Go Back
Irresistible Festive Peppermint Mocha Cookies

Irresistible Festive Peppermint Mocha Cookies for Cozy Nights

These Irresistible Festive Peppermint Mocha Cookies combine rich coffee and cocoa flavors with refreshing peppermint, perfect for cozy winter nights.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 10 minutes
Cooling Time 2 minutes
Total Time 27 minutes
Servings: 24 cookies
Course: Dessert
Cuisine: American
Calories: 120
Ingredients Equipment Method Notes

Ingredients
  

For the Dough
  • 2 cups All-Purpose Flour Can be substituted with a gluten-free flour blend for a gluten-free version.
  • 3/4 cups Cocoa Powder Use Dutch-process cocoa for a richer taste.
  • 1 teaspoon Baking Soda
  • 1/2 teaspoon Salt
  • 1 cup Unsalted Butter Use at room temperature.
  • 1 cup Granulated Sugar
  • 1/2 cup Brown Sugar Adds moisture and deeper sweetness.
  • 1 large Egg Acts as a binder.
  • 1 teaspoon Vanilla Extract
  • 1 teaspoon Peppermint Extract Provides refreshing peppermint flavor.
  • 1 tablespoon Espresso or Coffee Grounds Intensifies mocha flavor.
  • 1 cup Chocolate Chips Can substitute with white chocolate or omit for a dairy-free version.
Optional Toppings
  • 1/2 cup Crushed Candy Canes Adds festive crunch.
  • 1/2 cup Chopped Nuts Provides added texture and flavor depth.

Equipment

  • Oven
  • Mixing bowls
  • Whisk
  • Baking sheets
  • Parchment paper

Method
 

How to Make Irresistible Festive Peppermint Mocha Cookies
  1. Preheat oven: Set your oven to 350°F (175°C) and line your baking sheets with parchment paper.
  2. Mix dry ingredients: In a large mixing bowl, whisk together the flour, cocoa powder, baking soda, and salt.
  3. Cream butter and sugars: In another bowl, beat the softened unsalted butter with the granulated and brown sugars until light and fluffy, about 3 minutes.
  4. Add wet ingredients: Combine the egg, vanilla extract, peppermint extract, and coffee grounds into the butter-sugar mixture. Mix until well incorporated.
  5. Combine mixtures: Gently fold the dry mixture into the wet mixture until just incorporated and stir in the chocolate chips.
  6. Scoop and bake: Using a tablespoon, scoop out dollops of dough onto the prepared baking sheets, spacing them about 2 inches apart. Bake for 10 minutes.
  7. Cool: Remove cookies from the oven and let them rest on the baking sheets for 2 minutes before transferring them to wire racks to cool completely.
  8. Optional: Top with crushed candy canes for an extra festive touch.

Notes

For best results, ensure butter is at room temperature and do not overmix to keep cookies soft and chewy. Store in an airtight container at room temperature.