Peppermint Mocha Cookies are the Ultimate Flavor Combination for the Perfect Holiday Treat!
Peppermint and chocolate are just made for each other. These two delightful flavors are mixed in beloved and well known holiday treats, ice creams, coffee drinks. We can now add these incredible cookies to the peppermint-mocha club. Grab the ingredients and get to baking!
Now… for the photos to show just how delicious and easy these cookies are to make!
Add softened butter to mixer.
Yes, it’s important to use softened butter.
Add the white and brown sugars…
Add eggs and vanilla and c..ream together.
Add unsweetened cocoa powder and mix into the wet ingredients…
Add in 1 cup of flour, mix together.
Add the next cup of flour and mix together.
Add remaining flour and mix together.
Measure out 2 cups of morsels/truffles/crushed candy canes.
You need to use about 1/2 of the espresso morsels + 1/2 of peppermint truffles and/or crushed peppermint pieces…
I went all in with all 3 options!
Fold them into the dough.
Using an ice cream scoop, place onto silicone baking mat on baking sheet.
All the peppermint-coffee-chocolate goodness!!
I can’t hardly wait for them to bake…
How long do we have to wait for them to cool down?! Just long enough so they don’t burn our tongues! LOL
Let them cool on cooling rack and then enjoy.
- 1 cup butter softened to room temperature
- 3/4 cup white sugar
- 3/4 cup brown sugar
- 2 eggs room temperature
- 1 tsp vanilla
- 3 Tbsp unsweeteend cocoa powder
- 2 1/4 cups all-purpose flour
- 1 tsp baking soda
- 1 tsp salt
- 1 cup espresso morsels
- 1 cup peppermint truffles and/or crushed peppermint
- In a stand mixer or mixing bowl, cream the softened butter with the white and brown sugars.
- Add 1 egg at a time, mixing into the creamed sugars.
- Then mix in the vanilla. Mix the unsweetened cocoa powder into the wet ingredients.
- In a mixing bowl, whisk together the flour with the baking soda and salt.
- Add the flour mixture to the wet ingredients, 1 cup at at time.
- Mix until cookie dough forms. Add in the espresso morsels and the peppermint truggles and/or crushed peppermints, and fold into the dough.
- Cover the dough with plastic wrap and chill in the fridge overnight.
- About 1 hour before baking, remove the dough from the fridge and let it warm up on the counter.
- Preheat oven to 350 F. Place a silicone baking mat on a baking sheet.
- Use an ice cream scoop to transfer the dough onto prepared baking sheet.
- Bake in the preheated oven for 9 to 11 minutes.
- Remove from oven and transfer to cooling rack. Let cool for 5 minutes before enjoying a warm cookie.