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These soft-baked peppermint mocha cookies are thick, chewy with slightly crisp edges, just like a brownie! With the perfect ratio of peppermint and rich mocha flavor, these are are guaranteed to be a hit for the holidays.

peppermint mocha cookies on a baking tray.

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Like chocolate peppermint bundt cake and homemade brownies combined, these peppermint mocha cookies are the heartwarming cookie of the holiday season. My family absolutely LOVES these, and can’t wait for all my peppermint mocha friends to enjoy too!

Why You’ll Love These

  • Soft-baked, thick and chewy with slightly crisp edges
  • The perfect combination of of mint and chocolate with some added crunch
  • Taste just like fudgy brownies
  • Nothing complicated– comes together quickly with just a 1 hour chill time
  • Recipe can easily be doubled
  • The cookie dough ball freeze well (see my tips my how to freeze cookie dough)

Grab These Ingredients

ingredients peppermint mocha cookies with overlay text.
  • Butter: Like most of my cookie recipes, I recommend unsalted butter that way you have more control over the salt.
  • Sugar: Both granulated sugar and brown sugar are used in this recipe to keep them soft just like in these soft chocolate chip cookies.
  • Flour: All-purpose flour is the base of this recipe providing enough structure and sturdiness for the cookies.
  • Cocoa Powder: You need unsweetened cocoa powder which pairs with the flour to produce structure and sturdiness.
  • Instant Espresso: This adds the richness and flavor we’re looking for. You’ll stir this together with water that way it easily incorporates into the dough.
  • Egg: You need 1 egg and 1 egg yolk to bind everything together, add richness, and help create a chewy texture– a trick I often use in many cookies and bars!
  • Vanilla & Peppermint Extracts: Both add flavor. If you have any homemade vanilla extract, use that!
  • Baking Soda: Key to helping the cookies rise while they bake.
  • Salt: Flavor enhancer and helps balance the sweetness.
  • Add-Ins: There’s chocolate chips and peppermint crunch added into the cookies. You can use more or less of each depending on preference.

2 Important Success Tips

  • Chill the Dough: This recipe requires you to chill the dough for 1 hour or up to 3 days. Chilling dough guarantees thicker cookies and also is much easier to handle with a stickier dough.
  • Slightly Taller Balls: Scoop and roll the dough, 2 Tablespoons of dough for each, into slighter taller than wide balls. This helps create a thicker cookie while it bakes.

How To Make Peppermint Mocha Cookies

instant espresso and water mixed together in a small bowl.

Step 1: Start off with stirring together the instant espresso powder and water.

wet ingredients mixed together in a glass mixing bowl.

Step 2: Cream together the melted butter and sugar– adding in the remaining wet ingredients, finishing with the instant espresso mixture, until incorporated.

dry ingredients with wet ingredients in a glass mixing bowl.

Step 3: With the mixture on low, slowly add the flour, cocoa powder, baking soda, and salt, beating together until combined.

ingredients for peppermint mocha cookies in a mixing bowl.

Step 4: Add in the chocolate chips and peppermint crunch until just combined– the dough will be thick and sticky.

scooping peppermint mocha cookie dough from a bowl.

Step 5: At this point you can refrigerate the dough or roll into balls and refrigerate for 1 hour– it’s totally up to you! Chilling is mandatory.

six peppermint mocha cookies on a baking sheet.

Step 6: Bake the cookies until the edges are set and the centers are soft.

overhead of chocolate peppermint cookies on a table.

More Holiday Cookies

soft-baked peppermint mocha cookies topped with peppermint crunch.
5 stars (5 ratings)

Peppermint Mocha Cookies

Servings: 24 cookies
Prep Time: 20 minutes
Cook Time: 12 minutes
Chill Time: 30 minutes
Total Time: 1 hour 2 minutes
These soft-baked peppermint mocha cookies are thick, chewy with slightly crisp edges, just like a brownie! With the perfect ratio of peppermint and rich mocha flavor, these are are guaranteed to be a hit for the holidays.
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Ingredients

Instructions
 

  • Stir together the instant espresso and water. Set aside.
  • In a large bowl using a handheld or stand mixer fitted with a paddle attachment, beat the butter, granulated sugar, and brown sugar together on medium speed until fluffy and light in color, about 2 minutes. Add the egg, egg yolk, vanilla extract, and peppermint extract, and beat on high speed until combined. Scrape down the sides and bottom of the bowl as needed.
  • With the mixer on low speed, slowly add the flour, cocoa powder, baking soda, and salt. Beat on low until combined and then beat in the chocolate chips and peppermint crunch. The cookie dough will be thick and sticky. Cover dough tightly and chill in the refrigerator for 1 hour or up to 3 days. Chilling is mandatory.
  • Remove the cookie dough from the refrigerator and allow to sit at room temperature for 15 minutes (if refrigerated longer than 1 hour). Preheat the oven to 350ºF. Line large baking sheets with parchment paper or silicone baking mats. Set aside.
  • Scoop and roll the dough, 2 Tablespoons of dough for each, into slighter taller than wide balls. Arrange 6 on each baking sheet. The cookie dough will still be stick, so wipe your hands after forming a few to make it easier.
  • Bake for 10-12 minutes until the edges are set and the centers are slightly soft.
  • Allow the cookies to cool for 5 minutes on the baking sheet before transferring to a wire rack to cool completely. If desired, garnish with crushed peppermint crunch.

Notes

  1. Make Ahead Instructions: The cookies will stay fresh covered tightly at room temperature for up to 1 week. Instead of chilling the bowl of cookie dough, you can refrigerate formed cookie dough balls.
  2. Freezing Instructions: Baked cookies or cookie dough balls freeze well for up to 3 months. Bake from frozen, no need to thaw, just add an extra 1-2 minutes to the bake time. Read more tips and tricks for how to freeze cookie dough.
Calories: 279kcal, Carbohydrates: 37g, Protein: 3g, Fat: 14g, Saturated Fat: 8g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 4g, Trans Fat: 0.2g, Cholesterol: 29mg, Sodium: 90mg, Potassium: 179mg, Fiber: 2g, Sugar: 25g, Vitamin A: 150IU, Vitamin C: 0.1mg, Calcium: 47mg, Iron: 2mg
Cuisine: American
Course: Dessert, Snack
Tried this recipe?Mention @bakingamoment on Instagram or tag #bakingamoment.

Author

  • Allie is the creator and owner of Baking a Moment. She has been developing, photographing, videographing, and writing and sharing recipes here since 2012.

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