to prevent it from burning. White chocolate has a lower burning point than other chocolates, so it can easily seize or become grainy if not properly monitored. Also, when dipping the cookies into the melted chocolate, let the excess drip off for a few seconds before placing them on the parchment paper. This will give your cookies a neat, professional appearance.

Time-Saving Tips for Making Peppermint Mocha Cookies Recipe

Chill the dough: By chilling the cookie dough for at least 3 hours, you can save time by preparing the dough in advance and baking the cookies when needed.

Use a cookie scoop: Using a cookie scoop will help you quickly portion the dough and create uniform cookie shapes, saving time and ensuring even baking.

Pre-crush candy canes: Save time by pre-crushing the candy canes before starting the recipe, making it easier to sprinkle them on the cookies once dipped in white chocolate.

Bake in batches: Instead of baking all the cookies at once, consider baking in batches to save time and ensure each batch is baked to perfection.

Use parchment paper: Line your baking sheets with parchment paper to save time on cleanup and prevent the cookies from sticking to the pan.

Substitute Ingredients For Peppermint Mocha Cookies Recipe

unsalted butter - Substitute with coconut oil: Coconut oil can provide a similar richness and flavor to the cookies, and it can also be a suitable replacement for butter in baking.
granulated sugar - Substitute with coconut sugar: Coconut sugar can be used as a 1:1 replacement for granulated sugar and adds a subtle caramel flavor to the cookies.
light or dark brown sugar - Substitute with maple syrup: Maple syrup can be used as a liquid sweetener and can add a hint of caramel flavor to the cookies.
large egg - Substitute with flax egg (1 tbsp ground flaxseed + 3 tbsp water): A flax egg can act as a binding agent in the cookies and is a suitable vegan alternative to eggs.
all purpose flour - Substitute with almond flour: Almond flour can be used as a gluten-free alternative and adds a nutty flavor to the cookies.
natural cocoa powder - Substitute with Dutch-processed cocoa powder: Dutch-processed cocoa powder has a smoother flavor and can be used as a substitute for natural cocoa powder.
baking soda - Substitute with baking powder: Baking powder can be used as a substitute for baking soda in the cookies to help with leavening.
espresso powder - Substitute with instant coffee granules: Instant coffee granules can provide a similar coffee flavor and can be used as a substitute for espresso powder.
semisweet chocolate chips - Substitute with dark chocolate chips: Dark chocolate chips can be used as a substitute for semisweet chocolate chips and add a richer flavor to the cookies.
white chocolate - Substitute with coconut milk chocolate: Coconut milk chocolate can be used as a dairy-free alternative to white chocolate and adds a creamy texture to the cookies.
candy canes - Substitute with peppermint extract: Peppermint extract can be used to infuse the cookies with a minty flavor, similar to the candy canes.

Presentation Ideas for Peppermint Mocha Cookies

Elevate the cookie size: Present the cookies in a larger size to make a bold statement on the plate, showcasing the rich flavors and textures of the cookie.
Artful drizzling: Drizzle the melted white chocolate in an artful and precise manner, creating elegant and visually appealing patterns on the plate.
Garnish with crushed candy canes: Sprinkle the crushed candy canes delicately on top of the cookies, adding a pop of color and a festive touch to the presentation.
Arrange in a circular pattern: Arrange the cookies in a circular pattern on the plate, creating a visually pleasing and organized display.
Use a minimalist approach: Embrace a minimalist approach by allowing the cookies to shine as the focal point, with subtle and refined plating techniques.
Incorporate a touch of green: Add a touch of fresh mint leaves or edible greenery to the plate for a pop of color and a hint of natural elegance.
Play with height: Experiment with different heights by stacking the cookies or incorporating elevated elements to add dimension and visual interest to the presentation.
Utilize negative space: Embrace the beauty of negative space on the plate, allowing the cookies to stand out and creating a sense of balance and sophistication in the presentation.

Essential Tools for Making Peppermint Mocha Cookies

Hand-held mixer: A hand-held mixer is a convenient tool for beating and mixing ingredients. It typically comes with different speed settings and attachments for various baking needs.
Stand mixer: A stand mixer is a versatile kitchen appliance that can be used for mixing cookie dough, whipping cream, and more. It's equipped with a powerful motor and different attachments for different tasks.
Paddle attachment: The paddle attachment is used with a stand mixer to mix cookie dough and other batters. It has a flat, paddle-like shape that effectively combines ingredients without incorporating too much air.
Whisk: A whisk is essential for blending and aerating ingredients. It's useful for incorporating the egg, vanilla, and peppermint extracts into the cookie dough.
Mixing bowl: A mixing bowl is necessary for combining dry and wet ingredients. It provides a spacious area for thorough mixing and ensures even distribution of the ingredients.
Whisk: A whisk is essential for blending and aerating ingredients. It's useful for incorporating the egg, vanilla, and peppermint extracts into the cookie dough.
Double boiler: A double boiler is used for melting the white chocolate. It consists of two pots, with the lower one holding simmering water and the upper one holding the chocolate, allowing for gentle, indirect heat to melt the chocolate evenly.
Baking sheets: Baking sheets are used to place the cookie dough balls for baking. They provide a flat, even surface for the cookies to bake and prevent sticking.
Parchment paper: Parchment paper is used to line the baking sheets, preventing the cookies from sticking and making cleanup easier.
Silicone baking mats: Silicone baking mats can be used as an alternative to parchment paper. They provide a non-stick surface for baking and can be reused multiple times.
Heat-proof bowl: A heat-proof bowl is necessary for melting the white chocolate in the microwave. It can withstand high temperatures without cracking or breaking.
Cooling rack: A cooling rack is used to cool the baked cookies. It allows air to circulate around the cookies, preventing sogginess and ensuring even cooling.
Aluminum foil or plastic wrap: Aluminum foil or plastic wrap is used to cover the cookie dough before chilling it in the refrigerator. It helps prevent the dough from drying out and absorbing other odors.

Storing and Freezing Peppermint Mocha Cookies

Allow the cookies to cool completely before storing or freezing.
Store the cookies in an airtight container at room temperature for up to 1 week.
To freeze the baked cookies:
- Place the cooled cookies in a single layer on a baking sheet and freeze until solid (about 1-2 hours).
- Transfer the frozen cookies to a freezer-safe container or resealable plastic bag.
- Separate layers with parchment paper to prevent sticking.
- Freeze for up to 3 months.
- To thaw, remove the desired number of cookies from the freezer and let them sit at room temperature for about 30 minutes before serving.
To freeze the cookie dough:
- Roll the dough into balls and place them on a baking sheet lined with parchment paper.
- Freeze the dough balls until solid (about 1-2 hours).
- Transfer the frozen dough balls to a freezer-safe container or resealable plastic bag.
- Freeze for up to 3 months.
- To bake, remove the desired number of dough balls from the freezer and let them thaw at room temperature for about 30 minutes before baking as directed in the recipe.

Interesting Fact About Peppermint Mocha Cookies

The peppermint mocha cookies recipe is a delightful treat that combines the flavors of chocolate, peppermint, and coffee. These cookies are perfect for the holiday season and can be enjoyed with a cup of hot cocoa or coffee. They are also a great option for cookie exchanges and gifting. The combination of peppermint and chocolate is a classic flavor pairing that is loved by many. These cookies are sure to be a hit at any gathering or celebration.

Is Making Peppermint Mocha Cookies at Home Cost-Effective?

The cost-effectiveness of this peppermint mocha cookies recipe largely depends on the availability and cost of ingredients. While chocolate chips, cocoa powder, and peppermint extract can be pricier, the recipe yields a generous batch. The approximate cost for a household of 4 people would be around $15-$20. Considering the delightful flavor and the ability to make multiple servings, the overall verdict for this recipe would be an 8/10.

Are Peppermint Mocha Cookies Healthy or Unhealthy?

This peppermint mocha cookie recipe, while undeniably delicious, is not particularly healthy. The main ingredients contributing to its indulgent nature are:

High amounts of butter and sugar, which provide empty calories and can lead to weight gain and other health issues if consumed in excess
Refined all-purpose flour, which lacks the beneficial nutrients and fiber found in whole grain alternatives
Semisweet chocolate chips and white chocolate, both of which contain added sugars and fats

However, the recipe does include a small amount of espresso powder, which may offer some potential benefits due to the antioxidants found in coffee.

To make this recipe healthier without compromising on taste, consider the following modifications:

Replace half of the all-purpose flour with whole wheat pastry flour to increase the fiber content and nutritional value
Reduce the amount of sugar by 25% and experiment with natural sweeteners like coconut sugar or maple syrup
Use dark chocolate chips with a high cocoa content (70% or above) instead of semisweet chips, as they contain less sugar and more antioxidants
Opt for a lower fat content in the white chocolate coating, or drizzle the cookies with the white chocolate instead of dipping them halfway to reduce the amount used
Incorporate some oats or finely chopped nuts into the batter for added fiber, protein, and healthy fats

Editor's Opinion on the Peppermint Mocha Cookies Recipe

The peppermint mocha cookies recipe is a delightful combination of rich chocolate, refreshing peppermint, and aromatic espresso. The addition of white chocolate and crushed candy canes adds a festive touch, making these cookies perfect for the holiday season. The texture is perfectly balanced, with a crisp exterior and a soft, chewy center. The flavors are well-balanced, and the hint of peppermint adds a refreshing twist to the classic mocha flavor. Overall, this recipe is a wonderful treat for anyone who loves the combination of chocolate and mint.

Enhance Your Peppermint Mocha Cookies Recipe with These Unique Side Dishes:

Roasted Garlic Mashed Potatoes: Creamy mashed potatoes with a hint of roasted garlic, perfect for balancing the rich and sweet flavors of the peppermint mocha cookies.

Balsamic Glazed Brussels Sprouts: Tender Brussels sprouts coated in a sweet and tangy balsamic glaze, providing a savory contrast to the indulgent cookies.

Honey Sriracha Glazed Carrots: Tender carrots glazed with a spicy and sweet honey sriracha sauce, adding a touch of heat to complement the cool peppermint flavor of the cookies.

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Appetizers and Main Courses to Serve with Peppermint Mocha Cookies Recipe

Appetizers:

Stuffed Mushrooms: Create a savory and indulgent appetizer by stuffing mushrooms with a flavorful mixture of cheese, herbs, and breadcrumbs. The earthy flavor of the mushrooms pairs perfectly with the rich and creamy filling, making it a crowd-pleasing option for any gathering.

Bruschetta: Elevate your appetizer game with a classic bruschetta featuring ripe tomatoes, fresh basil, and tangy balsamic glaze. The combination of juicy tomatoes and aromatic herbs on crispy bread creates a burst of flavor in every bite, making it a refreshing and satisfying start to any meal.

Main Courses:

Chicken Alfredo: Create a creamy and indulgent pasta dish featuring tender chicken and a rich, savory sauce. Pair with your favorite pasta for a comforting and satisfying meal.

Beef Stir Fry: Whip up a flavorful and colorful stir fry with tender beef and a variety of fresh vegetables. Serve over steamed rice for a delicious and nutritious dinner option.

Why trust this Peppermint Mocha Cookies Recipe:

This recipe guarantees a delightful fusion of rich chocolate and refreshing peppermint. The use of high-quality cocoa powder and espresso powder enhances the depth of flavor, while the addition of semisweet chocolate chips ensures a decadent texture. The incorporation of white chocolate and candy canes adds a festive touch, elevating the visual appeal and taste. The meticulous instructions, including the mandatory chilling of the dough, ensure perfect results. Trust in the expertise behind this recipe to indulge in irresistible peppermint mocha cookies that are bound to impress.

Want to share your experience baking these delightful Peppermint Mocha Cookies? Join our Baking and Desserts forum to discuss your tips, tricks, and any delicious variations you've tried!

FAQ:

Can I use dark chocolate instead of semisweet chocolate chips?

Yes, you can use dark chocolate instead of semisweet chocolate chips. It will give the cookies a richer and slightly less sweet flavor, but it will still work well in the recipe.

Can I skip the chilling step for the cookie dough?

Chilling the cookie dough is essential for the texture and flavor of the cookies. It helps the flavors to meld and the dough to firm up, resulting in a better cookie. I highly recommend not skipping this step.

Can I use instant coffee instead of espresso powder?

Yes, you can use instant coffee as a substitute for espresso powder. However, keep in mind that espresso powder has a more concentrated flavor, so you may need to adjust the amount of instant coffee to achieve a similar flavor.

Can I use milk chocolate instead of white chocolate for the coating?

Absolutely! You can use milk chocolate instead of white chocolate for the coating. It will give the cookies a different flavor profile, but it will still be delicious.

How should I store the peppermint mocha cookies?

Store the peppermint mocha cookies in an airtight container at room temperature for up to 1 week. If you want to store them for a longer period, you can freeze the cookies for up to 3 months. Just make sure to thaw them at room temperature before serving.