Delicious Peppermint Mocha Cookies Recipe to Try at Home
Indulge in the holiday spirit with my award-winning recipe for Peppermint Mocha Cookies. This recipe is a perfect blend of the rich flavor of mocha and the refreshing essence of peppermint. I guarantee that this festive delight will become your new go-to holiday cookie!
As a barista, I have been experimenting with flavors that complement each other and bring out the best in every sip you take. This led me to come up with a winning recipe for a local holiday cookie contest. These cookies have been an instant hit amongst my customers over the years, and now I am honored to share them with you.
Baked fresh from your oven, these cookies are infused with the delicious aroma of cocoa powder, espresso, and peppermint extract that will take over your senses. The perfectly soft and chewy texture will melt in your mouth, leaving behind an explosion of flavor from the sweet chocolate chips and candy cane bits. Trust me; these cookies will be a show-stopper at any Christmas party or holiday gathering.
So gather your ingredients, turn on some festive tunes, and get ready to indulge in these easy unfussy recipes for decadent Peppermint Mocha Cookies. Let’s bring some joy to our week-long holidays with this delicious dessert!
Why You’ll Love This Recipe
Peppermint Mocha Cookies — simply hearing the name may have made your mouth water. Don’t worry, you’re not alone! These cookies are the perfect holiday treat for everyone who loves the cozy flavors of peppermint and mocha. Here are some reasons why you’ll absolutely adore this recipe.
First of all, these chewy peppermint mocha cookies are the brainchild of a winner! To be more specific, they have won a holiday cookie contest. So, if you’re looking for a delicious and reliable baking recipe, this is certainly one to snag.
One of the best things about these cookies is the combination of flavors. They capture the essence of Christmas in every bite with their rich cocoa powder and refreshing peppermint extract mixed perfectly together. Each bite delivers an explosion of dark chocolate that’s balanced beautifully by hints of minty freshness.
In addition to their irresistible taste, you will appreciate how simple it is to prepare these cookies. The ingredients are easy to find in any grocery store and you would most likely already have them sitting in your pantry. Even for novice bakers, this recipe comes together effortlessly resulting in 36 individually scrumptious peppermint mocha cookies.
Lastly, you can enjoy this recipe according to your preference. If you want your cookies to be extra peppermint-y, feel free to add a dash more of mint extract or crush some candy canes as an additional topping. Or perhaps your palate craves something different; swap out the cocoa powder with white chocolate or even toss some chocolate chips into the dough.
To conclude, there’s no doubt that these Peppermint Mocha Cookies will be a hit at any holiday gathering or family dinners. They are simply irresistible and easy to bake up for those last-minute dessert cravings. Make sure they make it onto your dessert platter this year — trust us, your taste buds will thank you!
Ingredient List
The ingredient list for these Peppermint Mocha Cookies includes a combination of common pantry staples as well as some special holiday ingredients. Here’s what you’ll need:
Dry Ingredients:
- 3/4 cup all-purpose flour
- 1/2 cup cocoa powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon table salt
Wet Ingredients:
- 2 sticks unsalted butter, at room temperature
- 3/4 cup granulated sugar
- 2 teaspoons vanilla extract
- 1 teaspoon peppermint extract
- 2 tablespoons milk
Special Holiday Additions:
- 1/2 cup chocolate chips or chopped dark chocolate
- Crushed candy canes or peppermints, for garnish
- Additional confectioners’ sugar, for dusting
Make sure to have all the ingredients on hand before starting the recipe so you can ensure smooth sailing ahead!
The Recipe How-To
Get ready for an easy and fuss-free baking adventure that will lead you to decorate your table with the most delicious cookies you have ever tasted. Follow these instructions to make these decadent Peppermint Mocha Cookies, and join the ranks of holiday cookie contest winners like Sally’s Baking Addiction or Houston Chronicle.
Step One: Preheat, Butter and Whisk
Preheat your oven to 350°F (175°C) and line a cookie sheet with parchment paper. Take out two sticks of softened unsalted butter from the fridge, place them in a large mixing bowl, and whisk until creamy. Then add-in 1 and 1/2 cups of granulated sugar, and whisk again until the mixture becomes light-colored.
Step Two: Mix Dry Ingredients
Combine 2 cups of all-purpose flour, 3/4 cup of Dutch-processed cocoa powder, 2 teaspoons of baking powder, 1 teaspoon of baking soda, and 1/2 teaspoon of table salt in a separate bowl. Whisk to combine.
Step Three: Peppermint Mocha Magic
In the mixing bowl with butter-sugar mixture – from step one – add one egg followed by one tablespoon of espresso powder or coffee granules dissolved in one tablespoon of warm water. Then throw in two teaspoons of vanilla extract and two teaspoons of peppermint extract that will create the magic touch to our Peppermint Mocha Cookies.
Mix at low speed until everything combines well. Gradually add the dry ingredients mix (from step two), and continue stirring at low speed until everything incorporates smoothly.
Add chopped white chocolate chunks or chocolate chips if you’re feeling festive!
Step Four: Roll Cookies
Take about two tablespoons from the mixture in your palm shape it into a ball equivalent to half a golf ball size then flatten it gently between your palms. Arrangeballs over your prepared parchment-lined baking sheet, about 2 inches apart.*
Repeat this process until you run out of dough.
Tip: If you want all your cookies to look uniform in size create ball shapes using an ice cream scoop as it would give you perfect sizes every time.
Step Five: Bake Time!
Bake in preheated oven for about 15 minutes or until the edges start looking set yet center remais slightly under-baked. Do NOT overcook; overbaking will lose the chewy texture that gives these cookies their unique character.
Step Six: Decoration Time
As soon as they come out of the oven, get ready withchopped candy canesand sprinkle them generously on each cookie while still gooey and warm.
Now all that is left for you is to wait for them to cool before serving or storing them. Get ready for simple, unfussy recipes that create the most incredible sensory experiences!
Substitutions and Variations
If you’re looking to put a personal spin on this recipe or simply don’t have a certain ingredient, don’t worry! There are many substitutions and variations available for this peppermint mocha cookie recipe.
– Flour: While all-purpose flour is the star of the show, you can make these cookies gluten-free by using a 1-to-1 gluten-free flour blend. However, keep in mind that they may have a slightly different texture.
– Cocoa Powder: The recipe calls for Dutch-process cocoa powder, but if you only have natural unsweetened cocoa powder, it will work just fine. However, the cookies will be darker and less chocolaty.
– Butter: You could also swap out unsalted butter for margarine, shortening or vegan butter alternatives for a dairy-free option.
– Peppermint Extract: To make these cookies more chocolate-forward, you can omit the peppermint extract or replace it entirely with vanilla extract instead.
– Candy Canes: Crushed candy canes are a signature topping, but they can be replaced with other mint candies like Andes Mints, Altoids or even Peppermint Patties.
There are endless ways to adjust this recipe to fit your preferences. Try throwing in some chopped dark or white chocolate chips for added texture and flavor. Or add in some espresso powder to intensify the mocha flavor. With so many possibilities at your fingertips, you can make these chewy peppermint mocha cookies your own!
Serving and Pairing
Once these chewy peppermint mocha cookies are baked to perfection, it’s time for the best part – serving and pairing. To truly appreciate the flavor of these cookies, pair them with a glass of cold milk or hot cocoa. The chilled milk provides a cool and refreshing contrast to the warm, chocolate blend of the cookie, while hot cocoa enhances the sweetness and richness of the peppermint flavor.
For an elevated presentation, serve these cookies on a platter garnished with candy canes or peppermint candies explaining the perfect balance of sweet and refreshing flavor. The red and white hues of the candy complements the holiday spirit and creates a festive atmosphere.
These treats are also versatile, making them an excellent addition to any dessert table. Pair them with other holiday desserts like chocolate silk pie or white chocolate bark for more decadent sweetness or enjoy as a snack on its own.
In conclusion, serve these peppermint mocha cookies solo or pair them alongside other desserts to add some holiday spirit to any occasion.
Make-Ahead, Storing and Reheating
These Peppermint Mocha Cookies are great make-ahead treats. They can be stored in an airtight container at room temperature for up to four days or in the refrigerator for up to a week. For longer storage, freeze them in an airtight container for up to two months.
To reheat them, simply remove them from the freezer and let them thaw at room temperature before serving. If you prefer warm cookies, you can reheat them in the oven at 350°F for about 5-10 minutes. Just be careful not to overbake them as they may become too crispy.
If you’re short on time, you can make the cookie dough ahead of time and freeze it. When ready to bake, thaw the dough in the refrigerator overnight and proceed with baking as directed. This is a great option if you’re having guests over during the holiday season and want to impress them with freshly baked cookies.
For those who follow vegan diets or have dietary restrictions, you can substitute unsalted butter with vegan butter, milk with plant-based milk alternatives such as almond or soy milk, and candy canes with vegan-friendly peppermint candies. With these substitutions, you can enjoy delicious Peppermint Mocha Cookies without compromising your dietary lifestyle.
In conclusion, these cookies are perfect for busy holiday schedules as you can make the batter ahead of time and store it for later use or freeze pre-made cookies for quick reheating later. Be creative with decorating or use substitutions if required and enjoy these decadent treats any time of the year!
Tips for Perfect Results
In order to make the best Peppermint Mocha Cookies, there are some tips and tricks that will certainly help you. Here are my recommendations for making the perfect batch of these delicious holiday treats.
First of all, it is important to accurately measure all ingredients. This will ensure that the cookie dough has the correct consistency and the cookies bake evenly. Use measuring cups and spoons to measure out flour, cocoa powder, baking soda, and other ingredients as needed.
When mixing your ingredients together, avoid over-mixing. Over-mixing can lead to tough cookies. Mix until the ingredients are just combined, then stop. It is better to stop too early than too late.
Chilling the dough for at least 30 minutes before baking is also essential. This will help the dough firm up and hold its shape while baking. Additionally, chilling allows the flavors to meld together more fully for even richer peppermint mocha flavor.
In order to make sure the cookies are baked perfectly (crispy on the edges and chewy in the middle), take them out of the oven when they still look a little underdone. They will continue to cook as they cool down.
Another tip is to add a little bit of peppermint extract to your frosting for extra peppermint flavor. You can also sprinkle crushed candy canes on top of your frosting for an attractive and festive decoration.
Finally, it’s important not to over bake these cookies. They should have a bit of softness in the center when you take them out of the oven. That will ensure that they keep their chewy texture after they’ve been cooled.
Follow these tips and you are guaranteed to have perfect Peppermint Mocha Cookies every time. Happy Baking!
Bottom Line
In conclusion, the Peppermint Mocha Cookies recipe stands out for many reasons. Firstly, it has won numerous holiday cookie contests and awards, which is the mark of a great recipe. Secondly, it combines the classic flavors of chocolate and peppermint in a delightful way, making it perfect for any festive occasion. And finally, it offers easy variations and substitutions that allow for a personalized touch.
So why not try this award-winning recipe for yourself and bring some joy to your next holiday gathering? With its easy-to-follow instructions, helpful tips, and decadent flavors, it is sure to impress both novice and expert bakers alike.
So go ahead, grab your ingredients and get baking! And don’t forget to share photos of your Peppermint Mocha Cookies with us. Happy baking!
Peppermint Mocha Cookies — Holiday Contest Winner Recipe
This recipe, submitted by Angie Rumer and Joy Buckingham of New Sharon, Iowa, was one of the winner of our 2005 Holiday Cookie Contest. Once cookies are frosted, sprinkle them immediately with the crushed peppermint candies; if you allow the frosting to dry, the candy won’t stick to it.
cookies
- 1 3/4 cups all-purpose flour
- 1/2 cup cocoa powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon table salt
- 8 tablespoons unsalted butter, softened but still cool (1 stick)
- 3/4 cup granulated sugar
- 1/2 cup brewed espresso or 1/2 cup strong coffee, cooled
- 1 teaspoon vanilla extract
frosting
- 6 tablespoons unsalted butter, softened
- 2 cups confectioners’ sugar
- 2 tablespoons milk
- 1/2 teaspoon peppermint extract (or to taste)
- 1 -2 drop red food coloring
- 10 -15 crushed peppermint candies
- For the cookies: Adjust oven racks to upper-middle and lower-middle positions and heat oven to 350 degrees. Line 2 large (18 by 12-inch) baking sheets with parchment paper.
- Sift flour, cocoa, baking soda, and salt together into medium bowl. With electric, beat butter and sugar at medium speed until light and fluffy, about 3 minutes. Scrape down sides of bowl with rubber spatula. Add cooled espresso and vanilla and beat at medium-low speed until combined. Scrape down bowl. With mixer on low speed, gradually add dry ingredients and mix until just combined.
- Roll dough into thirty 1-inch balls. Place 15 balls on each prepared baking sheet, spacing them about 2 inches apart. Bake until just set, rotating sheets from front to back and top to bottom halfway through baking, 8 to 9 minutes. Cool cookies on sheets for 2 minutes; transfer with metal spatula to wire rack to cool completely, at least 30 minutes. (Cookies can be stored in airtight container for up to 4 days.)
- For the frosting: With an electric mixer, beat butter at medium-high speed until smooth, about 20 seconds. Add confectioners’ sugar and beat at medium-low speed until most of the sugar is moistened, about 45 seconds. Scrape down bowl and beat at medium speed until mixture is fully combined, about 15 seconds. Scrape down bowl. Add milk, peppermint extract, and food coloring and beat at medium speed until incorporated, about 10 seconds, then increase speed to medium-high and beat until light and fluffy, about 4 minutes, scraping down bowl once or twice. Frost cooled cookies and immediately sprinkle each with crushed mints. (Once frosted, cookies are best served within 1 day.).
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