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A stack of dark chocolate Peppermint Mocha Cookies with white chocolate drizzle and crushed candy canes
Print Recipe

Peppermint Mocha Cookies

Prep Time20 minutes
Cook Time12 minutes
Total Time32 minutes
Servings: 24 servings
Calories: 185kcal

Ingredients

  • 1 cup unsalted butter, softened
  • 3/4 cup granulated sugar
  • 3/4 cup light brown sugar, packed
  • 1 large egg , room temperature
  • 1 teaspoon peppermint extract
  • 1 teaspoon vanilla extract
  • 2 cups all -purpose flour
  • 2/3 cup unsweetened cocoa powder
  • 2 tablespoons instant espresso powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon sal t
  • 1 cup semi -sweet chocolate chips
  • 1/2 cup white chocolate chips, melted
  • 1/4 cup crushed peppermint candies

Instructions

  • Preheat oven to 350°F (175°C) and line baking sheets with parchment paper.
  • Cream together softened butter, granulated sugar, and brown sugar in a stand mixer until light and fluffy.
  • Incorporate the egg, peppermint extract, and vanilla extract into the butter mixture.
  • Whisk together flour, cocoa powder, espresso powder, baking soda, and salt in a separate bowl.
  • Gradually mix the dry ingredients into the wet ingredients until a cohesive dough forms.
  • Fold in the semi-sweet chocolate chips.
  • Scoop 1.5-tablespoon portions of dough onto the prepared baking sheets, spaced 2 inches apart.
  • Bake for 10 to 12 minutes until edges are set but centers remain slightly soft.
  • Allow cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
  • Drizzle cooled cookies with melted white chocolate and immediately garnish with crushed peppermint candies.