These rich, chewy and indulgent peppermint mocha cookies start with a fudgy, no-chill chocolate cookie dough studded with tiny candy cane crystals for a bright peppermint kick. Each cookie is finished with a dark chocolate espresso ganache and more crushed candy cane for a festive touch. They look elegant but are easy to prepare — perfect for holiday cookie trays, gifts, or a winter bake.
If you love peppermint and chocolate through the holidays and into winter, these cookies are a must-try. They combine a chewy, fudgy chocolate base with a coffee-forward ganache — essentially a peppermint mocha in cookie form.
The combination of a soft, dense cookie and an espresso-scented ganache creates a deep, balanced flavor: chocolate, coffee and mint in every bite.
Why We Love These Peppermint Mocha Cookies
These cookies look impressive but are straightforward to make. They capture the familiar peppermint mocha flavors in a portable, giftable form.
Highlights:
- Elegant appearance with minimal effort
- Perfect cookie to wow party guests or to package as gifts
- Fudgy, chocolatey texture complemented by an espresso ganache
- Easy to decorate with crushed candy cane, sprinkles or sea salt
They’re one of those recipes that tastes as special as it looks — enjoy!
Ingredient Notes
See the recipe card below for exact measurements. A few notes to help get the best result:
- Use Dutch-processed cocoa powder if possible. Dutch-processed cocoa produces a darker color and helps create the fudgy, dense texture in these cookies. Natural cocoa will still work but the color and texture may differ.
- Butter and salt: The recipe uses salted butter and the full amount of sea salt. If you prefer less salt, use unsalted butter or reduce the added salt by half to suit your taste.
- Espresso powder substitute: If you don’t have espresso powder, finely ground instant coffee will work. For lighter instant coffee, you may need to increase the amount to taste.
Ways To Vary This Recipe
- Change the toppings: Use crushed candy canes, chopped peppermints, sprinkles, flaky sea salt or white chocolate shavings.
- Swap the ganache: Top with a chocolate or cream cheese buttercream instead of ganache for a different texture.
- Melted chocolate only: Drizzle or dip the cookies in melted chocolate rather than using ganache.
- Omit peppermint: Leave out the peppermint and crushed candy canes for a classic mocha cookie.
Step-By-Step Instructions
Step 1: Whisk together flour, Dutch-processed cocoa powder, espresso powder, salt, baking soda and baking powder in a medium bowl.
Step 2: In another bowl or the bowl of a stand mixer, beat the butter, brown sugar and white sugar until light and fluffy (about 3–4 minutes). Add the eggs, vanilla and peppermint extract and beat until combined.
Step 3: Beat in the eggs and extracts until fully incorporated.
Step 4: Add the dry mixture in thirds, mixing gently between additions. Fold in the finely crushed candy canes until evenly distributed.
Step 5: Mix just until no dry streaks remain — do not overmix. This is a no-chill dough, so you can scoop and bake without waiting.
Step 6: Use a 1½ tablespoon cookie scoop to portion dough and roll into balls. Place on a parchment-lined baking sheet about 2 inches apart.
Step 7: Bake at 350°F for about 7–10 minutes, until the edges are set and the tops are puffed. Eight minutes is a good target to retain a fudgy center. Optionally, press a round cutter around the warm cookie to neaten the shape. Cool on the sheet for a few minutes, then transfer to a rack to finish cooling.
Step 8: Make the ganache: chop the dark chocolate and place it in a small bowl with the espresso powder. Heat the heavy cream until hot but not boiling (short bursts in the microwave work well). Pour the cream over the chocolate and let sit for a few minutes.
Step 9: Stir the cream and chocolate until smooth. If needed, microwave an extra 5–10 seconds and stir again until fully melted and glossy.
Step 10: Spoon a small dollop of ganache onto each cooled cookie (about 3/4 teaspoon each). Immediately sprinkle with crushed candy cane or preferred topping. Let the ganache set for about an hour, or enjoy while still slightly soft.
Recipe Tips
Room-temperature butter: It should be cool to the touch and slightly firm, roughly 65–68°F. Leave butter out about an hour; it should hold its shape and press with a small imprint. Overly soft butter changes cookie texture.
Don’t overbake: For a fudgy center, remove the cookies when edges are set but centers still look slightly soft. They’ll finish setting as they cool.
Storage
Once the ganache has fully set, store cookies in an airtight container. Layer with parchment or wax paper to prevent sticking. At room temperature they keep well for 3–4 days.
To freeze, cool and set the cookies completely, then place in a freezer-safe container with layers separated. Freeze for up to 3 months.
Other Cookie Recipes
Desserts
Iced Sugar Cookies
Desserts
Red Velvet Blossom Cookies
Cookies
Chocolate Lava Cookies
Desserts
Frosted Sugar Cookie Bars
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Peppermint Mocha Cookies
Ingredients
- 2 cups plus 2 Tbsp flour (270 g)
- ½ cup plus 2 Tbsp Dutch-processed cocoa powder (67 g)
- 2 tsp espresso powder
- ½ tsp baking soda
- ½ tsp baking powder
- ½ tsp sea salt
- 1 cup salted butter (227 g), room temperature*
- 1 cup white sugar (200 g)
- ½ cup light brown sugar (110 g)
- 2 large eggs, room temperature
- 1 tsp vanilla extract
- ¾ tsp peppermint extract
- 2 Tbsp finely crushed candy canes or peppermint candies
Dark Chocolate Espresso Ganache
- 4 oz dark or semi-sweet chocolate
- ⅓ cup heavy whipping cream
- ¼ tsp espresso powder
- crushed candy canes or sprinkles for topping, optional
Instructions
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Preheat oven to 350°F.
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Prepare the cookies: Whisk flour, espresso powder, cocoa, salt, baking soda and baking powder in a medium bowl.
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Beat butter, brown sugar and white sugar until light and fluffy (3–4 minutes). Add eggs, vanilla and peppermint extract and beat until combined.
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Add the dry ingredients in thirds, mixing gently, and fold in the crushed candy canes. Avoid overmixing.
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Scoop 1½ Tbsp portions, roll into balls and place 2 inches apart on a parchment-lined sheet. Bake 7–10 minutes until edges are set and tops are puffed (about 8 minutes).
-
Optionally press a cutter around warm cookies for neat edges. Cool several minutes on the tray, then transfer to a rack.
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Make the ganache: Place chopped chocolate and espresso powder in a bowl. Heat cream until hot, pour over chocolate, and let sit a few minutes.
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Stir until smooth and glossy. Warm briefly in the microwave if needed, stirring after each burst.
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Top cooled cookies with a small spoonful of ganache (about 3/4 tsp). Sprinkle with crushed candy cane and allow to set about 1 hour or serve right away.
Notes
Storage: Once ganache is set, keep cookies in an airtight container with parchment between layers at room temperature for 3–4 days. Freeze cooled cookies up to 3 months.
Nutrition
Nutrition information is an approximation and should be used as a guide.