Peppermint Mocha Cookies are chewy, chocolate cookies dipped in melted white chocolate and topped with crushed peppermint candies.
Are you looking for a great holiday cookie? Let’s talk about these peppermint mocha cookies. You start off with a chocolate base made from scratch. The butter, cocoa, and brewed coffee give these cookies that rich, dark chocolate flavor. Peppermint extract is then added to the batter to give a subtle hint of peppermint in each bite.
Just the recipe for this dark chocolate cookie alone is great. This cookie gets even better when half of it is dipped in melted white chocolate and sprinkled with crushed peppermint candies. I ended up getting rave reviews from my fellow co-workers, even the ones who aren’t usually big peppermint fans.
Here’s how to make Peppermint Mocha Cookies:
In large bowl, blend the butter and both sugars together with an electric mixer on medium speed for at least 2 minutes.
Add in eggs, vanilla extract, and peppermint extract. Blend until combined. (Note: the taste of peppermint in these cookies is subtle. If you want a stronger peppermint flavor, omit the vanilla and add an extra teaspoon of peppermint extract)
In separate large bowl, add flour, cocoa, baking soda, and salt together. Slowly add dry ingredients to batter followed by coffee. Blend on medium to low speed until all ingredients are combined. (Batter will be sticky)
Fold in dark and semisweet chocolate chips. I used 1/4 cup dark and 3/4 cup semisweet chocolate chips.
Cover bowl with saran wrap and chill dough for at least an hour. This dough is super sticky and will be too difficult to handle if you try to scoop it now.
Use medium sized cookie scoop to drop rounded batter onto parchment lined or silicone lined baking sheets. (There’s only 8 on this sheet as this was my last batch – it made 32 cookies)
Bake at 350 degrees for 8 to 9 minutes. Watch closely at the 8 minute mark. How do you know if these cookies are cooked enough? Cookies will be puffy and top of cookie will look dry. Be careful not to overbake.
Leave cookies in pan for 1 to 2 minutes and then remove to wire rack to cool completely. While cookies are cooling, heat white chocolate in microwave safe bowl or over double boiler. (I used microwave, stirring every 20 to 30 seconds until chocolate was melted). I used a larger bowl to melt the white chocolate and then transferred to a smaller bowl. I found the smaller bowl made dipping the cookies much easier.
I would recommend placing a large piece of parchment paper on a baking sheet. Dip half of the cookie in the melted white chocolate and then place on parchment paper. I would also recommend dipping a few cookies and then sprinkling crushed peppermint candies onto cookie before white chocolate sets.
Place entire baking sheet in freezer for approx 5 minutes to help chocolate set quicker. Store cookies in airtight container and happy baking!
Peppermint Mocha Cookies
- 1/2 cup (8 tbsp) unsalted butter, room temp
- 1/2 cup granulated sugar
- 1/2 cup light brown sugar, packed
- 2 large eggs, room temp
- 1 tsp vanilla extract
- 1 tsp peppermint extract
- 1 1/2 cups all-purpose flour
- 1/2 cup unsweetened cocoa powder
- 1 tsp baking soda
- 1/4 tsp salt
- 1/4 cup strong brewed coffee, cooled
- 1/4 cup bittersweet chocolate chips, chopped
- 3/4 cup semisweet chocolate chips
White Chocolate Coating:
- 1 cup white chocolate melting wafers, melted
- 1 large candy cane, crushed
In large bowl, add in butter and both sugars. Blend with electric mixer on medium speed for at least 2 minutes.
2. Add in eggs, vanilla extract and peppermint extract. Blend until well-blended.
3. In separate large bowl, add in flour, cocoa, baking soda, and salt. Slowly add dry ingredients to wet ingredients followed by brewed coffee. Blend just until ingredients are combined. (Batter will be sticky)
4. Fold in dark and semisweet chocolate chips. Cover bowl with saran wrap and refrigerate dough for at least one hour.
5. Preheat oven to 350 degrees F. Line baking sheets with parchment paper or silicone baking mat.
6. Use medium sized cookie scoop to drop rounded tablespoon of batter onto baking sheet. Bake for 8 to 9 minutes. Do not overbake.
7. Remove pan to wire rack. Let cookies cool in pan for 1 – 2 minutes and then remove to wire rack to finish cooling.
Recipe adapted from SueBeeHomemaker.com
White chocolate coating:
Melt white chocolate in microwave safe bowl for one minute to one minute, twenty seconds, stirring every thirty seconds, until chocolate has melted OR
heat white chocolate over double boiler on low heat, stirring frequently until chocolate has melted. Remove from heat.
2. Dip half of cooled cookie into melted white chocolate. Place on parchment paper or silicone baking mat. Sprinkle crushed peppermint candy on top of chocolate.
3. Place baking sheet in freezer for 5 minutes to allow chocolate to set.