Peppermint Mocha Chocolate Cookies (Printable)

Fudgy mocha and chocolate treats enhanced with peppermint and a festive drizzle, ideal for holiday enjoyment.

# What goes in:

→ Dry Ingredients

01 - 1 1/4 cups all-purpose flour
02 - 1/2 cup unsweetened cocoa powder
03 - 1/2 teaspoon baking soda
04 - 1/4 teaspoon salt
05 - 1 tablespoon instant espresso powder

→ Wet Ingredients

06 - 1/2 cup unsalted butter, softened
07 - 2/3 cup granulated sugar
08 - 2/3 cup packed light brown sugar
09 - 1 large egg
10 - 1 teaspoon vanilla extract
11 - 1/2 teaspoon peppermint extract

→ Add-Ins & Toppings

12 - 1 cup semisweet chocolate chunks or chips
13 - 1/2 cup crushed peppermint candies or candy canes
14 - 3 ounces white chocolate, melted (optional for drizzling)

# Directions:

01 - Preheat oven to 350°F. Line two baking sheets with parchment paper.
02 - In a medium bowl, whisk together flour, cocoa powder, baking soda, salt, and espresso powder.
03 - In a large bowl, beat softened butter with granulated and brown sugars until creamy and light, about 2 minutes.
04 - Add egg, vanilla extract, and peppermint extract to the butter mixture. Beat until combined.
05 - Gradually add the dry ingredients to the wet mixture, mixing just until incorporated.
06 - Fold in semisweet chocolate chunks and half of the crushed peppermint candies.
07 - Scoop tablespoon-sized dough balls onto prepared sheets, spacing 2 inches apart.
08 - Bake for 9 to 11 minutes, until edges are firm but centers remain slightly soft.
09 - Remove from oven. While warm, sprinkle with remaining crushed peppermint candies. Let cool on sheets for 5 minutes, then transfer to wire rack.
10 - Once cookies are fully cooled, drizzle with melted white chocolate if desired. Allow chocolate to set before serving or storing.

# Expert Advice:

01 -
  • They're fudgy in the center but set enough to eat with your hands, which somehow makes them taste better.
  • The espresso deepens the chocolate without making them taste coffee-flavored, creating this sophisticated undertone that surprises people.
  • They come together in under an hour from craving to cooling rack, making them perfect for last-minute gatherings or quiet afternoon baking.
02 -
  • Don't overbake these thinking they look too soft—I learned this the hard way and ended up with hard, crumbly cookies that tasted like regret instead of indulgence.
  • The espresso powder is crucial; without it the chocolate tastes flat and one-dimensional, but with it everything deepens and becomes sophisticated.
  • Room-temperature dough spreads more than cold dough, so if your kitchen is warm or you're working slowly, chill the dough for 20 minutes before scooping.
03 -
  • If your peppermint candies are hard to crush, wrap them in a clean kitchen towel and tap with a rolling pin rather than using a food processor, which makes them powdery.
  • White chocolate seizes easily when heated, so melt it gently over a double boiler or in 30-second bursts in the microwave, stirring between each burst.

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