I love this recipe because it blends deep chocolate, espresso, and cool peppermint into one festive bite. The espresso powder enhances the chocolate flavor, the peppermint adds a refreshing crunch, and the texture stays tender and chewy. These cookies bake quickly, look beautiful on a cookie platter, and pair perfectly with a hot drink.
Ingredients
(Note: All ingredient amounts are listed in the recipe card below.)
2 ⅔ cups all-purpose flour ⅓ cup unsweetened cocoa powder (such as Hershey’s Special Dark) 1 tablespoon espresso powder ½ teaspoon salt 1 cup unsalted butter, softened 1 cup white sugar 1 egg 2 teaspoons vanilla extract ½ cup crushed peppermint candy canes
Directions
I start by preheating the oven to 350°F (175°C) and lining four baking sheets with parchment paper.
In a bowl, I whisk together the flour, cocoa powder, espresso powder, and salt. In a separate large bowl, I cream the softened butter and sugar with an electric mixer until the mixture becomes pale and fluffy. I add the egg and vanilla extract and beat again until smooth.
I add the dry ingredients to the butter mixture and beat on low speed until the dough is fully combined. The dough will be soft but easy to scoop.
I roll the dough into 1-inch balls and dip the tops of each ball into the crushed candy canes. I place them candy-side up on the prepared baking sheets, leaving about an inch between each cookie.
I bake the cookies for 14–16 minutes, or until they feel firm around the edges. Then I transfer them to a wire rack to cool completely.
Servings and Timing
This recipe makes about 48 cookies (4 dozen). Prep time: 15 minutes Cook time: 15 minutes Total time: 30 minutes
Variations
I sometimes add mini chocolate chips to the dough for extra richness. For stronger coffee flavor, I increase the espresso powder slightly. When I want a more intense peppermint element, I add a drop of peppermint extract to the dough. A drizzle of melted dark chocolate over the cooled cookies also makes them extra festive.
Storage/Reheating
I store the cookies in an airtight container at room temperature for up to a week. They freeze well too—I freeze them in layers separated by parchment and thaw at room temperature when needed. No reheating is required, but if I want them warm, I pop them in the microwave for a few seconds.
FAQs
Can I skip the espresso powder?
Yes, but the espresso enhances the chocolate flavor, so the cookies will taste slightly less rich.
Can I use peppermint extract?
Yes, I add 1/8–1/4 teaspoon to the dough if I want extra peppermint flavor.
Why did my cookies spread too much?
The butter may have been too soft. I chill the dough briefly if it seems too warm.
Can I use different cocoa powder?
Yes, any unsweetened cocoa powder works, but darker cocoa gives a deeper flavor.
Can I use brown sugar instead of white?
Yes, but the texture will be slightly chewier and less crisp on the edges.
Can I make the dough ahead?
Yes, I refrigerate it for up to 48 hours or freeze it for later.
How fine should the peppermint be crushed?
I crush it into small bits so it sticks well but still adds crunch.
Can I make bigger cookies?
Yes, I adjust the baking time accordingly.
Why is the peppermint melting?
Some melting is normal; it creates a candy-like top as it cools.
Can I add frosting?
Yes, a thin chocolate or peppermint glaze works beautifully.
Conclusion
I love making these Peppermint Mocha Cookies because they capture the flavors of the holidays in a simple, delightful treat. With their soft centers, crunchy peppermint tops, and rich mocha taste, they always bring a festive touch to any cookie tray or gathering.
