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+ servings

Peppermint Mocha Cookies

ESPRESSO MORSELS - #7 in the Starbucks Drink Cookie Series, using the new espresso morsels and peppermint truffles and crushed peppermints. ABSOLUTELY MAGICAL!
Prep Time10 minutes
Cook Time11 minutes
Chilling Time8 hours
Servings - 3 dozen


  • 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.