Peppermint Mocha Cookies

7. 10. 2025

These peppermint mocha cookies are soft-baked, generously dunked in white chocolate, and topped with a sprinkle of candy cane crunch.

They have a brownie-like texture and always disappear first at a cookie exchange. Combining the flavors of chocolate crinkle cookies and mocha cheesecake brownies, these soft-baked cookies have been described as “the best thing to happen to Christmas cookies.”

If you close your eyes and take a bite of these cookies, you’ll be surprised to find a cookie instead of a brownie in your hand. They taste just like fudgy brownies, thanks to my basic chocolate cookie dough.

Ingredients:

• 1/2 cup of unsalted butter
• 1/2 cup of granulated sugar
• 1/2 cup packed light or dark brown sugar
• 1 large egg at room temperature
• 1 teaspoon pure vanilla extract
• 1 teaspoon peppermint extract
• 1 cup all-purpose flour
• 1/2 cup + 2 Tablespoons unsweetened natural cocoa powder
• 1 teaspoon baking soda
• 2 teaspoons espresso powder or 1 Tablespoon instant coffee granules
• 1/8 teaspoon salt
• 1 cup mini or regular-size semi-sweet chocolate chips
• 8 ounces white chocolate, coarsely chopped
• 3 large candy canes, crushed

Method:

1. In a large bowl, use a handheld or stand mixer fitted with a paddle attachment to beat the butter, granulated sugar, and brown sugar together at medium-high speed until fluffy and light in color, for about 2-3 minutes. 
2. Add the egg, vanilla extract, and peppermint extract, and then beat on high speed until combined. Scrape down the sides and bottom of the bowl as needed.
3. In a separate bowl, whisk the flour, cocoa powder, baking soda, espresso powder, and salt together until combined.
4. With the mixer running on low speed, slowly pour the wet ingredients into the mixer. Beat on low until combined, and then beat in the chocolate chips. The cookie dough will be thick and very sticky. Cover the dough tightly and chill it in the refrigerator for at least 3 hours and up to 3 days. Chilling is mandatory for this sticky cookie dough.
5. Remove the cookie dough from the refrigerator and allow it to sit at room temperature for 10 minutes. If the cookie dough has been chilled for more than 3 hours, let it sit at room temperature for about 20 minutes. This makes the chilled cookie dough easier to scoop and roll.
6. Preheat oven to 350°F. Line large baking sheets with parchment paper or silicone baking mats. Set aside.
7. Scoop and roll dough, 1.5 Tablespoons of dough each, into balls. To ensure a thicker cookie, make the balls taller than they are wide (almost like a cylinder or column). Arrange 2-3 inches apart on the baking sheets. The cookie dough is certainly sticky, so wipe your hands clean after every few balls of dough you shape.
8. Bake the cookies for 11-12 minutes or until the edges appear set and the centers still look soft. Tip: If they aren’t really spreading by minute 9, remove them from the oven and lightly bang the baking sheet on the counter 2-3x. This helps initiate that spread. Return to the oven to continue baking.
9. Cool cookies on the baking sheet for 5 minutes, then transfer to a cooling rack to cool completely. The cookies will slightly deflate as they cool.
10. Melt the chopped white chocolate in a double boiler or use the microwave. For the microwave, place the white chocolate in a medium heat-proof bowl.
11. Melt in 15-second increments, stirring after each increment until completely melted and smooth. Dip each completely cooled cookie halfway into the white chocolate and place onto a parchment or silicone baking mat-lined baking sheet. 
12. Sprinkle crushed candy canes on top of the chocolate. Repeat with the rest of the cooled cookies.
13. Place the baking sheet into the refrigerator to help the chocolate set, about 1 hour.

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