Peppermint Mocha Cookies

5 stars (5 ratings)

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.

Prep Time20

Cook Time12

Chill Time30

Total Time1 2

Course: Dessert, Snack

Cuisine: American

Keyword: peppermint mocha cookies

Servings: cookies

Calories: 279kcal

Ingredients

1/2 cup unsalted butter melted
1 cup light brown sugar packed
1/2 cup granulated sugar
1 large egg
1 large egg yolk
2 teaspoons vanilla extract
1/4 teaspoon peppermint extract optional
3 Tablespoons instant espresso
2 Tablespoons warm water
2 cups all-purpose flour
1/4 cup cocoa powder
1/2 teaspoon baking soda
1/2 teaspoon kosher salt
12 ounces semi-sweet chocolate chips
10 ounces peppermint crunch baking chips

US Customary - Metric

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.

Video

Notes

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.
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.

Nutrition