Name: Peppermint Mocha Cookies Recipe
Prep time: 10 min
Cook time: 10 min
Total time: 40 min
Ingredients: 1 Cups All-Purpose Flour (spooned & leveled (125g)); 1 Teaspoon Baking Powder; ⅛ Teaspoon Salt; ½ Cup Unsweetened Cocoa Powder (50g); 2 Teaspoon Espresso Powder (or 1 Teaspoon Instant Coffee Granules); 1 Stick Melted Unsalted Butter (1/2 cup or 113g); 1 Cup Packed Light Brown Sugar (200g); 1 Teaspoon Pure Peppermint Extract; 1 Tablespoon Whole Milk; Crushed Holiday peppermint candy canes (for decoration on the cookies)

These Peppermint Mocha Cookies are chewy, rich, decadent, and surely the best Christmas cookies that you’ll ever have. The minty taste combined with the taste of coffee and cocoa feels rich and totally worthwhile.

This holiday season is totally incomplete without some Peppermint cookies. Kids love Peppermint candy. And so do I. And, therefore, I thought, why not mix the flavors of espresso with peppermint. What an excellent idea that was. Have you tried my Holiday Shortbread Star Shaped Cookies or my Christmas Tree Sugar cookies yet?

Peppermint and espresso share a beautiful bond. Both of them complements each other without taking their place. After you finish the cookie, you get a minty aftertaste with a hint of chocolate and espresso.

What I love most about these cookies is their chewy texture. It is their chewiness that makes you want to continue having more and more of these cookies.

I bake cookies for the kids in my neighborhood. Every morning they come knocking on my door asking for cookies. And, so, I have a stack of cookies ready to serve.

So, today, before they come, I quickly baked this batch of Peppermint Mocha cookies. Quickly took the photographs and was eagerly waiting for them to knock on my door.

As they bite into the cookie in front of me, I keep looking at them. I cherish their innocence. I LOVE the sweet way in which they eat it all up! I love the way they come knocking on my door shouting cookie! cookie! cookie!

As a baker and as a food blogger, that moment is the most fulfilling moment of my life.

So, I asked them, can you guess what’s in it? The first one said – “Chocolate!” with a big smile on his face. The Second one Said – “Candy”. Lastly, I had to tell them about espresso!

Ingredients You’ll Need to make these Cookies?

All-Purpose Flour: To make the base of the cookies
Baking Powder: For that slight leavening.
Unsweetened Cocoa Powder: For that dark chocolaty taste, which makes everything better.
Espresso Powder: The star ingredient of this recipe.
Salt: The addition of salt makes everything taste better. Without salt, everything tastes so bland.
Melted Butter: To make sure that our cookies are soft, buttery and rich.
Peppermint Extract: To add that holiday touch to these cookies
Packed Light Brown Sugar: To make sure our cookies don’t taste all butter and also to make the coffee shine brighter.
Whole Milk: You can also replace this with Half and Half. You can also use buttermilk instead.
Crushed Holiday Peppermint Candy Canes: To give that final touch of Christmas to these cookies.

How to Make Peppermint Mocha Cookies?

First, mix flour, baking soda, salt, unsweetened cocoa powder, and espresso powder. Whisk it well. These are the dry ingredients that you’ll need for the cookies.

Next, goes in the wet ingredients. Start with melted butter, peppermint extract, packed brown sugar, and whole milk. Mix it well until the dry ingredients are well combined with the wet ingredients. You can do this using a rubber spatula or a wooden spatula.

Use a spoon to take out a small portion of the cookie dough. Roll it between your palm to give it a circular shape. Place it on a greased baking sheet.

Now, the Most IMPORTANT step is to Chill Your Cookies until it gets firm. Freezing the cookies makes sure the extra moisture gets evaporated and this is the reason you will have a chewy cookie.
Now bake the cookies at 350F for 10-minutes. Once they are done, it will be soft. So, let it stay on the baking sheet for a while. After about 10-minutes transfer them to a wire rack. Push in crushed holiday peppermint candy canes into the cookies and enjoy!

Other Substitutions for These Cookies:

You can replace espresso Powder with Instant Coffee Granules.
You can also add 1 large egg at room temperature if you want.
You can dip the cookies in melted white chocolate or you can drizzle white chocolate on these cookies.

How to Store these Cookies?

You can store these Peppermint Mocha cookies at room temperature, for a week but provided they are kept in an air-tight container.
You can also keep them in the refrigerator for up to 10-days. But, make sure that they are kept in an air-tight container.
You can also freeze these cookies for up to 3 months, when kept in a proper way. But, make sure it comes down to room temperaute before you serve.

How to make them Ahead of time?

To make these Cookies ahead of time, you can simply prepare the Peppermint Mocha cookie dough and keep it wrapped in a plastic wrap. Double wrap with an another layer of aluminium foil or cling wrap. You can also keep it in a freezer friendly bag. Pop it in the freezer. Before using you need to thaw it in the refrigerator or on the counter top until it is ready for use.