Peppermint Mocha Cookies combine the best flavors of the holiday season—rich coffee, chocolate, and the refreshing taste of peppermint. These festive treats are perfect for holiday gatherings, cookie swaps, or simply enjoying with a cup of hot cocoa. With the added bonus of their delightful scent filling your kitchen, these cookies are a surefire way to add some cheer to your baking. Whether you’re a peppermint lover or just looking to try something new, these cookies are the ideal addition to your holiday baking lineup. Plus, they are easy to make and incredibly delicious, giving you a cozy, festive vibe right from the first bite.
Ingredients
To make the perfect batch of Peppermint Mocha Cookies, gather the following ingredients:
- 1 cup all-purpose flour
- 1/2 cup unsweetened cocoa powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, softened
- 1/2 cup granulated sugar
- 1/4 cup brown sugar, packed
- 1 large egg
- 1 teaspoon vanilla extract
- 1 tablespoon instant coffee granules
- 1/2 teaspoon peppermint extract
- 1/2 cup chocolate chips (semi-sweet or dark, depending on preference)
- 1/4 cup crushed peppermint candies (for garnish)
Preparation
- Preheat the Oven: Start by preheating your oven to 350°F (175°C). Line two baking sheets with parchment paper to ensure the cookies bake evenly and don’t stick.
- Mix Dry Ingredients: In a medium bowl, whisk together the flour, cocoa powder, baking soda, and salt. Set aside.
- Cream Butter and Sugars: In a large bowl, beat the softened butter, granulated sugar, and brown sugar together until the mixture is light and fluffy, about 3-4 minutes. This step is crucial for creating the perfect texture for your cookies.
- Add Wet Ingredients: Beat in the egg, vanilla extract, and peppermint extract. In a small bowl, dissolve the instant coffee granules in a tablespoon of hot water, and add this mixture to your wet ingredients, stirring well.
- Combine Dry and Wet Ingredients: Gradually add the dry ingredients into the wet mixture, mixing until combined. Be careful not to overmix.
- Add Chocolate Chips: Fold in the chocolate chips until evenly distributed in the dough.
- Shape the Dough: Using a tablespoon, scoop dough and roll it into balls. Place them on the prepared baking sheets about 2 inches apart.
- Bake the Cookies: Bake the cookies for 10-12 minutes or until the edges are set but the centers are still soft. They will firm up as they cool.
- Garnish and Cool: While the cookies are still warm, gently press crushed peppermint candies on top of each cookie for an added festive touch. Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
Mistakes to Avoid
When making Peppermint Mocha Cookies, there are a few common mistakes to watch out for to ensure your cookies turn out perfectly:
- Overmixing the Dough: It’s important not to overmix your cookie dough after adding the dry ingredients. Overmixing can lead to tough cookies, so mix just until everything is incorporated.
- Using Too Much Coffee: While instant coffee adds a delightful mocha flavor, using too much can make the cookies too bitter. Stick to the recommended amount to balance the flavors without overwhelming the sweetness.
- Not Softening the Butter Enough: If your butter is too hard, it won’t cream properly with the sugars, affecting the texture of the cookies. Be sure to let the butter sit at room temperature for at least 30 minutes before using.
- Underbaking or Overbaking: If the cookies are underbaked, they may fall apart or be too gooey. On the other hand, overbaking will make them dry and hard. Check the cookies around 10 minutes of baking time and ensure they still appear soft in the center.
- Not Allowing Cookies to Cool Properly: Letting the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack is crucial. This ensures they firm up and don’t crumble when you move them.
Ingredient Alternatives
Peppermint Mocha Cookies can be easily customized with some ingredient swaps. Here are some alternatives you can try:
- Flour: If you prefer a gluten-free option, you can substitute the all-purpose flour with a 1:1 gluten-free flour blend. Be sure to check the packaging for any specific instructions for the blend you’re using.
- Butter: If you’re looking for a dairy-free option, you can replace the unsalted butter with dairy-free margarine or coconut oil. Keep in mind that the texture may be slightly different with coconut oil, but it will still work well.
- Coffee: If you don’t have instant coffee granules, you can use brewed coffee instead. Just ensure that it’s very strong and reduce any liquid in the dough to compensate for the extra moisture.
- Chocolate Chips: While semi-sweet chocolate chips are traditional, you can swap them out for milk chocolate, white chocolate, or even dark chocolate chips. You can also use chopped chocolate bars for a chunkier texture.
- Peppermint Candies: If you can’t find crushed peppermint candies, you can use peppermint extract to infuse the flavor. Just use a few drops and adjust to taste
Tips and Tricks
Here are some useful tips and tricks to make your Peppermint Mocha Cookies even more delightful:
- Chill the Dough: If you have time, refrigerating the cookie dough for at least 30 minutes before baking can help improve the texture. Chilled dough spreads less during baking, leading to thicker cookies with a chewy center.
- Use High-Quality Chocolate: The chocolate you choose can make a big difference in flavor. Opt for high-quality semi-sweet or dark chocolate chips to ensure rich, deep flavor in every bite.
- Customize the Peppermint Flavor: If you love a stronger peppermint taste, increase the amount of peppermint extract slightly. However, be careful not to add too much, as it can quickly overpower the other flavors.
- Don’t Skip the Peppermint Garnish: Adding crushed peppermint candies right after baking gives the cookies a beautiful holiday touch and a burst of crunch. Don’t skip this step—it adds both texture and festive flair.
- Store Cookies Properly: To keep your cookies fresh, store them in an airtight container at room temperature. If you’d like to keep them longer, consider freezing the dough before baking. Just scoop the dough into balls and freeze them; when you’re ready, bake straight from the freezer (you may need to add a minute or two to the baking time).
Suggestions
If you’re looking to enhance your Peppermint Mocha Cookies or serve them with other treats, here are a few suggestions:
- Pair with a Hot Beverage: These cookies pair wonderfully with a hot cup of cocoa, coffee, or even a peppermint latte. The combination of flavors will complement each other and create the perfect cozy snack.
- Make a Peppermint Mocha Cookie Sandwich: For an extra special treat, sandwich a dollop of whipped cream or peppermint frosting between two cookies. This creates a fun and festive dessert for holiday parties or gatherings.
- Add a Drizzle of Chocolate: For a decorative touch, melt some chocolate and drizzle it over the cooled cookies. This will give them an extra layer of flavor and make them look even more indulgent.
- Gift Them: Peppermint Mocha Cookies make a wonderful gift. Pack them in a cute tin or jar and give them to friends and family during the holiday season. They will surely appreciate the homemade treat.
FAQ
Here are some frequently asked questions to help you with any concerns or doubts:
- Can I use a different type of coffee for this recipe? Yes, you can use brewed coffee instead of instant coffee granules. Make sure it’s very strong and let it cool before adding it to the dough to avoid adding too much moisture.
- Can I make these cookies ahead of time? Absolutely! You can make the dough ahead of time and store it in the refrigerator for up to 3 days or freeze it for up to 3 months. When you’re ready to bake, simply scoop and bake as usual.
- How can I store these cookies? Store the cookies in an airtight container at room temperature for up to a week. If you want to keep them fresh for longer, you can freeze them for up to 3 months. Make sure to let them cool completely before freezing.
- Can I make these cookies without peppermint extract? Yes, you can skip the peppermint extract if you’re not a fan of mint. You can replace it with a dash of vanilla extract for a more traditional chocolate mocha flavor.
- How do I prevent the cookies from spreading too much while baking? If your cookies are spreading too much, you can chill the dough for 30 minutes before baking. This helps the cookies keep their shape during baking.
Conclusion
Peppermint Mocha Cookies are the perfect treat for the holiday season. With their rich mocha flavor, refreshing peppermint twist, and chewy texture, these cookies are sure to be a hit with family and friends. They are easy to make and customizable to suit your preferences, whether you prefer a stronger coffee flavor or a more intense peppermint kick. These cookies can be enjoyed on their own or paired with a warm drink to create the perfect holiday experience. Whether you’re baking for a festive gathering or just looking for a delicious holiday snack, these Peppermint Mocha Cookies are sure to add a bit of joy to your season.
Print
Festive Peppermint Mocha Cookies
Ingredients
Scale
- 1 cup all-purpose flour
- 1/2 cup unsweetened cocoa powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, softened
- 1/2 cup granulated sugar
- 1/4 cup brown sugar, packed
- 1 large egg
- 1 teaspoon vanilla extract
- 1 tablespoon instant coffee granules
- 1/2 teaspoon peppermint extract
- 1/2 cup chocolate chips (semi-sweet or dark)
- 1/4 cup crushed peppermint candies (for garnish)
Instructions
- Preheat the oven: Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.
- Mix dry ingredients: In a medium bowl, whisk together the flour, cocoa powder, baking soda, and salt. Set aside.
- Cream butter and sugars: In a large bowl, beat the softened butter, granulated sugar, and brown sugar together until light and fluffy (about 3-4 minutes).
- Add wet ingredients: Beat in the egg, vanilla extract, and peppermint extract. Dissolve the instant coffee granules in a tablespoon of hot water and stir it into the wet mixture.
- Combine wet and dry ingredients: Gradually add the dry ingredients to the wet ingredients, mixing until fully combined.
- Add chocolate chips: Fold in the chocolate chips.
- Shape the dough: Using a tablespoon, scoop the dough and roll it into balls. Place them on the prepared baking sheets about 2 inches apart.
- Bake: Bake the cookies for 10-12 minutes, until the edges are set and the centers are still soft.
- Garnish: While the cookies are still warm, press crushed peppermint candies onto the top of each cookie.
- Cool: Allow the cookies to cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely.