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functional image peppermint mocha cookies three stack with bakers twine and a christmas tree branch and crushed candy canes and dipped in white chocoalte
Heather Wolf

Peppermint Mocha Cookies

5 from 11 votes
Sleigh baking season this Christmas with Peppermint Mocha Cookies. Rich, chocolaty cookies with hints of your favorite coffee drink are dipped in creamy white chocolate then speckled with crushed candy canes. Make Santa's night with a plateful of his most-liked cookies and a tall glass of cold milk.
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Prep Time 30 minutes
Cook Time 8 minutes
Chill 3 hours
Total Time 3 hours 38 minutes
Servings: 24 cookies
Course: Cookies and Bars
Cuisine: American
Ingredients Method

Ingredients
  

Mocha Cookies
  • 1 1/3 cup all-purpose flour unbleached
  • 1/3 cup unsweetened natural cocoa powder 100% cacao
  • 2 tsp espresso powder
  • 1 tsp cornstarch
  • 1 tsp baking soda
  • 1/4 tsp sea salt fine
  • 1/2 cup unsalted butter room temperature
  • 1/2 cup dark brown sugar
  • 1/4 cup granulated sugar
  • 1 large egg room temperature
  • 1 tsp vanilla pure
Peppermint White Chocolate
  • 6 ounces white chocolate chopped
  • 1/4 tsp peppermint extract
  • 3 candy canes crushed

Method
 

Mocha Cookies
  1. In a large mixing bowl, whisk together flour, cocoa powder, espresso powder, cornstarch, baking soda and sea salt. Set aside.
  2. In a separate bowl, beat butter, brown sugar and granulated sugar with an electric mixer until creamy and combined.
  3. Beat in egg and vanilla until light and fluffy, scraping down the sides of the bowl as needed.
  4. Reduce mixer speed to low then gradually add dry ingredients to wet. Mix until just combined, being careful to avoid overmixing.
  5. Cover bowl with plastic wrap and chill in the refrigerator for a minimum of 3 hours.
  6. Remove dough from the refrigerator and allow to rest at room temperature for 30 minutes.
  7. Preheat oven to 350 degrees. Line 2 large baking sheets with parchment paper and set aside.
  8. Form dough into 1-inch balls and place on prepared baking sheets. Gently flatten dough with your fingertips then bake for 8 minutes. Cookies are done when the edges are set and centers are still slightly soft. Avoid overbaking.
  9. Cool cookies on baking sheets for 5 minutes then transfer to a baking rack to cool completely.
Peppermint White Chocolate
  1. Melt white chocolate using a double boiler over simmering water. Stir constantly with a spatula until melted and smooth then immediately remove from heat and stir in peppermint extract.
  2. Dip cookies, one-by-one, halfway into melted chocolate then place on parchment paper. Sprinkle crushed candy canes over white chocolate then chill cookies in the refrigerator until set.
  3. Cookies taste best the day they are made but will keep in an airtight container up to 2 days.