Peppermint Mocha Cookies
Rich, fudgy chocolate-espresso cookies topped with crushed peppermint — chewy inside, crisp on the edges, and pure holiday magic.
Ingredients
- 1 stick unsalted butter room temperature
- ⅓ cup granulated sugar
- ⅓ cup packed light brown sugar
- 1 large egg room temperature
- 1 tsp vanilla extract
- 1 Tbsp instant espresso powder use 2 Tbsp for stronger flavor
- 1 Tbsp very hot water
- ⅓ cup unsweetened cocoa powder
- 2 cups all-purpose flour
- ½ tsp baking soda
- ½ tsp baking powder
- ¼ tsp salt
- ¾ cup chocolate chips or chopped chocolate
- ½ cup crushed candy canes or peppermint pieces
- ⅓ cup white chocolate optional, for drizzle
Instructions
- Preheat oven to 350°F (175°C). Line baking sheets with parchment or silicone mats. Dissolve espresso powder in hot water; set aside to cool.
- Cream butter, granulated sugar, and brown sugar until light and fluffy. Beat in egg and vanilla, then mix in the cooled espresso.
- In a separate bowl, whisk flour, cocoa powder, baking soda, baking powder, and salt.
- Add dry ingredients to wet in two parts, mixing on low until just combined. Stir in chocolate chips by hand.
- Cover and chill dough for at least 1 hour (or overnight).
- Scoop 1 ½ Tbsp portions and roll into balls. Arrange 2 inches apart and sprinkle with crushed peppermint.
- Bake 9–11 minutes, until edges are set and centers soft.
- Cool on the sheet for 5 minutes, then transfer to a wire rack.
- Optional: drizzle with melted white chocolate and add extra peppermint once cooled.
Nutrition
Calories: 150kcal | Carbohydrates: 21g | Protein: 2g | Fat: 7g | Fiber: 1g | Sugar: 12g