Peppermint Mocha Cookies

Whisking Wolf
by Whisking Wolf
24 cookies
38 min

Sleigh baking season this Christmas with Peppermint Mocha Cookies. Rich, chocolaty cookies with hints of your favorite coffee drink are dipped in creamy white chocolate then speckled with crushed candy canes. Make Santa’s night with a plateful of his most-liked cookies and a tall glass of cold milk.

It was in the low 40s in South Florida this morning but I swear it felt like 5 below. When you’re used to 80 degree days anything below that passes for an arctic blast. It’s North Pole cold here and it’s not only me who thinks so. Earlier this week, when it was 61 degrees at my son’s soccer game, the grandstands were full of shivering parents with furry-hooded ski jackets and wool blankets.

My husband, who isn’t fazed by polar vortexes, was in shorts and flip flops.

As you can imagine, we have knockdown, drag-out fights over our home’s thermostat. He loves cold air, but I only like cold when it applies to serving delayed dishes of vengeance. So, while my husband keeps the house icier than an igloo, I keep thinking of ways to make him suffer for it. Like a one-way ticket to Siberia.

Since I cannot blast the heat without starting World War III, I’m warming up with two layers of clothes and a steamy cup of peppermint mocha. Espresso, chocolate and peppermint are the ultimate flavors of the season. As much as I love them mingling in holiday drinks, I love them even more in Christmas cookies.

Yule totally sleigh baking season this year with these Peppermint Mocha Cookies. Rich and chocolaty with hints of your favorite coffee drink, these cookies are dipped in creamy white chocolate then speckled with crushed candy canes. Make Santa’s night with a plateful of his most-liked cookies and a tall glass of cold milk.

Recipe details
  • 24  cookies
  • Prep time: 30 Minutes Cook time: 8 Minutes Total time: 38 min
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Mocha Cookies
  • 1 1/3 cup all-purpose flour unbleached
  • 1/3 cup unsweetened natural cocoa powder 100% cacao
  • 2 tsp espresso powder
  • 1 tsp cornstarch
  • 1 tsp baking soda
  • 1/4 tsp sea salt fine
  • 1/2 cup unsalted butter room temperature
  • 1/2 cup dark brown sugar
  • 1/4 cup granulated sugar
  • 1 large egg room temperature
  • 1 tsp vanilla pure
Peppermint White Chocolate
  • 6 ounces white chocolate chopped
  • 1/4 tsp peppermint extract
  • 3 candy canes crushed
Mocha Cookies
In a large mixing bowl, whisk together flour, cocoa powder, espresso powder, cornstarch, baking soda and sea salt. Set aside.
In a separate bowl, beat butter, brown sugar and granulated sugar with an electric mixer until creamy and combined.
Beat in egg and vanilla until light and fluffy, scraping down the sides of the bowl as needed.
Reduce mixer speed to low then gradually add dry ingredients to wet. Mix until just combined, being careful to avoid overmixing.
Cover bowl with plastic wrap and chill in the refrigerator for a minimum of 3 hours.
Remove dough from the refrigerator and allow to rest at room temperature for 30 minutes.
Preheat oven to 350 degrees. Line 2 large baking sheets with parchment paper and set aside.
Form dough into 1-inch balls and place on prepared baking sheets. Gently flatten dough with your fingertips then bake for 8 minutes. Cookies are done when the edges are set and centers are still slightly soft. Avoid overbaking.
Cool cookies on baking sheets for 5 minutes then transfer to a baking rack to cool completely.
Peppermint White Chocolate
Melt white chocolate using a double boiler over simmering water. Stir constantly with a spatula until melted and smooth then immediately remove from heat and stir in peppermint extract.
Dip cookies, one-by-one, halfway into melted chocolate then place on parchment paper. Sprinkle crushed candy canes over white chocolate then chill cookies in the refrigerator until set.
Cookies taste best the day they are made but will keep in an airtight container up to 2 days.
  • Always use the spoon and level method to measure flour. Scooping flour is a no-no. That technique overpacks flour into the measuring cup which will result in dry, dense cookies.
  • White chocolate chips aren’t meant for melting and, therefore, are not recommended. Choose a good-quality white chocolate bar instead.
  • Chilling dough for a minimum of 3 hours is mandatory, therefore, do not skip this step! I prepare mine in the evening then refrigerate overnight, but dough can be chilled up to 3 days before baking.
  • Candy canes can be crushed ultra file with a food processor or left in larger chunks when crushed in a zip-top bag by a rolling pin.
Whisking Wolf
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